Traditional Pork Pie Recipe: A Classic British Favorite

Steve Holloway
Dec 8, 2024
4 min read

Updated: Dec 15, 2024

If you’re craving a quintessentially British dish, look no further than a traditional pork pie! This savoury delight is perfect for picnics, parties, or simply enjoyed at home. With its rich filling and flaky pastry, it’s a recipe that brings comfort and satisfaction.

Nutritional information

While the nutritional values can vary based on specific ingredients and serving sizes, here is a general estimate for a traditional pork pie (based on an 8-serving pie):

Nutritional Information (per serving)

Calories: 300-400 k cal

Protein: 15-20g

Fat: 25-30g

- Saturated Fat: 10-15g

Carbohydrates: 20-30g

- Fiber: 1-2g

- Sugars: 1g

- Sodium: 400-600mg

Vitamins and Minerals:

- Vitamin B12: Good source

- Iron: Moderate source

- Zinc: Good source

Keep in mind that these figures are approximate and can change based on ingredient substitutions (like using different fats for the pastry) and portion sizes. For more precise information, consider inputting these specific ingredients into a nutritional calculator.

Serves 6 - 8

Here are the estimated prep and cooking times for the traditional pork pie:

Prep Time: 30 minutes (includes mixing the pastry and preparing the filling)

Chilling Time: 30 minutes (for the pastry in the fridge)

Cooking Time: 2 to 2.5 hours (baking in the oven)

Total Time: Approximately 3 to 3.5 hours, including both prep and cooking. Enjoy your baking!

Recipe Difficulty level - Beginner-Friendly

Special equipment - deep pan for Baking

Traditional Pork Pie Recipe

Ingredients:

500 g of pork mince
500 g of cubed pork shoulder
½ teaspoon of thyme
1 teaspoon of sage
1 teaspoon of ground black pepper
1 ½ teaspoons of salt
1 beaten egg for egg wash

Hot water Pastry ( Pie Pastry)

600g of all purpose flour
1 teaspoon of salt
110g of butter
130g of lard
200ml hot water

For the Jelly

10g of gelatin (one packet)
260ml water
1 chicken stock cube

How to make traditional Pork Pie

Click here for Kitchen Timer

Prep all your ingredients,

Prepare the Pie Pastry: To make hot water pastry, Begin by combining the flour and salt in a bowl. In a saucepan, melt the butter with water over medium heat until it just begins to boil. Remove from heat and pour the hot mixture into the flour. Stir with a wooden spoon until it forms a dough. Allow it to cool slightly, then knead the dough on a floured surface until smooth. Cover the pastry with clingfilm and place in the fridge for an hour.
Make the Filling: In a separate bowl, combine the minced pork, diced pork shoulder, and chopped onion. Season generously with salt, pepper, and your choice of herbs. Mix until well combined. You can use this immediately or do it the night before and let the flavours meld overnight.
Assemble the Pie: Preheat your oven to 180°C (350°F). And grease your baking tins,Roll out two-thirds of the pastry on a floured surface to line a pie dish, letting the excess hang over the edges. Spoon in the meat filling evenly. Roll out the remaining pastry for the pie lid, and place it on top. Crimp the edges to seal.
Create a Steam Hole: Cut a small hole in the center of the pie to allow steam to escape during baking. Use a beaten egg wash to create that wonderful golden finish and decorate with pastry shapes if you wish.
Bake: Place the pie in the preheated oven and bake for about 2 to 2.5 hours, until the pastry is golden brown and the filling is cooked through. Tip, if the pastry has browned sufficiently and it needs further cooking then cover the top with tin foil to prevent it burning. And remember to use a meat thermometer to see that it has cooked through you will be looking for 80 - 90 °c
then remove from the oven and allow to cool slightly.
Jelly Time : Make up the jelly with the hot water and stock cube to taste and carefully pour this with a funnel through the steam hole and then allow to cool completely.
Cool and set: Allow the pie to cool completely then put in a fridge over night this will set the filling along with the jelly and allow you to remove the tin without breaking the pastry. Enjoy your homemade traditional pork pie.

My First Attempt at traditional Pork Pie

I made this for the first time for this Christmas, and I have to say I won't be buying store bought pies again I doubled the recipe and made two, froze one and the other was gone in a couple of days.

Tips:

Serving Suggestions: Pork pie is delicious on its own or served with pickles and a side salad.
Storage: Keep any leftovers in an airtight container in the fridge for up to three days, or freeze for longer storage.
Double this recipe: and make two or more at once and freeze ready for that special occasion (thaw in the fridge for at least a day before serving)

Now that you have this traditional recipe, it’s time to roll up your sleeves and get baking. Enjoy the delicious flavors and textures of this British classic!

Goes well with:

As we wrap up our exploration of the classic traditional pork pie, it's clear that this hearty dish is more than just a treat; it’s a slice of history and a testament to the joys of homemade cooking. Whether enjoyed as a picnic staple or a comforting meal at home, the flavours and textures of a well-made pork pie bring a sense of warmth and nostalgia to any table. So, gather your ingredients, embrace the art of pastry-making, and let your culinary creativity shine. With each bite, you’ll taste the love and tradition that makes this dish a beloved favourite in kitchens everywhere. Until next time, happy baking from My Scrummy Kitchen!

Please leave a comment below to share your own experience in preparing this recipe.

Cheers Steve.