British Pork Pie
A traditional British savory pie filled with slow-cooked pork and topped with a flaky, buttery crust.
Ingredients
- ●1 pound pork shouldercut into 1-inch cubes
- ●1 cup all-purpose flour
- ●1/2 cup cold unsalted buttercut into small pieces
- ●1 large eggs
- ●1 cup water
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan over medium heat, cook the pork until browned, about 5 minutes. Remove from heat and set aside.
- 3
In a separate pan, combine the flour and butter and cook until the butter has melted and the mixture forms a paste.
- 4
Add the eggs to the pan and mix until a dough forms.
- 5
Gradually add the water to the pan and mix until the dough is smooth and elastic.
- 6
Turn the dough out onto a floured surface and knead for 5 minutes.
- 7
Roll out the dough to a thickness of 1/8 inch.
- 8
Transfer the dough to a 9-inch pie dish.
- 9
Fill the pie crust with the cooked pork and season with salt and pepper.
- 10
Roll out the remaining dough to a thickness of 1/8 inch and use to cover the pie.
- 11
Crimp the edges of the pie to seal and cut a few slits in the top to allow steam to escape.
- 12
Brush the top of the pie with a little water and bake for 25-30 minutes, or until the crust is golden brown.