How to Make an Easy Traditional British Pork Pie

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A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make! • Join the email community: • https://www.culinaryexploration.eu/co... • Connect with me on Instagram @culinary_exploration • Feel free to tag me in any of the recipes you make from my channel :) • You can buy springform baking tins here: • UK store: https://amzn.to/2Yo7oet • US store: https://amzn.to/36D6cWM • As an Amazon Associate I earn from qualifying purchases. • ------------------------------------------------------------- • Recipe: • If you find the recipe useful please subscribe to support the channel - Subscribe: / @culinaryexploration • Pork pie filling (this was enough filling for 3-4 pies): • I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand. • Fresh Thyme leaves • Freshly ground black pepper • Salt • Pastry (This was more than enough for 4 pies) • Water 300g • Butter 175g (You can use 175g of Lard instead or a mixture of the two) • Salt 10g • Flour 675g (13% protein content) • Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock): • 2 large ham hocks • 1 large carrot • 1 large onion • Thyme • Black pepper • Touch of mace • Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking. • Continue to cook for 6 hours on a low simmer, top up with water as necessary • Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin • Refrigerate the stock until needed • You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use if you need it. • You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge. • I hope you enjoy the recipe and let me know in the comments if you have any questions!

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