North East Growler Pork Pie
Crisp hot-water crust pastry packed with well-seasoned British pork and savoury jelly, baked until deeply golden.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Baking tray
- •Small saucepan
- •Mixing bowl
- •Pastry brush
- •Small funnel
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 36 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 610 kcal
Instructions
- 1
Preheat your oven to 190°C (170°C fan). Line a baking tray with greaseproof paper.
- 2
Mix the pork shoulder, pork belly, sage, white pepper, mace, and half the salt in a bowl.
- 3
Heat the water and lard in a small saucepan over a medium hob until the lard melts and bubbles.
- 4
Pour the boiling liquid into the flour and remaining salt, stirring vigorously to form a soft dough.
- 5
Knead the warm dough briefly on a lightly floured surface until smooth.
- 6
Divide into four large pieces for the cases and four smaller pieces for the lids.
- 7
Shape each large portion into a deep cup by moulding around a small, floured jar.
- 8
Pack the seasoned pork tightly into the pastry cases, leaving a small gap at the top.
- 9
Brush the edges with water, fit the lids, and crimp (fold and pinch the edges) to seal.
- 10
Make a small hole in each lid, brush with beaten egg, and bake for 50 minutes until golden.
- 11
Dissolve the softened gelatine into the warm pork stock and gently pour through the lid holes.
- 12
Leave the pies to cool for at least 30 minutes so the savoury jelly can set before slicing.
Chef's tips
Work quickly with the hot-water crust pastry while it is still warm and pliable; cold pastry will crack. Chilling the pies slightly after adding the stock helps the jelly firm up cleanly around the meat.
Ingredient substitutions
- lard → unsalted butter or solid vegetable shortening
- ground mace → ground nutmeg
Storage
Store chilled in an airtight container for up to four days.
Reheating
Warm in a preheated oven at 170°C (150°C fan) for 15 minutes to crisp the crust.
Common mistakes to avoid
- •Allowing the hot-water crust pastry to cool before moulding, which causes tears and crumbling.
- •Not sealing the lid seams properly, which allows juices and jelly to escape during baking.
- •Pouring in the stock while the pie is boiling hot, which can make the pastry base soggy.
Serving suggestions
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