This traditional British Pork Pie recipe is a classic! It’s made with ‘Hot Water Crust Pastry’, filled with chopped, seasoned pork and a strong stock which sets into a savoury jelly.
Happy British Pie Week!
To celebrate I am sharing this traditional British Pork Pie recipe. I truly hope you recreate it in your kitchen too.
It’s worth noting you’ll need to make these pies the day before you want to eat them, as they need to cool overnight in the fridge.
A Traditional Pork Pie Recipe
Ahh, the humble pork pie. I’ll admit I didn’t eat these things for y-e-a-r-s.
Mostly because my younger self only bought very cheap food. And cheap pork pies are beyond gross.
Along with cheap sellotape, cheap bin bags and cheap aluminium foil. Cheap processed meat products are 100% not worth the saving.
However nowadays, when I happily pay more for meat that I know has lived a life my farmer Dad would’ve been proud of, I have found a whole new world of deliciousness!
Pork pies are a classic British lunch food.
Nowadays they are often served with salads, Branston pickle and perhaps a pickled onion or two.
But I’m quite sure that historically they would have been served alone as an on-the-go lunch food.
They are a robust little pie and travel exceptionally well.
In warmer weather, it would be advised to use an ice pack or two to keep them cool.
But in the winter months, they will fair very well in a regular lunch box.
This is the first time I’ve made pork pies, and I wanted to make them the old fashioned way. Pigs trotters n all.
So I devoured my collection of vintage cookbooks for inspiration.
Their recipes varied wildly. So I worked through them all and devised the recipe below.
There are three components to a good pork pie:
- The pastry
- The meat
- The jelly
Let’s dive into each of those yummy elements…
Hot Water Crust Pastry
Hot Water Crust Pastry is not a commonly used recipe in British kitchens these days.
Probably because it does take a little more time, and planning, than regular shortcrust pastry.
However, it’s a fun pastry to work with and tastes so delicious.
It’s a dense, buttery pastry that’s made by mixing melted lard and hot water into warm flour.
Doesn’t sound terribly appetising I’ll grant you, but the end result is just magnificent.
You need to keep the pastry dough warm whilst working it, so it remains pliable.
To help this on a cold winters morning, I popped my mixing bowl of flour into the oven (preheated to 180°C/350°F) for 5 minutes, until it read 22°C (71°F) on my digital thermometer.
Once the dough had been made, I cut off a section to work with.
The rest was returned to the warm bowl, covered with a clean tea towel and kept away from drafts.
As pork pie pastry bakes, it caramelises into a deep golden brown.
Juices may bubble out of the hole in the top (more about that in a mo) leaving a gorgeous caramelised top.
And the best bit, the base becomes almost crispy with caramelisation.
That is a LOT of caramelisation my friends!
And it all layers up those flavours into a decadent, savoury treat.
British Pork Pie Filling
After dredging through my cookbook collection, I decided to use pork shoulder for my pork pie filling.
I trimmed all the tough-looking bits off, leaving the softer fat and of course that delicious meat.
That then got diced up really small.
I seasoned it well with dried sage, salt and pepper.
A good massage to blend in the seasoning and it was good to go.
Quick note: don’t season the meat until your pastry is made and ready to fill.
If meat is sat around too long in salt, it draws out the moisture and may make it tough.
Traditional Pork Pie Jelly
As a hand raised pie cooks, the meat inside naturally shrinks.
This leaves you with a gap between that delicious, buttery pastry and the meaty bit in the middle.
In days gone by, when refrigeration was primitive, that gap could have posed serious health risks.
As there would be a stronger possibility of bacteria getting up to no good and spoiling the meat.
To fill that gap, and add extra nutrition to the pie, a thick stock would be made by boiling up the bones or carcass of the animal used.
The pigs trotter was most often used for this stock as it is so gelatinous.
The stock would be poured into the cooked pie with a funnel and left overnight to set firm.
I know a lot of people freak out about the jelly in a pork pie.
But if it is well seasoned, it is delicious.
And it’s really good for you too. It contains collagen, amino acids, protein, glucosamine and minerals among other things.
Where do I buy Pigs Trotters?
Any good butcher will be delighted to share his pigs trotters with you as they normally get thrown away.
Most butchers give them for free, but the most I’ve ever been charged was £1 for four. So either way, it’s not going to break the bank!
They come clean and in no need of any work.
I generally rinse mine under cold running water and carry on with my recipe.
Can you Freeze Pork Pies?
In short, yes! Pork pies can safely be frozen with very little change to taste or texture.
To get the best results, wait until the pork pie has chilled fully in the fridge and the jelly has set firm.
Then simply wrap each pie tightly in cling film or foil. Be sure to add a freezer label or mark with a Sharpie the contents and date and pop them in the freezer.
When you’re ready to eat, simply defrost in the fridge overnight.
The official advice is to defrost and eat within three months of freezing.
Now on to the recipe…
OK, let’s bring those three elements together in this fabulous, homemade British Pork Pie recipe.
As it’s quite an in depth recipe, I recommend have a good read through first.
And finally, please feel free to tag me in any photos you share online! You can find me pretty much everywhere as @hedgecomber :)
- 350 g plain flour – sieved
- 140 ml water
- 110 g lard
- 1 tsp salt
- 1 egg – beaten
- 500 g pork shoulder – diced
- 1 tsp dried sage
- 1 tsp salt
- 1 tsp pepper
- 1 pig trotter
- 1 litre water
- 1 onion – halved
- 1 tsp salt
- 1 tsp white pepper
Preheat the oven to 180C (350F) Gas mark 4
Sieve the flour into a large, ovenproof mixing bowl and pop in the oven to warm.
You're not trying to cook the flour, just warm it and the bowl through, so reduce the heat as necessary if you don't get to work on the pastry straight away.
Place the water and lard into a saucepan.
Gently bring to a boil and when the lard has melted, pour into the flour and salt mixture.
Stir with a wooden spoon until well combined.
Working quickly, knead the dough when it is cool enough to handle.
It will feel just lovely!
Place on a floured board and cut off 1/3 of the dough.
Replace this into the mixing bowl with a tea towel over the top to keep the heat in. This off-cut will be the 'lid' to your pies.
With the remaining 2/3 you are going to make the 'body' of your pie.
If you are making one large pie, keep it as is. However if you are making smaller pies like I have in the pictures, divide the pastry into as many pies as you are making.
Work on one portion of dough at a time, keeping the rest in the warm bowl.
- I use pigs trotters for my savoury pork pie jelly, but you can also use gelatin sheets if you prefer.
Place the cleaned trotter into the slow cooker along with the water, onion, salt and white pepper.
Cook on high for 4 hours, or on low overnight.
I like to split the trotter halfway through the cooking time to allow more of the gelatin to be released into the cooking water.
Once cooked, drain well, keeping all of that wonderful stock.
The debris can be disposed of and any extra stock can be frozen in ice cube trays and used in soups, stews and casseroles to enrich and boost nutrition.
Dust a Pork Pie Dolly or an upturned glass with flour, then mould the warm pastry into an even layer with your hands.
There should be a small overhang to seal the lid on, and you don’t want any gaps or splits.
Repeat with the remaining dough.
Carefully remove the pastry from the glass, and tie a strip of folded baking paper around the 'belly' of the pie to help hold it up.
Mix together the pork, sage, salt & pepper. Carefully fill each pie with 1/3 of the mixture, pressing down as necessary and leaving the meat in a dome shape in the middle.
Divide the ‘lid’ pastry into as many pies as you are making, and roll each piece out into a circle.
Brush the overhang area with the beaten egg, and place the lids on.
Now seal the edges of the lids and body pastry together. You can simply press the pastry together firmly, or crimp it as in the pictures.
Using the tip of a sharp knife, pierce a hole in the pastry and twist the knife to make the hole round & a little larger.
This is where you will pour in your stock once baked, so the hole needs to be big enough to fit your funnel tip.
Brush the pies generously all over with egg wash. The more egg used, the shinier the pies will be.
Bake the pies in the preheated oven for 20 minutes.
Then reduce the oven to 160, and continue cooking for a further 50 minutes.
Halfway through the cooking time, take out of the oven, remove the baking paper sleeves if using, and brush again all over with egg wash.
Return to the oven to finish cooking.
It is essential that pork reaches a minimum of 65C (150F) to be safe to consume. Feel free to test the centre temperature with a digital thermometer if you have one.
Set the cooked pies to cool on the kitchen counter.
When at room temperature, move to the fridge to let cool fully.
Take your cold pies and gently insert the tip of the funnel into the hole in the lid.
Pour your hot stock into the hole slowly.
You don't want it to overflow so allow it time to soak down into all the gaps and crevices.
When the pies are full of stock, return them to the fridge to fully cool again.
Do not cut into them until the stock has had plenty of time to solidify, preferably overnight.
When ready to eat, cut the pie into wedges to see your work of art, and enjoy!
A quick note: Due to the temperature variants involved in making a pork pie (ie cooling a hot pie, to add a warm stock, then cooling to room temp, before refrigerating until cold) it is essential that the pork is fully cooked all the way through.
The easiest way to test this is to poke a digital thermometer probe into the hole you have created for the stock to be poured in. Aim the tip for the centre of the pie (which takes the longest time to cook), and when cooking pork remember that you need to ensure you read a minimum of 65ºC.
At the end of the cooking time when the pastry is golden and the juices are bubbling, expect to see a reading around the high 90’s. Don’t worry though, the meat will still be moist and tender inside that pastry mini oven!
I use a Thermapen Professional which is a piece of kit that every foodie should have on hand.
Happily, they are made in Britain, and they’re a very user-friendly tool. The LCD screen remains off until you open the probe by pulling it away from the body, thereby saving battery life.
The LCD screen also rotates which is particularly handy when precariously testing the temperature of something boiling something like this Sloe and Blackberry Hedgerow Jam! This also makes it perfect for left or right-handers too.
Huge thanks to Thermapen for inspiring this delicious bake to celebrate British Pie Week. As always all thoughts, and leftovers, are my own.
Jane x
Veena Azmanov says
These Pork Pie recipe is amazing and these look so cute and perfect for a party option too. Have to try these delicious Pork Pies.
Mike Leonard.akaMidas. says
Fantastic step by step on how to make the perfect pork pie
Alas I wont be cooking them.
We have an award winning old style butchers n pie maker in the next village.
Been eating the pefect far from humble pork pies fro there for years etc.
Have you got any AIR FRYER RECIPES,???As this is my latest ongoing venture
Jane Sarchet says
Cheers Mike! And lucky you (I’m not jealous, much!)
I do have an air fryer – but don’t think I’ve ever really shared many recipes. Will endeavour to rectify that soon :)
Louise Clancy says
Absolutely brilliant explanation. Easy to follow, and very clear. Very interested in making a pork pie.
Gemma says
Thank you for sharing this recipe. I made exactly what the recipe says apart from the trotters which I couldn’t one. I used pork hocks instead but it turned out fantaatic. The brits were happy as it really tasted good on my first attempt.
Jane Sarchet says
Gemma, that’s brilliant feedback – thank you! I wouldn’t have thought to use pork hocks, that’s genius!
So glad they were enjoyed by all :)
Jane x
Dannii says
Pork pies are essential for a summer picnic. I am going to have to try making them myself this year.
Jenny says
Great recipe, so easy to follow and brilliant results thank you! First time making hot crust pastry and it went great.
Jane Sarchet says
That’s brilliant news Jenny! So glad you enjoyed the making and the eating!
It certainly is a labour of love, but the results are incredibly delicious :)
Janie x
Shashi at SavorySpin says
Its been ages since I had a British Pork Pie – these look even better than the store b/restaurant ones I ‘ve had – that crust is fantastic!
Jane Sarchet says
Oh, so good! (damn time consuming, but worth every single moment for that crust!)
Claudia Lamascolo says
thanks so much for these step by step instructions it makes them so much simpler especially since they are so gourmet looking!
Noelle says
I love that they are individual serving size pork pies! Make it easy to serve as an appetizer or at a party :)
Jane Sarchet says
Exactly!
Danielle Wolter says
i’ve never heard of these before but they sound incredible! they are so cute too – perfect for serving at a party. and i am loving the jelly in them :-)
Chris says
I followed the recipe exactly and my pork pies turned out perfect. Beautiful flavour amd texture. The pastry was a bit of a challange to work with and you need to be quick. Next time will be easier due to knowing how the pastry reacts. The trotter jelly is as good as you could get perfect!
Jane Sarchet says
Hey Chris, thank you so much for your comment!
It really does make my day when someone has success with one of my recipes, especially when it’s one of the trickier ones!
Janie x
Michelle Boots says
My English husband always raves about pork pies. I know it is something he really misses from home. Thank you for this detailed, easy to follow recipe. I am going to try my hand at these tonight. Wish me luck!
Jane Sarchet says
Great news Michelle, I hope you found them fun to make and that they were husband approved!
Jane x
Len Cawthraw says
Hi Jamie. An amazing looking pork or as we call them in Yorkshire a ‘Growler’. I have been making pork pies from a family recipe for more than 25 years and I am so pleased to see the art of Pork Pies at home given a boost. Can I pass on a little tip about hot water paste? Make it the day before and then chill overnight in the fridge. Remove from the fridge 2 or 3 hours before you intend to use it to get to room temperature and I promise it is the most manageable pastry you will have ever used. Try it once and you will always make hot water paste this way. Best wishes, Len
Jane Sarchet says
Oh that’s really interesting, I assumed it needed to still be warm to work. I’m going to have them another go now using your tip – thank you so much!
Jane x
mart says
I have agree with Len, I’m a Master Chef & lecturer. It’s always best to rest pastry, give the gluten time to re-bind. Though I have to add. If you crumb the butter and lard with flour then add boiling water your get a better paste. Melting the butter and fat, doesnt get it hot enough and you get fat separation, which make your cooked pastry dark and patchy.
Jane Sarchet says
Thanks for the feedback Mart!
Jane x
MaryLou says
OMGosh! I’m going to try that.Gosh i was faffing about but my pies are going to my BAKEDAY group today! Fingers crossed. I used my own chicken stock from the freezer with gelatine. I did mine in mini spring form tins (not high enough really for that traditional look) and released them half way and continued baking. Also i got weeping from the filling♀️which made attaching the lids tricky.
Armed with reading the tips too late, i’ll assemble the filling at the last minute.
Thanks from Hobart Tasmania Our little Islans State has borders closed to everyone and no covid for 2 months now so we have normal activities but maintaining distancing, antibacterial hand wash everwhere and of course hand washing. Stay safe
MaryLou says
OMGosh! I’m going to try that.Gosh i was faffing about but my pies are going to my BAKEDAY group today! Fingers crossed. I used my own chicken stock from the freezer with gelatine. I did mine in mini spring form tins (not high enough really for that traditional look) and released them half way and continued baking. Also i got weeping from the filling, which made attaching the lids tricky.
Armed with reading the tips too late, i’ll assemble the filling at the last minute.
Thanks from Hobart Tasmania Our little Island State has borders closed to everyone and no covid for 2 months now so we have normal activities but maintaining distancing, antibacterial hand wash everwhere and of course hand washing. Stay safe
Pork Pie Lover says
The best pork pies in Aus come from Wivenhoe Butchery near Burnie. You used to be able to buy them in Hobart at the deli in Salamanca. We live in a QLD but always go to Wivenhoe Butchers For pork pies if we are visiting.
Janet Brooks says
These look great. Your recipe is quite close to mine. I live in Canada and make pork pie each Christmas served cold breakfast morning. My recipe goes back over 100 years . My mother in law taught me the tradition which I have been making for over thirty years. I do not eat it but it is enjoyed by all the Brooks men . .
Jane Sarchet says
Hi Janet, what a fabulous tradition for your family! They are very lucky as there’s a lot of work involved for you, especially if you don’t eat them yourself!
Jane x
Louise Clancy says
Very interested in making a pork pie. Brilliant explanation. Thank you
Jane Sarchet says
My pleasure Louise, I do hope you enjoy it if you give it a go :)
Janie x
Rebecca says
Hello, I am an Aussie wife looking to make these for my husband who says cold pork pies with jelly are the only thing he really misses about UK! Your recipe sounds the best of all the ones I have been reading!
I would really appreciate some help and instructions on how to use gelatine instead of a Trotter, and also what effect would it have on the end result?
Thank you so much
Jane Sarchet says
Hey Rebecca, that’s sweet of you! Honestly, I’ve never made it with gelatine. By following the instructions on the pack you should get it to set, but you may be missing out on some of the savoury flavour that you get from using a pigs trotter.
Jane x
Jacqueline says
Hi Jane, This looks like a wonderful recipe. I am going to make them for my boyfriend who is English. I do have one question though. For the baking sheet wrappers, you say in the recipe to take them off, however, in some of your pictures, it looks like that you left them on. I would like to leave them on if it will work as it just adds to the homemade look of the dish and would look great on the sideboard having some still wrapped and some cut in half. Is it still okay to leave them on? Thank you again for sharing! :<)
Jane Sarchet says
Absolutely! I popped the papers back on for the photos for that very reason!
Janie x
Cheryl Suddeth says
I have just been introduced to these magnificent looking pork pies. My question is, being a fan of heated foods, are these pies always served cold, or could they be served warm if a little less jelly was used? Thank you!
Jane Sarchet says
Hi Cheryl! There’s nothing to stop you eating them hot, even with the amount of jelly stated in the recipe, however they are traditionally made to eat cold so that the jelly sets and the pastry becomes even more delicious.
If you give them a go, and try them hot, please do let me know what you think!
Janie x
Mike Hewitson says
Hi Jane
Thanks very much for sharing this, the pies look fantastic, and I’ll be doing a batch soon. One small question: is one able to freeze them?
Jane Sarchet says
Hey Mike, thanks for the message. And great question!
I’ve never seen pork pies frozen in stores or butchers, and I’ve never tried freezing them either.
They would certainly be edible after defrosting and wouldn’t make you sick, but I’m wondering if the pastry would lose some of its texture and/or taste?
Honestly, I’m not sure of the answer. But if you give it a go would you report back and let us know how you got on?
Many thanks & I hope you enjoy making them. They’re a labour of love but well worth the effort :)
Janie x
Stephen says
Mike, Our local butcher freezes them and while they are edible when thawed, one should really question the reasoning behind it. Get yourself a group of makers and spread around the love, reduce the work load and pick up tips.
Kim says
I am a huge fan of pork pies, and being a British ex pat living in Cyprus, I have had severe withdrawal symptoms as they are very difficult to acquire here, I found your recipe and gave it a go……oh my, they are so delicious, tasty and just the right crunchiness in the pastry, you have made me a happy woman! I have even made them for fellow Brits and they want to buy them from me on a regular basis
Jane Sarchet says
Kim, you’ve officially made my day! I’m so glad you loved them :)
Jane x
Dan D says
As a Brit living in the US, I loved making these as described. And, they were next level delicious. I just which I had some picalilli or branston’s pickle to go with it! Thanks for this recipe!
Jane Sarchet says
Dan, you’ve made my day! I especially love the thought of these being made by a Brit overseas!
Thank you so much for taking the time to leave a message :)
Janie x
PS we’re visiting (English) family in the US this autumn and Branston is already on their list for us to bring over!
Ron Martin says
Make Branston pickle yourself. Recipes are on line. I do when I’m back in Thailand.
Ron Martin says
They look delicious..I’ve never made them before but I have been persuaded by my family I am visiting in New Zealand to make the as we remember them back in Blighty. One question.How many pies of the size you’ve shown on your video do you get out of the recipe? Thanks again.
Jane Sarchet says
I got three pies from the ingredients listed Ron :)
Jane x
Lisa says
Can you freeze these?
Jane Sarchet says
Hey Lisa, yes you can! Wrap tightly in cling film/plastic wrap, or foil. I would be tempted to do 2 layers just to make sure they are well protected.
Freeze soon after cooling thoroughly, and eat within 2-3 months to prevent freezer burn.
Jane x
Pepe Simón says
Hi, Jane!
Thank you for this fantastic recipe. I’ve always loved pork pie and I haven’t managed to enjoy one in years. Now that we are all cloistered because of this damned coronavirus I have decided to look for some traditional British recipes and put them into practice here in Spain. A few days ago the challenge was “chicken and mushroom pie”; yesterday it was the turn of humble pork pie. I documented myself by exploring several dozen recipes on the net and eventually I decided on yours, which seemed perfectly explained and quite straightforward to me. I put it into practice and the result has been simply amazing. Best pie I’ve ever enjoyed! Pity I cannot attach some pics and a bit of the scent…
Thanks a billion, Jane. Your page looks gorgeous, explanations are crystal clear and (last but not least) the ingredients are universal (I could even find them at my small hamlet’s grocer’s). After enjoying a second pie (first was for breakfast ha-ha) with peas and a good pint (reminiscences of good old days) I will sit back at my desk to further scrutinise your site; no doubt i will find more authentic traditional recipes to help me get through the confinement.
Best wishes from Spain
PS If you feel like trying some traditional Spanish recipes in turn, just let me know. I feel deeply in debt.
Jane Sarchet says
Pepe, what a wonderful message! I’m so delighted that you enjoyed the recipe, it really is a cracker isn’t it?!
Jane x
dendo says
perfect confinement recipe! clear instructions, helpful (and tasteful) photos, and the right encouraging tone.
and just the thing to polish off a remaining branston pickle jar.
a few mods, though:
-if making a big pie, puff pastry works quite well too. when left to cool, it “denses” down and gets quite moist.
-for those squicked out by jelly, it is possible to replace it with a tasty gravy (e.g. red onion) blenderised to get it creamy, and starched with maizena. as it cools down it will also set, without that “wobbly” taste sensation.
i’m serving the cold pie with piping hot mash, for the temperature clash.
thanks for providing the recipe, keep up the good work!
Jane Sarchet says
Thanks for your lovely message Dendo, and my new favourite expression is now ‘squicked out’ :)
Jane x
Paul Dodds says
Great recipe!!! Do the ingredients listed in the recipe make 3 drinking glass size pies or 6 pies?
Thanks for sharing
Jane Sarchet says
Three pies Paul :)
Jane x
Peter Scales says
I buy pork pies in England for my ex-pat friends in the Netherlands. I wrap them tightly in aluminium foil, then bag them in plastic from which I suck out the air. I then freeze them. My friends say they’re just fine once thawed.
Jane Sarchet says
That’s a really handy hint Peter, thanks for sharing!
Jane x
Geoff says
Could you please tell me the thickness of the pastry please.
Jane Sarchet says
Hi Geoff, trying to remember back to when I last made them I would guesstimate the thickness to be around 5mm (but please don’t quote me on it!)
Jane x
Leanne says
Thankyou. Just made these on Thursday as a special request from my husband for his birthday. I’ve never made pork pies, aspic or worked with hot water pasty before and nailed it. I’m a little proud of how my pies turned out. Will definitely make them again. Great recipe.
Jane Sarchet says
Oh Leanne, this is a fabulous message – thank you!
They are a total faff to make, but if you just sink into the ‘doing’, I find it is actually quite relaxing :)
PS happy birthday to your husband x
Janie x
Karen says
Absolutely fantastic recipe. As a Brit living in Spain.. A good pork pie is hard to come by at a reasonable price. I decided to try my hand at this during lockdown… Wow! Made them twice since… I am really popular with my chef husband!
Jane Sarchet says
Karen, that’s just awesome! So glad you enjoy the recipe :)
Jane x
Luke says
Hi, I am very excited to try these! Just two quick questions: Does the recipe make 3 pies of the size shown in the picture? Also I am making them for a picnic and it will likely be a warm day, do you think the jelly will become runny? (Perhaps I should add a touch of gelatin to keep it set?)
Jane Sarchet says
Hey Luke, yes the recipe makes 3 of the pork pies shown in the picture.
I imagine the pork pies will be fine on a warm day, I don’t suspect the jelly would turn to liquid again as it’s very firm. That said, and due to the risk of food poisoning from pork products that aren’t kept refrigerated, I would absolutely advise that you store it in a coolbag or box.
Jane x
Wendy Girtley says
Many thanks for this recipe. We live in Italy and every Christmas we hold a small party with our Italian (Calabrese) friends. We serve traditional British food along with their local favourites and over the years we have introduced them to many traditionally British dishes. This lovely recipe will be added to the table this year for sure. I have tried it once so far, the taste was outstanding, my husband loved it. I must admit I struggled a bit with the pastry, bit fiddly for me but I will persevere for my next attempt, it is worth it. Thanks again.
Jane Sarchet says
Wendy, thank you for your lovely message! It certainly is a labour of love to make, but I guess that makes is extra special!
I hope your friends enjoy this very British treat :)
Jane x
Jemimah says
Hi, I am planning on making one big pork pie for my dads birthday (he’s not a cake kinda guy) I was wondering how the cooking time would change and how big the diameter of the pie should be, looking forward to using this recipe.
Jane Sarchet says
Hey Jemimah! I’ve not tried so I’d hate to give you an incorrect answer.
Perhaps google for a large pork pie recipe and see what size, and how long cooking time they recommend?
Good luck, your Dad is very lucky :)
Jane x
Derek says
I used to work in Chesterfield in an office near a pork butcher. His pork pies were famous and delicious beyond description. Once we persuaded him to sell a pie which was just out of the oven. We ate it hot and it was simply sublime. I have made pies almost every Christmas since and occasionally eaten one hot. Lovely. This Christmas we were given a couple of pies made by Henry Walker of Melton Mowbray. One, we ate cold as usual and one we wrapped and put in the freezer. I have long been tempted to heat up a store bought pork pie and decided one of these would be reheated. I baked it at 180 C for 40 minutes and I will re-bake again. We ate it with mushy peas. It was the best thing I ate this year, never mind this Christmas.
Jane Sarchet says
WOW!!! Thanks Derek, this is high praise indeed for eating them hot! I shall certainly bear it in mind next batch I make :)
Merry Christmas and here’s hoping your 2021 is magical
Jane x
Chris says
After 15 years in Canada and yearning for a pork pie; I resorted to baking some. Thanks for a great recipe. I was very surprised how well they turned out after a lot of fiddling about but well worth the effort.
Jane Sarchet says
Yay! So glad you enjoyed them, adn yes, they do take some effort to make but so worth it as a once-in-a-while treat!
Jane x
Lucy Hayward says
Hi Jane, I have just discovered your site for the first time……I’m a cook, living in Italy, where the food is fab….but there are still things I miss occasionally, and pork pies are of them!!!!! I will be giving these a try over the weekend!!!!! Plenty of pig trotters available here and Italian local (Le Marche) pork is sensational…..I have made my own before, but the jelly didn’t set well…….so this will be my chance to get it right!!!!! Thank you for sharing…….my next task is checking out your TV series on Amazon!!! Lucy
Jane Sarchet says
Hey Lucy, lovely to have you here and thank you for the lovely message!
Do let me know how you get on making the pork pies, they truly are a labour of love, but totally worth the effort :)
Jane x
PS enjoy the show!
Phil Walton says
This recipe is awesome, well presented and easy to follow. I will not be buying pork pies again.
Jane Sarchet says
Ha! Paul, your message just officially made my day!
Jane x
Malcolm McLaren says
I’ve been craving a proper pork pie since moving to Nova Scotia, Canada 11 years ago. During the pandemic I decided to make as many of the dishes I miss so much, I have always been rubbish at pastry, however I have mastered suet for my steak and kidney puds and now thanks to Janie’s wonderful instructions I can happily say that hot water crust is on the menu. I celebrated the pies with Branston pickle, Haywards picked onions and a few cans of London Pride …oh soooo happy!
Jane Sarchet says
Malcolm, you’ve made my day! I’m so glad you enjoyed making (and eating!) the pork pies, they are a labour of love to make but soooo worth it!
Jane x
Linda Rowe says
I have lost my recipe that was given to me from an award winning pork pie maker, who I used to work with. Now I have found yours Im going to give it a go tomorrow. My Husband loves them and I shall report back when I’ve finished and my taster gives his review!!
Jane Sarchet says
Linda, I am waiting with nervous anticipation!
:)
David Langdown says
I tried this recipe using the measurements supplied but found the dough too stiff to work so was not successful, is there a way to make the dough softer.
Jane Sarchet says
Hey David, I’m sorry this didn’t work so well for you :(
Hot water pastry is naturally quite a stiff dough, but is much more pliable when warm. Could it have got cold as you were working?
Janie x
Abby says
My husband is an ex pat living in the US and I have been trying and failing at different British recipes for years. The altitude in Northern NM along with the dry weather makes it difficult to make recipes without having to change them. THIS IS THE FIRST MEAT PIE RECIPE THAT I’VE BEEN ABLE TO MAKE WITHOUT ANY CHANGES AND THEY CAME OUT AMAZING! My advice is to use the UK measurements as they are usually more accurate. Thank you for a wonderful recipe!
Jane Sarchet says
Thank you for taking the time to leave such a lovely comment Abby, and I’m so glad you (and your husband of course!) enjoyed the pork pies :)
Janie x
Emma Jackson says
I didn’t expect my butcher to be actually delighted but it seemed to have made his day that i asked for a pig trotter. Great recipe, very pleased with my pies x
Jane Sarchet says
Hahaha, that’s brilliant Emma! There’s an expression in dealing with pigs that ‘you can eat everything but the oink’! It’s such a shame that we live in a world where using the ‘odd bits’ is no longer the norm.
Glad you loved the pies, they’re very therapeutic to make aren’t they?!
Janie x
Derek says
Can you use a pressure cooker rather than a slow cooker to speed the process up ?
Jane Sarchet says
Hi Derek, that’s a great question and I guess the answer would be yes. However I’ve no experience in using a pressure cooker – could you let us know timings etc if you try it and it works for you?
Many thanks
Janie x
John Snowden says
I live in Thailand now and miss my Melton Mowbray Pork Pies. Ive made this recipe many times now and very pleased with the result. I make my own lard by rendering pig fat. The pork quality here in Thailand is exceptional. Always eaten with HP sauce which I can still get over here. Many thanks for the recipe.
Jane Sarchet says
John, you’ve made my day! SO glad you can get that classic taste of home :)
Jane x
Sarah says
I thought I’d give these a go, since I live in Malaysia and you can’t get them. Sooo I’m not quite as talented as I hoped and I had to revert to using tins after a few hopeless attempts, but I just popped them out after 20mins and egg washed the sides before putting them back in. I left half without lids to add glazed cranberries (it’s Christmas after all) and I have to say, they’re amazing! I didn’t love the smell of the lard and water but thankfully it was swiftly overtaken by the cooking pies. Nice recipe thanks
Jane Sarchet says
So pleased you enjoyed them Sarah! And I love to think of a classic pork pie being baked in Malaysia!
Jane x
Lynne says
Almost the same as my grandmother’s recipe! The main difference being that she always added carrots, celery seed, and a bunch of sage and thyme to the onions and trotters in the stock. She also used bacon fat with lard to make the pastry. That is how I make my pork pies in sunny Florida! It’s wonderful to see traditional recipes being shared. Thank you!
Jane Sarchet says
Oh, those sound like great additions Lynne, thanks so much for sharing!
Jane x
Peter Scales says
As regards using a pressure cooker instead of a slow cooker, I do it all the time. A couple of hours on the medium-low flame is plenty and you won’t need to cut the trotters in half, they’ll just fall apart naturally. You might want to give it half an hour with the lid off to reduce but just play it by ear, if it’s already lost some liquid. I’m on my fourth batch this month and am just making jelly as I’ve run out. I pour my jelly into ice cube bags and freeze it so that I have some to hand when I get the urge.
Charles Silver says
Having a great and amazing recipe!
Ed McNamara says
I am so glad I found this recipe. We started raising certified organic pigs in upstate NY and was wondering what to do will all the roasts and trotters. We sell our products in Westchester County just above NYC and there are plenty of people from Ireland and England that like our Bangers and I’m sure they will love these. Thank You!