Yorkshire Growler Pork Pie
A hearty Yorkshire pork pie encased in crisp hot-water crust pastry, filled with spiced minced pork, and traditionally eaten piping hot.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Baking tray
- •Saucepan
- •Mixing bowl
- •Four 8cm mini pie tins
- •Small funnel
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 38 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 620 kcal
Instructions
- 1
Preheat your fan oven to 180°C and grease four 8cm pie tins.
- 2
Combine the pork shoulder, pork belly, white pepper, mace, sage, and 1 tsp salt in a bowl.
- 3
Sift the plain flour and remaining salt into a large heatproof bowl.
- 4
Melt the lard into boiling water in a saucepan over the hob until bubbling.
- 5
Pour the hot liquid into the flour and stir rapidly to make a soft dough.
- 6
Knead the warm dough briefly, then divide into four large balls and four smaller balls for lids.
- 7
Press the warm pastry into the tins, working it evenly up the sides.
- 8
Pack the seasoned pork filling tightly into each pastry-lined tin.
- 9
Roll out the lids, brush edges with beaten egg, crimp (pinch the pastry rim together) to seal.
- 10
Cut a small steam hole in each centre and brush pastry lids with beaten egg.
- 11
Bake for 45 to 50 minutes until the pastry is deep golden and crisp.
- 12
Funnel warm pork stock into the steam holes and serve piping hot.
Chef's tips
Work quickly while the hot-water crust dough is still warm, as it becomes crumbly and difficult to shape once cold. Pack the meat filling firmly to avoid large air pockets inside the baked pie.
Ingredient substitutions
- ground mace → ground nutmeg
- lard → block vegetable shortening
Storage
Keep cooled pies in an airtight container in the fridge for up to three days.
Reheating
Reheat pies on a baking tray in a fan oven at 170°C for 15 minutes until heated through.
Common mistakes to avoid
- •Allowing the dough to cool before shaping, making the pastry crack.
- •Using extra lean pork, which results in a dry and tough filling.
- •Skipping the steam hole, causing the pie crust to split during baking.
Serving suggestions
Cooked Yorkshire Growler Pork Pie?
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