How to Make Pork Pie – A Classic British Favourite

--- published by foodie Parmod.

Pork pie is one of Britain’s most beloved cold meat pies, often enjoyed with a dollop of mustard or pickle and a pint of ale. Known for its rich, seasoned pork filling and firm hot water crust pastry, pork pie is a staple of British delicatessens, picnics, and Christmas spreads.

In this guide, you’ll learn how to make a classic pork pie from scratch, using traditional British ingredients and methods. We’ll also explore the pie’s origins and offer SEO-friendly tips to help fellow food lovers discover your recipe.

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🐖 What Is a Pork Pie?

A pork pie is a cold meat pie made with roughly chopped pork and pork fat, encased in a hot water crust pastry. The filling is usually seasoned with salt, pepper, nutmeg, and sage. Once baked, the pie is often filled with a savoury jelly made from pork bones or stock to preserve the meat and add richness.

The most famous variety is the Melton Mowbray pork pie, which has protected status and must be made within a specific area of Leicestershire.

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🛒 Ingredients for a Traditional Pork Pie (Serves 6–8)

For the filling:

500g pork shoulder, finely chopped

100g pork belly, finely chopped

Salt and freshly ground black pepper

¼ tsp ground nutmeg

½ tsp dried sage

For the hot water crust pastry:

200g plain flour

75g lard

50ml water

1 egg yolk (for sealing and glazing)

For the jelly:

2 gelatine leaves or 1 tbsp powdered gelatine

150ml chicken or pork stock

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🍳 How to Make Pork Pie – Step-by-Step

1. Prepare the Pork Filling

Chop the pork shoulder and pork belly into small cubes – not too finely, as a coarse texture gives the best result. Mix with salt, pepper, nutmeg, and sage. Cover and refrigerate while preparing the pastry.

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2. Make the Hot Water Crust Pastry

In a saucepan, gently heat the lard and water together until melted. Pour the mixture into a bowl of plain flour and mix with a wooden spoon until a dough forms.

Once cool enough to handle, knead lightly until smooth. Use two-thirds of the dough to line a greased pie tin or a small springform cake tin. Reserve the remaining third for the lid.

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3. Assemble the Pie

Pack the pork filling tightly into the pastry case. Brush the edges with beaten egg yolk, roll out the remaining pastry, and place it on top to form a lid. Crimp the edges to seal.

Make a small hole in the centre of the lid to allow steam to escape during baking. Chill the pie in the fridge for 30 minutes.

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4. Bake the Pie

Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Brush the top of the pie with more egg yolk and bake for 30 minutes. Lower the heat to 160°C (140°C fan) and bake for another 45 minutes until the pastry is golden and the filling is fully cooked.

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5. Add the Jelly

Soak the gelatine leaves in cold water, then dissolve in warm stock. Allow to cool slightly. Using a funnel or piping bag, slowly pour the stock into the steam hole until full. Chill the pie overnight to set the jelly completely.

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🧀 How to Serve Pork Pie

Pork pie is always served cold, sliced into wedges or thick slices. It pairs beautifully with:

Branston pickle or piccalilli

English mustard

Apple chutney

A wedge of mature cheddar

Crisp salad or crusty bread

It’s ideal for packed lunches, pub-style platters, and festive buffets.

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📜 A Brief History

Pork pie originated in 18th-century England and became particularly associated with Melton Mowbray in Leicestershire. These pies were a favourite among fox hunters and rural folk. What sets Melton Mowbray pies apart is that they are baked free-standing and use uncured pork, which gives a slightly grey interior.

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🧠 Tips for Perfect Pork Pie

Use quality meat: Choose a balance of lean pork and fatty pork belly for flavour and moisture.

Work quickly with the pastry: Hot water crust is easier to shape while warm.

Don’t skip the jelly: It keeps the filling moist and adds that authentic British texture.

Let it chill fully: This pie tastes best the day after it’s made, once the flavours have melded and the jelly has set.

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🇬🇧 Final Thoughts

Making a pork pie at home might seem a little fiddly, but it’s worth every step. From the rich pastry to the savoury pork centre and the touch of jelly, this dish is a masterpiece of traditional British cuisine.

Whether you’re preparing a Ploughman’s lunch, a holiday spread, or just fancy a hearty bite, pork pie is a true crowd-pleaser. Try it once, and you’ll be making it again and again.

--- write ✍️ by foodie Parmod.

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