Traditional British Raised Pork Pie with Hot-Water Lard Crust and Pork Jelly

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Heat the water and lard together just until the lard melts. Pour the hot mixture into the salted flour and mix promptly into a smooth, pliable hot-water crust.

Ingredients quick view

450 g plain flour

170 g lard

180 ml water

1 teaspoon salt

700 g pork shoulder, hand-chopped

200 g pork belly, hand-chopped

1 teaspoon white pepper

1/2 teaspoon ground mace

1 teaspoon dried sage or thyme

250 ml strong pork stock

6 g powdered gelatine, or enough to set the stock

1 egg, beaten

Tips quick view

Raise the crust while the hot-water dough is warm and pliable.

Add jelly only after the baked pie has cooled.

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