What is Hairy Bikers Pork Pie Recipe?
Hairy Bikers Pork Pie is a delicious and authentic pork pie recipe, inspired by the famous Hairy Bikers. The Hairy Bikers are a pair of British chefs and TV personalities who travel around the world and cook amazing dishes. They have a passion for pies, and they have shared their recipe for a classic pork pie that is perfect for a picnic or a party. Hairy Bikers Pork Pie is made with a mixture of pork shoulder, sausage meat, and bacon for the filling, and seasoned with ginger and mace for extra flavor. It has a distinctive bow-shaped crust and a layer of jelly between the meat and the pastry. The jelly is made from gelatin and chicken stock, and flavored with cider or apple juice for a touch of sweetness.
This recipe serves 8-10 people and takes about 2 to 2.5 hours to prepare, including both cooking and resting times.
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Why You Love this Recipe
You will love this recipe because:
- Rich and Flavorful Experience: The combination of a crisp crust, moist meat filling, and sweet jelly layer creates a truly satisfying culinary delight.
- Deep Culinary Roots: This recipe is a nod to traditional British cooking, reminiscent of the Middle Ages and akin to the renowned Melton Mowbray pork pie.
- Flexibility in Preparation: The hot water crust pastry is simple to handle, and the recipe allows for variations in meat types and spices, offering versatility in flavors.
Ingredients Needed to Make Bikers Pork Pie
For the filling:
- 6 quail’s eggs
- 400g/14oz good-quality pork sausages
- 400g/14oz minced pork
- 200g/7oz smoked streaky bacon, finely chopped
- 1 tsp ground ginger
- ½ tsp ground mace
- salt and freshly ground black pepper
For the pastry:
- 150g/5½oz lard
- 150ml/5fl oz water
- 450g/1lb plain flour, plus extra for dusting
- 1 free-range egg, beaten
For the jelly:
- 3 leaves gelatine
- 300ml/10fl oz chicken stock
- 100ml/3½fl oz dry cider or apple juice
Instructions to Make Hairy Bikers Pork Pie
Here are the step-by-step instructions to make Hairy Bikers Pork Pie:
Step 1: Boil the quail’s eggs
Bring a pan of water to the boil. Add the quail’s eggs and boil them for 2½ minutes. Drain them and rinse under running water until they’re cold, then set them aside.
Step 2: Make the filling
Squeeze the sausages out of their skins into a large bowl. Add the minced pork, bacon, ginger, and mace, then season with pepper. You don’t need to add salt, as the bacon and sausages are already salty. Mix well with your hands until well combined.
Step 3: Make the pastry
Preheat the oven to 200C/180C Fan/Gas 6. Put the lard and water in a small pan and heat gently until the lard melts. Bring to the boil, then remove from the heat.
Put the flour and a pinch of salt in a large bowl and make a well in the center. Pour the hot lard and water mixture into the well and stir with a wooden spoon until well combined. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Be careful not to burn your hands, as the dough will be very hot.
Step 4: Line the tin
Grease a 20cm/8in springform cake tin. Pinch off a quarter of the pastry and set aside. On a floured surface, roll out the remaining three-quarters of pastry into a large circle, about 3cm/1¼in thick. Carefully lift the pastry and line the tin, leaving some excess pastry hanging over the edge. Press the pastry into the base and sides of the tin, making sure there are no holes or cracks.
Step 5: Fill the pie
Pack half of the meat mixture into the pastry-lined tin, pressing it down firmly. Peel the quail’s eggs and arrange them in a neat circle on top of the meat, leaving a small gap in the center. Cover the eggs with the remaining meat mixture, pressing it down and smoothing the surface.
Roll out the reserved pastry into a circle, large enough to cover the pie. Brush the edges of the pastry in the tin with some beaten egg, then place the pastry lid on top. Crimp the edges of the pastry together to seal, and trim off any excess. Make a small hole in the center of the lid, and insert a small funnel or a piece of foil rolled into a cone. This will allow the steam to escape and prevent the pastry from cracking. Brush the pastry lid with more beaten egg.
Step 6: Bake the pie
Bake the pie for 30 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for another hour. If the pastry is browning too quickly, cover it loosely with foil. The pie is ready when the pastry is golden and crisp, and the meat is cooked through. You can check this by inserting a skewer into the center of the pie and making sure the juices run clear.
Step 7: Make the jelly
While the pie is baking, make the jelly. Soak the gelatine leaves in a bowl of cold water for 10 minutes, or until soft. Squeeze out the excess water and discard. Put the chicken stock and cider or apple juice in a small pan and bring to a boil. Remove from the heat and stir in the gelatine until dissolved.
Step 8: Add the jelly
When the pie is cooked, remove it from the oven and leave it to cool slightly. Carefully remove the funnel or foil from the hole in the lid. Pour the jelly mixture into a jug and slowly pour it into the hole, a little at a time, until the pie is filled. You may not need all the jelly, depending on the size of the gap between the meat and the pastry. Leave the pie to cool completely, then chill it in the fridge overnight to set the jelly.
Step 9: Serve the pie
To serve, remove the pie from the tin and cut into slices. Enjoy it cold or at room temperature, with some mustard, pickles, or salad. You can store the pie in an airtight container in the fridge for up to 3 days.
Nutrition value per serving (based on 12 servings):
- Calories: 588 kcal
- Fat: 38 g
- Carbohydrate: 40 g
- Protein: 19 g
- Salt: 1.5 g
Can I make Hairy Bikers Pork Pie in advance?
Yes, you can make Hairy Bikers Pork Pie in advance. It’s actually recommended to prepare the pie a day ahead as it needs time to cool and for the jelly to set properly. After baking, let the pie cool completely and then refrigerate overnight. This not only enhances the flavors but also makes it easier to slice and serve.
How do I make the hot water crust pastry?
To make the hot water crust pastry, you need to heat the lard and water in a small pan until the lard melts. Bring the mixture to the boil, then remove from the heat. Sift the flour and salt into a large bowl and make a well in the center. Pour the hot lard and water mixture into the well and stir with a wooden spoon until well combined. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
How do I prevent the pastry from cracking or leaking?
To prevent the pastry from cracking or leaking, you need to make sure there are no holes or cracks in the pastry when you line the tin. You also need to make a small hole in the center of the lid and insert a small funnel or a piece of foil rolled into a cone. This will allow the steam to escape and prevent the pastry from cracking. You also need to brush the pastry lid with beaten egg, which will help to seal the pie and give it a nice golden finish.
How do I know when the pie is cooked?
To know when the pie is cooked, you need to check the pastry and the meat. The pastry should be golden and crisp, and the meat should be cooked through. You can check this by inserting a skewer into the center of the pie and making sure the juices run clear. The pie should take about 1 hour and 30 minutes to cook in the oven.
How do I add the jelly to the pie?
To add the jelly to the pie, you need to make the jelly mixture and pour it into the hole in the lid, a little at a time until the pie is filled. You may not need all the jelly, depending on the size of the gap between the meat and the pastry. You need to let the pie cool slightly before adding the jelly, and then chill it in the fridge overnight to set the jelly.
I hope you enjoyed this article and learned how to make a Hairy Bikers pork pie. This is a classic and delicious dish that is perfect for any occasion.