Posted on December 15, 2016
The traditional pork pie is a fitting part of any ploughman's lunch, festive feast or summer's picnic.
Unlike other types of pie, it’s the technique which goes into making the pastry, and the cooking process, that sets the pork pie apart and gives it its unique flavour and texture.
Rather than a more common short-crust, suet or rough puff pastry, traditional hand-raised pork pies use hot water crust pastry instead.
Made from boiling together strong flour, lard, salt and water into a soft, pliable dough, the outer casing is then stuffed with minced pork and seasoning, before being baked to perfection.
The resulting pie is finished off with an addition of warm gelatine, which sets once cooled to hold the whole thing together, slice by delicious slice.
Our resident expert butcher, Chris Moorby, explains in the video below how easy it is to make traditional hand-raised pork pies at home:
If that short taster has whet your appetite, why not book on to our next British Pies masterclass, which will give you the skills you need to make homemade pastry and produce your own selection of pies.
You will learn traditional techniques for making different types of pastry, before taking home a selection of your own hand-crafted products from this course.