Dairy-Free Classic English Pork Pie
Discover the timeless charm of a *Dairy-Free Classic English Pork Pie*, a beautifully crafted version of Britain’s beloved savory treat. Encased in a rich, hot-water crust pastry made without milk or butter, this pie is packed with a mouthwatering blend of diced pork shoulder and pork belly, seasoned with white pepper and nutmeg for a traditional, flavorful filling. The pièce de résistance? A layer of savory jelly, made with gelatin and chicken stock, infused into the pie after baking for an authentic touch. Perfect for picnics, parties, or a robust makes-ahead meal, this dish is a celebration of heritage cooking with a dairy-free twist. Serve chilled or at room temperature, and savor the golden crust and tender pork in every bite. Ideal for those seeking classic comfort food with allergen-friendly modifications!
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Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 200 milliliters water
- 150 grams lard
- 450 grams pork shoulder, finely diced
- 250 grams pork belly, finely diced
- 1.5 teaspoons salt
- 1 teaspoon ground white pepper
- 0.5 teaspoon nutmeg
- 100 milliliters chicken stock
- 1 tablespoon powdered gelatin
Directions
Step 1
Preheat your oven to 180°C (356°F).
Step 2
In a saucepan, combine water and lard, heating gently until the lard has melted and the mixture begins to simmer.
Step 3
In a large bowl, sift together 500 grams of all-purpose flour and 1 teaspoon salt. Make a well in the center.
Step 4
Pour the hot lard and water mixture into the well, mixing with a wooden spoon until a dough forms. Knead the dough briefly on a floured surface until smooth and elastic. Let it rest while preparing the filling.
Step 5
In another bowl, combine the diced pork shoulder and pork belly. Season with 1.5 teaspoons salt, 1 teaspoon ground white pepper, and 0.5 teaspoon nutmeg. Mix well.
Step 6
Cut off one-third of the dough and set aside for the pie lid. Roll out the remaining dough on a floured surface to fit a deep 20cm (8-inch) round pie dish, pressing the dough evenly into the sides and base.
Step 7
Fill the pastry case with the pork mixture, pressing down gently to pack the meat.
Step 8
Roll out the reserved dough to make the pie lid. Dampen the edges of the pastry in the dish and cover with the pastry lid, pressing the edges together to seal. Trim any excess dough.
Step 9
Make a small hole in the center of the pie lid to allow steam to escape during baking.
Step 10
Bake in the preheated oven for 30 minutes. Then reduce the temperature to 160°C (320°F) and bake for an additional 60 minutes, until the pastry is golden brown and cooked through.
Step 11
While the pie is baking, dissolve 1 tablespoon of gelatin in 100 milliliters of warm chicken stock.
Step 12
After baking, remove the pie from the oven and carefully pour the gelatin mixture through the hole in the top, tilting the pie to help distribute the liquid evenly.
Step 13
Allow the pie to cool completely, then refrigerate for at least 4 hours or overnight to allow the jelly to set before serving.
Nutrition Facts
| Serving size | (1680.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5661.2 |
| Total Fat 379.0g | 0% |
| Saturated Fat 138.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 638.5mg | 0% |
| Sodium 6464.7mg | 0% |
| Total Carbohydrate 384.0g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 1.4g | |
| Protein 167.8g | 0% |
| Vitamin D 150IU | 0% |
| Calcium 173.3mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 2101.3mg | 0% |
Source of Calories