Pork Pie

Discover the timeless charm of a classic British pork pie with this hearty and satisfying recipe. Featuring a rich, buttery hot water crust pastry encasing a flavorful filling of tender pork shoulder, smoky streaky bacon, and aromatic herbs like parsley and sage, this pork pie is a true centerpiece for any gathering. The addition of a silky gelatin layer—made from chicken stock—ensures a beautifully moist texture and an authentic finish. Baked to golden perfection and refrigerated until set, this savory delight is best served chilled or at room temperature, making it perfect for picnics, buffet spreads, or as a standout appetizer. With a combination of rustic ingredients and traditional techniques, this pork pie recipe guarantees a homemade masterpiece that’s as delicious as it is visually impressive.

Nutriscore Rating: 56/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

Ingredients

• 500 grams Plain flour
• 120 grams Unsalted butter
• 120 grams Lard
• 200 milliliters Water
• 500 grams Boneless pork shoulder
• 200 grams Streaky bacon
• 2 tablespoons Fresh parsley, finely chopped
• 1 teaspoon Dried sage
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 2 teaspoons Gelatin powder
• 300 milliliters Chicken stock
• 1 Egg, lightly beaten

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Prepare the filling by finely chopping the pork shoulder and streaky bacon. Combine them in a bowl with parsley, sage, salt, and pepper. Set aside.

Step 3

To make the pastry, sift the flour into a large bowl. Heat the water, lard, and butter in a saucepan over low heat until the fats melt. Bring to a gentle boil, then immediately pour the mixture into the flour.

Step 4

Mix the dough with a wooden spoon until it comes together. Once cool enough to handle, knead it lightly on a floured surface until smooth.

Step 5

Reserve one-third of the dough for the pie lid and roll out the remaining dough into a circle large enough to line a 20 cm (8-inch) springform tin. Press the dough into the sides and bottom of the tin.

Step 6

Fill the pastry case evenly with the pork mixture.

Step 7

Roll out the reserved dough into a circle for the lid. Place it on top of the filling, trimming any excess and crimping the edges together to seal.

Step 8

Cut a small hole in the center of the lid to allow steam to escape. Brush the top with the beaten egg.

Step 9

Bake for 90 minutes, covering the top with foil if it starts to brown too quickly.

Step 10

While the pie bakes, dissolve the gelatin powder in the chicken stock and heat gently until fully dissolved. Set aside to cool slightly.

Step 11

Once the pie is cooked, remove it from the oven and let it cool for 30 minutes. Using a small funnel, pour the gelatin mixture into the pie through the steam hole to fill any gaps around the meat. Refrigerate until fully set, preferably overnight.

Step 12

Serve chilled or at room temperature. Slice and enjoy your traditional pork pie!

Nutrition Facts

Serving size	(2015.7g)

Amount per serving	% Daily Value*
Calories	6138.3

Total Fat 405.9g	0%
Saturated Fat 168.4g	0%
Polyunsaturated Fat 25.7g
Cholesterol 1181.7mg	0%
Sodium 6285.1mg	0%
Total Carbohydrate 388.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 2.9g
Protein 233.5g	0%

Vitamin D 193IU	0%
Calcium 273.0mg	0%
Iron 34.0mg	0%
Potassium 3132.7mg	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: 59.5%

Protein: 15.2%

Carbs: 25.3%