Indulge in the rich heritage of English cuisine with our meticulously crafted England Pork Pie. Encased in golden, flaky pastry, our pie is filled with succulent pork, expertly seasoned with a blend of traditional spices. Each bite offers a symphony of flavors, marrying the savory richness of the meat with the delicate crunch of the crust. Perfect for picnics, gatherings, or simply as a comforting treat, our England Pork Pie embodies the essence of culinary excellence, inviting you to experience a taste of England's culinary legacy.

Here's a traditional recipe for making an authentic England Pork Pie:

Ingredients:

For the pastry:

• 450g (3 cups) all-purpose flour
• 225g (1 cup) unsalted butter, chilled and cubed
• Pinch of salt
• Cold water

For the filling:

• 500g (1.1 lb) pork shoulder, finely minced
• 200g (7 oz) pork belly, finely minced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• A splash of chicken stock
• Gelatin (optional)

For the egg wash:

• 1 egg, beaten

Instructions:

1- Start by making the pastry. In a large mixing bowl, sift the flour and add the cubed chilled butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt.

2- Gradually add cold water, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3- Preheat your oven to 180°C (350°F).

4- In a frying pan, cook the minced pork shoulder and pork belly over medium heat until browned. Add the chopped onion and minced garlic, and cook until softened.

5- Stir in the dried sage and thyme, and season with salt and pepper to taste. Add a splash of chicken stock to moisten the filling and allow the flavors to meld together. Remove from heat and let it cool.

6- Once the filling has cooled, remove the pastry from the refrigerator. Divide the pastry into two portions, one slightly larger than the other.

7- Roll out the larger portion of pastry on a floured surface to line a greased pie dish. Make sure to leave some overhang.

8- Spoon the cooled filling into the pastry-lined pie dish, pressing it down gently.

9- Roll out the remaining pastry to create a lid for the pie. Place it over the filling and crimp the edges to seal the pie.

10- Cut a small hole in the center of the pie to allow steam to escape. Brush the top of the pie with beaten egg to create a golden crust.

11- Bake the pork pie in the preheated oven for 45-50 minutes, or until the pastry is golden brown and crisp.

12- If desired, dissolve gelatin in a small amount of hot water and pour it through the hole in the top of the pie to fill any gaps between the filling and the pastry.

13- Allow the pie to cool slightly before serving. Enjoy slices of this delicious England Pork Pie warm or cold, with your favorite accompaniments such as pickles or chutney.

Nutritional Values:

Here's a general overview of the nutritional values for the main ingredients used in the England Pork Pie recipe, per 100 grams:

Pork Shoulder (cooked, lean only):

• Calories: 143 kcal
• Protein: 25.7 g
• Fat: 3.6 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Vitamins and minerals: Contains various B vitamins (B1, B2, B3, B6, B12), zinc, phosphorus, and selenium.

benefits:

• Rich in protein: Supports muscle growth and repair.
• Good source of B vitamins: Essential for energy metabolism and nervous system function.
• Provides essential minerals: Such as iron and zinc, important for oxygen transport and immune function.

Pork Belly (cooked):

• Calories: 518 kcal
• Protein: 11.9 g
• Fat: 52.4 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Vitamins and minerals: Contains B vitamins (B1, B2, B3, B6, B12), iron, phosphorus, zinc, selenium, and potassium.

benefits:

• Contains healthy fats: Provides essential fatty acids and fat-soluble vitamins.
• Source of protein: Important for muscle maintenance and growth.
• Supplies B vitamins: Including B12, crucial for red blood cell production and nerve function.

Onion (raw):

• Calories: 40 kcal
• Protein: 1.1 g
• Fat: 0.1 g
• Carbohydrates: 9.3 g
• Fiber: 1.7 g
• Vitamins and minerals: Contains vitamin C, vitamin B6, folate, potassium, and manganese.

benefits:

• Rich in antioxidants: Helps protect cells from damage caused by free radicals.
• Contains anti-inflammatory compounds: May reduce the risk of chronic diseases.
• Provides fiber: Supports digestive health and helps maintain bowel regularity.

Garlic (raw):

• Calories: 149 kcal
• Protein: 6.4 g
• Fat: 0.5 g
• Carbohydrates: 33.1 g
• Fiber: 2.1 g
• Vitamins and minerals: Contains vitamin C, vitamin B6, manganese, selenium, and trace amounts of other vitamins and minerals.

benefits:

• Contains allicin: A compound with potential antibacterial and antiviral properties.
• Rich in antioxidants: Helps reduce oxidative stress and inflammation in the body.
• May support heart health: Studies suggest garlic may help lower blood pressure and cholesterol levels.

Sage (dried):

• Calories: 315 kcal
• Protein: 10.6 g
• Fat: 12.7 g
• Carbohydrates: 60.7 g
• Fiber: 40.3 g
• Vitamins and minerals: Contains vitamin K, vitamin A, calcium, iron, and antioxidants.

benefits:

• Contains flavonoids and phenolic acids: Possess antioxidant and anti-inflammatory properties.
• Supports cognitive function: Some research suggests sage may improve memory and concentration.
• Adds flavor without extra calories: Enhances the taste of dishes without adding significant calories.

Thyme (dried):

• Calories: 276 kcal
• Protein: 9.1 g
• Fat: 7.4 g
• Carbohydrates: 63.9 g
• Fiber: 37 g
• Vitamins and minerals: Contains vitamin C, vitamin A, iron, manganese, and antioxidants.

benefits:

• Rich in antioxidants: Helps neutralize free radicals and reduce oxidative stress.
• May have antimicrobial properties: Thyme oil has been traditionally used for its antibacterial and antifungal effects.
• Contains vitamins and minerals: Including vitamin C, important for immune function, and iron, essential for oxygen transport in the blood.

These values are approximate and may vary based on factors such as cooking methods and specific cuts of meat. Always refer to specific product labels or nutritional databases for precise information.