Photo: Priscilla Du Preez
Pork pie
11 ingredients
Serves 10
openrecipes
Marcus Wareing creates a British picnic classic with traditional hot-water crust pastry, step by step
Estimated Nutrition (whole recipe, rough)
1104
Calories
80g
Protein
40g
Fat
97g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 665g pork belly , half chopped into 5mm cubes, half minced or finely chopped
- 165g smoked bacon , chopped into 5mm cubes
- 1kg pork shoulder , minced
- ½ tsp ground mace
- sage leaves, finely chopped to make 1 tbsp
- 1 tsp thyme leaves
- 200g lard , plus extra for the tin
- 575g plain flour
- 300ml chicken stock
- 6 leaves gelatine
- 1 egg yolk , beaten, for glazing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes