Pork Pie

12 Ingredients

500grams pork shoulder, cubed
100grams unsmoked back bacon, diced
1teaspoons dried sage
1/2teaspoons ground mace
1/4teaspoons ground allspice
1 pinch salt
1 pinch freshly ground black pepper
10milliliter oil (for greasing)
500grams gluten-free hot water crust pastry
1 egg
pickles (optional, to serve)
180grams salad (to serve)

Description

A great British classic with a unique pastry. It's best to handle the pastry while it's hot and pliable.

Method

Step 1 of 4

For the filling, place the pork, bacon, sage, mace, allspice, and seasoning in a food processor. Pulse until the meat is finely chopped. Chill.

Step 2 of 4

Preheat the oven to 200°C and put a baking tray in to heat up. Lightly grease the base and sides of the tin. Roll out two-thirds of the pastry between 2 sheets of baking parchment to a 30cm wide circle. Press it into the base and sides of the tin - there should be 2cm of pastry standing up taller than the tin. Trim any excess pastry.

Step 3 of 4

Spoon in the filling, compacting it down. Roll out the remaining pastry between the baking parchment sheets and cut to make a 20cm lid. Place on top of the filling. Beat the egg with a pinch of salt and brush over the pie. Bend the 2cm of pastry down and over the lid. Roll and turn over to form a seal, crimp with a knife, and make a steam hole in the centre. Brush with the egg, Place on the hot baking tray, and bake for 40 minutes.

Step 4 of 4

Remove the pie and cool slightly. Loosen the sides with a round-bladed knife and remove the sides of the tin. Reduce the oven temperature to 190°C. Place the pie back on the tray and glaze the sides with the beaten egg. Bake for 30-35 minutes. Remove, cool, and chill. Cut into wedges and serve with pickles and a crisp salad.