Mary Berry Pork Pie is a yummy British dish. It’s simple and delicious. This pie has pork inside the pastry. It’s perfect for any time you want something tasty.
If you’re seeking a dish that’s both traditional and deeply satisfying, Mary Berry Pork Pie Recipe is your answer.
It’s a classic recipe that’s stood the test of time, beloved for its comforting blend of tender pork, fragrant seasonings, and flaky pastry. This pie is like a warm, delicious hug for your taste buds.
Why You Will Love This Mary Berry Pork Pie
This pie is a winner for several reasons.
- Firstly, it’s incredibly easy to make, making it accessible to even the most novice cooks.
- Secondly, its taste is pure comfort – tender, flavorful pork wrapped in buttery pastry.
- Lastly, it’s versatile and suitable for various occasions, from family dinners to picnics in the park. There’s no doubt that this pie will quickly become a household favourite.
When Was I First Introduced to Mary Berry Pork Pie
I first tried this pie at a family picnic. The smell made everyone hungry. One bite and I became a fan. Now, we have it at family gatherings, creating happy memories.
Ingredients To Make Mary Berry Pork Pie
For The Pastry Crust
- Plain flour (sieved) = 350 g
- Water = 140 ml
- Lard = 110 g
- Salt = 1 teaspoon
- Egg beaten = 1
For The Pie Filling
- Pork shoulder (diced) = 500 g
- Dried sage = 1 teaspoon
- Salt = 1 teaspoon
- Pepper = 1 teaspoon
For The Pork Pie Jelly
- Pig trotter = 1
- Water = 1 liter
- Onion (halved) = 1
- Salt = 1 teaspoon
- White pepper = 1 teaspoon
Steps Involved In Making Mary Berry Pork Pie
For The Pastry Crust
- Preheat the oven to 180°F.
- Warm flour in an ovenproof bowl.
- Boil water and fat, then add to flour and salt.
- Knead dough until warm.
- Cut off 1/3 for the ‘cover.’
- Divide the remaining dough for the ‘body.’
For The Pork Pie Jelly
- Use pig trotters or gelatin sheets.
- Split trotter during cooking for more gelatin.
- Drain, saving the stock.
- Discard detritus, and freeze extra stock.
For the Pie
- Shape a warm crust on a floured surface.
- Overhang for the lid, no holes.
- Wrap the baking paper around the pie.
- Fill with pork mixture, leaving a dome.
- Cut ‘lid’ pastry, and brush with egg.
- Seal edges together.
- Pierce a hole for the stock.
- Brush with egg wash.
- Bake for 20 minutes, then brush again.
- Cool on the counter, then refrigerate.
Filling the Pies
- Insert the funnel tip into the lid’s hole.
- Slowly pour hot stock.
- Let it soak in.
- Cool in the fridge until solidified, preferably overnight.
- Cut into wedges and enjoy!
Recipe Tips
Here are some tips for making a perfect Mary Berry Pork Pie:
- Make sure the pork and pastry are cold. It helps the pastry stay nice and flaky.
- Before baking, make a small hole in the pie’s top. It lets steam out, so the pie isn’t soggy.
FAQs
Is Mary Berry Pork Pie easy to make?
Absolutely! It’s a simple, classic recipe that anyone can follow.
Can I customize the ingredients?
Certainly! Feel free to add herbs or spices to suit your taste.
Can I use different types of meat?
While pork is traditional, you can experiment with other meats.
What To Serve With Mary Berry Pork Pie?
You can enjoy Mary Berry Pork Pie with these tasty sides:
- Pickles: They’re tangy and crunchy, a perfect match.
- Salad with greens: A fresh salad with simple dressing balances the pie’s richness.
- Mashed Potatoes: Creamy mashed potatoes go perfectly with the pork and pastry.
- Coleslaw: Zesty coleslaw with creamy dressing adds freshness.
- Baked Beans: Try them with the pie for a hearty meal. The flavours mix well.
Storage Tips
To keep your Mary Berry Pork Pie fresh, store any leftovers in an airtight container in the refrigerator. When you’re ready for another helping, simply reheat and savour the familiar, comforting taste.
Concluding Remarks!
Mary Berry Pork Pie is a timeless classic. It brings deliciousness to any gathering. It’s simple and tasty, perfect for family meals or special times.
Try making it at home and enjoy the happiness it brings to your table. Whether fresh from the oven or as leftovers, you’ll always want more. Happy cooking!
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Mary Berry Pork Pie Recipe
Ingredients
For The Pastry Crust
- 350 g Plain flour (sieved)
- 140 ml Water
- 110 g Lard
- 1 teaspoon Salt
- 1 Egg beaten
For The Pie Filling
- 500 g Pork shoulder (diced)
- 1 teaspoon Dried sage
- 1 teaspoon Salt
- 1 teaspoon Pepper
For The Pork Pie Jelly
- 1 Pig trotter
- 1 liter Water
- 1 Onion (halved)
- 1 teaspoon Salt
- 1 teaspoon White pepper
Instructions
For The Pastry Crust
- Preheat the oven to 180°F.
- Warm flour in an ovenproof bowl.
- Boil water and fat, then add to flour and salt.
- Knead dough until warm.
- Cut off 1/3 for the 'cover.'
- Divide the remaining dough for the 'body.'
For The Pork Pie Jelly
- Use pig trotters or gelatin sheets.
- Split trotter during cooking for more gelatin.
- Drain, saving the stock.
- Discard detritus, and freeze extra stock.
For the Pie
- Shape a warm crust on a floured surface.
- Overhang for the lid, no holes.
- Wrap the baking paper around the pie.
- Fill with pork mixture, leaving a dome.
- Cut 'lid' pastry, and brush with egg.
- Seal edges together.
- Pierce a hole for the stock.
- Brush with egg wash.
- Bake for 20 minutes, then brush again.
- Cool on the counter, then refrigerate.
Filling the Pies
- Insert the funnel tip into the lid's hole.
- Slowly pour hot stock.
- Let it soak in.
- Cool in the fridge until solidified, preferably overnight.
- Cut into wedges and enjoy!
Notes
- Make sure the pork and pastry are cold. It helps the pastry stay nice and flaky.
- Before baking, make a small hole in the pie’s top. It lets steam out, so the pie isn’t soggy.