Traditional Pork Pie with Homemade Hot Water Crust

Ingredients

For the Hot Water Crust Pastry
• 500 grams plain flour (plus extra for dusting)
• 10 grams salt (to taste)
• 100 grams unsalted butter (cut into cubes)
• 100 grams lard (cut into cubes)
• 250 milliliters cold water (boiling)
For the Pork Filling
• 500 grams pork mince (use high-quality minced pork)
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon sage (chopped)
• 1 teaspoon mace (preferably freshly grated)
• 5 grams black pepper (freshly ground to taste)
• 5 grams salt (to taste)
• 1 large beaten egg (for egg wash)

Instructions

1. 1. Prepare the Pork Filling: In a large mixing bowl, combine 500g of pork mince, 1 finely chopped large onion, 2 minced garlic cloves, 2 teaspoons of chopped fresh thyme, 1 teaspoon of chopped sage, 1 teaspoon of mace, and season with salt and freshly ground black pepper (5g each). Thoroughly mix until all ingredients are well combined. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.

   Ensure that all ingredients are mixed evenly. The mixture should be moist and flavourful, adjust seasoning if necessary.

2. 2. Make the Hot Water Crust Pastry: In a saucepan, combine 100g of unsalted butter and 100g of lard with 250ml of boiling water. Stir until melted. In a mixing bowl, combine 500g of plain flour and 10g of salt. Pour the melted fat and water mixture into the flour and mix with a wooden spoon until it forms a dough. Allow it to cool slightly, then knead gently until smooth. Wrap in cling film and rest for 30 minutes.

   Ensure the water is boiling. Knead the dough gently to keep it flaky, avoid overworking it.

3. 3. Assemble the Pie: Preheat the oven to 180°C (356°F). Take the rested pastry and roll out two-thirds for the base and a third for the lid on a floured surface. Line the 9-inch pie dish with the larger pastry, letting the excess hang over the edges. Fill with the pork mixture, pressing down to eliminate air pockets. Roll out the remaining pastry and cover the top of the pie. Seal the edges by pressing them together with a fork, trimming any excess. Cut a small hole in the centre of the lid for steam to escape. Brush the top with beaten egg.

   Ensure that the pastry is not too thin to avoid breaks. The filling should be compact.

4. 4. Bake the Pork Pie: Place the assembled pie into the preheated oven. Bake for approximately 60 minutes, or until the crust is golden brown and the internal temperature of the filling reaches 75°C (167°F). If the top browns too quickly, cover with aluminium foil.

   Monitor the pie closely during the last few minutes of cooking. Use a meat thermometer to ensure the filling is cooked through. Allow to rest for 15 minutes before slicing.

5. 5. Serve and Enjoy: Slice the pie and serve warm. This dish can be enjoyed with pickles, or a simple green salad on the side for a delightful dinner experience.

   Best consumed fresh; however, leftover pie can be stored in the fridge for 2-3 days.