Wednesday, 22 October 2014

Pork Pies from Haynes Men's Pie Manual



This recipe is two recipes combined from the Haynes Men's pie manual which was reviewed here by Mr Lancashire Food, who was trying to create a pie of his youth.

What you need to make 4 generous individual pork pies
  • 225g plain flour
  • 225g strong white flour
  • 150g lard - melted gently, do not boil
  • 125ml boiling water
  • 1 tsp salt
  • 1 tsp sugar
For the filling
  • 400g chopped pork shoulder, blitzed in the food processor


  • salt and pepper
  • 125ml veal stock 
  • 4 sheets of gelatine
What you do
  • Mix the flour, salt and sugar in large bowl
  • Add the melted lard and boiling water to the flour bowl, mixing carefully with a knife until the mixture is cool enough to handle.


  • Knead for a few minutes
  • Divide the mixture so you have a approximately a quarter for your pie lids
  • Roll out your pastry and shape for your pie tins, Mr LF used some small metal pudding mold, ensuring he used a slip of baking parchment under the pastry to assist removal later


  • Shape the pastry, ensuring no gaps in the sides and fill with your seasoned pork, which you have divided equally between pies (MR LF is an engineer so he weighed and divided by 4 in his case)


  • Roll out your tops and using a little beaten egg create a tight seal on top of your pie. 
  • Make a small hole in the centre of the lid to let out steam. Crimp artistically around the top

  • Brush the tops of the pies with beaten egg and bake in a preheated oven at 200c/180c fan for 15 minutes and then turn down to 150c and bake for another 35 minutes 
  • Remove from the oven once golden brown and leave to stand in the tins until completely cold
  • To make the jelly filling, soak the gelatine in some cold water for 5 minutes, squeeze out the excess moisture , add this to hot veal stock and stir until melted.
  • Very carefully and very slowly pour the jelly liquid into your pies through the small hole in the top ( Mr LF used a tiny funnel) 
  • Cool and chill in the fridge


These amazingly tasty pies were made using some lovely local pork from a farm shop pretty local to us, the family farm grows a good percentage of their own fruit and vegetables and also raises a variety of animals including turkeys. Its definitely worth seeking out some good local pork as this is the star of the show in these pies.


Mr LF surprised himself as to how easy the pies were to create and their frugality as well. To make 4 handsomely sized pies cost about £3 in ingredients and energy and the pies could have easily been sold as artisan pork pies at £1.50 each. 


The pies would make addition to a picnic, buffet or ploughman's accompanied with chutneys or pickles. As these are particularly man sized pies,  I can only manage a half a pie so maybe next time around Mr LF needs to make them a little smaller !

Recipe is based on the Haynes Men's pie manual which retails at £21.99



The book was provided for review on a complimentary basis and any thoughts are mine or Mr LF's, we were not required to post a positive review.

We are adding this post to Credit Crunch munch - created by Fuss Free Flavours and Fab Food 4all, hosted this month by A New Addition as this is a very frugal recipe that tastes amazing !

                            Credit-Crunch-Munch

And also to Shop Local  created byElizabeth's Kitchen and hosted this month too by Elizabeth


                                                           shop-local-badge


3 comments:

Camilla Hawkins said...

Wow, what a fabulous job you did with those pies, my mouth is watering right now:-) Thank you for entering #CreditCrunchMunch with such spectacular pork pies:-)

Elizabeth S said...

These pies look AMAZING! You've made it look so easy too, wow! Thank you for sharing with Shop Local! Now, can I come over for dinner? :D

L. D. Watts said...

These sound delicious, and easy, and I love pork! A question from the USA: the directions say "To make the jelly filling, soak the gelatine in some cold water for 5 minutes, squeeze out the excess moisture. . . "

Am I supposed to pick up the soaked sheets of gelatin and squeeze them in my hand to get the excess moisture out? I cook a lot, but am not familiar with the use of gelatin sheets.

Thank you! :-)

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