Pork Pie

with Hot Water Pastry

On a cold autumn or winter’s day, nothing beats a hearty pork pie for a filling lunch. This recipe by celebrated chef, Paul Ainsworth of the Mahé Cookery School and Chef’s Table is made with a hot water pastry and incorporates a variety of spices and herbs for a pie that is full of flavour

Ingredients

For the hot water pastry

  • 500g plain flour

  • 2 whole eggs beaten

  • 200g water

  • 163g leaf lard or good pork lard

  • 5g salt

  • 10g rosemary

For the filling

  • 200g pork sausage meat

  • 1 tsp Worchester sauce

  • Chopped parsley

  • 1 clove garlic grated

  • ½ shallot finely chopped

  • Picked thyme

  • Grated nutmeg

  • Salt and pepper

  • 1 tbsp olive oil

Method

For the pastry

  1. Bring the water, lard, rosemary and salt to a simmer in a saucepan on a Miele Induction Hob at setting no 7 and infuse for 5 minutes.

  2. Put your flour and salt into a food processor. Using a paddle attachment on medium speed, slowly incorporate the eggs.

  3. Remove the rosemary from the water and lard pan and slowly incorporate this into your eggs and flour mixture while the machine is running.

  4. Scrape the bowl and paddle halfway through mixing to make sure any lumps are incorporated well into the mix and ingredients are well combined.

  5. Chill the pastry on a flat tray beneath greaseproof paper until cooled and workable.

For the filling

  1. On a Miele Induction Hob at setting no 7 , add some olive oil to a non-stick frying pan.

  2. Add the diced shallot, thyme, garlic and salt and pepper and lightly cook until the shallots are softened but not browned.

  3. Once the shallots are softened, remove to a tray and leave to cool.

  4. Add the shallot mixture to the sausage meat, with the chopped parsley and Worchester sauce and mix well.

  5. Leave to chill until needed, or use straight away at room temperature.

To assemble and cook

  1. Roll the pastry out evenly until it is 0.5cm thick.

  2. Cut 6 large discs using an 8cm cutter, and 6 smaller rings using a 6cm cutter.

  3. In the small discs (lids), cut a small hole out right in the centre of the disc to allow steam to escape.

  4. Place the large pastry disc into a round metal ring making sure to press into the bottom firmly. Leave equal excess pastry over hanging the top of the ring.

  5. Fill the lined disk with your pork mixture and lightly brush the excess pastry with egg yolk.

  6. Place the smaller disc with a hole on top and seal the edges by pressing together firmly, lightly trim the pastry with scissors so you have an even excess all the way around and then, (with a little flour on your fingers) pinch the pastry upwards to form a firm seal.

  7. Bake the pork pies in a Miele Oven at 185°C Fan Plus on a flat tray for 15 minutes, then transfer to a Miele oven rack and cook for a further 10-15 minutes.

Celebrated chef, Paul Ainsworth recently opened his fourth venture in Padstow, the Mahé Cookery School and Chef’s Table. Read more here in our interview with Paul.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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