Homemade Pork Pie

I’ve been sick with flu and craving some comfort food, this homemade raised pork pie with hot water crust pastry and a savoury ham-stock jelly. This recipe uses 500g pork mince, 2 gammon steaks, and 500g streaky bacon, seasoned with sage, thyme, white/black pepper, and Old Bay, then baked until golden and chilled overnight for the perfect slice. This is traditionally eaten cold with piccalilli and pickled onions.

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Raised Pork Pie

Ingredients (1 deep 20cm pie)

Filling: 500g pork mince; 2 gammon steaks (diced); 500g streaky bacon (chopped); sage + thyme; salt; black pepper; white pepper; Old Bay (all to taste).
Pastry: 575g plain flour; 200g lard; 220ml water.
Glaze: 1 beaten egg.
Jelly: 300ml ham stock (from cubes); 3 gelatine leaves.

Method
1. Oven: 180°C (160°C fan). Grease a deep 20cm springform tin.
2. Filling: Mix meats + herbs + seasonings.
3. Pastry: Boil water + lard, pour into flour, mix, knead smooth.
4. Chill dough: Wrap and chill 15–30 mins.
5. Assemble: Keep ¼ dough for lid. Line tin, pack filling, add lid, seal/crimp, make a centre steam hole, egg glaze.
6. Bake: 30 mins at 180°C, then 90 mins at 160°C (140°C fan). Egg glaze again, bake 20 mins. Cool fully.
7. Jelly: Soak gelatine 5 mins. Heat ham stock, dissolve gelatine, cool to room temp.
8. Fill & set: Pour jelly through steam hole in stages. Chill overnight.

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