British pork pie

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 4+ hours (overnight recommended)
Total Time: ~6 hours
Servings: 8
Difficulty: Intermediate
Flavor Intensity: Savory, rich, meaty, and slightly peppery

 Introduction

A British pork pie is a savory, hand-held meat pie traditionally made with a rich hot water crust pastry and a filling of seasoned pork. Originally a staple of rural England, pork pies are now a national treasure — served cold at picnics, pubs, holidays, and afternoon teas.

The most famous version comes from Melton Mowbray, but pork pies vary slightly across regions. What stays consistent? A flaky, golden crust, well-seasoned minced or chopped pork, and a gelatin seal that helps preserve the filling and adds authentic texture.

This recipe walks you through a classic pork pie with modern kitchen-friendly instructions, resulting in a beautiful, flavorful centerpiece perfect for slicing and sharing.

 Why You’ll Love This Recipe

•  Authentic British flavor and texture

•  Beautiful presentation for parties or holidays

•  Great make-ahead meal — served cold

•  Rustic yet refined, perfect with chutney and pickles

•  A satisfying baking project for savory pie lovers

 Ingredients

 For the Pork Filling:

• 1 lb (450g) pork shoulder, finely chopped or coarsely ground

• ½ lb (225g) pork belly or pork fat, finely chopped

• 1 tsp salt

• ½ tsp ground black pepper

• ¼ tsp white pepper (optional, for traditional spice)

• ½ tsp dried sage

• ½ tsp thyme

• ¼ tsp nutmeg

 For the Hot Water Crust Pastry:

• 3 ¼ cups (400g) all-purpose flour

• 1 tsp salt

• ¾ cup (170g) lard

• ¾ cup (180ml) water

• 1 egg, beaten (for sealing and glazing)

 For the Pork Jelly (Optional but Traditional):

• 1 ½ cups (350ml) pork or chicken stock (preferably homemade)

• 1 tbsp gelatin powder

• Optional: 1 bay leaf, a few peppercorns, small onion for flavoring

 Equipment You’ll Need

• 6-inch springform tin or deep pie mold

• Rolling pin

• Pastry brush

• Sharp knife

• Small funnel or piping bag (for jelly)

 Instructions

 Step 1: Make the Filling

1. Chop or coarsely grind the pork shoulder and pork fat.

2. In a bowl, combine pork with salt, pepper, sage, thyme, and nutmeg.

3. Mix thoroughly. Cover and refrigerate while you prepare the pastry.

Tip: Using chopped pork gives a more traditional texture, while ground pork results in a softer, sausage-like filling.

 Step 2: Make the Hot Water Crust Pastry

1. In a saucepan, melt the lard and water together over medium heat until bubbling.

2. Meanwhile, combine flour and salt in a large mixing bowl.

3. Carefully pour the hot lard-water mixture into the flour.

4. Stir quickly with a wooden spoon until a dough forms.

5. When cool enough to handle, knead the dough briefly until smooth.

 The dough should be warm and pliable — you must work quickly before it firms up.

 Step 3: Assemble the Pie

1. Reserve ¼ of the dough for the lid. Roll the remaining dough into a large round and press into your greased tin, letting it slightly overhang.

2. Fill the crust with your pork mixture, pressing it in tightly with no air pockets.

3. Roll out the reserved dough for the lid, place it on top, and crimp or fold the edges to seal.

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

5. Brush the top with beaten egg for a golden finish.

 Step 4: Bake

1. Preheat your oven to 375°F (190°C).

2. Place the pie on a baking tray to catch any drips.

3. Bake for 30 minutes, then reduce heat to 325°F (160°C) and bake another 45 minutes.

4. Check internal temperature with a meat thermometer — it should reach at least 160°F (71°C).

 If the top browns too quickly, cover loosely with foil.

5. Once baked, remove from oven and let cool slightly.

 Step 5: Add the Jelly (Optional but Traditional)

1. While the pie cools, heat the stock with gelatin, stirring until dissolved.

2. Let cool slightly but not set.

3. Using a funnel or piping bag, pour the jelly into the steam hole in the top of the pie. Do this slowly, allowing the jelly to fill gaps.

4. Refrigerate the pie overnight to allow the jelly and flavors to set.

 How to Serve Pork Pie

Traditionally served cold, slice and enjoy with:

• Pickled onions

• Branston pickle

• English mustard

• Sharp cheddar

• Crisp green salad

• Ale or cider

Perfect for ploughman’s lunches, picnics, buffet tables, and holiday spreads.

 Storage & Make-Ahead

• Refrigerate pork pie for up to 5 days (ideal after 24-hour chilling)

• Freeze for up to 2 months (wrap tightly in foil and freezer bag). Thaw overnight in the fridge.

•  Best enjoyed after resting 12–24 hours, allowing flavors to develop.

 Nutrition Estimate (Per Slice – 1/8 of pie)

Note: Actual values depend on exact ingredients and serving size.

 Recipe Variations

• Mini Pork Pies: Use muffin tins for individual pork pies — great for parties!

• Spicy Pork Pie: Add chopped chili, smoked paprika, or mustard powder to the filling.

• Game Pie Variation: Mix pork with venison or wild boar for a richer flavor.

• Cheese & Pickle: Add a layer of strong cheddar or pickle relish beneath the lid for a twist.

 FAQs

Can I make pork pie without jelly?

Yes! While traditional, the jelly is optional. The pie is still delicious without it — just skip that step.

Can I serve pork pie warm?

Technically yes, but traditional pork pie is served cold. The crust holds better and flavors are more developed when chilled.

What’s the best cut of pork?

Pork shoulder is ideal — it has the perfect balance of lean meat and fat for flavor and moisture.

What is hot water crust pastry?

A rustic, rich dough made by pouring hot lard and water into flour. It’s pliable when warm and sets into a firm, sturdy crust — perfect for meat pies.

 Final Thoughts

A British pork pie isn’t just a meal — it’s a piece of culinary heritage. With its golden crust, rich pork filling, and (optional but authentic) gelatin layer, it’s an iconic part of UK food culture. Whether you’re an expat craving a taste of home or a curious cook looking to try something new, this recipe brings tradition and flavor to your kitchen.

Perfect for parties, picnics, or pub-style lunches at home.