This hearty meat pie combines a rich, flavorful filling with a crisp, golden crust made from hot water pastry. Perfect for cozy dinners or sharing with friends, it’s a comforting classic that’s sure to satisfy.
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Start by melting the lard in a large microwave-safe bowl—about 30 seconds to a minute should do it. Once melted, carefully stir in the boiling water. In another big bowl, mix the flour and salt together, then make a well in the center and pour in the lard mixture. Use a wooden spoon to stir everything until you get a smooth, slightly sticky dough.
Lightly flour your work surface and knead the dough for a couple of minutes. Roll out about three-quarters of it into a circle roughly a third of an inch thick, big enough to line a 10-inch springform pan with the dough pressed up the sides. Roll out the remaining dough into a similar-sized circle to use as the pie top. Pop both pieces in the freezer for about 10 minutes to firm up.
While the crust chills, mix together the ground sausage, pork, pork tenderloin, chopped onion, parsley, pepper, thyme, mixed herbs, and curry powder until it forms a nice paste. Preheat your oven to 375°F (190°C).
Line the inside of the chilled crust with streaky bacon, then press in half of the pork mixture. Add a few more slices of bacon on top, press in the rest of the meat, and finish with the remaining bacon. Brush the edges of the pastry with a little milk, place the top crust over it, and seal the edges by pinching them together. Give the top a milk wash and cut a couple of slits to let steam escape.
Bake the pie at 375°F for an hour, then lower the heat to 300°F (150°C) and keep baking until the inside reaches at least 160°F (71°C) on a meat thermometer, which should take about another hour. Let the pie cool completely before you take it out of the pan to help it hold its shape.
- Use cold water when making the crust to keep the dough manageable and prevent it from becoming too soft.
- Allow the filling to cool slightly before adding it to the crust to avoid sogginess.
- Prick the top crust lightly with a fork to let steam escape and keep the crust crisp.
This pie has a wonderfully crisp and sturdy crust that holds all the juicy, flavorful meat inside. The hot water crust creates a perfect balance between a flaky pastry and a firm shell, making every bite satisfying. It’s a comforting dish that feels homemade and hearty.
Serve warm with a side of steamed vegetables or a fresh green salad. A dollop of mustard or tangy chutney can add a nice kick. This pie also pairs well with a simple gravy or a light soup for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in the oven at a low temperature to keep the crust crisp. For longer storage, freeze the pie wrapped tightly in foil, then thaw overnight before reheating.
