John has always wanted to make an English Pork Pie. He labored for hours and it came out delicious. John served this for an appetizer for Christmas Day and we had leftovers for awhile. Serve with whole grain mustard ad cornichons. Enjoy!
For the Pastry
- 1 cup lard, cubed and chilled
- 4 1/2 cups flour
- 1/2 tsp. kosher salt
- 1 egg, lightly beaten
For the Broth & Filling
- 1 lbs. pig’s feet
- 8 oz. pork bones
- 6 whole black peppercorns
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 rib celery, roughly chopped
- 1 bunch flat-leaf parsley
- 2 lb. pork shoulder, trimmed and cut into 1/4” cubes
- 8 oz. Circle B Ranch pork belly, cut into 1/4” cubes
- 8 oz. Circle B Ranch Hickory Smoked bacon, cut into 1/4” slices
- 1 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. ground mace
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground white pepper
1 – Make the pastry: Rub lard into flour and salt in a bowl until pea-size crumbles form. Add 1 cup cold water; stir until dough forms. Shape into a disk; wrap and chill.
2 – Make the broth and filing; Bring feet, bones, peppercorns, onion, carrot, celery, parsley, and 3 qts. water to a simmer in a 6-qt. saucepan over medium-low heat; cook for 1 hour; strain into a 4-qt saucepan. Bring to a boil; cook until reduced to 2 cups, 25-30 minutes. In a bowl, toss together shoulder, belly, bacon, salt, nutmeg, mace and peppers; cool broth and filling separately.
3 – Heat over to 350 Degrees F. Roll 2/3 of the dough into a 1/4″-thick circle; transfer to an 8″ springform pan and line bottom and sides. Place filling in pan; brush dough edge with egg. Roll remaining dough into a 1/4″-thick circle; place over filling. Trim and fold under edges; crimp to seal. Cut out a 1 1/4″-wide hole in center of top pastry. Bake for 30 minutes, reduce over temperature to 325, and bake for 90 minutes. Brush pie with egg; bake until golden, 25-30 minutes. Let pie col, then gradually pour reserved broth into the hole in top of pastry, waiting occasionally for it to distribute through the pie, before adding more. Chill pie to set broth into a jelly before serving.