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| Prep Time | 30 minutes |
| Cook Time | 2 1/2 hours |
| Passive Time | 4 hours |
| Servings |
servings
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Ingredients
- For the filling
- 800 g pork shoulder minced or finely chopped
- 400 g pork belly half minced and half chopped
- 250 g smoked bacon cubed
- 3/4 tsp ground nutmeg
- 1 1/2 tsp Dried Sage
- 1/3 tsp dried thyme
- 1/2 tsp salt
- 1 tsp ground white pepper
- For the pastry
- 575 g all-purpose flour
- 200 g lard
- 220 ml water
- To finish
- 1 egg beaten
- .5 oz powdered gelatin
- 300 ml chicken stock
Ingredients
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Instructions
- 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.
- Heat the stock until almost boiling. Remove from the heat and stir in the gelatin. 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.
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Nutrition Facts
Raised pork pie
Amount Per Serving
Calories 1055
Calories from Fat 657
% Daily Value*
Total Fat 73g
112%
Saturated Fat 28g
140%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 180mg
60%
Sodium 772mg
32%
Potassium 201mg
6%
Total Carbohydrates 53g
18%
Dietary Fiber 3g
12%
Sugars 0.3g
Protein 43g
86%
Vitamin A
1%
Vitamin C
0.3%
Calcium
1%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.