Gloucester Old Spot Pork Mince Pie
Inspired by the lush, rolling hills of Gloucestershire, this Gloucester Old Spot Pork Mince Pie combines rustic farmhouse charm with elegant, comforting flavors. The marbled pork from the heritage Old Spot breed delivers unparalleled taste and juiciness, making every bite a celebration of British culinary tradition.
Ingredients
Pie Filling Ingredients
1 lb ground pork (minced pork) - Gloucester Old Spot. Ensure the pork is freshly minced for best flavor.
1 cup onion - finely chopped
2 cloves garlic - minced
1 cup carrot - grated
1 tbsp thyme - fresh, chopped
1 cup chicken stock - Preferably homemade
Pastry Ingredients
2 cups all purpose flour (plain flour Australia and UK) - sifted
5 oz unsalted butter - cold, diced
1 tsp sea salt
1 large egg - beaten- ¼ cup egg wash - to glaze, made from a beaten egg with a splash of milk
Instructions
Prepare the Filling:
- In a large pan, over medium heat, sauté the onions in a drizzle of olive oil until they begin to turn golden brown, about 5-7 minutes. Add minced garlic and sauté for an additional 2 minutes to release its aroma.
- Add the Gloucester Old Spot pork mince to the pan, breaking it up with a wooden spoon. Cook until slightly browned and cooked through, about 10 minutes. Stir in the grated carrot, fresh thyme, and season with salt and pepper.
- Pour in the chicken stock, allow it to simmer and reduce until the filling thickens, about 15 minutes. Let cool completely before filling the pastry.
Make the Pastry:
- In a large bowl, combine sifted flour and sea salt. Rub in the diced cold butter until the mixture resembles breadcrumbs. Stir in the beaten egg until the dough forms a ball. Wrap and chill for 30 minutes.
- Preheat your oven to 200°C (390°F). Roll out the pastry on a floured surface to about 1/4 inch thick. Line a 9-inch pie tin with half of the pastry, allowing for an overhang.
Assemble and Bake:
- Spoon the cooled pork filling into the pastry-lined tin, spreading it evenly. Roll out remaining pastry, lay it over the filling, seal, and crimp the edges. Brush with egg wash.
- Cut a few slits in the top for steam to escape. Bake in the preheated oven for 35-40 minutes until the crust is golden.
Notes
- For a twist, add chopped apples or prunes to the filling for a hint of sweetness.
- Ensure the pastry dough is well-chilled before rolling to achieve optimal flakiness.
Nutrition
Calories: 556kcalCarbohydrates: 37gProtein: 19gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 138mgSodium: 607mgPotassium: 404mgFiber: 2gSugar: 2gVitamin A: 4262IUVitamin C: 6mgCalcium: 49mgIron: 3mg
How did this recipe turn out for you?We're eager to hear your thoughts!
