Homemade pork pie

Total Time: 3 hours
Preparation Time: 1 hour
Cooking Time: 2 hours
Skill Level: Intermediate to Advanced
Servings: 8

Introduction

Few savory dishes are as iconic and deeply rooted in British culinary tradition as the Homemade Pork Pie. With its golden, crisp hot water crust and rich, peppery pork filling, a pork pie is more than just a meal—it’s a celebration of craft and comfort.

Originating from Melton Mowbray in England, pork pies have long been a staple of pub lunches, picnics, and holiday spreads. While store-bought versions are widely available, there’s something uniquely satisfying about making your own from scratch.

This recipe guides you step-by-step through crafting a traditional pork pie, complete with gelatin to give it that authentic texture and flavor. Whether you’re new to hot water crust pastry or looking to master the classic, this detailed guide will walk you through everything.

What Makes a Pork Pie Unique?

Unlike many pies that use shortcrust or puff pastry, pork pies use a hot water crust, made by melting lard into boiling water and mixing it into flour. This results in a firm, yet tender crust that holds up beautifully to the juicy pork filling and gelatin.

Traditional pork pies are served cold and are ideal for slicing. They pair perfectly with pickles, English mustard, and a pint of ale.

Ingredients

For the Pastry (Hot Water Crust):

• 4 cups (500g) plain all-purpose flour

• 1 teaspoon salt

• ¾ cup (170g) lard

• ¾ cup (180ml) water

• 1 large egg (for egg wash)

For the Pork Filling:

• 1½ lbs (700g) boneless pork shoulder, finely chopped

• ½ lb (225g) streaky bacon or fatty pork belly, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon ground white pepper

• ¼ teaspoon ground nutmeg (optional)

• 1 teaspoon dried sage or thyme

For the Gelatin (Aspic):

• 2 teaspoons powdered gelatin

• 1 cup (240ml) hot chicken or pork stock

Special Equipment

• 6-inch springform pan or deep pie tin

• Pastry brush

• Baking sheet

• Parchment paper

• Sharp knife

• Food thermometer (optional but helpful)

Preparation Steps

Step 1: Make the Filling

Finely chop the pork shoulder and bacon by hand or with a food processor. You want a coarse mince, not a smooth paste. Combine in a large bowl with salt, black pepper, white pepper, sage, and nutmeg. Mix thoroughly and refrigerate while you make the pastry.

Step 2: Prepare the Hot Water Crust Pastry

Instructions:

1. In a large mixing bowl, combine flour and salt.

2. In a small saucepan, bring the lard and water to a boil until the lard is fully melted.

3. Immediately pour the hot mixture into the flour and stir with a wooden spoon until combined.

4. Once it’s cool enough to handle but still warm, knead the dough until smooth.

5. Wrap in cling film and rest for 15–20 minutes. The dough should still be warm when you shape it.

Step 3: Assemble the Pie

1. Preheat the oven to 350°F (180°C).

2. Grease your pie tin or springform pan and line the base with parchment paper.

3. Roll out two-thirds of the dough into a large circle (about ¼ inch thick). Press into the tin, ensuring no cracks.

4. Fill the pastry with the pork mixture, packing it in well to avoid air pockets.

5. Roll out the remaining dough for the lid and place over the top.

6. Crimp the edges to seal. Use a knife to cut a small hole in the center (steam vent).

7. Beat the egg and brush over the top of the pie.

Step 4: Bake the Pie

1. Place the pie on a baking sheet (to catch any drips) and bake for 30 minutes at 350°F (180°C).

2. After 30 minutes, reduce the oven temperature to 325°F (160°C) and bake for an additional 1½ hours.

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

4. When done, the internal temperature should reach 165°F (74°C).

Remove the pie and let it cool completely before adding gelatin.

Step 5: Add the Gelatin (Aspic)

1. Dissolve gelatin in hot stock until fully dissolved.

2. Once the pie is cool, use a funnel or piping nozzle inserted into the top hole to pour the stock into the pie.

3. Chill the pie in the fridge for at least 4 hours or overnight to set the gelatin.

Serving Suggestions

• Serve chilled, sliced into wedges.

• Accompany with:

  • English mustard

  • Pickled onions or gherkins

  • Sharp cheddar cheese

  • A pint of bitter ale or dry cider

This pie is excellent for:

• Picnics

• Holiday buffets

• Sunday brunches

• Packed lunches

Tips for Success

• Don’t skip the fat: Fatty pork cuts ensure the meat stays juicy.

• Cool before adding gelatin: Adding it too early will cause the gelatin to melt or leak.

• Hand-cut the meat: Avoid ground pork—it won’t have the traditional texture.

• Hot water crust should be warm: If it cools too much, it will crack when shaped.

• Use a good stock: For maximum flavor, use homemade or high-quality low-sodium stock.

Recipe Intensities

Nutrition Information (Per Slice, Approximate – based on 1 of 8 servings)

Note: May vary based on meat fat content and exact ingredient brands.

• Calories: ~450 kcal

• Protein: 22g

• Fat: 32g

• Saturated Fat: 12g

• Carbohydrates: 20g

• Sugars: 1g

• Fiber: 1g

• Sodium: 600mg

• Cholesterol: 85mg

To lighten the recipe:

• Use leaner pork (but not too lean)

• Reduce pastry thickness

• Use less lard (may affect texture)

Why You’ll Love Homemade Pork Pie

• Traditional British comfort: Classic flavors in every bite

• Perfect make-ahead dish: Tastes better after chilling

• Crowd-pleasing: Elegant presentation and rich taste

• Great for holidays or parties: Serves many, easy to portion

Storage & Shelf Life

• Refrigerator: Store in the fridge, tightly wrapped, for up to 5 days.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

• Serving Cold: Always serve pork pie cold or at room temperature for best texture.

Final Thoughts

This Homemade Pork Pie recipe may require a bit more time and effort, but the result is a truly special, flavorful dish that stands out from anything store-bought. From the buttery crust to the peppery pork and savory aspic, each element combines to deliver an unforgettable slice of British culinary tradition.