📝 About This Recipe
A true centerpiece of British picnicking and buffet culture, the Gala Pie is a magnificent variation of the classic pork pie, distinguished by its impressive length and the 'long egg' running through its core. Encased in a sturdy, golden hot water crust pastry, the filling features high-quality seasoned pork and savory jelly that melts into the meat. This recipe delivers a nostalgic, hearty experience with a perfectly crisp crust and a beautifully symmetrical slice every time.
🥗 Ingredients
Hot Water Crust Pastry
- 500 grams All-purpose flour (sifted)
- 100 grams Strong bread flour (for extra structural integrity)
- 200 grams Lard (high quality, cubed)
- 220 ml Water (boiling)
- 1 teaspoon Salt
The Meat Filling
- 800 grams Pork shoulder (finely hand-chopped or coarse ground)
- 200 grams Pork belly (minced, for essential fat content)
- 150 grams Smoked streaky bacon (finely chopped)
- 1 tablespoon Fresh sage (finely minced)
- 1/2 teaspoon Ground mace
- 1 teaspoon White pepper (gives the authentic 'pork pie' heat)
- 1.5 teaspoons Salt (adjust to taste)
The Core and Finish
- 6-8 pieces Large eggs (hard-boiled for 8 minutes and peeled)
- 1 piece Egg yolk (beaten with a splash of milk for glazing)
- 300 ml Chicken or Pork stock (high quality)
- 3 pieces Gelatine leaves (softened in cold water)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a 2lb loaf tin (approx. 20cm long) thoroughly with butter or lard.
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2
In a large bowl, mix the chopped pork shoulder, minced pork belly, and bacon. Add the sage, mace, white pepper, and salt. Mix thoroughly with your hands to ensure the seasoning is evenly distributed.
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3
Prepare the pastry: Sift the flours and salt into a heatproof bowl. In a saucepan, heat the water and lard until the lard is completely melted and the liquid is at a rolling boil.
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4
Pour the boiling liquid into the flour. Stir quickly with a wooden spoon until a dough forms. Once cool enough to handle, knead briefly until smooth. Do not let it cool completely; hot water crust must be worked while warm.
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5
Set aside 1/3 of the pastry for the lid, keeping it covered in a warm place. Roll out the remaining 2/3 on a lightly floured surface to about 5mm thickness. Carefully line the loaf tin, ensuring the pastry reaches into the corners and overhangs the edges.
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6
Place half of the meat mixture into the bottom of the tin, pressing down firmly to remove air pockets. Create a shallow 'trough' along the center for the eggs.
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7
Trim the ends off the hard-boiled eggs so the yolks are exposed and they can sit tightly against each other. Line them up end-to-end down the center of the pie.
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8
Pack the remaining meat mixture around and over the eggs, ensuring they are completely encased. Smooth the top.
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9
Roll out the remaining pastry for the lid. Brush the overhanging edges of the base pastry with water, place the lid on top, and pinch the edges firmly to seal. Trim excess and crimp for a decorative finish.
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10
Cut two small holes in the lid to allow steam to escape. Brush the top generously with the egg yolk wash.
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11
Bake for 30 minutes, then reduce the oven temperature to 160°C (320°F) and bake for another 1 hour and 15 minutes. If the top browns too quickly, cover loosely with foil.
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12
Remove from the oven and let the pie cool completely in the tin. Once cold, refrigerate for at least 4 hours (ideally overnight).
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13
Warm the stock and dissolve the soaked gelatine into it. Using a small funnel, slowly pour the liquid jelly into the steam holes of the cold pie until full. Return to the fridge for 2-3 hours to set.
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14
Carefully remove from the tin, slice into thick rounds to reveal the egg cross-section, and serve.
💡 Chef's Tips
Working with the pastry while it is warm is crucial; if it gets cold, it becomes brittle and difficult to shape. Trimming the ends of the eggs ensures that every single slice of the pie contains a perfect circle of yolk and white. Don't skip the jelly step; it fills the gaps where the meat shrinks during cooking, preserving the pie and adding essential moisture. For the best flavor, use 'hand-chopped' pork shoulder rather than just mince to give the pie its characteristic chunky texture. Always season your meat more than you think; cold pies need a punchier flavor profile than hot dishes.
🍽️ Serving Suggestions
Serve with a generous dollop of English Piccalilli or a sharp caramelized onion chutney. A side of pickled onions and extra-sharp cheddar cheese makes for a perfect 'Ploughman’s' style lunch. Pairs beautifully with a crisp, dry hard cider or a traditional British Bitter. Serve alongside a fresh green salad with a mustard vinaigrette to cut through the richness of the pork and lard.