Hand-Raised Pork Pies - Zingerman's Cornman Farms | Event Venue in Dexter Michigan | Weddings, Intimate Weddings, Elopements, Winter Weddings, Corporate Events, Celebrations

Hand-Raised Pork Pies

Hand-Raised Pork Pies

Chef Kieron’s hand-raised pork pies are truly a special treat when we get to taste them here at the farm. The recipe originates from a local butcher from Kieron’s hometown village of Stoke Gabriel in Devon, England (population 300). It’s a traditional British dish that isn’t often seen on menus in the States so we thought we would share this unique recipe in honor of National Pi Day.

Pre-work:
  • Set oven to 350 degrees Fahrenheit.
  • Gather wooden dolly or a wine bottle and saran wrap
Pastry Dough Ingredients:
  • 270g All purpose flour
  • 60g Bread Flour
  • 60g Butter
  • 65g Lard
  • 140g Water
  • 3g Salt
  • 1 egg beaten for glazing and glue

This makes 550g of dough…400g for bases (200g for each base). 100g for tops (50g for each top). 50g for decorations (25g for each pie).

Filling Ingredients:
  • 450g Ground pork shoulder
  • 200g Medium diced pork shoulder
  • 100g Very finely diced bacon
  • 2g Pink curing salt
  • 2g Dried sage
  • 2g Salt
  • 2g Black pepper
  • 2g Dried sage
  • 1g Celery seeds
  • 1g Ground mace
  • 0.5g Ground nutmeg
  • 50g Lard
Jelly ingredients:
  • 9g Leaf gelatin
  • 150g stock
Instructions:
  • First make the pork filling. Put all of the filling ingredients, excluding the lard, into a bowl and knead for 2-3 minutes to ensure it is fully mixed.
  • Now add the lard mix lightly until it is fully incorporated, no longer than 2 minutes.
  • To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly.
  • Divide the mix into 2 balls of 400g and shape each into a 4-inch diameter. Place in the fridge while you work on the pie shell.
  • For the hot water crust, sift the two flours together in a large bowl.
  • Hand rub in the butter to the flour using your fingertips making a light crumb.
  • In a small pot, add the lard and melt fully. Next, add the water and salt. Bring back to a boil and stir with a wooden spoon ensuring the salt is dissolved.
  • Make a well in the flour. Pour the water lard into the flour. With the spoon, mix until the dough is formed.
  • Once cool enough, place the dough on a floured surface and knead for 2-3 minutes.
  • Then, cut the dough into these size balls and cover with cling film.
    • 2 x 200g (For Shell)
    • 2 x 50g (For Lids)
    • 1 x 50g (For Decorations)
  • Allow the dough to cool for 10 minutes.
  • To form the pie case, line the dolly with cling film (If you don’t have a dolly a wine bottle or large jam jar will work).
  • Form the dough into a large circle about 5 inches in diameter. Flour the dolly and press firmly down on the dough, allowing the dough to build up around the edges.
  • Turn the dolly upside down pressing the dough against the jar working your fingers down the jar. You are looking for a pie about 3.5 inches high.
  • Repeat with the second portion of dough.
  • Place both pie moulds in the fridge for about 10 minutes. Then, take them out of the fridge and carefully remove mould and then the cling film.
  • Grab your meat patties, and place them into each of the pastry cups.
  • For the pastry lids, grab one of the 50g portions of dough. You’ll roll out the lid dough to about 5 inches each, which will top each of the pies.
  • Whisk the egg and then brush the lid and the inside lip of the pie shells. Place the lid on top of the pie shell and crimp the edges.
  • Now cut a small hole in the the pie to allow the moisture to escape and not make the dough soggy.
  • Place them both on a baking sheet and place in the the oven (preset at 350f) for 30 minutes.
  • Then turn down the heat to 325f and cook for a further 50 minutes.
  • When the internal temperature reaches 160f, remove the pies from the oven and allow to cool on a rack for 1 hour.
  • Meanwhile, to make the jelly, soak the leaf gelatin and bring the stock to a boil. Remove the gelatine and squeeze the excess water from the gelatin and add the stock. Whisk for 1 minute off the heat.
  • Using a small funnel pour the stock into the hole in the pie slowly until you can add no more.
  • Place the pie in the fridge and allow to cool overnight.
  • When ready to eat, allow the pies to sit at room temperature for at least an hour before eating.
  • We like to display ours on a wood cutting board with a variety of meats and cheeses…a beautiful way to start a meal.