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Meat Pie with Hot Water Crust
Meat Pie with Hot Water Crust
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Satisfy cravings with a hearty British-inspired meat pie filled with pork, bacon, and sausage in a flaky hot water crust.
Ingredients:
  • 0.75 cup lard
  • 1 cup boiling water
  • 5.3333334922791 cups all-purpose flour
  • 0.5 teaspoon salt
  • 2 pounds ground pork sausage
  • 0.5 pound ground pork
  • 0.5 pound lean pork tenderloin, sliced into small pieces
  • 0.5 cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon mixed herbs
  • 1 pinch medium curry powder, or to taste
  • 1 pound smoked streaky bacon
  • 2 tablespoons milk, or as needed
Instructions:
  • In a large microwave-safe bowl, melt lard for 30 seconds to 1 minute. Then, mix in the boiling water.
  • In a large bowl, mix the flour and salt together. Create a well in the center and pour in the lard mixture. Using a wooden spoon, blend until a smooth, slightly sticky dough ball forms.
  • On a lightly floured surface, knead the dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press it onto the bottom and up the sides of a 10-inch springform pan. Roll out the rest of the dough into a 1/3-inch thick circle for the pie's top.
  • Chill pie crust base and top until firm, approximately 10 minutes.
  • In a large bowl, blend ground sausage, ground pork, diced pork tenderloin, chopped onion, fresh parsley, black pepper, thyme, mixed herbs, and curry powder until a smooth paste forms.
  • Preheat the oven to 375°F (190°C).
  • 1. Wrap the pastry crust with strips of streaky bacon, then layer in half of the pork mixture. Top with more bacon slices. Add the rest of the pork mixture and finish with the remaining bacon strips on top. Seal the pie by brushing the pastry rim with milk, adding the top crust, pressing and securing the edges together. Finish by brushing the top with milk and making 2 slits on the surface of the pie.
  • Bake pie in a preheated oven for 1 hour. Lower the oven temperature to 300°F (150°C) and continue baking until a thermometer inserted into the center reads at least 160°F (71°C), about 1 more hour.
  • Allow the pie to cool thoroughly before you carefully remove it from the pan.

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