Paul Hollywood’s Pork Pies recipe
Amaze your guests with these simple individual pork pies, complete with hot-water crust. Ask your butcher to mince the meat for you, if you don’t have a mincer at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Pan
- Preserving jar
- Mixing bowl
- Oven
- Wooden spoon
- Lightly floured surface
- Rolling pin
- Cutter
- Muffin tin
- Piping nozzle
- Pastry brush
- Baking sheet
- Stove
- Meat grinder
- Whisk
- Measuring cup
- Kitchen scale
- Spoon
- Chef's knife
Ingredients
- 400g Bramley apples, peeled, cored and diced
- 200g soft light brown sugar
- 125g raisins
- ½ onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp mixed spice
- ¼ tsp salt
- 175ml cider vinegar
- 250g pork loin, minced
- 75g pork shoulder, minced
- 75g unsmoked back bacon, minced
- small bunch of sage, leaves picked and finely chopped
- pinch of ground nutmeg
- sea salt
- freshly ground black pepper
- 265g plain flour
- 55g strong white bread flour
- 55g unsalted butter, diced
- 1 tsp salt
- 65g lard
- 1 egg, lightly beaten, for glazing
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