Recipe: Richard Turner on Mastering Pork Pies

Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard H. Turner's new book, Hog: Perfect Pork Recipes from the Snout to the Squeak, pays homage to the savory delights of his favorite animal. Flip through the pages of Hog, and you'll find a handful of savory meat pie recipes, of course, as any proper English cookbook should include.

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The quintessential British pork pie. (Photo by Paul Winch-Furness.)


Richard H. Turner - Hog
Richard H. Turner’s book on all things pork.

Former British Michelin-starred chef-now-turned-restaurateur/butcher Richard H. Turner’s new book, Hog: Perfect Pork Recipes from the Snout to the Squeak, pays homage to the savory delights of his favorite animal. But beyond that, it’s a call-to-action for sustainably raised pork bred for quality versus quantity.

Flip through the pages of Hog, and you’ll find a handful of savory meat pie recipes, of course, as any proper English cookbook should include. And don’t be intimated because mastering the art of hot water pastry crusts is well worth the effort. According to Richard, once you’ve “got your head around them,” you’ll be able to take on many other wonderful dishes that call for flaky pastry such as gala pies, game pies and terrines en croûte, to name but a few.

Below you’ll find Richard’s recipe for his English Pork Pies.