English Pork Pie
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
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.saveur.com.
Cooking tools:
- Springform pan
- Rolling pin
- Pastry brush
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 cup lard, cubed and chilled
- 4 1⁄2 cups flour
- 1⁄2 tsp. kosher salt
- 1 egg, lightly beaten
- 1 lb. pig's feet
- 8 oz. pork bones
- 6 whole black peppercorns
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 rib celery, roughly chopped
- 1 bunch flat-leaf parsley
- 2 lb. pork shoulder, trimmed and cut into 1/4" cubes
- 8 oz. pork belly, cut into 1/4" cubes
- 8 oz. slab bacon, cut into 1/4" cubes
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄2 tsp. ground mace
- 1⁄2 tsp. ground black pepper
- 1⁄2 tsp. ground white pepper
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