English Pork Pie Recipe
Brittany Butler-EMCC Culinary Arts Student
adapted from Saveur Magazine

Ingredients
1 cup lard, cubed and chilled
4½ cups flour
½ 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
2 cloves garlic, chopped
1 bunch flat-leaf parsley
1 tbsp. savory, chopped
2 lb. pork shoulder, trimmed and cut into ¼" cubes
8 oz. pork belly, cut into ¼" cubes
8 oz. slab bacon, cut into ¼" cubes
1 ½ tsp. kosher salt, plus more to taste
½ tsp. freshly grated nutmeg
½ tsp. ground mace
½ tsp. ground black pepper
½ tsp. ground white pepper

Instructions
1. Make the pastry: Rub lard into flour and salt in a bowl until pea-size crumbles form. Add 1 cup cold water; stir until dough forms. Shape into a disk; wrap and chill.

2. Make the broth and filling: Bring feet, bones, peppercorns, onion, carrot, celery, parsley, and 3 qts. water to a simmer in a 6-qt. saucepan over medium-low heat; cook for 1 hour. Strain to remove vegetables. Return broth, feet, and bones to saucepan and continue simmering. Meanwhile, in a bowl, combine shoulder, belly, bacon, salt, nutmeg, mace, garlic, savory and peppers. Heat a large skillet and sear the seasoned meats on all side. Add meats and any drippings to sauce pan and cook until meats are fork tender - about 90 minutes. Reserve cooked meat. Discard feet and bones. Reduce broth to 2 cups. Cool broth and filling separately.

3. Heat oven to 350°. Roll ⅔ of the dough into a ¼″-thick circle; transfer to an 8″ springform pan and line bottom and sides. Place meat filling in pan; brush dough edge with egg. Roll remaining dough into a ¼″-thick circle; place over filling. Trim and fold under edges; crimp to seal. Cut out a 1¼″-wide hole in center of top pastry. Brush pie with egg and bake until evenly browned - about 45 minutes. Let pie cool, then gradually pour reserved broth into the hole in top of pastry, waiting occasionally for it to distribute through the pie, before adding more. Chill pie to set broth into a jelly before serving. Serve cold.

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