A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!
Join the email community:
Connect with me on Instagram @culinary_exploration
Feel free to tag me in any of the recipes you make from my channel ๐
You can buy springform baking tins here:
UK store:
US store:
As an Amazon Associate I earn from qualifying purchases.
————————————————————-
Recipe:
If you find the recipe useful please subscribe to support the channel – Subscribe:
Pork pie filling (this was enough filling for 3-4 pies):
I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper
Salt
Pastry (This was more than enough for 4 pies)
Water 300g
Butter 175g (You can use 175g of Lard instead or a mixture of the two)
Salt 10g
Flour 675g (13% protein content)
Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock):
2 large ham hocks
1 large carrot
1 large onion
Thyme
Black pepper
Touch of mace
Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.
Continue to cook for 6 hours on a low simmer, top up with water as necessary
Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
Refrigerate the stock until needed
You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didnโt need any gelatine but please use if you need it.
You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.
I hope you enjoy the recipe and let me know in the comments if you have any questions!
source
38 Comments
Leave a Reply
You must be logged in to post a comment.
Im 13 i want too become a chef and we are going to make a cristmas dinner so this seems like the perfect side dish tysm
Great recipe ! Absolutely thrilled with the result !
Where did you get your tins please?
Looks like something I would like to try.
Since it is an important step to let the stock solidify in the fridge does that mean that the pie is meant to be eaten cold? Or is it usually brought back to room temperature?I would have pictures this as a warm dish. Iโm American so the only meat pies Iโm familiar with are empanadas.
Great video, this recipe looks very easy, I like you will be using butter, I assume the pastry is a better flavour than using lard ๐ค๐ค๐ค๐ค๐ค๐ค
No jelly is escaping through that pastry wall!
That's it, I'm making it.
Took me ages to work out who that voice sounded like………scroobius pip
How can you say your making a traditional pork pie when you know traditionally LARD is used, so really your making a pork pie NOT a traditional pork pie.
What size spring form did you use?
Proper pork pies use lard not butter.
Made one of these in culinary school today, I was surprised by how flawlessly I managed to make it. I expected it to be a real challenge. Beginners luck I suppose ๐
Looks well delicious ๐
I have made many pork pies and noticed there is always a lot of water juice coming out of the hole in the crust. Is there a way to reduce the amount of liquid coming out???
I've seen you use that board for many things, dough, meats and veggies. But in every shot it is looks like to be in pristine condition. My question is how do you maintain that wonderful sheen on your cutting board? I don't have one just yet and use a plastic one, but I've always wanted to own a high quality board. I'm a big fan of maintaining all the equipment and you seem to do a great job with it. Any tips would be great. Thanks for the video BTW, you have a new subscriber.
Question. How long does this last kept in the fridge? Could i make this for monday to use through the week at work?
yes! that is the pork pie I missed 12 years. I did not eat them since I left Leicester.
That looks heavenly. Thank you.
Bravo ๐๐๐๐
That was one of the best videos on a pork pie I have seen. Simple, clear instructions – certainly inviting to make. Well done. Cheers
Excellent and easy recipe, first ones come out perfect and all were stolen, now experimenting with apple and cranberry
Iโm sorry English cuisine is so horrible
I live in tiny village in the South West of France. Following your directions, I brought a little English culture to the locals, much to their delight. In fact, the local butcher wants to start cooking pork pies to sell.
Fabulous!!!
You eat this cold? Or you supposed to heat it before eating?
I have attempted making pork pie previously to seeing this video, previous attempts were so so but hard going, mincing the meat, mincer forever clogging, using springform tins but, cooking the pies in the tins doesnโt quite work.
Now your recipe and method are something very different and much easier to make and turn out fabulous, I have made 4 x4 batches of these now and given some to friends, their comments have been truly amazing, one lady who is quite an accomplished cook of the old school rates them as the best she and husband have had, especially the texture of the meat, so much so I have sent her the recipe.
I have made them exactly as per your recipe and method, I can only agree with my my friends. :: better than any commercially made pie ::.
Excellent Thank You
I saw Florence Pugh eating food from England.
Followed your recipe. Perfect
If it's not lard lad, it ain't a proper growler !
Can you do this with beef steak tho? I have a really nice steak I wanted to mince tomorrow and I was going to boil some broken beef bones all day for the jelly stock, will it work?
Happiness is a pie and a pint. ๐ฅง๐บ
Excellent vid. I use sage instead of thyme. Thats just personal preference……each to their own. The use of spring forms is a great idea. I have always used small tins (like tuna tins) But then I have to take them out half way thru to brown the outside. I ordered some after watching the vid. Thanks for the link. Being a Yorkshire man where the best pork pies come from ( never mind that MM rubbish) I have to take issue with you and your use of the word "Traditional". If you are using butter and not lard you cannot describe it as traditional. Other than that thanks for some great tips.
I am trying it – It is in the oven. I have some more meat left and pastry, so will do another set but I have added some grated apple from our garden to the meat. Just an experience. Will see what it is like
just came across this channel – love the idea of melting butter and adding it to the flour. I've missed a proper chicken & mushroom pie (or at least pukka-level)… I've seen many videos of people adding cream but I don't think it's correct. Any chance of a video recipe? Thanks!!
Yes yummy British pork but surely not with Dijon mustard has to be English mustard.
The crust is very thick. Not sure I'd want to eat it since some of the pastry looks raw.
Lard is awesome, best flavor and results