How to Make an Easy Traditional British Pork Pie

Video Description

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/community 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: https://www.youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1 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!