Delicious Meat Pie with Hot Water Dough

Ingredients 0/17

Step 1

Melt the lard in a large microwave-safe bowl—this usually takes about 30 seconds to a minute. Once melted, carefully stir in the boiling water. In a 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 combine everything until you get a smooth, slightly sticky dough.

Step 2

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, then press it into the bottom and up the sides of a 10-inch springform pan. Roll the remaining dough into another circle of the same thickness for the pie’s top. Pop both pieces in the freezer for around 10 minutes to firm up.

Step 3

While the dough chills, mix together the ground sausage, ground pork, pork tenderloin, chopped onion, parsley, pepper, thyme, mixed herbs, and curry powder until it forms a paste. Preheat your oven to 375°F (190°C).

Step 4

Line the bottom and sides of the chilled crust with streaky bacon. Press in half of the pork filling, then layer 3 or 4 slices of bacon on top. Add the rest of the pork mixture, then finish with the remaining bacon slices. Brush the edges of the pastry with milk, place the top crust over everything, and pinch the edges to seal. Give the top a milk wash and cut two slits to let steam escape.

Step 5

Bake the pie for an hour at 375°F, then turn the oven down to 300°F (150°C) and continue baking until a thermometer inserted in the center reads at least 160°F (71°C), which should take about another hour. Let the pie cool completely before taking it out of the pan—this helps it hold together nicely.