Pork Pot Pie Recipe

Name: Pork Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 tbsp butter, chopped; 3 cups all-purpose flour; 1 cup chicken stock; 5 tsp powdered gelatin, bloomed in 5 tsp cold water for 5 mins; 13.5 oz ground pork; 11 oz lean, boneless pork, roughly chopped; 4 slices bacon, finely chopped; 1 tbsp each finely chopped fresh flat-leaf parsley and sage leaves; 1/2 tsp each ground nutmeg, allspice and black pepper; 1 None anchovy fillet, drained, finely chopped; 1 None large egg, lightly beaten

Servings: persons

7 1/2 tbsp butter, chopped
3 cups all-purpose flour
1 cup chicken stock
5 tsp powdered gelatin, bloomed in 5 tsp cold water for 5 mins
13.5 oz ground pork
11 oz lean, boneless pork, roughly chopped
4 slices bacon, finely chopped
1 tbsp each finely chopped fresh flat-leaf parsley and sage leaves
1/2 tsp each ground nutmeg, allspice and black pepper
1 None anchovy fillet, drained, finely chopped
1 None large egg, lightly beaten

1
To make the pastry dough, bring butter and 3/4 cup water to a boil in a small saucepan. Transfer to a food processor. Add flour and process until ingredients come together. Transfer to a lightly floured work surface and knead until smooth. Cover and chill for 30 mins.
2
To make the jelly, bring chicken stock and 1 cup water to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved.
3
Preheat oven to 425u00b0F. Grease an 8 inch springform pan. Combine pork, bacon, herbs, spices and anchovy in a large bowl. Set aside.
4
Roll out 2/3 of pastry on a floured work surface until 1/8 inch thick. Use to line prepared pan, trimming edges. Place on a baking tray and fill with pork mixture. Pour in 1/3 cup jelly. Brush edges with egg.
5
Roll remaining pastry into a circle big enough to cover filling. Lay on top, pinching edges to seal. Cut a 1 inch circle from top of pie then brush lid with egg. Bake for 30 mins. Reduce heat to 400u00b0F. Bake for 1 hour 15 mins. Let cool.
6
Slightly warm remaining jelly. Using a funnel, pour slowly into hole in pie. Cover and chill overnight. Cut pie into wedges to serve.

1255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 7 1/2 tbsp butter, chopped, 3 cups all-purpose flour, 1 cup chicken stock, 5 tsp powdered gelatin, bloomed in 5 tsp cold water for 5 mins, and more.

Yes, Pork Pot 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.

Pork Pot Pie

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