Pork Pie
A savory double-crust pie filled with ground pork, bacon, potatoes, and warm spices baked until golden.
Ingredients
- 2 cups all-purpose flour plus more for dusting, 240g
- 1/4 teaspoon salt
- 3/4 cup cubed lard chilled, 170g
- 1/4 to 1/3 cup ice water 60 to 80ml
- 8 ounces bacon diced, 225g
- 2 pounds ground pork 900g
- 1 pound russet potatoes peeled and diced, 450g
- 2 large onions chopped
- 2 cups chopped celery 200g
- 1/2 cup chopped celery leaves 20g
- 1/2 cup chopped fresh parsley 15g
- 1 tablespoon chopped fresh savory
- 2 cloves garlic minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 cup water 240ml
- 1 large egg yolk
- 1 tablespoon milk
Instructions
- In a large bowl, whisk together the flour and salt. Cut the cold lard into the flour using a pastry blender or two knives until the mixture looks like coarse crumbs.
- Sprinkle the ice water over the flour mixture one tablespoon at a time. Stir with a fork until the dough just holds together. Shape into a disc, wrap securely in plastic wrap, and chill in the refrigerator for 1 hour.
- Place a 10-inch cast-iron skillet over medium heat. Add the diced bacon and cook until crisp. Use a slotted spoon to transfer the bacon to a plate.
- Add the ground pork to the skillet. Brown the meat for about 2 minutes, then transfer it to the plate with the bacon.
- Add the diced potatoes, onions, celery, celery leaves, parsley, savory, and garlic to the skillet. Cook for 3 to 5 minutes until the vegetables begin to soften.
- Pour the water into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Return the pork and bacon to the pan. Add the cinnamon, cloves, and kosher salt.
- Simmer the mixture for 20 minutes until the liquid evaporates. Ensure the pork reaches a safe internal temperature of 160°F (71°C). Remove from heat.
- Preheat the oven to 400°F (200°C). Divide the chilled dough in half. Roll out one half on a lightly floured surface into a 13-inch round and place it into a 10-inch pie dish. Add the meat filling.
- Roll out the second half of the dough and place it over the filling. Crimp the edges to seal and cut small slits in the top crust. Whisk the egg yolk and milk together, brush over the crust, and bake for 35 to 40 minutes until golden. Let cool for 30 minutes before serving.
Notes
Ground pork must reach an internal temperature of 160°F (71°C) as measured by a food thermometer to be safe to eat.
Letting the pie rest for 30 minutes after baking allows the filling to set, making it much easier to slice neatly.
If the edges of your crust brown too quickly in the oven, cover them loosely with a ring of aluminum foil.