Gala Pork pie

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Chill Time: 6–12 hours
Total Time: About 9–14 hours (mostly passive)
Servings: 10–12 slices
Difficulty: Intermediate
Flavor Intensity: Savory, rich, and classic

 Introduction

Gala pork pie is a show-stopping centerpiece of British baking—a golden-crusted meat pie filled with seasoned pork and whole hard-boiled eggs running through the center. Served cold, it’s traditionally sliced and served at picnics, ploughman’s lunches, or holiday buffets.

With a flaky hot water crust pastry, flavorful sausage meat, and dramatic slices revealing a ring of yolky egg in every portion, this pie is as much about visual appeal as it is about rich, savory taste. It’s a celebration of traditional English cuisine—rustic, hearty, and incredibly satisfying.

Whether you’re new to British cooking or you grew up with pork pies from the local butcher, this recipe will guide you through creating your own Gala Pie from scratch—complete with jelly (optional, but authentic).

 What is a Gala Pie?

A Gala Pie is a variation of the classic Melton Mowbray pork pie—but unlike its smaller cousin, the Gala Pie is rectangular or loaf-shaped and includes whole hard-boiled eggs lined up through the middle of the filling.

Traditionally served cold, it’s made with:

• Hot water crust pastry (firm and hand-moldable)

• Sausage meat (pork, seasonings, herbs)

• Whole hard-boiled eggs

• Sometimes topped with a savory gelatin/jelly poured into the pastry after baking

 Ingredients

 For the Pastry (Hot Water Crust):

• 200g lard

• 200ml water

• 550g plain flour (all-purpose)

• 1 tsp salt

• 1 egg, beaten (for glazing)

 For the Filling:

• 600g pork shoulder, finely chopped (or coarsely ground)

• 300g pork sausage meat

• 1 small onion, finely minced

• 1 tsp dried sage

• ½ tsp thyme

• ½ tsp white pepper

• ½ tsp nutmeg (optional)

• 1 ½ tsp salt

• 6–7 hard-boiled eggs, peeled

 Optional Jelly (for traditional pork pie finish):

• 300ml chicken stock

• 2 sheets gelatin (or 1 tbsp powdered gelatin)

• Salt and pepper to taste

 Instructions

Step 1: Prepare the Hard-Boiled Eggs

1. Place the eggs in a saucepan, cover with cold water.

2. Bring to a boil, then simmer for 10 minutes.

3. Cool under cold running water, peel, and set aside.

 Step 2: Make the Meat Filling

1. Finely chop the pork shoulder or pulse it in a food processor until coarse (not smooth like paste).

2. In a large bowl, mix chopped pork, sausage meat, onion, sage, thyme, salt, pepper, and nutmeg until well combined.

3. Cover and refrigerate while preparing the pastry.

 Step 3: Make the Hot Water Crust Pastry

This classic British pastry is sturdy and designed to hold moist fillings.

1. In a saucepan, gently melt lard and water together until just boiling.

2. In a large bowl, mix flour and salt.

3. Pour the hot lard mixture into the flour and mix quickly with a wooden spoon until a dough forms.

4. Once cool enough to handle, knead gently into a smooth dough.

 Work quickly! Hot water crust firms up as it cools, so don’t delay assembling.

 Step 4: Line the Tin

Use a 2lb loaf tin (or a rectangular pie mold). Line with parchment or grease well.

1. Set aside about 1/3 of the dough for the lid.

2. Roll out the rest of the dough to about ¼ inch thick.

3. Press into the base and up the sides of the tin, ensuring no gaps or tears.

4. Let edges slightly overhang the top (to seal with the lid later).

 Step 5: Fill the Pie

1. Add a layer of pork filling to the bottom.

2. Place peeled hard-boiled eggs in a row down the center, end to end.

3. Carefully pack more pork filling around and over the eggs, filling any gaps and smoothing the top.

 Step 6: Seal the Pie

1. Roll out the reserved pastry into a lid.

2. Place over the filling and pinch the edges to seal.

3. Crimp or decorate edges with a fork.

4. Cut a small hole (or two) in the top for steam and jelly later.

5. Brush with beaten egg.

 Step 7: Bake

1. Preheat oven to 350°F / 180°C (160°C fan).

2. Bake in the center of the oven for 90 minutes, covering loosely with foil after 45 minutes if browning too quickly.

3. Use a meat thermometer to ensure the internal temperature reaches 165°F / 74°C.

 Step 8: Cool & Add Jelly (Optional)

1. Allow pie to cool in tin for at least 2 hours, then refrigerate overnight.

2. For jelly:

   • Warm stock in a saucepan, season lightly.

   • Add gelatin (pre-soaked sheets or sprinkle powdered over cold water to bloom).

   • Stir until fully dissolved.

3. Using a funnel or syringe, pour cooled jelly into the holes in the pastry.

4. Let chill at least 4–6 more hours before slicing.

 How to Serve Gala Pork Pie

• Cold, sliced thick for picnics or party platters

• With chutney, mustard, or pickled onions

• Part of a Ploughman’s Lunch with cheese, apples, and crusty bread

• Great with English ale or a crisp cider

 Storage

• Refrigerator: Store covered for up to 5 days.

• Freezer: Slice and wrap individual portions. Freeze up to 1 month.

Note: Jelly may separate slightly after freezing. Best served fresh or refrigerated.

 Nutritional Info (Per Slice – Approximate, based on 12 servings)

Values may vary based on meat fat content and pastry thickness.

 FAQ

Can I make it without jelly?

Yes! The jelly is traditional and helps preserve the pie, but you can skip it for a simpler version. It will still taste delicious.

Can I use store-bought pastry?

Hot water crust is essential to the structure of a pork pie, but for a shortcut, you can try a double-thickness shortcrust. It may not hold as well when sliced.

Can I use different meats?

Yes—blend pork with veal, ham, or even turkey for variation. You can also add cooked bacon or herbs for extra flavor.

Why is it called “Gala” pie?

“Gala” likely refers to its festive appearance, perfect for banquets or special occasions. The name evokes celebration and tradition.

 Final Thoughts

A true icon of British cuisine, the Gala Pork Pie is rustic, elegant, and deeply satisfying. Though it takes time to prepare, the end result is nothing short of spectacular—a beautiful centerpiece that slices cleanly to reveal rich pork and bright, golden eggs inside. Perfect for celebrations, holidays, or a good old-fashioned picnic.

This pie is a labor of love—but it rewards you with rich, traditional flavor, incredible texture, and plenty of admiring glances at the table.