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.