Traditional Pork Pies Recipe & Ploughman's lunch | Step by step

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Hey folks! Tonight for tea we had a ploughman’s lunch…so made a couple of tasty pork pies to go with it :) The weather has been lovely over the past week and just perfect for this kind of thing. Everything I used in the video will be listed below…enjoy! These ingredients will give you two quite large individual pies or one even bigger pie.
-Cheryl x

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What I used - Makes two 5 inch pies or one large pie


Hot water pastry:

260g (9oz) Plain flour
60g (2oz) Butter
70g (2½oz) Lard
1 teaspoon of salt
110ml (4 floz) Water

The filling:

400g (14oz) Pork mince (20% fat)
150g (5oz) Lean pork loin steak

Seasonings used:

½ teaspoon each of - salt, sage, thyme, parsley, paprika & white pepper

1 Beaten egg

For the savoury jelly:

200ml (7oz) Water
1 jelly stock pot or stock cube - I used a chicken stock pot
2 Gelatin sheets- I used Dr Oatker premium sheet gelatin
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