Classic English Pork Pie

Transport your taste buds to the heart of England with this Classic English Pork Pie, a true celebration of traditional British baking. Encased in a rich, buttery hot water crust pastry, this savory masterpiece features a hearty filling of tender pork shoulder and streaky bacon, seasoned with aromatic sage, thyme, and a hint of nutmeg. The crowning touch? A shimmering layer of savory jelly made from gelatin and chicken stock, poured into the pie after baking for that signature pork pie texture. Perfect as a centerpiece for holiday spreads, picnics, or a quaint afternoon tea, this timeless recipe delivers layers of flavor and old-world charm. Serve cold for the ultimate British dining experience!

Nutriscore Rating: 53/100

Prep Time:90 mins

Cook Time:90 mins

Total Time:180 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 200 grams unsalted butter
• 100 grams lard
• 150 milliliters water
• 900 grams pork shoulder
• 250 grams streaky bacon
• 1 tablespoon sage leaves, fresh
• 1 tablespoon thyme, fresh
• 0.5 teaspoon nutmeg
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon gelatin powder
• 250 milliliters chicken stock
• 1 whole egg

Directions

Step 1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

In a saucepan, combine water and lard, and heat until the lard is melted. Let it cool slightly.

Step 3

In a large bowl, combine the flour with a pinch of salt. Slowly pour the lard mixture into the flour, mixing with a wooden spoon until a dough forms.

Step 4

Knead the dough until it is smooth and pliable. Reserve a third of it for the pie lid and roll out the rest to fit an 8-inch deep pie tin, allowing it to overlap the edges.

Step 5

Place the dough into the pie tin, pressing it against the bottom and sides. Allow the dough to hang slightly over the edges.

Step 6

Chop the pork shoulder and streaky bacon into small cubes, and mix in a bowl with sage, thyme, nutmeg, salt, and pepper.

Step 7

Fill the pastry-lined tin with the pork mixture, pressing it down to evenly distribute.

Step 8

Roll out the reserved dough to make the pie lid, place it over the filling, and crimp the edges to seal. Trim any excess dough.

Step 9

Cut a small hole in the center of the pie lid to allow steam to escape.

Step 10

Beat the egg and brush it over the top of the pie to create a glaze.

Step 11

Bake the pie in the preheated oven for about 90 minutes until the pastry is golden and crisp.

Step 12

While the pie is baking, dissolve the gelatin in a pan with the chicken stock over low heat.

Step 13

Once the pie has baked, slowly pour the gelatin mixture through the hole in the pie lid until it fills the cavity.

Step 14

Let the pie cool completely, ideally overnight, in the refrigerator before serving to set the gelatin.

Nutrition Facts

Serving size	(2429.9g)

Amount per serving	% Daily Value*
Calories	7455.9

Total Fat 480.0g	0%
Saturated Fat 209.2g	0%
Polyunsaturated Fat 28.2g
Cholesterol 1790.5mg	0%
Sodium 9800.9mg	0%
Total Carbohydrate 390.2g	0%
Dietary Fiber 15.2g	0%
Total Sugars 1.9g
Protein 373.1g	0%

Vitamin D 188IU	0%
Calcium 433.5mg	0%
Iron 37.0mg	0%
Potassium 5120.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 20.2%

Carbs: 21.2%