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Pork-Pie Hot Water Dough Pastry Recipe

Updated on June 1, 2017
tonymead60 profile image

Tony has many passions when it comes to food, pie making is one of his favourite.

Delicious Family Recipe


This dish was always a favourite at my Grandma’s house, and served with fresh boiled vegetables it makes a great dinner. I've made a few of my own varioations over the years, I hope you like it.

Just Add Gravy

A SLICE OF HEAVEN
A SLICE OF HEAVEN | Source
you can make them any shape you want
you can make them any shape you want | Source
READY FOR THE OVEN HOT WATER CRUST PASTRY
READY FOR THE OVEN HOT WATER CRUST PASTRY | Source
what a beauty!!
what a beauty!! | Source

Ingredients For the Pie

  • one pound Flour, Plain [all purpose flour]
  • 4 ounce Lard
  • 3 onuce Butter
  • 1/2 teaspoon salt
  • Cup warm water
  • teaspoon corriander
  • teaspoon paprika
  • 2 cloves Garlic
  • small onion
  • 1.5 LB Pork mince

Make the Savoury Jelly

1. 1 pig’s trotter [you should get them for free as most butchers just throw them away.]

2. 2 onions

3. Salt, to taste

4 750ml water

Carrot, celery whatever is to hand.

Boil the trotters in a pan cover them with water, add onions garlic, carrots this will take about three hours, [yes I know you can buy leaf gelatin, but this is more fun.] reduce the stock and when reduced by about half leave to cool. Strain the stock and set aside.

You pick the little tasty pieces of meat from the trotters and add them into your pie. before it completely cools pour in your jelly mix through the holes.


THE PERFECT PIE

HOT WATER CRUST  THE PERFECT PIE
HOT WATER CRUST THE PERFECT PIE | Source

Revised method

Since I originally wrote this hub, I have experimented with another way to roll out and make the dough.

all the same ingredients except; change the flour to bread flour, this gives a far strechier dough which will be easier to fit to your baking tins. Rather than packing the dough into the baking tin roll it out and then place into the tin as you would any pie pastry.

5 stars from 1 rating of Pork Pie

Instructions

  1. Place the water and fat into a saucepan. Bring to a gentle boil
  2. Once boiling, pour in the seasoned flour and then mix it into dough.
  3. Let it rest for at least an hour.
  4. Divide the dough and place half of it in the cookng tin. Press it into the shape of the tin.
  5. Roll the meat into a ball and then sit it inthe middle of the tin. Leave some space around the meat to allow the jelly to flow into it later.
  6. Roll out the remaining dough until it is big enough to fit your tin. Seal around the edges with egg yolk. Cut a couple of holes to allow the steam out.
  7. Glaze the pie with a mixture of egg and milk. Carefully brush this mix over the entire lid.

Detailed Instructions for your Delicious Pie


Hot water crust pastry breaks all the usual rules of pastry making, as normally all the ingredients have to be kept as cool as possible, it will produce a less crumbly and much firmer pastry. So place the water and fat into a pan and slowly bring to the boil, once boiling pour in the seasoned flour and mix into dough. Let it rest for about an hour.

Place half the dough in a well greased tin and press it into the shape of the tin.

Fill with the meat mix. I have found that if you ro;; the meat into a ball, it leaves a space all around it for the gravy to fill up later.

Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic adding leaves and such like made from dough.

Don’t forget to cut a couple of holes in the lid and then to glaze it with a mixture of egg and milk.

Cook for 1hour 30 minutes at gas mark 7 around 200C

Serve hot or cold with whatever you like, or eat them just on their own.

They are great for a picnic or just to sit by the fire.

Cook Time

Prep time: 45 min
Cook time: 1 hour 40 min
Ready in: 2 hours 25 min
Yields: Delicious stand pies for picnics, or family dinner

Comments

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    • scarytaff profile image

      Derek James 5 years ago from South Wales

      Anyone who makes pies like this gets my full attention. Being an amateur cook myself, I appreciate your recipe. Thank you, I'll be following you for more gems like this.

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Hi scarytaff

      thanks for the visit and comment, I hope you try and enjoy, and maybe work your own magic on it

      cheers Tony

    • Gordon Hamilton profile image

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      These look delicious, Tony. Funnily enough, I have never attempted making hot water pastry, despite it of course being the type of pastry from which Scotch pies are made. I think it's the lard that usually stops me as I like to make at least some sort of concession to healthier eating when I'm cooking but you've convinced me - I'm going to give it a go! :)

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Hi Gordon

      I'm surprised with your vast experience of cooking you've not used this pastry, I know the health thing, but it is so nice, and just adds that extra eliment to your food. I hate pies with a mean dry pastry.

      cheers Tony

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Very interesting read and video. If you ever find out the secret, let us know. :) Thanks for sharing!

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      HI RTalloni

      thianks for calling by much appreciated comment, the secret is......

      cheers Tony

    • Cloverleaf profile image

      Cloverleaf 5 years ago from Calgary, AB, Canada

      Hi Tony,

      I am so lucky to have found your pork pie recipe - we just can't buy them like this in Canada and I crave them sometimes! When I used to live in the UK, pork pie was a staple for us, especially at Christmastime. I would always have a piece for breakfast on Christmas morning. Now I will be able to make it myself. Thanks so much!!!!

      Voted way up!

      Cloverleaf.

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Hi

      I love pork pie, the pastry is sometimes awkward but I'm sure you will manage. little tip, to make smaller pies you may form them over upturned jam jars.

      Tony

    • profile image

      Derdriu 5 years ago

      Tony, What an amazing, attractive, awesome recipe which mixes pork with my favorite balsamic vinegar and paprika! In particular, I enjoy the different photos of the different shapes in which the pork pie can be made. The last photo makes me thick of the surface of creamy lemon or lemon meringue pie.

      What do you use instead of carrots and celery?

      Will you consider writing a hub on your sage and onion stuffing? If you already have written, I'll get to it as I read my way past the halfway mark in your hubs.

      Does the recipe use up the trotters? Or can any remnants be incorporated into soup or something on the order of shepherd's pie?

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

      P.S. The video was fun to watch. It's hilarious how he guards his secret and asks for his privacy in the end.

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu

      This pie is the answer to your question about Grandma's front step. I grew up eating these pies, they are very much a part of Yorkshire/Lancashire dining. Now most people shopat supermarkets around here, they miss that wonderful aroma and satisfying taste of hot pork pies.

      The jelly can be added to soups and other dishes, but shepherd's pie is traditionally lamb and I'n not sure the herbs I use are so good with lamb. Try it I'm sure it is worth a go.

      There are some really dedicated pie makers around, and they have competitions which are real cut-throat events.

      Beer is drink here, a nice drop of bitter, ohh.....o.

      thank you Derdriu, your comments are very important.

      Tony

    • dianew profile image

      dianew 4 years ago from Spain

      Pork pies, another treat we can't buy in Spain, I will for sure try this recipe.

      Keep up the good work, Tony, well done

      Voted up of course, plus plus

      Diane

    • tonymead60 profile image
      Author

      Tony Mead 4 years ago from Yorkshire

      Dianew

      nice to see you again, thank you for kind comments and votes.

      I love a good pork pie and although i don't make them as often as I'd like I still occasionally make a pie with this recipe.

      Maybe too warm in Spain for pork pies.

      ttfn

      Tony

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