Hairy Bikers Pork Pie Recipe

Hairy Bikers Pork Pie Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 1 Hr 30 Mins Total Time: 2 Hr

The Hairy Bikers’ Pork Pie is a classic British dish that combines a savory, seasoned pork filling with a crisp, buttery pastry crust. This hearty pie is perfect for picnics, family gatherings, or as a satisfying main course.

In this guide, I’ll walk you through the process of making the Hairy Bikers’ Pork Pie, from preparing the filling to crafting the perfect crust. Along the way, I’ll share some helpful tips to ensure your pie turns out deliciously every time.

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.

Hairy Bikers Pork Pie Recipe

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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
  • salt
  • 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.

What Do I Serve With Hairy Bikers Pork Pie?

Hairy Bikers Pork Pie is a versatile dish suitable for various occasions and pairs well with several side options.

Here are some recommended pairings:

  • Mustard: A traditional choice for pork pies, mustard lends a tangy and spicy flavor. Experiment with different types such as English, Dijon, or Wholegrain to find your preferred taste.
  • Pickles: Offering a crunchy and tangy contrast, pickles are a great accompaniment. Options range from gherkins and onions to chutneys, allowing for varied taste profiles.
  • Salad: A salad provides a refreshing and light complement. Choose from green, coleslaw, or potato salads to balance the richness of the pie.
  • Bread: Simple yet fulfilling, bread adds a soft texture. Varieties like white, brown, or sourdough can be chosen based on individual preference.

Pro Tips to Make Perfect Hairy Bikers Pork Pie

Crafting a pork pie requires certain techniques to achieve perfection. Here are some professional tips:

  • Quail’s Eggs: Boil for 2½ minutes and then cool under running water. This facilitates easy peeling and prevents overcooking.
  • Meat Filling: Thoroughly mix with hands for a uniform, compact filling that remains intact when sliced.
  • Pastry: Roll to about 3cm/1¼in thickness for a robust crust. Line the tin, leaving excess pastry for easy sealing.
  • Steam Release: Create a small hole in the lid, using a funnel or foil cone to allow steam to escape and prevent cracking.
  • Baking: Brush the lid with beaten egg for a golden finish. Bake initially at a high temperature, then lower for a crispy crust and juicy filling.
  • Jelly Mixture: Gradually add into the pie after baking, creating a sweet layer between meat and pastry.
  • Chilling: Allow the pie to cool and then refrigerate overnight to set the jelly, enhancing ease of slicing and serving.

Variations of Hairy Bikers Pork Pie

While traditional Hairy Bikers Pork Pie is a classic, variations can be made to suit different tastes:

  • Chicken and Ham Pie: Substitute pork with chicken and ham, adding sage and nutmeg. Use chicken stock in place of gelatin for the jelly, and consider lemon juice for extra zest.
  • Turkey and Cranberry Pie: Use turkey and cranberry sauce instead of pork, seasoning with thyme and allspice. Opt for cranberry juice in the jelly and add orange zest for a festive touch.
  • Cheese and Onion Pie: Switch pork for cheese and onion, seasoning with mustard and parsley. Vegetable stock can replace gelatin in the jelly, with a hint of cream for richness.

How do I store Hairy Bikers Pork Pie Leftovers?

To store leftovers effectively:

  1. Cooling: Let the pie cool completely to prevent spoilage and a soggy crust.
  2. Wrapping: Tightly wrap the pie to retain moisture and avoid fridge odors.
  3. Labeling: Mark the storage date and contents for easy identification and freshness tracking.

How do I reheat Hairy Bikers Pork Pie Leftovers?

For reheating:

  1. Oven Method: Preheat to 180C/160C Fan/Gas 4. Bake the pie covered in foil, then uncover for a crisp finish.
  2. Microwave Method: Slice the pie, cover with a damp paper towel, and microwave, taking care to avoid overheating which can affect the jelly and crust texture.

Nutrition value per serving (based on 12 servings):

  • Calories: 588 kcal
  • Fat: 38 g
  • Carbohydrate: 40 g
  • Protein: 19 g
  • Salt: 1.5 g

FAQs

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.

What are some vegetarian alternatives for Hairy Bikers Pork Pie?

For a vegetarian version of the Hairy Bikers Pork Pie, you can replace the meat with a mixture of vegetables and a binding agent like lentils or chickpeas. Season with traditional pie spices and herbs for flavor. You can also try a cheese and onion filling, using a rich, flavorful cheese combined with caramelized onions, mustard, and parsley. Use vegetable stock instead of gelatin for setting the pie.

Are there any non-alcoholic substitutes for the jelly mixture in Hairy Bikers Pork Pie?

Yes, if you prefer not to use alcohol in the jelly mixture for the Hairy Bikers Pork Pie, you can substitute it with a non-alcoholic option like apple juice or a rich vegetable or chicken stock for added flavor. Gelatin or agar-agar can still be used as the setting agent. This alternative will still give you a flavorful and satisfying jelly layer in your pork pie

Conclusion

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.

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