Hairy Bikers Pork Pie is made with quail’s eggs, pork sausages, minced pork, streaky bacon, ground ginger, ground mace, plain flour, and a special pastry mix of butter and lard. This traditional Gala Pork Pie recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Hairy Bikers Pork Pie Ingredients
For The Filling:
- 12 Quail’s Eggs
- 4 Pork Sausages (About 250g/9oz)
- 200g (7oz) Minced Pork
- 2 Rashers Of Streaky Bacon, Cut Into 1cm (½in) Pieces
- ½ Tsp Ground Ginger
- ½ Tsp Ground Mace
- Freshly Ground Black Pepper
- 1 Tbsp Plain Flour
For The Pastry:
- 225g (8oz) Plain Flour, Plus Extra For Dusting
- ½ Tsp Freshly Ground Black Pepper
- 25g (1oz) Cold Butter, Cut Into Cubes, Plus Extra For Greasing
- 75g (2¾oz) Cold Lard, Cut Into Cubes
- 1 Tsp Sea Salt
- 1 Egg, Beaten, To Glaze
How To Make Hairy Bikers Pork Pie
- Prepare the Quail’s Eggs: Bring a pan of water to the boil. Add the quail’s eggs and boil them for 2½ minutes. Drain and rinse the eggs under cold running water until they’re cool. Set aside.
- Prepare the Meat Mixture: Squeeze the sausages out of their skins into a large bowl. Add the minced pork, bacon, ginger, mace, and season with black pepper. Mix everything together with your hands and divide the mixture into 2 portions.
- Preheat and Prepare: Preheat the oven to 200°C (fan 180°C, gas 6). Line a large metal baking tray with baking parchment.
- Peel and Flour the Eggs: Peel the quail’s eggs and toss them in the flour until they’re lightly coated.
- Make the Pastry: In a food processor, combine flour, black pepper, butter, and 25g lard. Pulse until the mixture resembles coarse breadcrumbs. In a small pan, bring the remaining lard with 4 tbsp cold water and a pinch of salt to a simmer. Add the simmered mixture to the flour mixture with the motor running until the dough comes together. Turn the dough onto a floured surface and knead lightly to make a smooth, pliable dough.
- Roll Out the Pastry: Shape the dough into a rectangle and place it on the floured baking tray. Roll out the pastry to about 6mm (¼in) thick, making a 30cm x 28cm (12in x 11in) rectangle. Turn the pastry a few times while rolling.
- Assemble the Pie: Place half the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm (¾in) border at each end. Top with the floured eggs, standing them on their ends and placing them in a line. Cover with the remaining pork mixture, ensuring all the eggs are enclosed, and press down lightly.
- Seal and Shape the Pie: Brush one long edge of the pastry lightly with beaten egg. Bring both sides of the pastry to the middle to encase the filling and press the edges firmly to seal. Trim the top with scissors, leaving 1cm (½in) for the crest. Crimp the top edge into a wiggly line.
- Bake the Pie: Brush the pie with beaten egg and bake for 15 minutes. Remove from the oven, brush with egg again, and bake for another 15 minutes or until golden brown and fully cooked.
- Serve: Let the pie cool before slicing and serving.
Recipe Tips
- Boil Quail’s Eggs for 2½ Minutes: Cook them exactly for 2½ minutes to keep the yolks soft, not hard.
- Mix Meat Well: Mix the sausage meat, minced pork, and bacon very well so the flavour is even.
- Keep Pastry Cold: Use cold ingredients for the pastry and keep it cool to make it flaky and crisp.
- Seal Pastry Tight: Brush the edges with beaten egg and press them well to stop the filling from leaking out.
- Brush Pie with Egg Twice: Brush the pie with egg before baking and again halfway through to make it golden-brown and shiny.
What To Serve With This Gala Pork Pie
This Pork Pie goes well with mashed potatoes, steamed vegetables, fresh green salad, or pickles. You can also serve it with chutney, coleslaw, roasted root vegetables, or crusty bread for a delicious meal.
How To Store Leftovers
- Refrigerate: Store the pie in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the pie tightly in cling film and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Leftover Pork Pie
- In The Oven: Preheat the oven to 180°C (fan 160°C, gas 4). Place the pie on a baking tray and cover with foil. Heat for 20-25 minutes or until hot.
- In The Microwave: Place a slice of the pie on a microwave-safe plate. Heat on medium power for 2-3 minutes or until hot.
- In The Air Fryer: Preheat the air fryer to 180°C. Place the pie slice in the basket and heat for 5-7 minutes or until hot and crispy.
Pork Pie Nutrition Facts
- Calories: 450
- Protein: 20g
- Carbohydrates: 25g
- Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 600mg
- Fiber: 1g
- Sugar: 1g
Try More Hairy Bikers Recipes:
- Hairy Bikers Keema Curry
- Hairy Bikers Potato Dauphinoise
- Hairy Bikers Coleslaw Recipe
- Hairy Bikers Braised Beef
Hairy Bikers Pork Pie
Description
Hairy Bikers Pork Pie is made with quail’s eggs, pork sausages, minced pork, streaky bacon, ground ginger, ground mace, plain flour, and a special pastry mix of butter and lard. This traditional Gala Pork Pie recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
For The Filling:
For The Pastry:
Instructions
- Prepare the Quail’s Eggs: Bring a pan of water to the boil. Add the quail’s eggs and boil them for 2½ minutes. Drain and rinse the eggs under cold running water until they’re cool. Set aside.
- Prepare the Meat Mixture: Squeeze the sausages out of their skins into a large bowl. Add the minced pork, bacon, ginger, mace, and season with black pepper. Mix everything together with your hands and divide the mixture into 2 portions.
- Preheat and Prepare: Preheat the oven to 200°C (fan 180°C, gas 6). Line a large metal baking tray with baking parchment.
- Peel and Flour the Eggs: Peel the quail’s eggs and toss them in the flour until they’re lightly coated.
- Make the Pastry: In a food processor, combine flour, black pepper, butter, and 25g lard. Pulse until the mixture resembles coarse breadcrumbs. In a small pan, bring the remaining lard with 4 tbsp cold water and a pinch of salt to a simmer. Add the simmered mixture to the flour mixture with the motor running until the dough comes together. Turn the dough onto a floured surface and knead lightly to make a smooth, pliable dough.
- Roll Out the Pastry: Shape the dough into a rectangle and place it on the floured baking tray. Roll out the pastry to about 6mm (¼in) thick, making a 30cm x 28cm (12in x 11in) rectangle. Turn the pastry a few times while rolling.
- Assemble the Pie: Place half the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm (¾in) border at each end. Top with the floured eggs, standing them on their ends and placing them in a line. Cover with the remaining pork mixture, ensuring all the eggs are enclosed, and press down lightly.
- Seal and Shape the Pie: Brush one long edge of the pastry lightly with beaten egg. Bring both sides of the pastry to the middle to encase the filling and press the edges firmly to seal. Trim the top with scissors, leaving 1cm (½in) for the crest. Crimp the top edge into a wiggly line.
- Bake the Pie: Brush the pie with beaten egg and bake for 15 minutes. Remove from the oven, brush with egg again, and bake for another 15 minutes or until golden brown and fully cooked.
- Serve: Let the pie cool before slicing and serving.
Notes
- Boil Quail’s Eggs for 2½ Minutes: Cook them exactly for 2½ minutes to keep the yolks soft, not hard.
- Mix Meat Well: Mix the sausage meat, minced pork, and bacon very well so the flavour is even.
- Keep Pastry Cold: Use cold ingredients for the pastry and keep it cool to make it flaky and crisp.
- Seal Pastry Tight: Brush the edges with beaten egg and press them well to stop the filling from leaking out.
- Brush Pie with Egg Twice: Brush the pie with egg before baking and again halfway through to make it golden-brown and shiny.
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