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How to make it: Tom Adams' pork pie recipe

The co-founder of barbecue joint The Pitt Cue and co-owner of Coombeshead Farm shares his take on a classic British pub snack

By Tom Adams
Published 8 Apr 2019, 23:52 BST, Updated 19 Jul 2021, 13:51 BST
How to make it: Tom Adams’ pork pie recipe

Serves: 12
Takes: 2.5 hrs, plus overnight setting Ingredients
For the pastry
200g lard
575g flour

For the filling
1 egg, lightly beaten
1.2kg unseasoned sausage meat
15g dried mixed herbs
20g salt
3 ltrs good-quality pork/ham stock
2-3 gelatine leaves, if required
Sage, bay leaves and black pepper, to taste

1 Preheat oven to 180C, 160 fan, gas 4. To make the pastry, place the lard and 220ml cold water in a saucepan and bring to the boil, stirring occasionally, until the lard has melted. Sieve the flour into a mixing bowl and add a pinch of salt. Pour the hot lard mixture into the flour, mixing gently with a wooden spoon until it begins to come together. At this stage use your hands to knead it into a soft, smooth dough.
2 Grease and flour a 20cm springform tin. Take a quarter of the pastry and roll out to about 4mm thick. Set aside. Roll out the remaining pastry to 4mm and lower into the tin. Work it into the corners and up the sides, overlapping the top by 1-2cm. Ensure thickness is even and there are no holes.
3 In a clean bowl, combine the sausage meat, dried herbs, 20g salt, and black pepper to taste. Place in the pastry casing. Egg wash the top edge of the casing and cover with the pastry lid, pressing down the edges and crimping with a fork so there are no gaps. Poke a hole in the top for steam to escape.
4 Bake for 30 mins, then lower the heat to 160C, 140C fan, gas 3 and bake for a further 1 hr, until the pastry is pale gold. Remove, egg wash and return to the oven for another 30 mins before removing and cooling.
5 Meanwhile, simmer the stock in a pan over a medium heat for about 1 hr, until reduced to 1 ltr.
6 To check the setting quality of the stock, place 1 tsp on a cold plate in the fridge for 15 mins and see if it sets stiff. If not, add gelatine leaves to the warm stock. I also add a few bay leaves and sage to the liquor after it's reduced and leave to infuse as it cools slightly.
7 The reduced liquor should be just warm enough to be able to pour. Once the pie is cooled, pour it into the steam hole until filled. Leave to cool fully then refrigerate overnight to set.

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