PORK MEAT PIE RECIPES

PORK PIE RECIPES | BBC GOOD FOOD

Pork pie recipes | BBC Good Food image

Make your own pork pies for a perfect picnic bite, buffet treat or lunchbox snack. Choose from our traditional raised shortcrust pies, individual mini pies and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

RAISED PORK PIE RECIPE | BBC GOOD FOOD

Raised pork pie recipe | BBC Good Food image

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Provided by Valerie Barrett

Categories Lunch

Total Time 3 hours 5 minutes

Prep Time 45 minutes

Cook Time 2 hours 20 minutes

Yield 10

Number Of Ingredients 15

Ingredients

800g pork shoulder, minced or finely chopped
400g pork belly, half minced and half chopped
250g smoked bacon, cubed
½ tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
575g plain flour
200g lard
220ml water
1 egg, beaten
6 gelatine leaves
300ml chicken stock

Steps:

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our pork pie video for techniques and tips.

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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...

A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.
From dovesfarm.co.uk
Reviews 5

Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.

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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...

Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.

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PULLED PORK BISCUIT POT PIE RECIPE - PILLSBURY.COM

Brace yourself; things are about to get delicious. Pork shoulder gets slow-cooked, shredded and mixed with barbecue sauce plus baked beans, then topped with garlic-butter biscuits and baked into a pot pie. Serve with coleslaw for a picnic-perfect meal you can eat year-round.
From pillsbury.com
Reviews 5
Total Time 8 hours 55 minutes
Calories 560 per serving

Bake 30 to 35 minutes or until biscuits are deep golden brown. Sprinkle cheese on tops of biscuits; return to oven until cheese is melted, 1 to 2 minutes.

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PORK PIE RECIPE - BBC FOOD

Classic pork pie - made with pork shoulder, bacon and lard. Flavoured with herbs and baked until deep golden brown.
From bbc.co.uk
Reviews 3.3
Cuisine British

To serve, turn the pie out of the tin and slice.

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PORK SHEPHERD'S PIE RECIPE: HOW TO MAKE IT

Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Calories 365 calories per serving

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CANADIAN MEAT PIE RECIPE: HOW TO MAKE IT

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Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 480 calories per serving

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