Handraised Pork Pie Recipe

Name: Handraised Pork Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork bones; Water; Parsley and thyme; Black peppercorns; 2 tablespoons cider (1 fluid ounce); 2 teaspoons gelatin; 1/4 medium onion; 1/2 Granny Smith apple; 8 ounces pork breast (trimmed weight); Salt and white pepper; 1 egg; 7/8 cup water (7 fluid ounces); 5/8 cup lard (5 ounces); 1 teaspoon salt; 4 cups all-purpose flour (16 ounces plain flour)

Servings: persons

Pork bones
Water
Parsley and thyme
Black peppercorns
2 tablespoons cider (1 fluid ounce)
2 teaspoons gelatin
1/4 medium onion
1/2 Granny Smith apple
8 ounces pork breast (trimmed weight)
Salt and white pepper
1 egg
7/8 cup water (7 fluid ounces)
5/8 cup lard (5 ounces)
1 teaspoon salt
4 cups all-purpose flour (16 ounces plain flour)

1
Cover pork bones with water.
2
Add parsley, sprig of thyme and black peppercorns and cook for 1 hour.
3
Strain.
4
Reduce to 1/4 cup.
5
Add cider and gelatin and allow to cool.
6
Make hot water paste: Boil lard with water.
7
Heat flour and salt in a bowl in the oven.
8
Add lard and water to flour and mix until dough leaves sides of bowl.
9
Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm.
10
Up-end a 2 pound jam jar and dust with flour.
11
Lightly dust dough with flour.
12
Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick.
13
Cut a cross in the top.
14
Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar.
15
The paste will slide off easily.
16
Place the mold onto a greased baking sheet.
17
Do not remove the paper.
18
*Use a bulledog clip.
19
Finely chop the onion and apple.
20
Cut pork into 1/4-inch dice and season highly with salt and pepper.
21
Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly.
22
Trim paper away 1/2 inch below rim of pastry to fit top.
23
Dampen edge of pastry with water and affix lid crimping edges together.
24
Gild with egg and bake in the oven for 1 1/2 hours.
25
Thirty minutes before the end of cooking, remove paper band and brush sides with egg.
26
Remove pie from oven and using a small funnel pour in the slightly warmed stock.
27
Place in the refrigerator.
28
Serve the pie cold with a little hot mustard on the side.
29
Recommended drink: A pint of English wallop

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pork bones, Water, Parsley and thyme, Black peppercorns, and more.

Yes, Handraised Pork Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Handraised Pork Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions