Published: by Absolutely Recipes, in the Meat recipes category.

Pork Pie Recipe.

Ingredients:

For the Hot Water Crust Pastry:

3 cups all-purpose flour
½ teaspoon salt
⅔ cup lard or vegetable shortening
½ cup boiling water
1 egg, beaten (for egg wash)

For the Pork Filling:

1 pound ground pork
1 small onion, finely chopped
2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon ground nutmeg
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Recipe Instructions:

Prepare the Hot Water Crust Pastry:

In a large mixing bowl, combine the flour and salt.
Add the lard or vegetable shortening to the bowl and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the boiling water to the bowl, mixing with a spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead it gently until it becomes smooth and pliable.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Prepare the Pork Filling:

In a bowl, combine the ground pork, chopped onion, minced garlic, dried thyme, dried sage, ground nutmeg, salt, pepper, and fresh parsley.
Mix the ingredients together until well combined. Set aside.

Assemble the Pork Pie:

Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or springform pan.
Divide the pastry dough into two portions, one slightly larger than the other.
Roll out the larger portion on a lightly floured surface to fit the bottom and sides of the pie dish, leaving some overhang.
Place the rolled pastry into the greased dish, pressing it gently into the corners and allowing the excess to hang over the edges.
Spoon the pork filling into the pastry-lined dish, spreading it evenly.
Roll out the remaining pastry to create a lid for the pie. Place it over the filling, pressing the edges together with the overhanging pastry to seal the pie.
Use a sharp knife to make a small hole or cross in the center of the pastry lid to allow steam to escape during baking.
Brush the top of the pie with beaten egg for a golden finish.

Bake the Pork Pie:

Place the pie dish on a baking sheet to catch any potential spills.
Bake the Pork Pie in the preheated oven for approximately 45-50 minutes, or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it cool for a few minutes before serving.

Serve and Enjoy:

Slice the Pork Pie into portions and serve it warm or at room temperature.

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