225gramsLean porkchopped (shoulder would be ideal, but not bacon or ham)
Salt & pepperto taste
125mlPork stock
15gramsgelatine
Instructions
To Make the Pastry
Sift flour and salt into a warm bowl and rub in 15g of lard
Gently heat the remaining lard and water together until boiling, then add to the flour, mixing until mixture is cool enough to knead
Knead well to ensure no air is in the pastry
Keep aside a quarter of the pastry for the lid
Make the remaining piece of pastry into a ball and leave in the fridge overnight
To Make the Filling
Dice the fresh uncured pork into small pieces and season well with salt and pepper
To Make the Jelly
Make the jelly at a later stage, whilst baking, by dissolving the gelatine in pork stock
Step-By-Step How to Traditionally Hand Raise a Pork Pie
Step 1
Remove the pastry from the fridge at least two-three hours before making the pie case.
Begin by gently squeezing / tempering the pastry ball between your hands so that it becomes pliable and mouldable
Loosely form into a flattened ball
Tip: take great care not to overwork the pastry
Step 2
Using a floured surface, circle the pastry between your hands to begin bringing the wall sides up
Step 3
Take your dolly, or if you do not have one of these, a regular sized jam jar, and push firmly into the centre of the pastry
This should raise the wall sides up and outwards, ready for shaping
Step 4
Whilst rotating the dolly in a circular motion, squeeze the pastry with your hands and at the same time work the pastry up and around the body of the dolly
The pastry should have a regular and even thickness all the way round
Tip: make sure you do not push the dolly through the bottom of the pastry case!
Step 5
Raise the pastry to the top of the dolly and prepare to remove the dolly from the pastry case
Step 6
Gently remove the pastry case from the dolly by teasing the pastry away from the sides with your thumbs. Slowly remove the dolly from the case
Step 7
Firmly place your ball of coarsely chopped, seasoned fresh pork into the pastry case, moulding the sides to the meat to ensure no air remains in the body of the pie
Step 8
Damp the inside rim of the pastry case with egg
Roll out the reserved pastry to an even thickness and cut out a circular lid
Place on top of the meat and pastry case
Step 9
Seal and finish the pie by hand, gently pinching the lid and wall sides together
Top Tip: it is very important to ensure the lid is very securely sealed to the pastry case otherwise the sides will collapse during baking
Step 10
At opposite points around the circumference of the pie push the sides in to create a crimped finish to the top of the pie
Chill the pie for at least one hour in a fridge, or for best results, overnight
Step 11
Your pie will now be ready to be placed in the oven
Just lightly brush the top of the pie (not the crimp) with egg and make a hole in lid centre
Place on a baking tray, and bake in the traditional way – without a supporting hoop – to give a distinctive bow-sided shape to the walls
Bake in the oven at Gas Mark 4 (220°C) for approximately 1.25 -1.5 hours. (times will vary according to oven type and make)
Step 12
Once baked until a rich, golden brown, cool the pie, make two holes in the lid and pour in the jelly
Leave to cool further, ideally overnight, in a fridge
Remember the pie is designed to be eaten cold, not reheated
To enjoy the pie at its best, remove from the fridge at least an hour before consuming.