traditional pork pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best traditional pork pie recipe

I’ve been making traditional pork pies for my family for years, and it’s a recipe that never fails to impress. The origin of this dish dates back to medieval England, where it was a staple at banquets and feasts.

The filling is made with slow-cooked pork, herbs, and spices, all wrapped in a flaky pastry crust. The combination of flavors and textures is simply divine.

When I’m feeling under the weather, a warm slice of pork pie always hits the spot. My kids love it too, and it’s one of their favorite comfort foods.

The best part about this recipe is that it’s incredibly easy to make. You can use store-bought pastry or make your own from scratch – both work beautifully.

Just be sure to let the filling cool completely before assembling the pies. This is a great recipe for a quick weeknight dinner or as part of a special occasion spread.

The leftovers are just as delicious reheated the next day. I like to serve mine with a side of roasted vegetables or a simple green salad.

Traditional Pork Pie

Traditional Pork Pie

4.7 from 832 votes

A classic British pork pie with a hot water crust pastry and savory jellied pork filling. This hearty pie is perfect for picnics or as a cold snack with pickles and chutney.

Prep Time45 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time2 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

500g pork shoulder, finely chopped or minced
200g pork belly, finely chopped
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon ground mace
1 teaspoon dried sage
100ml cold water
2 sheets of gelatin (or 2 teaspoons powdered gelatin)

For the Hot Water Crust Pastry

450g plain flour
1 teaspoon salt
175g lard or butter
175ml water
1 egg, beaten (for glaze)

For the Jelly

300ml chicken or pork stock
1 teaspoon salt
1 teaspoon white pepper
2 sheets of gelatin (or 2 teaspoons powdered gelatin)

👨‍🍳Directions

1Preheat the oven to 180°C (350°F).
2In a large bowl, combine the chopped pork shoulder and pork belly with salt, white pepper, mace, and dried sage.
3Add the cold water and mix thoroughly until the mixture is well combined and slightly sticky.
Set aside.
4To make the pastry, place the flour and salt in a large bowl and make a well in the center.
5In a small saucepan, heat the lard or butter with the water until the fat melts and the mixture comes to a gentle boil.
6Pour the hot liquid into the flour well and stir with a wooden spoon until a dough forms.
7Turn the dough out onto a lightly floured surface and knead briefly until smooth.
8Reserve one-third of the dough for the lid, and roll out the remaining two-thirds into a circle about 30cm in diameter.
9Line the base and sides of the cake tin with the pastry, pressing it gently into the corners.
10Spoon the pork filling into the pastry-lined tin, pressing it down firmly to eliminate air pockets.
11Roll out the reserved dough into a circle large enough to cover the pie.
12Dampen the edges of the pastry with water, place the lid on top, and press the edges to seal.
13Trim any excess pastry and crimp the edges decoratively.
14Cut a small steam hole in the center of the lid.
15Brush the top with beaten egg for a golden glaze.
16Place the pie on a baking sheet and bake for 30 minutes at 180°C, then reduce the temperature to 160°C (325°F) and bake for another 45 minutes until the pastry is deep golden brown and the internal temperature of the filling reaches 75°C (165°F).
17While the pie bakes, prepare the jelly.
18In a small saucepan, warm the stock with salt and white pepper until just simmering.
19Remove from heat and stir in the gelatin sheets (pre-soaked in cold water for 5 minutes) or powdered gelatin until fully dissolved.
20Allow the jelly to cool to room temperature but not set.
21Once the pie is baked, remove it from the oven and let it cool in the tin for 15 minutes.
22Carefully pour the cooled jelly through the steam hole into the pie, using a funnel if needed.
23Fill until the jelly reaches the top.
24Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set the jelly.
25To serve, remove the pie from the tin and slice into wedges.
26The pie is traditionally enjoyed cold with pickled onions, chutney, and a crisp salad.
27Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

Large mixing bowl
Saucepan
Rolling pin
20cm loose-bottomed cake tin or pie mould
Pastry brush
Baking sheet
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 22g

📝Notes

For a richer flavor, use a mix of pork shoulder and belly. The jelly is essential for authenticity; ensure it is fully set before slicing. If the pastry cracks during baking, patch with a little leftover dough and egg wash.

Watch Video Of How Traditional Pork Pie Works

This traditional pork pie recipe is always a good idea for any occasion because it is both impressive and practical. I love how it brings a sense of comfort and tradition to our family gatherings, whether it is a holiday feast or a simple Sunday lunch. The combination of flaky crust, savory meat, and rich jelly makes it a dish that everyone remembers and asks for again.

When it comes to storage, let the pie cool completely before wrapping it in plastic wrap and keeping it in the refrigerator. It will stay fresh for up to five days, and the flavors actually improve after a day or two. To reheat, you can warm individual slices in a 350 degree oven for about 10 minutes, or serve it cold as is.

For serving, I like to slice it thick and pair it with a tangy mustard or a pile of pickles. It also works great as a picnic centerpiece or a lunchbox treat. No matter how you serve it, this pie is a reliable crowd-pleaser that never goes out of style.

❓ Frequently Asked Questions About Pork Pie

What is the difference between a traditional pork pie and modern variations?

Traditional pork pies are made with slow-cooked pork that’s been simmered in stock and spices, giving them a rich, depthful flavor. Modern variations often use pre-cooked meats or shortcut ingredients that lack the same level of complexity.

Can I use other types of meat instead of pork?

No, traditional pork pies are specifically designed to showcase the unique flavor profile of pork. Using other meats will alter the character of the dish entirely.

How long does it take to make a batch of these pies?

The prep time for this recipe is relatively short – about 30 minutes – but you’ll need to allow at least 2 hours for the filling to cook before assembling the pies.

Similar Posts