This easy Hairy Bikers Pork Pie recipe is a delicious, hearty dish perfect for a quick meal or a special occasion. With a crispy hot water crust pastry and a rich filling, it’s made with simple ingredients you likely already have at home. Enjoy this classic British treat with a savoury twist!
Ingredients Needed
For the Hot Water Crust Pastry:
- 200g plain flour
- 40g strong white flour
- 50g unsalted butter, cubed
- 100ml water
- 1 tsp salt
- 60g lard
For the Filling:
- 6 quails’ eggs
- 1 onion, very finely chopped
- 350g pork loin, finely chopped
- 100g unsmoked streaky bacon, finely chopped
- Small bunch of parsley, finely chopped
- Sea salt and freshly ground black pepper
- 1 free-range egg, beaten
For Optional Jelly:
- 1 chicken stock cube
- 150ml boiling water
- 2 gelatine leaves
How To Make Pork Pie
- Preheat and Grease: Preheat your oven to 200°C (400°F/Gas 6) and grease a 6-hole muffin tin.
- Make the Pastry: Sift the plain and strong white flours into a bowl, then rub in the butter until the mixture resembles breadcrumbs. In a separate pan, bring the water and salt to a boil, then add the lard and stir until melted. Pour the hot liquid over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work it into a smooth ball. Roll the dough out to 3mm (⅛in) thickness, then cut out six 15cm (6in) circles to line the muffin tin. Cut six 10cm (4in) circles for the lids and set them aside.
- Prepare the Filling: Place the quails’ eggs in a pan of boiling water and cook for 2 minutes. Refresh in cold water, peel carefully, and set aside. In a large bowl, combine the finely chopped onion, pork, bacon, parsley, and season with sea salt and freshly ground black pepper.
- Assemble the Pies: Spoon a little of the pork mixture into each lined pie case, then place a quail’s egg in the centre. Add more of the filling over the egg to fill the pie case. Brush the edges of each pastry case with the beaten egg, place the pastry lids on top, and crimp the edges to seal them completely. Use a small knife to make a hole in the centre of each pie.
- Bake: Place the pies in the oven and bake for 40 minutes or until the pastry is golden brown. Once baked, leave the pies to cool in the tin for 10 minutes.
- Make the Jelly (Optional): To make the jelly, dissolve the chicken stock cube in the boiling water. Soak the gelatine leaves in cold water until soft, then squeeze out any excess water. Whisk the softened gelatine into the warm chicken stock until fully dissolved. Pour the gelatine mixture into the hole in the top of each pie, filling the hollow cavity inside the pie. Allow the pies to set in the fridge overnight.
Recipe Tips
- Work Quickly with the Dough: When making the hot water crust pastry, handle the dough as quickly as possible. If it gets too firm, it becomes difficult to roll out. Work quickly to keep it soft and easy to manage.
- Seal the Pies Well: Be sure to crimp the edges of the pastry tightly to seal the pies. This ensures the filling stays inside and prevents it from leaking during baking.
- Chill the Pies Before Baking: After assembling the pies, chill them in the fridge for about 10 minutes before baking. This helps the pastry hold its shape better while cooking.
- Test the Filling’s Seasoning: Always taste the filling mixture before spooning it into the pies. Adjust the salt and pepper to your liking to make sure the flavour is just right.
- Add the Jelly Last: If using the optional jelly, make sure to add it only after the pies have cooled for 10 minutes. This prevents the jelly from melting into the pie while it’s still hot.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover pork pie to cool completely. Then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover pork pie in cling film and foil, then freeze it for up to 1 month. Thaw it in the fridge overnight before serving.
- Reheating: To reheat leftover pork pie, place it in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the pastry is crispy and the filling is hot. Avoid microwaving as it can make the pastry soggy.
More Recipes:
Hairy Bikers Pork Pie
Description
This easy Hairy Bikers Pork Pie recipe is a delicious, hearty dish perfect for a quick meal or a special occasion. With a crispy hot water crust pastry and a rich filling, it’s made with simple ingredients you likely already have at home. Enjoy this classic British treat with a savoury twist!
Ingredients
For the Hot Water Crust Pastry:
For the Filling:
For Optional Jelly:
Instructions
- Preheat and Grease: Preheat your oven to 200°C (400°F/Gas 6) and grease a 6-hole muffin tin.
- Make the Pastry: Sift the plain and strong white flours into a bowl, then rub in the butter until the mixture resembles breadcrumbs. In a separate pan, bring the water and salt to a boil, then add the lard and stir until melted. Pour the hot liquid over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work it into a smooth ball. Roll the dough out to 3mm (⅛in) thickness, then cut out six 15cm (6in) circles to line the muffin tin. Cut six 10cm (4in) circles for the lids and set them aside.
- Prepare the Filling: Place the quails’ eggs in a pan of boiling water and cook for 2 minutes. Refresh in cold water, peel carefully, and set aside. In a large bowl, combine the finely chopped onion, pork, bacon, parsley, and season with sea salt and freshly ground black pepper.
- Assemble the Pies: Spoon a little of the pork mixture into each lined pie case, then place a quail’s egg in the centre. Add more of the filling over the egg to fill the pie case. Brush the edges of each pastry case with the beaten egg, place the pastry lids on top, and crimp the edges to seal them completely. Use a small knife to make a hole in the centre of each pie.
- Bake: Place the pies in the oven and bake for 40 minutes or until the pastry is golden brown. Once baked, leave the pies to cool in the tin for 10 minutes.
- Make the Jelly (Optional): To make the jelly, dissolve the chicken stock cube in the boiling water. Soak the gelatine leaves in cold water until soft, then squeeze out any excess water. Whisk the softened gelatine into the warm chicken stock until fully dissolved. Pour the gelatine mixture into the hole in the top of each pie, filling the hollow cavity inside the pie. Allow the pies to set in the fridge overnight.
Notes
- Work Quickly with the Dough: When making the hot water crust pastry, handle the dough as quickly as possible. If it gets too firm, it becomes difficult to roll out. Work quickly to keep it soft and easy to manage.
- Seal the Pies Well: Be sure to crimp the edges of the pastry tightly to seal the pies. This ensures the filling stays inside and prevents it from leaking during baking.
- Chill the Pies Before Baking: After assembling the pies, chill them in the fridge for about 10 minutes before baking. This helps the pastry hold its shape better while cooking.
- Test the Filling’s Seasoning: Always taste the filling mixture before spooning it into the pies. Adjust the salt and pepper to your liking to make sure the flavour is just right.
- Add the Jelly Last: If using the optional jelly, make sure to add it only after the pies have cooled for 10 minutes. This prevents the jelly from melting into the pie while it’s still hot.
Hairy Bikers Pork Pie