Classic pork pie – made with pork shoulder, bacon and lard. Flavoured with herbs and baked until deep golden brown.
- For the filling
400g/14½oz pork shoulder, chopped
150g/5oz lean smoked bacon, chopped
1 tbsp chopped fresh sage
1 tbsp finely chopped fresh rosemary
½ tsp freshly ground nutmeg
½ tsp ground allspice
2 tsp anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or 2 tsp Worcestershire sauce)
salt and freshly ground black pepper
- For the pastry
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.
- Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.
- For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.
- In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted.
- Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
- Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.
- Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.
- Spoon the meat mixture into the pastry-lined pork pie tin.
- Roll out the remaining quarter of pastry so that it’s slightly larger than the tin all round.
- Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
- Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through.
- Remove from the oven and allow to cool in the tin.
- To serve, turn the pie out of the tin and slice.