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Hot Water Crust Meat Pie

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
160 min
SERVINGS
12 servings
Dinner New Zealand
Hot Water Crust Meat Pie
Ingredients
  • 3/4 cup lard
  • 1 cup boiling water
  • 5 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 pounds ground pork sausage
  • 1/2 pound ground pork
  • 1/2 pound lean pork tenderloin, sliced into small pieces
  • 1 onion, finely chopped
  • 1/2 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
Instructions
1
Begin by heating lard in a large microwave-safe bowl until it reaches a liquid state, approximately 30 seconds to 1 minute. Then, incorporate boiling water into the mixture by stirring it in thoroughly.
2
In a separate large bowl, combine flour and salt. Create a central depression by making a well in the dough, then pour the lard mixture into it. Utilize a wooden spoon to blend the ingredients until a cohesive, slightly sticky ball of dough forms.
3
To prepare the work surface for kneading, sprinkle a generous amount of flour onto it. Proceed to knead the dough for 2 minutes, until it becomes smooth and pliable.
4
Divide the dough into two equal portions. On a lightly floured surface, roll out 3/4 of the dough into a 1/3-inch thick circle. Gently press this circular shape over the bottom and sides of a 10-inch springform pan, ensuring an even coverage.
5
For the pie's top crust, roll out the remaining dough into a 1/3-inch thick circle. Place this circular shape atop the pie crust base, pressing it firmly into place.
6
Subsequently, freeze the combined pie crust base and top until they have reached a firm consistency, approximately 10 minutes.
7
Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Blend these ingredients into a cohesive paste.
8
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of the pastry crust with streaky bacon, pressing it firmly into place. Fill 1/2 of the pastry crust with the pork mixture, followed by 3 to 4 slices of streaky bacon. Press in the remaining pork mixture and arrange the remaining streaky bacon on top.
9
To seal the pie, brush the pastry rim with milk and attach the top crust. Pinch the edges together to seal the pie, then brush the top with milk and cut 2 slits in it for ventilation.
10
Place the pie in the preheated oven and bake for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), approximately 1 hour more.
11
Allow the pie to cool completely before removing it from the pan.