Pork pie recipe
There's nothing more British than a classic pork pie and at Berners Tavern, head chef Phil Carmichael is taking it to the next level
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 www.olivemagazine.com.
Cooking tools:
- Kitchen scale
- Stove
- Saucepan
- Mixing bowl
- Wooden spoon
- Rolling pin
- Baking sheet
- Loaf pan
- Chef's knife
- Pastry brush
- Oven
- Instant-read thermometer
- Pie funnel
- Skillet
- Refrigerator
- Measuring cup
Ingredients
- 1 egg to glaze
- 3 sheets gelatine
- 150ml chicken stock
- 200g pork shoulder finely minced
- 200g pork shoulder coarsely minced
- 160g smoked pork belly finely minced
- 160g smoked pork belly coarsely minced
- 100g pork loin coarsely minced
- a pinch ground mace
- ½ tsp ground nutmeg
- ½ small bunch sage chopped
- 3 cloves garlic peeled and crushed
- ) pink salt or regular sea salt
- ground white pepper
- 200g lard plus more for the tin
- 550g plain flour plus more for dusting
- 1 egg beaten
- vegetables à la grecque
- piccalilli
- Dijon or wholegrain mustard
- French breakfast radishes
- cornichons or pickled onions
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