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How to Make Meat Pie with Hot Water Crust - A Step-by-Step Guide

Meat pies have been a staple in various cultures for centuries, valued for their hearty, satisfying nature and ease of portability. This particular recipe for Meat Pie with Hot Water Crust takes the classic meat pie to a whole new level with its flaky, melt-in-your-mouth crust and savory meat filling. Whether you're looking for a comforting meal to enjoy with your family or a delicious snack to bring to a potluck or picnic, this recipe is sure to impress.

What sets this meat pie apart...

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Ingredients

  • ¾ cup lard
  • 1 cup boiling water
  • 5 ⅓ cups all-purpose flour
  • ½ teaspoon salt
  • 2 pounds ground pork sausage
  • ½ pound ground pork
  • ½ pound lean pork tenderloin, sliced into small pieces
  • 1 onion, finely chopped
  • ½ cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon mixed herbs
  • 1 pinch medium curry powder, or to taste
  • 1 pound smoked streaky bacon
  • 2 tablespoons milk, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Additional Time: 10 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 12
  • Yield: 1 10-inch pie

  • Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
  • Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
  • Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
  • Freeze pie crust base and top until firm, about 10 minutes.
  • Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
  • Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
  • Cool pie completely before removing from the pan.

    • Nutrition

    640 cal.

    • Total Fat: 38g
    • Saturated Fat: 14g
    • Cholesterol: 90mg
    • Sodium: 1079mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 27g
    • Vitamin C: 5mg
    • Calcium: 44mg
    • Iron: 4mg
    • Potassium: 450mg

    Categories

    Savory recipes
    Pastry recipes
    Meat recipes
    British recipes
    Hand pie recipes