The Ultimate Beef Wellington
A classic centrepiece of fillet steak, mushroom duxelles and golden pastry.
Classic British Pork Pie
This classic British pork pie brings a slice of the UK's rich culinary heritage to your table. Traditionally savoured at room temperature, this pie features a dense, savoury pork filling encased in a hot water crust pastry, known for its robustness and delicious flakiness.
Perfect for picnics, a hearty snack, or part of a cold cuts platter, the pork pie's history dates back to medieval times when it was created as a means to preserve meat. Our version stays true to its roots, combining simple ingredients to produce a pie that's deeply satisfying and rich in flavour.
Method
30m2h 30m3h
- Prepare the hot water crust pastry: Mix 500g plain flour and 1 tsp salt in a bowl. Heat 150ml water, 100g lard until melted. Pour into flour, mixing to form a dough. Wrap in cling film; chill for 1 hour.
- For the filling: Mix 500g minced pork, 1 finely chopped onion, 1 tsp sage, salt, and pepper. Preheat oven to 200°C.
- Roll out two-thirds of the pastry on a floured surface to 3mm thick. Line a 20cm pie tin, leaving an overhang.
- Add the filling to the pastry case, pressing down. Roll out the remaining pastry for the lid. Wet the edges of the pastry in the tin, place the lid on top, and crimp the edges. Make a hole in the center.
- Bake for 30 minutes. Reduce oven to 180°C, bake for 90 minutes. Cool in the tin.
- Optional: For a jelly layer, soak 2 gelatine leaves in cold water for 5 minutes. Heat 150ml chicken stock, squeeze out and dissolve gelatine in it. Pour through the hole in the pie lid. Chill until set.
Ingredients
- 500g Pork Minced
- 1 Onion finely chopped large
- 150ml Chicken Stock optional
- 150ml Water
- Pork, to taste
- 5ml Salt
- 500g Plain Flour
Notes
For an authentic touch, serve with a dollop of English mustard or piccalilli. The pie is best enjoyed at room temperature, allowing the flavours to fully develop.
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