Love pork pie? Make your own with this recipe from Lizzie Baking Bird. Get on with this? Keep your eyes peeled for Lizzie’s upcoming cookbook!
580g strong white (bread) flour
A teaspoon of salt
1kg of pork – shoulder or leg (Lizzie recommends Maydown Farm pork which available at Burton Bradstock Post Office and mini farm shop. Find more options for your pork here)
500g sausage meat (Lizzie recommends Howells Butchers, which can be picked up at the Spar in Weymouth, alternatively, look at a few of these)
200g bacon (optional)
2 sprigs of thyme ( a teaspoon of dried)
White pepper and salt
A spring form tin is a serious bonus – but you can use a cake tin – approx. 9 inches or 23 cm.
Preheat the oven to Gas mark 5 (190C)
Grease and flour the cake tin and pop it in the fridge.
Prepare the filling for the pie – chop the pork into cubes (approx. 2 cms) and if using bacon, cut it into 1 cm strips. Add sausage meat, thyme (stripped), salt and pepper and mix well.
Make the pastry. Put the lard and water in a small pan and bring to the boil. Meanwhile, put the flour and salt in a large bowl. Add the boiling lard and water into the flour and bring the ingredients together with a wooden spoon. Form the pastry into a ball and leave to cool (approx. 20 – 30 mins) until the pastry is warm but cool enough to handle.
Take a piece of pastry (about ¼) and roll it out large enough to top the pie. Then roll out the pastry large enough to line the tin. Put it in the tin and push it up the sides if it slides down. This pastry is great to work with so you can keep working it up the sides. Ensure there are no holes in the pastry. I generally just ‘tip it over’ the top of the tin. Put the filling in the tin and egg wash the top edge of the pie. Put the lid on and seal well. Pop a small hole in the top. Put the tin on a baking tray and put it in the oven.
Cook for 30 minutes and then remove from the oven, turn the oven down to Gas mark 4 / 180c, egg wash the top of the pie and put it back in the oven for an hour or so. (You would benefit from a thermometer to check the filling is up to 75 degrees). Remove it from the oven and allow it to cool for about 30 minutes and loosen the springform tin. Once cool, pop it in the fridge to cool overnight.
Image: Lara Jane Thorpe