English-style pork slab pie with a hot water crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 185) by Cathy Barrow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute leaf lard for lard.

  • anya_sf on February 26, 2020

    I'm not sure if I rolled the dough too thick (didn't seem like it), but I did not have extra dough scraps for decorations. I wasn't sure if I was supposed to pour only 1 tsp of gelatin stock in each hole or use the whole cup, but the author was kind enough to clarify that it's as much as the pie can take - anywhere between 1/2 - 1 cup. In my case it was barely 1/2 cup and several of the holes overflowed as I tried to fill them. Once I cut into the pie, I could see that much of the gelatin went in between the filling and edges, but overall that didn't seem to matter. This was a very hearty, tasty pie, best with mustard, pickle, and beer.

  • MollyB on February 25, 2020

    Very good, simple pie (simple taste-wise that is - not simple to make!). This was my first time working with a hot water crust, and it turned out well. The filling did shrink in some from the edges as it cooked, but I don't see how you can avoid that. This was a big hit with my 8 yr old, who wanted the leftovers for several meals in a row.

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