A good pork pie recipe starts with two things: a sturdy hot water crust pastry and a well seasoned pork filling that stays juicy after baking.
This classic British pork pie is the kind you slice cold, pack for a picnic, or serve as the centerpiece of a holiday spread.
It looks fancy sitting on a plate with its golden, crimped edges, but the process is more straightforward than most people expect.
If you have made Meat Pie Recipe before, you already understand the appeal of a pastry shell packed with seasoned meat.
This one just takes it a step further with a proper raised crust and a savory jelly that seeps into every bite.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 1 hour 45 minutes |
| Chill Time | 4 hours (or overnight) |
| Total Time | 6 hours 30 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Pork Pie Recipe
This pork pie recipe gives you a pastry shell that actually holds its shape, no soggy bottoms and no collapsed sides.
The filling stays moist thanks to the fat in the pork shoulder and belly, and the mace and sage give it that unmistakable savory pie flavor.
It is also a make ahead dream. You bake it, chill it, and it is ready whenever you need it, which makes it perfect for entertaining.
Another favorite of mine for a similar make ahead approach is Steak And Ale Pie Recipe, which uses a different pastry style but the same idea of deep, slow developed flavor.
- Sturdy hot water crust pastry that slices cleanly, even cold
- Rich, well seasoned pork filling with mace, sage, and black pepper
- A savory jelly layer that keeps every bite moist
- Perfect make ahead recipe for picnics, lunchboxes, and holiday tables
- No special baking skills required, just patience while it chills
Ingredients
You will need ingredients for three parts: the hot water crust pastry, the pork filling, and the jelly that sets around the meat once it cools.
Everything on this list is easy to find at a regular grocery store, aside from the gelatin, which you will find in the baking aisle.
This same style of pastry work is what makes Minced Beef And Onion Pie Recipe such a satisfying make, so if you enjoy this one, that recipe is worth trying next.
- For the pastry: 4 cups plain flour, 1 teaspoon salt, 1 1/2 cups leaf lard, 3/4 cup water, 1 large egg (beaten, for egg wash)
- For the filling: 1 pound pork shoulder, diced small, 1/2 pound pork belly, diced small, 1 small onion, finely chopped, 1 1/2 teaspoons salt, 1/2 teaspoon white pepper, 1 teaspoon ground mace, 1 tablespoon fresh sage, chopped, 1/4 teaspoon ground black pepper
- For the jelly: 1 1/2 cups pork or chicken stock, 2 sheets gelatin leaves, or 2 teaspoons powdered gelatin
Kitchen Equipment Needed
A few specific tools make this recipe far easier, especially the mold that gives the pie its classic raised shape.
None of this equipment is unusual, and most of it you likely already own.
I first picked up a proper pie mold while working out the kinks in my Flaky Pie Crust Recipe, and it has been a kitchen staple ever since.
- 7 inch springform pan or pork pie mold
- Large mixing bowl
- Saucepan for the hot water crust
- Digital meat thermometer
- Rolling pin
- Pastry brush
- Small funnel, for pouring in the jelly
- Baking sheet
Recommended Products for This Recipe
These are the products I personally reach for every time I make this pork pie recipe.
None of them are required, but each one solves a real pain point in the process, from getting a clean raised shape to nailing the internal temperature.
1. Non Stick Springform Pan, 7 Inch
A proper mold gives the pie its classic raised, straight sided shape instead of a lopsided blob on a baking sheet.
The non stick coating also makes unmolding the finished pie far less stressful than it sounds.
2. Instant Read Digital Meat Thermometer
Pork needs to hit a safe internal temperature, and guessing is not worth the risk with a dense filling like this one.
A fast, accurate read lets you pull the pie at exactly the right moment.
3. Unflavored Gelatin Leaves
Sheet gelatin sets cleaner and clearer than powdered gelatin, which matters when you want that glossy jelly layer visible along the edge of each slice.
It also dissolves more predictably, so your jelly sets up firm every time.
4. Ground Mace
Mace is the ingredient that makes a pork pie taste like a pork pie instead of just seasoned meat in pastry.
A little goes a long way, and a fresh jar makes a noticeable difference over the stale stuff sitting in the back of most spice cabinets.
The same jar of mace works beautifully sprinkled into Butter Pie Crust Recipe if you want a subtle warmth in a sweeter pastry too.
Step-by-Step Instructions: How to Make Pork Pie
1. Make the Hot Water Crust Pastry
- In a large mixing bowl, whisk together the flour and salt.
- In a saucepan, combine the lard and water and heat gently over medium heat until the lard has fully melted and the mixture just comes to a simmer.
- Pour the hot lard and water mixture into the flour all at once, then stir quickly with a wooden spoon until a shaggy dough forms.
- Once the dough is cool enough to handle but still warm, knead it briefly in the bowl until it is smooth and no longer sticky.
- Set aside about one quarter of the dough for the lid, cover both pieces with a clean kitchen towel, and let the pastry rest for 10 minutes. Hot water crust pastry must be shaped while still warm, so do not let it cool completely.
2. Mix the Pork Filling
- In a large bowl, combine the diced pork shoulder, diced pork belly, chopped onion, salt, white pepper, ground mace, fresh sage, and black pepper.
- Mix everything together thoroughly with your hands or a sturdy spoon, making sure the seasoning is evenly distributed through the meat.
- Cover the bowl and refrigerate the filling while you shape the pastry, so it stays cold and firm.
3. Shape the Pastry Into the Mold
- Grease your springform pan or pork pie mold lightly.
- Roll out the larger portion of the warm dough into a circle large enough to line the bottom and sides of the mold, leaving a slight overhang at the top edge.
- Press the dough gently into the mold, working it up the sides evenly, and patch any thin spots or small cracks with your fingers.
- Roll out the reserved smaller piece of dough into a circle for the lid and set it aside, keeping it covered so it does not dry out.
4. Fill and Seal the Pie
- Take the chilled pork filling out of the refrigerator and pack it firmly into the lined mold, pressing it down to remove any large air pockets.
- Mound the filling slightly in the center, since it will shrink a little as it cooks.
- Brush the top edge of the pastry base with beaten egg, then place the lid on top and press the edges together firmly to seal.
- Trim off any excess pastry and crimp the edge with your fingers or a fork for a decorative finish.
- Cut a small hole in the center of the lid to let steam escape, and brush the entire top with beaten egg for a golden finish.
5. Bake the Pie
- Preheat your oven to 375 degrees Fahrenheit.
- Place the pie, still in its mold, on a baking sheet and bake for 45 minutes.
- Reduce the oven temperature to 325 degrees Fahrenheit and continue baking for another 1 hour, or until the crust is deep golden brown and a meat thermometer inserted through the steam hole reads at least 160 degrees Fahrenheit.
- If the crust starts browning too quickly, loosely tent the top with foil for the remaining bake time.
- Remove the pie from the oven and let it cool in the mold for 20 minutes before carefully releasing the sides.
6. Add the Jelly
- While the pie is cooling, warm the stock gently in a small saucepan without letting it boil.
- If using gelatin leaves, soak them in cold water for 5 minutes, squeeze out the excess water, then stir them into the warm stock until fully dissolved. If using powdered gelatin, sprinkle it over the warm stock and whisk until dissolved.
- Once the pie has cooled to room temperature, use a small funnel to slowly pour the warm jelly through the steam hole in the lid, letting it seep down around the filling.
- Stop once the jelly reaches the top of the steam hole, then let the pie sit undisturbed for a few minutes before chilling.
7. Chill and Serve
- Cover the pie loosely and refrigerate for at least 4 hours, though overnight is best, to allow the jelly to fully set and the flavors to come together.
- Slice with a sharp knife once fully chilled, and serve cold or at cool room temperature.
This same slow, hands off chilling step is what makes Sausage Rolls Recipe such a convenient make ahead option too, since both recipes actually improve with a rest in the fridge.
Tips for The Best Pork Pie
A few small details separate an average pork pie from a great one, and most of them come down to temperature and timing rather than ingredients.
You might also want to review Steak Pie Recipe for more general tips on getting a raised or deep dish pastry to hold its shape.
- Keep the pastry warm while shaping it, since hot water crust becomes stiff and crumbly once it cools too much
- Do not skip the resting time after mixing the filling, cold meat packs more tightly and holds together better
- Use a meat thermometer rather than relying on color alone to check doneness
- Let the pie cool before adding the jelly, or the hot filling will cause the jelly to run straight out
- Chill the pie for the full recommended time before slicing, warm pork pie will fall apart
Serving Suggestions
Pork pie is traditionally served cold, which makes it an easy addition to a lunchbox, a picnic spread, or a holiday buffet table.
A sharp, tangy side is the classic pairing, since it cuts through the richness of the pastry and filling.
For a heartier meal, add a scoop of Garlic Mashed Potatoes alongside a slice.
- A simple green salad with a sharp vinaigrette
- Pickled onions or cornichons
- English mustard on the side for dipping
- A wedge of sharp cheddar
- Piccalilli or other tangy chutney
Variations of Pork Pie
Once you have the base recipe down, it is easy to adjust the filling or seasoning to suit your taste without changing the overall technique.
If you enjoy playing with different meat and pastry combinations, Corned Beef And Potato Pie Recipe is another great one to experiment with.
- Apple and sage pork pie: fold in finely diced apple for a subtle sweetness against the savory filling
- Spiced pork pie: add a pinch of nutmeg and allspice alongside the mace for extra warmth
- Individual hand pies: divide the pastry and filling into small muffin tins for personal sized pies
- Bacon and pork pie: swap the pork belly for smoked bacon for a deeper, smokier flavor
- Herb crusted version: mix finely chopped fresh thyme into the pastry dough itself
Storage and Reheating
Because of the jelly layer, this pork pie keeps exceptionally well in the refrigerator and is meant to be enjoyed cold rather than reheated.
If you do prefer it warm, reheat gently to avoid drying out the filling or melting the jelly completely.
Leftover slices pair nicely with Mashed Potatoes And Gravy Recipe if you want to turn a slice into a full plate.
- Store in an airtight container in the refrigerator for up to 5 days
- Wrap individual slices tightly in plastic wrap for grab and go lunches
- Freeze the whole baked pie, without the jelly, for up to 2 months, then add fresh jelly after thawing
- If reheating, warm slices in a 300 degree Fahrenheit oven for about 10 minutes, just enough to take the chill off
Nutritional Facts
Nutrition will vary depending on your exact cuts of pork and portion size, but here is a general estimate per slice, based on 8 slices per pie.
This estimate is similar to what you would find in a hearty slice of Beef Pot Pie Recipe, given the comparable pastry and meat ratio.
- Calories: approximately 480 per slice
- Protein: approximately 22 grams
- Fat: approximately 32 grams
- Carbohydrates: approximately 26 grams
- Sodium: approximately 620 milligrams
Health Benefits of Key Ingredients
While pork pie is very much a treat rather than a health food, several of its core ingredients do offer real nutritional value.
Pork shoulder in particular is a solid source of protein and several B vitamins, which support energy metabolism.
If you want to see pork shine in a leaner preparation, Crockpot Bbq Pulled Pork Recipe is a good example of the same protein doing different work.
- Pork: a good source of protein, zinc, and vitamin B12
- Onion: provides fiber and antioxidant compounds like quercetin
- Sage: contains anti inflammatory compounds and has long been used to support digestion
- Eggs: contribute protein and choline from the egg wash
FAQs About Pork Pie
1. Why is my hot water crust pastry cracking?
This usually happens when the dough cools too much before you shape it.
Work quickly while the pastry is still warm and pliable, and patch any small cracks with your fingers as you go.
2. Can I make this pork pie without the jelly?
Yes, you can skip the jelly entirely and the pie will still taste great.
Keep in mind the filling will not be quite as moist, and the pie may not hold its shape as neatly once sliced.
3. Do I have to use a springform pan?
A springform pan or dedicated pork pie mold makes unmolding much easier, but you can also use a straight sided cake tin lined with parchment paper.
A freeform shape on a baking sheet works too, though it will not have the same tall, raised look.
4. How do I know the pork filling is fully cooked?
The most reliable way is a meat thermometer inserted through the steam hole in the center of the pie.
It should read at least 160 degrees Fahrenheit before you remove the pie from the oven.
5. Can I freeze pork pie?
Yes, but freeze it before adding the jelly for the best texture.
Wrap the baked and cooled pie tightly, freeze for up to 2 months, then thaw completely in the refrigerator and add fresh jelly before serving.
Pork Carne Asada Recipe is another pork recipe worth bookmarking if you are looking to expand your repertoire beyond pastry.
Classic British Pork Pie
Ingredients
- 4 cups plain flour
- 1 teaspoon salt
- 1 1/2 cups leaf lard
- 3/4 cup water
- 1 large egg beaten, for egg wash
- 1 pound pork shoulder 450g, diced small
- 1/2 pound pork belly 225g, diced small
- 1 small onion finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon ground mace
- 1 tablespoon fresh sage chopped
- 1/4 teaspoon ground black pepper
- 1 1/2 cups pork or chicken stock
- 2 gelatin leaves or 2 teaspoons powdered gelatin
Equipment
- 7 inch springform pan or pork pie mold for classic raised shape
- Large mixing bowl
- Saucepan for hot water crust
- Digital meat thermometer instant read recommended
- Rolling Pin
- Pastry brush
- Small funnel for pouring jelly into steam hole
- Baking sheet
Method
- Make the hot water crust pastry: whisk flour and salt in a large bowl. Heat lard and water until melted and simmering, then pour into flour and stir quickly until a shaggy dough forms.
- Knead the dough briefly until smooth and no longer sticky. Set aside 1/4 of the dough for the lid, cover both pieces with a kitchen towel, and let rest for 10 minutes while still warm.
- Mix the pork filling: combine diced pork shoulder, pork belly, onion, salt, white pepper, mace, sage, and black pepper in a bowl. Mix thoroughly, then refrigerate until ready to use.
- Shape the pastry: roll out the larger portion of warm dough and press it into a greased 7-inch springform pan, working it up the sides. Roll out the reserved dough for the lid and set aside.
- Fill and seal: pack the chilled pork filling firmly into the lined mold, mounding slightly in the center. Brush the pastry edge with beaten egg, place the lid on top, press to seal, and crimp the edge.
- Cut a small steam hole in the center of the lid, brush the top with beaten egg, and bake at 375°F for 45 minutes, then reduce to 325°F and bake for 1 more hour until internal temperature reaches 160°F.
- Cool the pie in the mold for 20 minutes, then release the sides. Warm the stock gently, dissolve soaked gelatin sheets or powdered gelatin, and pour through the steam hole using a small funnel.
- Chill the pie uncovered for at least 4 hours or overnight to set the jelly. Slice with a sharp knife and serve cold or at cool room temperature.
Nutrition
Notes
- Keep the hot water crust pastry warm while shaping it—if it cools too much, it becomes stiff and crumbly.
- Do not skip the resting time for the filling; cold meat packs more tightly and holds together better.
- Use a meat thermometer rather than relying on color alone to check doneness—insert through the steam hole until it reads 160°F.
- Let the pie cool completely before adding the jelly, or the hot filling will cause the jelly to run straight out.
- Chill the pie for the full recommended time before slicing; a warm pork pie will fall apart.
- For a variation, fold in finely diced apple for a subtle sweetness, or swap pork belly for smoked bacon.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze the baked pie without jelly for up to 2 months.
- This recipe is ideal for picnics, lunchboxes, or holiday buffets—serve with English mustard or pickled onions.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pork pie takes a little patience, but every step is simple on its own.
Once you slice into that first cold wedge and see the layers of golden pastry, seasoned pork, and glossy jelly, you will understand why this recipe has stuck around for generations.
Give it a try this weekend and let me know how yours turns out in the comments below.
If you make this pork pie recipe, I would love to see it, so feel free to share a photo here.
Recommended:
- Steak And Mushroom Pie Recipe
- Steak And Guinness Pie Recipe
- Honey Glazed Ham Recipe
- Apple Cider Glazed Pork Loin
- Slow Cooker Cranberry Pork Loin Recipe
