British pork pies are a culinary classic, renowned for their rich, savory flavor and distinctive pastry shell. Originating as a staple for British workers who needed filling, portable meals, these pies have become a symbol of traditional British cuisine. Each pie encases a well-seasoned pork filling within a hot water crust pastry, known for its crisp, sturdy texture. Enjoyed cold, often with pickles or mustard, pork pies are a staple at picnics, in lunchboxes, or as a satisfying snack alongside a pint of ale.
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Ingredients:
- For the filling:
- 2 lbs pork shoulder, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sage
- 1/2 tsp nutmeg
- For the pastry:
- 3 cups all-purpose flour
- 3/4 cup lard
- 6-8 tbsp water
- 1 egg, for glazing
Instructions:
- Preheat oven to 350°F (175°C).
- Mix pork, salt, pepper, sage, and nutmeg.
- Heat lard and water, add to flour to form dough.
- Roll out two-thirds of the dough for bases.
- Line individual pie tins with dough.
- Fill with pork mixture.
- Roll remaining dough for lids; cover pies.
- Crimp edges to seal; glaze with beaten egg.
- Bake for 1.5 hours until golden.
- Cool before serving.
These pork pies, with their flaky crust and hearty filling, offer a taste of Britain’s rich culinary history. They’re a testament to the nation’s love of simple, robust flavors and the art of pie-making.
Pork pies originated in the Midlands of England in the 18th century. They were a convenient food for farmers and laborers, easy to transport and requiring no refrigeration. Over time, they became a beloved part of British gastronomy, often featured in gatherings and special occasions.