Christmas Eve Pork Pie
Celebrate the joy of the season with this traditional *Christmas Eve Pork Pie*, a showstopping centerpiece that’s as delicious as it is nostalgic. Encased in a buttery, golden-hot water crust pastry, this savory pie is packed with layers of flavorful ground pork shoulder, pork belly, and smoky bacon, spiced with fresh sage, thyme, and a hint of nutmeg. Topped with a shimmering layer of gelatin-rich chicken stock, which locks in the succulent filling, this classic British holiday favorite is perfect for slicing and serving alongside tangy pickles or festive chutneys. With its rustic charm and make-ahead convenience, this pork pie is a hearty and irresistible addition to any holiday spread. Perfect for Christmas Eve gatherings, it promises comfort, tradition, and a touch of elegance for your holiday table.
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Ingredients
- 500 grams All-purpose flour
- 125 grams Unsalted butter
- 125 grams Lard
- 150 milliliters Cold water
- 1 teaspoon Salt
- 500 grams Ground pork shoulder
- 250 grams Ground pork belly
- 150 grams Smoked bacon, finely chopped
- 1 medium Onion, finely diced
- 2 tablespoons Fresh sage, chopped
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Ground white pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 250 milliliters Chicken stock
- 2 teaspoons Powdered gelatin
- 1 None Egg, beaten
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) springform pan and set aside.
Step 2
In a large mixing bowl, sift the flour and salt together. Rub in the butter and lard with your fingertips until the mixture resembles breadcrumbs.
Step 3
Gradually add the cold water, stirring with a knife until the dough comes together. Wrap the dough in cling film and refrigerate for 30 minutes.
Step 4
In the meantime, prepare the filling. Combine the ground pork shoulder, ground pork belly, chopped bacon, diced onion, sage, thyme, white pepper, and nutmeg in a large bowl. Mix thoroughly and set aside.
Step 5
Roll out two-thirds of the pastry on a floured surface and carefully line the springform pan, leaving some overhang at the edges.
Step 6
Spoon the pork filling into the pastry-lined pan, pressing it down firmly to eliminate any air pockets.
Step 7
Roll out the remaining pastry and lay it over the top of the pie, sealing the edges by crimping them together. Trim off any excess pastry.
Step 8
Cut a small hole or slit in the center of the pastry lid to allow steam to escape. Decorate the pie with any leftover pastry, if desired.
Step 9
Brush the top of the pastry with the beaten egg to give it a golden sheen.
Step 10
Bake in the preheated oven for 90 minutes, or until the crust is golden and the filling is cooked through.
Step 11
While the pie is baking, prepare the gelatin stock. Heat the chicken stock until warm, then stir in the powdered gelatin until dissolved. Let it cool slightly.
Step 12
Once the pie is baked, carefully pour the gelatin stock through the steam hole in the top crust. This will set as it cools and hold the filling together.
Step 13
Allow the pie to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Step 14
Slice and serve your Christmas Eve Pork Pie with pickles, chutneys, or a crisp winter salad. Enjoy!
Nutrition Facts
| Serving size | (2226.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7456.2 |
| Total Fat 542.4g | 0% |
| Saturated Fat 217.9g | 0% |
| Polyunsaturated Fat 14g | |
| Cholesterol 1289.5mg | 0% |
| Sodium 5900.8mg | 0% |
| Total Carbohydrate 397.7g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 7.4g | |
| Protein 241.0g | 0% |
| Vitamin D 165IU | 0% |
| Calcium 316.5mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 3208.2mg | 0% |
Source of Calories