PORK PIE RECIPE PAUL HOLLYWOOD RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.
• First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.
• To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
• Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
• Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.
• Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.
• Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin.
• To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.

Steps:

• 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.