Pork pie
Pork pie is the classic British picnic pie: crisp hot water crust pastry around chopped pork and bacon seasoned with sage and pepper, topped up with savoury jelly. It takes time rather than skill, since the pastry is made and shaped while it is still warm, then baked slowly so the meat cooks through. It tastes best cold the next day with English mustard and pickle.
- Total
- 9 h 45 min
- Prep
- 1 h
- Cook
- 1 h 45 min
- Serves
- 8
- Per serving
- 625kcal
Getting the dough for pork pie right
Hot water crust is unlike any other pastry. The lard and water are boiled together and poured onto the flour, which gives a dough that is soft and pliable while it is warm and firm and crisp when baked. Use it as soon as it is mixed, because it stiffens quickly and becomes hard to roll.
Chop the meat by hand rather than mincing it, as small dice give the filling its coarse, meaty texture. Pork shoulder has the right balance of lean and fat, and the bacon adds salt and a smoky note. Use unsmoked bacon for a more traditional flavour. Pork pie is best known from Melton Mowbray in Leicestershire, where the filling is traditionally uncured pork. A pie this size serves eight.
The method for pork pie
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- Make the filling Mix the diced pork shoulder and bacon with the sage, ½ tsp salt and pepper. Fry a teaspoon of the mixture until cooked and taste it to check the seasoning, then adjust. Keep the filling in the fridge while you make the pastry.
- Make the pastry Mix the flour and 1 tsp salt in a large bowl and make a well in the middle. Bring the lard and water to the boil in a small pan until the fat melts, then pour into the flour. Stir with a wooden spoon, then knead briefly until smooth. Use it straight away while it is warm, because it turns brittle as it cools.
- Line the tin Cut off one third of the dough for the lid and keep it covered with a warm bowl. Roll out the rest into a circle about 5mm thick and use it to line the greased tin, pressing it up the sides with no gaps or holes.
- Fill and seal Pack the filling in firmly, doming it slightly in the middle. Roll out the lid. Brush the pastry rim with beaten egg, add the lid and press and pinch the edges to seal. Cut a 1cm hole in the centre, brush the lid with egg and decorate with pastry trimmings if you like.
- Bake Place the tin on a baking tray and bake at 200°C (180°C fan), gas 6, for . Reduce to 180°C (160°C fan), gas 4, and bake for 1 hour more. Remove from the tin, brush the sides with egg and return to the oven for , until deep golden. The centre should be steaming hot with a core temperature of at least 75°C.
- Add the jelly Cool the pie for 1 hour. Soak the gelatine in cold water for , squeeze it out and stir it into the hot stock until it dissolves. Cool until lukewarm, then pour it through a funnel into the hole in the lid in stages, as the pie absorbs it. Chill for at least 6 hours, or overnight, before slicing.
Serving and variations
Serve slices with English mustard or pickle. For a quicker, softer pie with a hot filling, try pie with minced pork, or serve classic roast pork with crackling for a hot Sunday meal using the same pork shoulder.
Common problems and fixes for pork pie
- The pastry cracks while you shape it.
- It has cooled down. Work quickly while it is warm, keep spare dough covered in a warm bowl and press any cracks back together with your fingers.
- The base of the pie is soggy.
- Bake the tin on a hot baking tray, seal the case with no holes and always remove the pie from the tin for the final 15 minutes so the sides can crisp.
- There is a gap between the meat and the pastry.
- The meat shrinks as it cooks, which is what the jelly is for. Pour in the jelly slowly until the gap is full and chill until firm.
Frequently asked questions about pork pie
How long does it keep?
Up to 4 days in the fridge, wrapped in foil or in an airtight container. Take it out about 20 minutes before eating so the flavour comes through.
Can I freeze it?
Yes, freeze the baked and fully cooled pie without the jelly, wrapped in cling film, for up to 3 months. Thaw in the fridge overnight, then add the jelly and chill.
Why does it have jelly?
The jelly fills the gap left when the meat shrinks and keeps the filling moist. It also adds a savoury flavour.
What do I serve it with?
English mustard, piccalilli or a fruity chutney, with a crisp salad or pickled onions. It is a staple of a ploughman's lunch.
How did you like the recipe?
4.8 / 5 · 61 ratings
