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Homemade Pork Pie Recipe

Ideal for a special occasion lunch
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1 hr 30


Serves 4-6

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For the pastry

  • 360g plain flour
  • 60g duck fat or lard
  • 60g butter
  • 120ml water
  • pinch sea salt

For the filling

  • Half an onion, finely chopped
  • 6 sage leaves, chopped
  • 3 sprigs thyme, leaves only
  • 15g unsalted butter
  • 460g raw pork (belly, shoulder & gammon, variously chopped
  • 1 tsp salt
  • Quarter tsp ground mace
  • Eighth tsp cayenne pepper
  • 10 turns black pepper

To finish

  • beaten egg
  • 7 sheets gelatine dissolved in 600ml chicken stock for aspic/jelly


  • Step 1 : Preheat the oven

    Pre heat oven to 200C.

  • Step 2 : Make the pastry

    For the pastry, place the flour into a bowl. In a pan, boil the water, fat, butter and salt. Take off the heat for 30 seconds before pouring it onto the flour. Mix to a smooth dough, cover and keep warm.

  • Step 3 : Prepare the ingredients

    Heat the butter, and cook the onion, sage and thyme. Cool then mix with the pork and seasonings.

  • Step 4 : Assemble the pie

    Roll out two thirds of the pastry to 8mm. Line a cake ring (12cm x 6cm, large pork-pie sized!) with the pastry, overlapping at the top. Pack the meat mix inside.

  • Step 5 : Finishing touches

    Roll out the remaining pastry for the lid. Seal with water. Pinch the edges to join lid and base then trim. Cut a 1cm hole in the top. Egg wash the lid. Roll trimmings for decorations.

  • Step 6 : Cook the pie

    Cook on a tray for 15-20 minutes then turn down to 140C for 1 hour. Cool on a rack.

  • Step 7 : Make the jelly

    Boil the jelly then cool for 5 mins. Pour into the pie using a funnel in the hole to completely fill the gap between filling and pastry. It may need topping up as it cools.

  • Step 8 : To serve

    Don’t cut until cold, ideally the next day. Serve with salad and pickles.