Classic British Pork Pie
This classic British Pork Pie features a sturdy hot water crust pastry and a well-seasoned pork filling that stays juicy after baking. The golden, crimped edges look fancy on a plate, but the process is more straightforward than most people expect. A savory jelly seeps into every bite, keeping the meat moist and flavorful even when served cold.
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
Ingredients
For the Hot Water Crust 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 Pork Filling
- 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
For the Jelly
- 1 1/2 cups pork or chicken stock
- 2 gelatin leaves or 2 teaspoons powdered gelatin
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 480kcalCarbohydrates: 26gProtein: 22gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 95mgSodium: 620mgPotassium: 280mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 10mg
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