Pork Pie

🔥 Prep

• Cut the 500g pork into 1 cm cubes and place in a bowl.
• Sift the 400g flour into a large mixing bowl.
• Cube the 150g lard into small pieces and keep chilled.
• Measure out 50 ml jelly into a heat‑proof jug.
• Measure 1 tsp salt and set aside.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease a 20 cm pie tin.
• 2. To the sifted flour, add the 1 tsp salt and the chilled cubed lard; rub together with fingertips until the mixture resembles coarse breadcrumbs.
• 3. Add about 60‑80 ml cold water gradually, mixing until a firm dough forms; shape into a ball, wrap in cling film, and chill for 15 minutes.
• 4. On a lightly floured surface, roll two‑thirds of the dough to a 3 mm thickness to line the base and sides of the prepared tin, pressing gently to adhere.
• 5. Evenly distribute the seasoned pork cubes (mix the pork with a pinch of extra salt if desired) over the pastry base, leaving a small border.
• 6. Roll the remaining dough to a lid, place over the filling, trim excess, and crimp the edges; make a small steam vent in the centre.
• 7. Brush the lid with a little beaten egg or milk for glaze (optional).
• 8. Bake in the preheated oven for 45 minutes at 180°C until the pastry is golden brown.
• 9. Remove the pie from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• 10. Once the pie is completely cool, gently warm the 50 ml jelly until liquid, then pour it through the steam vent to fill the cavity; refrigerate for at least 2 hours to set the jelly.

🔥 Serve

• Slice the pork pie into wedges and serve cold on a platter.
• Accompany with English mustard, pickled gherkins, and a crisp green salad.
• Optional: serve with a slice of crusty bread or buttered crackers.