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How to cook the DAD Pork Pie

How to cook the DAD Pork Pie


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Made exclusively for Farmison & Co, our world exclusive ‘bake-at-home’ oven ready ‘pound’ pork pie has been handmade by our in-house artisan award-winning Pie Maker Robert Corrigan of Perthshire.

The Pie: Note: Your pie can be cooked from fresh or frozen.

  • Pre-heat your oven to 220°C /200°C fan assisted (gas 7).
  • Remove the pie from the fridge and place on a baking tray lined with a sheet of baking parchment (PLEASE BAKE DIRECT FROM THE FRIDGE).

  • Place in the middle shelf of your oven and bake for 10 minutes then reduce the oven temperature to 200°C /180°C fan assisted (gas 6) & bake for a further 35 minutes.
  • At this point remove from the oven, rest for 2 minutes then glaze all over with a beaten egg with a small pinch of salt added, return to the oven & bake for a further 20 minutes (if the pastry is getting too dark cover loosely with foil).
  • Remove the pie from the oven and using a fish slice carefully remove the pie and place on a cooling rack. Please do not hold the pie in your hands, as this may result in the pie being broken.
  • Allow the pie to cool for 5 minutes.

The Pork Stock Jelly:

  • Once the pie is nearly cooled, start to warm the jelly over a medium heat & bring to the boil, simmer for 1 minute & remove from the heat.

  • Once the jelly has simmered for 1 minute, pour into a jug suitable for pouring –  a small jug, teapot or cafetiere will work perfectly well.
  • 5 minutes after your pie has been removed from the oven, using the handle of a teaspoon, very carefully push down the meat inside the pie through the hole on the lid.

  • Carefully pour in as much jelly as your pie will take. Leave the pie in a cool area for approximately 25 minutes, and repeat the jellying process (warm the jelly if needed).

  • Once your pie is cool enough to go into the fridge, add any remaining jelly until it fills the hole.
  • Leave the pie in the fridge overnight to allow the jelly to set.

Note:

Do not wrap or cover the pie until the following morning when it is totally cold. This pie can also be cooked from frozen. 


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