How to make pork pie

The BBC Good Food cookery team show you how to make a pork pie using traditional hot water crust pastry and jelly - perfect for a summer picnic.

Points to remember

  • Combine your filling ingredients – chopped or minced meat, spices, herbs and seasoning.
  • Put the lard and water in a pan and heat until the lard melts.
  • Allow to cool slightly, pour into the flour and mix with a wooden spoon.
  • Use your hands to bring the mixture together, then knead briefly to a smooth dough.
  • Cut off about a quarter of the dough for the lid and set aside.
  • Roll the remaining dough into a circle and place in a springform cake tin.
  • Press the dough up the side of the tin and fill with the meat mixture.
  • Roll the lid into a circle and put it on top, pinching the sides to seal the pie.
  • Make a steam hole with the handle of a wooden spoon, then brush the top with beaten egg.
  • Transfer to a preheated oven.
  • Make sure the pie is totally cool before moving on to the next stage.
  • Soak the gelatine leaves in water for about 5 minutes.
  • Heat the stock until hot but not boiling.
  • Squeeze the excess water from the gelatine so it doesn’t dilute the mixture further. Stir into the stock to dissolve. Cool to room temperature.
  • Use a funnel to pour the jelly into the steam hole of the cooled pie. Put in the fridge overnight to set.
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TIPS
HOT WATER CRUST PASTRY

Once you have combined your pastry ingredients work quickly so the dough remains warm and pliable. It will become crumbly as it cools.