British meat pie provides plenty of pork
American pie is a sweet tradition – apple, pumpkin, chocolate. But in Britain, pie is baked up savory – pork, duck, chicken, pigeon, sausage, pork.
And how. Meat pie is packed right to the ridges – no slick sauce or crisp carrot distraction. Heated, plunked on a pool of mashed potatoes and doused with mushy peas – that’s a meal that means it.
Even the exterior is larded with lard. Hot-water crust upends everything the American pastry chef practices and preaches: cold butter, cold counter, light touch. In northern Britain, the baker starts by boiling water and lard, then grabs a wooden spoon. The result is a pie brawny enough to heft its load of pork products and tasty enough to lift the winter gloom.
Pork goes into the crust (in the form of lard) and into the filling (with two kinds of sausage) in this meat pie.