Traditional Pork Pie Recipe: A Classic British Favourite
- Steve Holloway
- Dec 8, 2024
- 4 min read
Updated: Nov 23, 2025
If you’re craving a classic British dish, a traditional pork pie is the perfect choice! This savoury treat is ideal for picnics, parties, or simply enjoying at home. With its rich filling and flaky pastry, it’s a comforting and satisfying recipe.
For this recipe, I’ve doubled the quantities—after all, if the oven’s on, you might as well bake two pies!
Nutritional information for pork pies
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.
Here are the estimated prep and cooking times for the traditional pork pies:
Prep Time: 30 minutes (includes mixing the pastry and preparing the filling)
Chilling Time: 30 minutes - 1 hour (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!
Makes Two 17 x 8cm Pork Pies
Recipe Difficulty level - Beginner-Friendly
Special equipment - Two 17 x 8 cm Baking Tins
Traditional Pork Pie Recipe
Ingredients:
1 kg g of pork mince
1 kg of cubed pork shoulder cut into small chunks
1 teaspoon of thyme
2 teaspoon of sage dried or fresh
1 ½ teaspoon of ground black pepper
2 teaspoons of salt
1 beaten egg for egg wash
Hot water Pastry ( Pie Pastry)
1 kg of all purpose flour plus flour for dusting
2 teaspoons of salt
200g of butter
250g of lard
400ml hot water
For the Jelly
20g of gelatin (two packets)
500ml water
1 chicken stock cube
How to make traditional Pork Pies
Click here for Kitchen Timer
Prep all your ingredients,
Prepare the Filling: In a mixing bowl, combine the minced pork, diced pork shoulder. 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.
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 or a damp tea towel and place in the fridge for an hour.
Assemble the Pies: Preheat your oven to 180°C (350°F). line and grease your baking tins with grease proof paper, 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, use some milk to create a pastry glue and apply it to the edges of the pastry then place the lid on top. Crimp the edges to seal and decorate with any leftover pastry if you wish.
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.
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 fully.
Jelly Time : Make up the gelatin 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 Pies
I made this for the first time for Boxing Day 2024, 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.
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