Pork Pie with an American Twist

by Annie M November 28, 2018

Pork Pie with an American Twist

Pork Pie

An English classic with an American twist! Savannah Gold adds subtle hints of garlic and mustard. This makes a perfect quick lunch - brilliant with pickles and salad. 

PREP TIME: 45 min
COOK TIME: 1 hour


For the Pastry

  • 500g plain flour
  • 175ml water
  • 1 egg
  • 200g lard
  • 1tsp salt

For the Meat

  • 500g pork mince (high fat percentage)
  • 100g pancetta, finely diced
  • 2 tsp of Savannah Gold

For the Jelly

  • 300ml chicken stock
  • 3 gelatine leaves, soaked


  1. Line a loaf tin with greaseproof paper
  2. For the hotwater pastry, add the water and lard to a saucepan and bring to a boil. Add the flour and salt to an electric mixer with a paddle attachment, and start mixing at low speed
  3. Slowly add all the lard and water whilst mixing for a couple of minutes
  4. Add egg to mixture and continue to mix for a further 2 minutes
  5. Wrap the pastry in clingfilm and cool in the fridge for 15 minutes
  6. Roll out to 3mm thick and put into loaf tin leaving some extra pastry for top of pie
  7. For the meat mixture, add the diced pancetta and Savannah Gold to pork mince and mix well
  8. Press into loaf tin
  9. Cover the meat mixture with the remaining pastry, crimp the edges and make eight small holes in the pastry top. Egg wash and cook in oven for 45-55 minutes at 180ºC
  10. Remove the pie from the oven and allow to cool until warm
  11. For the Jelly, bring the stock to a boil, remove from heat and add the soaked gelatine leaves
  12. Once cool, pour the jelly into the pre-made holes. This should be done several times as the pie cools

Annie M
Annie M


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