Recipe: Richard Turner on Mastering Pork Pies

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Richard H. Turner - Hog
Richard H. Turner’s book on all things pork. (The original image is no longer available, please contact KCRW if you need access to the original image.)

British Michelin-starred chef-turned-butcher and restaurateur Richard H. Turner has a new book out, titled, “Hog: Perfect Pork Recipes from the Snout to the Squeak.” It’s a call-to-action for sustainably raised pork, in which he makes the plea for quality versus quantity. Beyond that, the book pays homage to the savory delights of Turner’s favorite animal.

Flip through the pages of Hog, and you’ll find a handful of savory meat pie recipes, as any proper English cookbook should have. Turner says there’s no reason to be intimated because mastering the art of hot water pastry crusts is well worth the effort. Once you’ve “got your head around them,” there’s no end to the many other satisfying dishes that call for flaky pastry crusts like gala pies, game pies and terrines en croûte, to name but a few. So go whole hog and try your hand at this recipe for English pork pies.