Pork Mince Pie

Traditional British pork pies are made with finely minced pork shoulder, bacon, and pork jelly. This version is streamlined with easy-to-find ingredients.

INGREDIENTS | SERVES 8

  • 2 pastry crusts, rolled into 12-inch circles
  • 8 ounces bacon, roughly chopped
  • 1 pound ground pork
  • ½ teaspoon sage
  • ½ teaspoon mace
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 egg, beaten
  • 2 cups pork stock
  • 2½ teaspoons powdered gelatin
  1. On a lightly floured surface, roll out one of the pastry circles until it is approximately 14 inches wide. Line an 8-inch springform pan with the pastry sheet. Do not trim away any excess pastry. Wrap with plastic and chill until ready to fill.

  2. In the work bowl of a food processor, add the chopped bacon. Pulse until the bacon is finely minced. Add the ground pork, sage, mace, allspice, salt, and pepper. Pulse 10 times or until well mixed.

  3. Spread the pork mixture into the lined pan. Brush the edge of the pastry with the beaten egg and lay the second pastry circle on the top. Trim the pastry so that it has a 1-inch border, then fold the border in toward the top of the pie and crimp well. With a 1-inch metal pastry cutter, punch a hole out of the center of the pastry. Remove the pastry, but leave the cutter in the top of the pie. Cover and chill for 1 hour.

  4. Heat the oven to 400°F.

  5. Once chilled, brush the top of the pie with beaten egg and place the pie on a baking sheet. Bake for 30 minutes, then reduce the heat to 350°F and bake for an additional 30 to 45 minutes, or until the pastry is golden brown and the pork filling reaches an internal temperature of 160°F. Remove from the oven, remove the metal cutter from the top of the pie, and cool for 2 hours.

  6. In a small bowl, combine the pork stock with the gelatin. Allow to sit for 10 minutes, then warm the mixture in a small pot or in the microwave until warm and thoroughly melted.

  7. With a funnel, carefully pour the melted gelatin mixture into the vent in the center of the pie until the liquid fills the pie but does not overflow. You may have extra gelatin mixture. Refrigerate for 4 hours or overnight before serving. Serve cold or at room temperature.

Talk to Your Butcher

Take advantage of your grocery store's meat and seafood department. Looking for a particular cut of meat that they do not have? Ask if they can special order it for you. The butcher can also grind roasts and steaks for soup and chili, cut and trim steaks, and even steam shellfish!

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