Pork Pie Recipe

All-purpose flour: The base for the pie crust, providing structure and texture.

Salt: Enhances the flavor of both the crust and the filling.

Cold butter: Creates a flaky and tender crust when combined with the flour.

Cold water: Helps bring the dough together without making it too sticky.

Ground pork: The main ingredient for the filling, providing a rich and savory flavor.

Onion: Adds sweetness and depth to the filling.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Dried sage: Provides an earthy, slightly peppery flavor that complements the pork.

Dried thyme: Adds a subtle, minty flavor that pairs well with the other herbs.

Egg: Used for the egg wash to give the crust a beautiful golden color.

When making the dough for the pork pie, ensure that the butter is extremely cold. This helps create a flaky crust. You can even freeze the butter for about 15 minutes before cutting it into the flour. Additionally, when adding the cold water, do so gradually and mix gently to avoid overworking the dough, which can make it tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cubed cold butter - Substitute with vegetable shortening: Vegetable shortening can create a flakier crust and is a good option for those avoiding dairy.

• cold water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and can be flavored similarly with spices.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor and additional moisture to the filling.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be less visually noticeable in the filling.

• dried sage - Substitute with fresh sage: Fresh sage has a more vibrant flavor, though you may need to use a bit more than dried.

• dried thyme - Substitute with fresh thyme: Fresh thyme offers a more aromatic and potent flavor, similar to fresh sage.

• beaten egg - Substitute with milk: Milk can be used for an egg wash to provide a similar browning effect, though it won't be as shiny.

• Allow the pork pie to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, wrap the pork pie tightly in plastic wrap or aluminum foil. Place it in an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, consider freezing the pork pie. Wrap it tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Place the wrapped pie in a freezer-safe bag or container. It can be frozen for up to 2-3 months.

• When ready to enjoy a frozen pork pie, thaw it in the refrigerator overnight. This slow thawing process helps maintain the pie's texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-30 minutes or until the filling is hot and the crust is crisp.

• If you prefer a quicker reheating method, you can use a microwave. Place a slice of pork pie on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking periodically to ensure it heats evenly.

• For an extra crispy crust, you can finish reheating the pork pie in the oven for a few minutes after microwaving. This combination of methods ensures the filling is hot while the crust remains delightfully crisp.

• Always check the internal temperature of the pork pie to ensure it reaches at least 165°F (74°C) before serving, especially if reheating from frozen. This ensures the pork is safe to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pork pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-25 minutes, or until the filling is heated through. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method: Slice a portion of the pork pie and place it on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious as the crust may not remain as crispy as with other methods.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place a slice of pork pie in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the filling is warmed and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork pie in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method will help maintain a crispy crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pork pie on a toaster oven tray. Heat for 15-20 minutes, or until the filling is hot and the crust is golden. This method is great for smaller portions.

• Oven: Preheat to 375°F (190°C) to bake the pie.

• Mixing bowl: Combine flour and salt, and mix the pork filling.

• Pastry cutter: Cut in the cold butter into the flour mixture.

• Plastic wrap: Wrap the dough and refrigerate it.

• Rolling pin: Roll out the dough to line the pie dish and cover the pie.

• Pie dish: Hold the pie crust and filling.

• Knife: Finely chop the onion and cut slits on the pie crust.

• Pastry brush: Brush the top of the pie with beaten egg.

• Measuring cups: Measure the flour and water.

• Measuring spoons: Measure the salt, pepper, sage, and thyme.

• Spatula: Spread the pork filling evenly in the pie dish.

Prepare the filling ahead: Mix the ground pork and spices the night before to save time on the day of baking.

Use a food processor: Quickly combine flour and butter for the dough using a food processor instead of cutting by hand.

Pre-chop ingredients: Finely chop the onion in advance and store it in the fridge.

Double the recipe: Make two pies at once and freeze one for a quick meal later.

Ready-made dough: Use store-bought pie crust to cut down on preparation time.