Pork Pie
Why this recipe works
- Sturdy hot-water crust: The warm lard-based dough is pliable enough to shape, then bakes into a firm shell that supports the dense pork filling.
- Well-seasoned filling: Minced pork, diced pork belly, black pepper and mace create a savoury filling with gentle spice and a richer texture.
- Slices best after chilling: Cooling and chilling allow the filling to firm up, giving cleaner slices and making the pie ideal for preparing in advance.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the pie cool fully before refrigeration so the pastry stays firm and the filling sets evenly.
- Best for neat slices: Chilling overnight gives the cleanest cut, especially for picnic-style slices.
- Serve cold or reheated: Pork pie is traditionally served cold, but leftovers can be warmed gently in a 180°C (355°F) oven until piping hot.
Ingredient notes
- Use the pork belly: The diced pork belly adds fat and texture, helping the filling stay moist rather than compact and dry.
- Mace gives the classic note: Ground mace brings the warm, slightly sweet spice associated with traditional pork pie fillings; nutmeg gives a close alternative.
- Lard matters in the crust: Lard gives hot-water crust its distinctive firmness and savoury finish, making it better suited to hand-raised pies than most softer fats.
Texture tips
- Pack the filling firmly: Press the pork mixture into the pastry case to remove air pockets and help the baked pie hold together when sliced.
- Shape while warm: Hot-water crust becomes less flexible as it cools, so line the tin while the dough is still warm and pliable.
- Check the centre: Use a thermometer to confirm the filling reaches 75°C (170°F), then avoid baking much longer than needed to keep the pork from drying out.
Common mistakes
- Slicing too soon: Cutting the pie before it has chilled can make the filling crumble and the pastry lose its clean edge.
- Thin pastry patches: Press the pastry evenly up the sides of the tin, as thin areas can split or soften under the weight of the filling.
- Skipping the foil if needed: If the top is browning too quickly, cover it loosely so the filling can finish cooking without the pastry becoming over-dark.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Lightly grease a deep 18 cm springform tin with a little of the lard, then chill the tin while you make the pastry.
- Cut the pork belly into small dice, then mix it with the minced pork in a bowl. Add 1 tsp of the fine sea salt, the black pepper and the ground mace, then mix until the seasoning is evenly distributed.
- Put the water and 200 g lard into a saucepan and heat gently until the lard has melted, then bring just to a simmer. In a mixing bowl, combine the plain flour with the remaining 1 tsp fine sea salt, then pour in the hot lard mixture and stir with a wooden spoon until a rough dough forms.
- Tip the dough onto a work surface and knead briefly until smooth and pliable. Work while the dough is warm, as hot-water crust becomes harder to shape as it cools.
- Reserve about one third of the dough for the lid. Roll the remaining dough out and line the chilled tin, pressing it up the sides so it is even with no thin spots.
- Pack the pork filling firmly into the pastry case, pressing down to remove air pockets and leaving a little space at the top for the lid. Roll out the reserved dough to form a lid, then lay it over the filling and pinch the edges to seal.
- Make a small steam hole in the centre of the lid. Beat the egg, then brush it all over the top and crimped edge for a glossy finish.
- Bake for 20 minutes, then reduce the oven to 160°C (320°F) and bake for a further 60 to 70 minutes, until the pastry is deep golden and the centre of the filling reaches 75°C (170°F) on a thermometer. If the top colours too quickly, loosely cover with foil.
- Cool the pie in the tin for 30 minutes, then remove the ring and leave the pie to cool completely on a rack. Chill for at least 60 minutes before slicing so the filling sets cleanly.
Recipe notes
Tips
- For the neatest slices, chill the pie overnight and cut with a sharp serrated knife.
- Keep the hot-water crust dough warm while shaping; if it starts to crack, warm your hands and press the cracks back together.
- Food safety: this recipe contains pork, so ensure the centre reaches 75°C (170°F) before cooling and chilling.
Substitutions
- Replace Ground mace with ground nutmeg for a similar warm spice note.
- Replace Lard with beef tallow for a firmer, more robust hot-water crust.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate well covered. Freeze whole or in slices; defrost overnight in the fridge and serve cold, or warm in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 8 servings
- Total time: 3h 30min (1h active)
- Difficulty: Advanced
- Cuisine: British
-
Allergens:
Eggs Gluten Wheat
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