The Sunday Project: Pork Pie with Hot Water Crust

with Karen Ralph

On the face of it, a pork pie seems pretty simple and straightforward. Meat contained in pastry, how hard can it be? Having made a few classic pork pies, I can tell you that the beauty is in the simplicity of basic ingredients elevating each other into something entirely new and delicious.

The meaty delights contained in glossy, richly glazed pastry should be revisited: it’s easy and satisfying to make, fun to serve, travels well, and is comforting and delicious. What you put in it is up to you, traditionally it is pork, but you can use chicken and I’ve made a delicious vegetarian version using sautéed mushrooms, onions, spinach and peppers – and butter or vegetable shortening instead of lard. Versatile in ingredients and size, the savoury pie is well worth revisiting.

Read the Sunday Project in the digital issue of City Palate.