Ingredients
Hot Water Crust:
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¾ cup lard
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1 cup boiling water
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5 ⅓ cups all-purpose flour
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½ teaspoon salt
Filling:
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2 pounds ground pork sausage
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½ pound ground pork
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½ pound lean pork tenderloin, sliced into small pieces
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1 onion, finely chopped
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½ cup chopped fresh parsley
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1 teaspoon ground black pepper
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1 teaspoon dried thyme
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1 teaspoon mixed herbs
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1 pinch medium curry powder, or to taste
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1 pound smoked streaky bacon
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2 tablespoons milk, or as needed
Directions
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Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
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Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
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Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
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Freeze pie crust base and top until firm, about 10 minutes.
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Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
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Preheat the oven to 375 degrees F (190 degrees C).
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Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
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Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
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Cool pie completely before removing from the pan.
Cook's Notes:
If you need to smooth out dough or add pieces to make it up the sides of the pan, you can use milk to blend them in. You can brush the top of the pie with a beaten egg instead of milk, if preferred.
If you want to add hard-boiled eggs to the pie, place them lengthwise between the layers of filling.
To add a traditional aspic filling, leave the pie in the pan after baking. Dissolve 1 tablespoon gelatin powder in 2 cups boiling water (or chicken stock) and let cool slightly. Pour gelatin mixture through the slits in the pie. Refrigerate until set, 4 hours to overnight. Serve pie cold.
You can substitute pork tenderloin with any fairly lean cut of pork.
Nutrition Facts (per serving)
| 640 | Calories |
| 38g | Fat |
| 45g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 640 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 14g | 69% |
| Cholesterol 90mg | 30% |
| Sodium 1079mg | 47% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 2g | 7% |
| Total Sugars 1g | |
| Protein 27g | 54% |
| Vitamin C 5mg | 6% |
| Calcium 44mg | 3% |
| Iron 4mg | 23% |
| Potassium 450mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
