Friday, 30 January 2026
Chef Angela has a recipe for Homemade Pork Pie and Wine expert Nigel has paired it with a Riesling, Steep Slopes Mosel. Here’s the details:
🍷 Here's the wine pairing 🍷
Grown on the treacherously steep slopes of the Mosel river in Germany by a group of wine makers called 'Das Blaeu Band', referencing the Mosel River. It is part of the Tesco's finest range called Steep Slopes Mosel Riesling. Pfice point £7.50.
❗️ Here's the recipe ❗️
🔴 This is a great thing to make don’t be put off by the pastry it’s actually quite easy if you follow the guidelines. You will need spring form tins.
This recipe will make two 6 inch pies or a 12 inch pie.
❗️For the pastry
675g plain flour
185g butter or half lard half butter
10g pink salt
300ml water
❗️For the pie
600g coarsely ground pork shoulder
600g coarsley ground belly pork
1 tsp all spice
1 tsp ground mace
2 tbs dried thyme
2 tbs chopped sage
1 tbs white pepper
1 tbs coarse ground black pepper
1 tbs salt
❗️For the jelly
1 pig’s trotter
2 celery sticks
1 large carrot
1 large brown onion
1 tsp pink salt
1 tsp ground black pepper
350 ml water.
4egg yolks for glazing
🔴 First make the jelly this is for pouring into the pies when cool to create the jelly inside the pie.
Heat your oven to 200c and pop the pigs trotter in a roasting tray
Cook till just browned about 30 mins.
In a pot put the celery carrot and onion and salt pepper and water and the roasted pigs trotter and bring to the boil. Then simmer for 2-3 hours till the water is 1/3 of its starting.
Drain this into a bowl you can discard the other ingredients. Chill the liquid which should set to a jelly.
❗️For the pastry
Measure the flour into a large mixing bowl. In a pan melt the butter salt and lard if using lard till just a short simmer don’t boil it. Then make a well in the flour and gradually pour in the butter mixing with a spoon to start with as it will be hot. Once all the water butter mixture is in stir and then you can get your hand in to finish combining it into a dough. Turn out onto a work top try not to add more flour and need for about 2 minutes till the pastry is smooth. Now chill for an hour or so the pastry is cool.
❗️Butter your tin or tins.
❗️Divide the pastry so for 2 pies into 4 and for 1 big pie into 2.
❗️Roll out the lining first to about 2-3 mil thick bigger than the tin so there will be an overhang. Press it to the sides and base. Now fill with the pork leaving about 1 inch at the top. Have a bowl of cold water ready for sealing the top and bottom.
❗️Now roll out the top larger than the tin so you can seal it. Brush both top and bottom with water and pinch together make a pinched patten or just thumb prints what ever you fancy and then trim the overhanging pastry to the edge of the tin.
❗️In a bowl separate the eggs and add 1tsp of salt to the yolks this makes a beautiful shine. Brush the top of the pies/ pie and put in a pre heated oven at 200c un fanned if possible for 25 minutes then turn the temperature down to 150 for 1 hour.
❗️Carefully take out of the oven turn up the temperature to 180 c and remove the spring form tin but leaving the base on brush all round the sides with the egg wash and return to the oven for a further 15 minutes.
Heat the jellied stock gently just till it’s runny.
Remove the pie / pies from the oven to cool. 1 hour later very carefully pour into the hole in the pie the jelly stock preferably through a funnel let it spread out by tilting the pie every time until all the stock is used. Cool in the room before refrigerating over 48 hours.
❗️Now your pork pie is ready. Serve with some lovely chutneys.