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Hand Raised Pork Pie Recipe from The Cookery School at The Grand York

Traditional Hand Raised Pork Pie Recipe from The Cookery School at The Grand York

Winter is all about comfort eating, baking and perfecting those recipes in time for Christmas feasting. Nothing quite beats the perfect pork pie, fresh from the oven, accompanied by your favourite condiment or homemade chutneys.

Located within Yorkshire’s only 5 Star Hotel, The Grand – The Cookery School provides a unique and fun day out for cooks and bakers of all abilities. Offering a tempting selection of 43 classes, from ‘Perfect Pastry’ to ‘Around East Asia’ and ‘Vegetarian Dinner Party’ – there’s a range of classes to suit everyone’s interests.

This traditional hand-raised pork pie recipe from The Cookery School at The Grand York’s 3-hour Pub Classics Class is a minimal effort maximum pleasure way to wow your friends and family throughout lockdown 2.0 and beyond. Forget socks and perfume, give a homemade pork pie this Christmas for the ultimate foodie gift.

DON’T MISS your chance to save an exclusive 25% off half and full-day cookery classes at The Grand York

The Grand York Cookery School Hand Raised Pork Pie Recipe

Traditional Hand Raised Pork Pie – from The Cookery School at The Grand York’s Pub Classics 3-hour class

Step One: Pastry

290g plain flour
100g lard
110ml water

1. Weigh the flour into a large bowl. Place the lard and water into a small pan and heat gently until the lard melts. Bring to the boil and stir into the flour.

2. When the mixture is cool enough to handle (should still feel very warm) knead well until smooth.

Step Two: Filling

200g pork shoulder, minced
25g pork belly, minced
25g pork belly, chopped
50g smoked bacon, cubed
½ tsp ground mace
1 large pinch of ground nutmeg
2 tbsp fresh chopped sage
2 tsp fresh chopped thyme
1 tsp salt
1 tsp ground white pepper

1. Place all the ingredients into a large bowl and mix well. Reserve until needed.

Step Three: Build and Cook the Pie

1. Pre-heat the oven to 200°C.

2. Cut off ¼ of the dough, wrap in cling film and reserve to make the lid. Roll out the remaining dough into a circle and then place in the base of the non-stick 10cm springform cake tin.

3. Working quickly while the dough is warm, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes.

4. Fill with the meat mixture and pack down well. Roll out the remaining dough for the lid and place on top of the pie.

5. Pinch all around the edge to seal and make a hole for steam in the centre using the handle of a wooden spoon.

6. Brush the top of the pastry lid with the egg wash and cook for 30 minutes, then reduce the heat to 175°C and cook for 30 minutes.

7. Brush the top with more egg wash and turn the oven off before returning the pie to the oven for another 15 minutes. Leave to cool.

View all upcoming classes at The Cookery School at The Grand York

DON’T MISS your chance to save an exclusive 25% off half and full-day cookery classes at The Grand York

The Cookery School at The Grand York Half or Full Day Classes

Written by

Peter Henry

16/11/2020

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