English Pork Pie
INGREDIENTS
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Posted October 9, 2011
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Todd Coleman
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This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".
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serves 8-10
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For the Pastry
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1 cup lard, cubed and chilled
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4 1⁄2 cups flour
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1⁄2 tsp. kosher salt
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1 egg, lightly beaten
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For the Broth and Filling
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1 lb. pig's feet
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8 oz. pork bones
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6 whole black peppercorns
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1 large yellow onion, chopped
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1 large carrot, chopped
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1 rib celery, roughly chopped
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1 bunch flat-leaf parsley
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2 lb. pork shoulder, trimmed and cut into 1⁄4" cubes
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8 oz. pork belly, cut into 1⁄4" cubes
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8 oz. slab bacon, cut into 1⁄4" cubes
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1 1⁄2 tsp. kosher salt, plus more to taste
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1⁄2 tsp. freshly grated nutmeg
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1⁄2 tsp. ground mace
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1⁄2 tsp. ground black pepper
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1⁄2 tsp. ground white pepper
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