Gala pork and egg pie
- March 2020
- Makes 1 large pie (serves 8-10)
- Hands on time 50 min, Oven time 1 hour 20 min, plus 1-2 hours cooling and overnight chilling
This impressive pork and egg pie by Gill Meller would make the perfect addition to a picnic or buffet lunch spread.
Check out our guide on how to make a classic pork pie for step-by-step images, too.
- 44.9g (16.8g saturated)
- 1.5g (0.3g sugars)
Pork belly is fatty enough to keep this pie beautifully moist. If you mince the meat yourself, it’ll be better for it – you can pick up crank-handled mincers quite cheaply. (Try the KitchenCraft mincer, £24.99, Robert Dyas.)
When you reach step 5, use a whole, uncooked egg to gently press out shallow egg-shaped hollows in the pork for the cooked eggs to sit in.
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