- For the filling, simply mix all the filling ingredients together.
- To make the pastry mix the flour, salt and pepper in a mixing bowl.
- Heat up the milk, water and suet until the suet has dissolved, and this mixture to the flour and mix with a mixer to form a dough.
- Knead for a few minutes and roll out to required shape, setting aside a quarter for the pie top.
- Do this while the pastry is still warm and easier to work with.
- This recipe should line a large terrine mould leaving some extra pastry. Line a tin with greaseproof paper and the pastry.
- Fill the pie, top, and crimp at the sides. Make holes in the top for it to breath and glaze with egg yolk and bake at 180°c for 45 mins until the filling is cooked.
- When cool, tip upside down and let the fat come out, this will be replaced by the jelly below. Chill.
Recipe by chef Jesse Dunford Wood, from Parlour, Kensal Green.
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The filling for this pork pie freezes well, meaning you can make ahead to save time
Filling: 1.4kg (3lb) Pork mince (fatty is best) 70g (3oz) Soaked sliced prunes 70g (3oz) Sliced apricots 15g ( 1/2 oz) White mustard seeds 15g ( 1/2 oz) Mixture of normal salt & celery salt Pinch of ground white pepper Pinch of chopped thyme Pastry: 700g (1lb 8oz) strong flour 150g (5oz) beef suet 190g (7oz) water 75g )3oz) milk Salt & pepper For the jelly: 250g (9oz) water 5 Gelatine leave
Time: 40 mins Serves: 6 Nutrition: n/a