An easy to make pork pie with egg, this takes a long time to cook but well worth the time. I made double this recipe, the recipe below will make a loaf tin size pork pie. I will put a video on how to make the pastry at the bottom of the page.
For the pastry;
500gms plain flour.
For the filling;
700gms minced pork
Herb de Provence (I didn’t weigh it, sorry)
3 Hard boiled eggs
2 leafs gelatine
250ml chicken stock.
Remember I made double.
Melt the lard in the water on the stove.
Mix in the flour a large spoonful at a time.
It will all go in, and don’t worry about lumps.
Leave to cool.
When cooled roll out the pastry or just take pieces of pastry and mold in to a bread tin.
Cover the pie with pastry.
Bake for 45 minutes at 180°C
Cover with foil and bake for a further 45 minutes.
It should be nicely browned if not uncover for a little longer.
Leave to cool in the tin.
Soak the gelatine in cold water for 5 minutes
Dissolve a chicken stock cube in boiling water, then squeeze out the gelatine and dissolve in the stock, allow to cool.
Tip out the pies and turn them back over,
Open up the holes and using a small funnel or a syringe, slowly put in the stock, put in a little, let it soak in and then add more, soak in and more, your not going to use very much of the stock so don’t try.
Put the pie into the fridge for 24 hours. Then enjoy with some proper English mustard.
And the video of how to make the pastry