Pork Pie Pastry Recipe With Hot Water Crust - Delishably - Food and Drink
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Pork Pie Pastry Recipe With Hot Water Crust

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Tony has many passions when it comes to food, pie making is one of his favourites.

The perfect pork pie made with hot water pastry.

The perfect pork pie made with hot water pastry.

Delicious Family Recipe

This dish was always a favourite at my grandma’s house and was served with fresh, boiled vegetables. It makes a great dinner. I've made a few of my own variations over the years; I hope you like it.

Cook Time

Prep timeCook timeReady inYields

45 min

1 hour 40 min

2 hours 25 min

1 pie

Ingredients

For the filling:

  • 1 small onion
  • 2 cloves garlic
  • 1 1/2 pounds pork mince
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • Black pepper and white pepper, to taste
  • Salt, to taste
  • Flour (optional)

For the hot water crust:

  • 1 cup warm water
  • 4 ounces lard
  • 3 ounces butter
  • 1 pound all-purpose flour
  • 1/2 teaspoon salt
  • Egg, for the glaze
  • Milk, for the glaze

For the savoury jelly:

  • 1 pig’s trotter (you should be able to get this for free, as most butchers just throw them away)
  • 2 onions
  • Garlic
  • Carrot
  • Salt, to taste
  • 750ml water

Step 1: Make the Filling

  1. Finely chop the onions and garlic.
  2. Mix them into the pork mince.
  3. Add salt, white and black pepper, coriander and paprika.
  4. Add little flour to the mix (optional).

Step 2: Make the Hot Water Crust

Hot water crust pastry breaks all the usual rules of pastry making; normally, all the ingredients have to be kept as cool as possible. This method produces a less crumbly and much firmer pastry.

  1. Place the water, lard, and butter into a pan and slowly bring to the boil.
  2. Once boiling, pour in the seasoned flour and mix it into a dough. Let it rest for about 1 hour.
  3. Place half the dough in a well-greased tin and press it into the shape of the tin.
  4. Fill the dough-lined tin with the filling mix. I have found that if you roll the meat into a ball, it leaves a space all around it for the jelly to fill up later.
  5. Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic, make leaf shapes and such like from the spare dough.
  6. Don’t forget to cut a hole in the crust lid, this is to pour the jelly mix in after cooking.
  7. Glaze it with a mixture of egg and milk.
  8. Cook for 1 hour 30 minutes at gas mark 7 around 200C.

Step 3: Make the Savoury Jelly

  1. Boil the trotters in a pan cover them with water. Add onions, garlic, and carrots. Boil the mixture for about 3 hours. You can buy leaf gelatin, but this method is more fun.
  2. When the stock has reduced by about half, leave it to cool.
  3. Strain the stock and set aside.
  4. You pick the little tasty pieces of meat from the trotters, and add them into your pie. Before it completely cools, pour in your jelly mix through the holes.

Step 4: Assemble the Pie

Now that you have your pastry, filling and jelly made, it is just a matter of putting everything together.

Follow the instructions for making the crust and fill the pie with the meat leaving a small space around it.

  1. When it is almost cooked, heat the jelly mix, ready to pour it into the pie.
  2. Take the pie out of the oven and make sure that the holes you left in the pie lid are clear. Carefully pour the hot jelly liquid into the hole. tap the pie tin to help the liquid run right around it.
  3. Serve hot or cold with whatever you like, or eat them just on their own.

They are great for a picnic or just to eat sat by the fire.

Alternative Method Using Bread Flour

Since I originally wrote this recipe, I have experimented with another way to roll out and make the dough.

I used all the same ingredients except that I changed the flour to bread flour. This produces a far stretchier dough that will be easier to fit to your baking tins. Rather than packing the dough into the baking tin, roll it out, and then place into the tin as you would any pie pastry.

Comments

Tony Mead (author) from Yorkshire on June 05, 2013:

Dianew

nice to see you again, thank you for kind comments and votes.

I love a good pork pie and although i don't make them as often as I'd like I still occasionally make a pie with this recipe.

Maybe too warm in Spain for pork pies.

ttfn

Tony

dianew from Spain on June 05, 2013:

Pork pies, another treat we can't buy in Spain, I will for sure try this recipe.

Keep up the good work, Tony, well done

Voted up of course, plus plus

Diane

Tony Mead (author) from Yorkshire on April 11, 2012:

Derdriu

This pie is the answer to your question about Grandma's front step. I grew up eating these pies, they are very much a part of Yorkshire/Lancashire dining. Now most people shopat supermarkets around here, they miss that wonderful aroma and satisfying taste of hot pork pies.

The jelly can be added to soups and other dishes, but shepherd's pie is traditionally lamb and I'n not sure the herbs I use are so good with lamb. Try it I'm sure it is worth a go.

There are some really dedicated pie makers around, and they have competitions which are real cut-throat events.

Beer is drink here, a nice drop of bitter, ohh.....o.

thank you Derdriu, your comments are very important.

Tony

Derdriu on April 10, 2012:

Tony, What an amazing, attractive, awesome recipe which mixes pork with my favorite balsamic vinegar and paprika! In particular, I enjoy the different photos of the different shapes in which the pork pie can be made. The last photo makes me thick of the surface of creamy lemon or lemon meringue pie.

What do you use instead of carrots and celery?

Will you consider writing a hub on your sage and onion stuffing? If you already have written, I'll get to it as I read my way past the halfway mark in your hubs.

Does the recipe use up the trotters? Or can any remnants be incorporated into soup or something on the order of shepherd's pie?

Thank you for sharing, voted up + all.

Respectfully, Derdriu

P.S. The video was fun to watch. It's hilarious how he guards his secret and asks for his privacy in the end.

Tony Mead (author) from Yorkshire on September 14, 2011:

Hi

I love pork pie, the pastry is sometimes awkward but I'm sure you will manage. little tip, to make smaller pies you may form them over upturned jam jars.

Tony

Cloverleaf from Calgary, AB, Canada on September 13, 2011:

Hi Tony,

I am so lucky to have found your pork pie recipe - we just can't buy them like this in Canada and I crave them sometimes! When I used to live in the UK, pork pie was a staple for us, especially at Christmastime. I would always have a piece for breakfast on Christmas morning. Now I will be able to make it myself. Thanks so much!!!!

Voted way up!

Cloverleaf.

Tony Mead (author) from Yorkshire on August 09, 2011:

HI RTalloni

thianks for calling by much appreciated comment, the secret is......

cheers Tony

RTalloni on August 09, 2011:

Very interesting read and video. If you ever find out the secret, let us know. :) Thanks for sharing!

Tony Mead (author) from Yorkshire on July 06, 2011:

Hi Gordon

I'm surprised with your vast experience of cooking you've not used this pastry, I know the health thing, but it is so nice, and just adds that extra eliment to your food. I hate pies with a mean dry pastry.

cheers Tony

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on July 06, 2011:

These look delicious, Tony. Funnily enough, I have never attempted making hot water pastry, despite it of course being the type of pastry from which Scotch pies are made. I think it's the lard that usually stops me as I like to make at least some sort of concession to healthier eating when I'm cooking but you've convinced me - I'm going to give it a go! :)

Tony Mead (author) from Yorkshire on July 06, 2011:

Hi scarytaff

thanks for the visit and comment, I hope you try and enjoy, and maybe work your own magic on it

cheers Tony

Derek James from South Wales on July 05, 2011:

Anyone who makes pies like this gets my full attention. Being an amateur cook myself, I appreciate your recipe. Thank you, I'll be following you for more gems like this.