Traditional Hand-Raised Pork Pie Recipe

Gather the ingredients.

Put 200 milliliters water, 75 grams unsalted butter, and 75 grams lard into a saucepan and gently heat until melted. Bring to a low boil.

Put 450 grams all-purpose flour (sifted), 1/2 teaspoon kosher salt, and 1 large egg (beaten) in a large heatproof bowl. Blend together with a knife.

Add the hot butter-lard-water mixture and combine thoroughly with a wooden spoon.

Tip the dough onto a lightly floured work surface and knead until the dough becomes smooth and shiny.

Take your small jam jars, invert them, and brush the outside and bottom with a thin layer of vegetable oil (about 1 teaspoon).

Take 2/3 of the pastry and roll out to 1/4-inch thickness (keep the remaining 1/3 of pastry wrapped in plastic).

Cut a 6-inch circle and lay it centered over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin. Your pastry should be even all over and without any holes or tears. If the pastry does tear, simply remold using your fingers. Hot water pastry is very forgiving.

Cover the pastry with a strip of parchment paper cut to the depth of the pastry lining the jar. Tie the parchment kitchen twine to secure. Trim the top edge to create a neat edge. Place in the refrigerator for 30 minutes to chill and firm up.

Gather the ingredients. Position a rack in the center of the oven and heat to 325 F / 160 C / Gas 3.

Place 400 grams ground pork shoulder and 100 grams belly pork (minced) in a bowl and season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground mace, and 1/2 teaspoon freshly grated nutmeg. Mix thoroughly.

Carefully remove the pastry molds from the jam jars (the dough will be very stiff).

Pack the meat almost, but not completely, to the top of the pastry molds.

Cut lids to fit your pie from the remaining pastry roll.

Put the lid on top and crimp to create a tight seal.

Using a skewer or chopstick, pierce the center of the lid to create a tiny air hole.

Create your egg wash by beating together 1 large egg, 1 teaspoon water, and pinch of salt. Brush liberally, all over, with the egg wash.

Bake for 50 minutes to 1 hour or until the temperature in the center is 176 F.

Remove from the oven and egg wash again.

Gather the ingredients.

Soak 3 gelatin leaves in cold water for 15 minutes.

Squeeze the leaves and add to 1 cup warmed chicken stock.

Leave to cool, then season with kosher salt and ground white pepper, to taste.

Pour the jelly into the center of the pie through the tiny air hole (use a small funnel for accuracy).

Leave in a cool place to set.