Pork pies are a quintessential British dish that have been enjoyed for generations. If you’re looking to impress your friends and family with your culinary skills, why not try making your own pork pies?
With this recipe inspired by a famous chef, you’ll be able to create delicious and authentic pork pies that will have everyone coming back for more. Don’t be intimidated by the hot water crust pastry – with a little patience and practice, you’ll be able to master this classic technique and create pies that are both beautiful and delicious.
So roll up your sleeves, grab your ingredients, and let’s get started on making some amazing pork pies!
How To Make Pork Pies Jamie Oliver?
To make Jamie Oliver’s pork pies, you’ll need flour, water, lard, salt, and an egg for glazing the pastry. Begin by preheating your oven to 180°C/350°F/gas 4.
Peel and finely slice the onions, then place them in a frying pan with 1 tablespoon of oil and cook gently over a medium heat for 30 minutes, or until dark, sweet and sticky. Pick and finely chop the sage leaves, then roughly chop the bacon and add both to the pan after 10 minutes. Once cooked, add the onion mixture to a large bowl and leave to cool.
Shred the turkey and add it to the bowl, then finely grate over half the nutmeg. Add the remaining filling ingredients and mix together well.
To make the pastry, place the flour into a large bowl. Put the dripping and 300ml of water in a small pan over a medium heat for 10 minutes, until melted. Bring to the boil, then stir straight into the flour. Leave until warm and pliable, but cool enough to handle.
Knead the pastry until smooth, then cut off a quarter, wrap it in clingfilm and reserve for the top of your pie. Working quickly, while the dough is still pliable, press it evenly over the base and up the sides of a 23cm loose-bottomed cake tin until it’s about 1cm thick, patching up any holes as you go – you may not need all of the pastry.
Place the tin on a baking tray and fill the pastry case with the cooled filling, then roll out the reserved pastry and place it on top, pinching the edges to seal and create a crust. Gently press down the top of the pie to create a slight indent to hold the cranberry topping.
Using the handle of a wooden spoon, carefully pierce a hole in the centre of the pie lid to allow steam to escape, then bake the pie for 30 minutes. Reduce the heat to 160°C/325°F/gas 3 and cook for a further 2 hours 30 minutes.
Carefully remove the pie from the oven, brush the top with beaten egg and pop it back in for another 20 minutes or until perfectly golden. Leave it to cool completely.
To make gravy, soak gelatine in cold water for 5 minutes, then remove and squeeze out excess water. In a pan, bring stock almost to boil, then remove from heat and whisk in gelatine. Leave it to cool to room temperature.
Using a small funnel, pour gravy into pie through hole in top, adding just a little at a time and allowing each addition to sink in before adding next.
To make cranberry topping, place all cranberries in a pan. Using a speed-peeler, strip in orange zest then squeeze in all juice. Add remaining topping ingredients except for sage and simmer for 15-20 minutes or until thickened stirring regularly.
Taste and add extra sugar if needed then remove cinnamon stick cloves and orange peel. Leave it to cool and thicken for 45 minutes then spoon it on top of pie. Place it in fridge overnight to set.
Just before serving pick sage leaves fry over medium-high heat until crispy then scatter over pie.
Ingredients Needed For Jamie Oliver’s Pork Pie Recipe
Here are the ingredients you will need to make Jamie Oliver’s Pork Pie recipe:
– Flour
– Water
– Lard
– Salt
– Egg (for glazing the pastry)
– Onions
– Oil
– Sage leaves
– Bacon
– Leftover cooked free-range roast turkey
– Nutmeg
– Gelatine
– Stock
– Cranberries
– Orange zest and juice
– Sugar
– Cinnamon stick
– Cloves
Make sure to have all of these ingredients on hand before starting the recipe to ensure a smooth cooking process. With these ingredients, you can create a delicious and hearty pork pie that is perfect for any occasion.
Making The Hot Water Crust Pastry
Hot water crust pastry is a perfect choice for making pork pies as it is sturdy and easy to work with. To make the pastry, you will need flour, lard, salt, and hot water. Begin by sifting the flour and salt into a large mixing bowl.
Next, heat the lard and water in a small pot over medium heat until the lard has melted and the liquid reaches a rolling boil. Take it off the heat and cool it slightly. Pour the mixture into the bowl of flour and salt and mix until it forms a dough.
Turn the dough out onto a floured surface and knead it until it is smooth. Divide the dough into two portions, one being three-quarters of the dough and the other being one-quarter. Wrap the smaller portion in cling film and set it aside for later use.
Using a rolling pin, roll out the larger portion of pastry to about 1cm thickness. Line a greased pie dish with the pastry, ensuring that it covers the sides as well. Trim off any excess pastry.
Fill the pastry-lined dish with your cooled pork filling. Roll out the reserved pastry to make a lid for your pie. Place it on top of your pie and press down around the edges to seal it.
Using a fork or toothpick, prick some holes on top of your pie to allow steam to escape during baking. Brush with an egg wash to give it a beautiful golden color.
Bake your pie in a preheated oven at 180°C/350°F/gas 4 for 30 minutes, then reduce the temperature to 160°C/325°F/gas 3 and bake for another 2 hours 30 minutes.
Once done, remove your pie from the oven and let it cool completely before serving. The hot water crust pastry will give your pork pies a deliciously crunchy texture that will leave everyone wanting more!
Preparing The Pork Filling
To prepare the pork filling for Jamie Oliver’s pork pies, you will need ground pork, onions, sage leaves, bacon, turkey, nutmeg, and other filling ingredients such as salt and pepper. Begin by peeling and finely slicing the onions, then cook them in a frying pan with oil over medium heat for 30 minutes until dark, sweet, and sticky. Add chopped sage leaves and bacon to the pan after 10 minutes of cooking. Once cooked, add the onion mixture to a large bowl and let it cool.
Next, shred the turkey and add it to the bowl of onion mixture. Finely grate over half of the nutmeg and add the remaining filling ingredients. Mix everything together well.
Now that your filling is ready, you can move on to making the pastry for your pork pies.
Assembling And Baking The Pork Pies
To assemble and bake the pork pies, preheat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) for a conventional oven, gas 4. Grease a 20.5cm (8in) springform cake tin with oil and put it on a large baking tray.
To make the pastry, put the flour and 1 teaspoon of salt into a food processor. Next, melt the lard and 300ml (1/2 pint) water in a small pan and bring it to the boil. With the motor of the processor running, add the hot lard mixture and whiz until the pastry nearly comes together. Tip it onto a work surface, bring it together with your hands, and knead it until smooth.
Working quickly, while the dough is still pliable, press it evenly over the base and up the sides of the prepared tin until it’s about 1cm thick, patching up any holes as you go – you may not need all of the pastry. Place the tin on a baking tray.
Fill the pastry case with your cooled filling, then roll out the reserved pastry and place it on top, pinching the edges to seal and create a crust. Gently press down the top of the pie to create a slight indent to hold any toppings.
Using the handle of a wooden spoon, carefully pierce a hole in the center of the pie lid to allow steam to escape, then bake the pie for 20 minutes. Remove it from the oven, and then carefully remove each pie from its tin and place it on a baking tray lined with a silicon mat or greaseproof paper. Bake for a further 30 minutes – turn the tray around after 15 minutes to get an even bake.
You don’t have to remove them from their tins as we did above, but removing them will give you a better pie – no soggy bottoms or sides! Once baked, remove from oven and leave to cool completely before serving. The pies can be assembled and baked 6 hours ahead and cooled, uncovered, then chilled. Serve at room temperature or reheat in preheated 350°F oven until warm, about 15 minutes.
Tips And Tricks For Perfect Pork Pies Every Time
Making perfect pork pies can be a bit tricky, but with a few tips and tricks, you can achieve great results every time. Here are some things to keep in mind:
1. Chill the pastry: After mixing the pastry, it’s important to chill it immediately so that the flour can absorb all the liquid. Chill it again after rolling it out and lining the pie pan, to relax the dough and prevent it from shrinking in the oven.
2. Use hot water crust pastry: The traditional British pork pie recipe calls for hot water crust pastry, which is crisp and crumbly. The trick is to shape it while it’s still warm and pliable, as it loses its smooth texture when cool.
3. Season the filling well: The ideal pork pie filling should be heavily seasoned with salt and pepper, plus a combination of herbs and spices. Most pie makers have closely guarded seasoning combinations for meat and jelly alike; the meat mixture can include anything from mace to anchovies, and the jelly can be boiled up with veggies, spices, or even citrus zest to add flavor.
4. Use a non-stick springform cake tin: To make it easier to remove the pie from the tin after baking, use a non-stick springform cake tin. This will also help prevent the pastry from sticking to the sides.
5. Let the pie cool overnight: Pork pies need to cool overnight in the fridge so that the jelly can set properly. Don’t try to rush this process, as it’s an important step in achieving the perfect texture.
By following these tips and tricks, you’ll be able to make delicious pork pies that are sure to impress your friends and family.
Serving And Enjoying Your Homemade Pork Pies
Once your homemade pork pies have cooled overnight in the fridge, it’s time to enjoy them! These delicious pies can be served cold or at room temperature, making them perfect for a picnic or as an afternoon snack.
Traditionally, pork pies are served with pickled onions, brown sauce, or Branston pickle. However, you can also enjoy them with a side salad or roasted vegetables to balance out the richness of the meat pie. Cranberry sauce is another great option to pair with your pork pies, as the mildly sweet and tart flavor of cranberries complements the savory meat filling.
To serve your pork pies, simply slice them into portions and arrange them on a platter. You can also garnish them with fresh herbs or crispy sage leaves for added flavor and presentation.
Whether you’re hosting a party or enjoying a cozy night in, homemade pork pies are sure to be a hit with family and friends. So go ahead and recreate this classic British recipe in your own kitchen – your taste buds will thank you!
