Mary Berry Pork Pie Recipe
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.
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.