Classic Pork Pie Recipe: A Traditional British Favourite
The pork pie is one of Britain’s most iconic savoury pastries, loved for its crispy hot-water crust pastry, rich seasoned pork filling, and traditional gelled interior. Often served cold, it’s perfect for picnics, lunches, or as part of a ploughman’s lunch. Whether you enjoy it plain or with chutney and pickles, a pork pie is a symbol of classic British comfort food.
What Makes a Pork Pie Special
A true pork pie has three essential components:
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Hot-Water Crust Pastry – Firm, pliable pastry that holds the filling and keeps its shape.
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Seasoned Pork Filling – High-quality pork, sometimes mixed with ham or bacon, well-seasoned but not overly complicated.
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Savory Jelly (Aspic) – Poured into the pie after baking to fill the gaps left by shrinking meat and to keep it moist.
The combination of these three elements creates a satisfying, flavourful, and versatile pastry enjoyed across the UK.
Ingredients
For the Pastry
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500g plain flour
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1 tsp salt
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280–300ml boiling water
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110–140g lard or pork fat
For the Pork Filling
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500g pork shoulder or minced pork
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100g diced pork belly or bacon (optional)
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1 tsp salt
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½ tsp black pepper
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½ tsp nutmeg or mace (optional)
For the Gel (Aspic)
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500ml pork or chicken stock
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6 gelatine leaves (or equivalent powdered gelatine)
Optional for Glazing
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1 egg beaten with a little water
Step-by-Step Instructions
1. Prepare the Pastry
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In a saucepan, combine the lard with boiling water. Heat until melted.
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Place flour and salt in a large bowl. Make a well in the center and pour in the hot fat-water mixture.
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Mix until a dough forms. Knead briefly once cool enough to handle. Set aside.
Tip: Hot-water crust pastry is firm enough to hold the pie upright without a tin.
2. Make the Pork Filling
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Mix the pork, pork belly (if using), salt, pepper, and nutmeg in a bowl.
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Ensure the mixture is well combined but don’t overwork the meat.
3. Assemble the Pie
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Roll out two-thirds of the pastry to line your pie tin.
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Pack the pork mixture tightly into the pastry case.
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Roll out remaining pastry for the lid. Seal edges carefully.
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Cut a small vent hole in the centre.
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Brush with beaten egg for a golden finish.
4. Bake
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Preheat oven to 180°C (350°F).
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Bake for 1 hour until pastry is golden and filling is cooked.
Tip: Cover loosely with foil if the crust browns too quickly.
5. Prepare and Add the Gel
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Soak gelatine leaves in cold water for 5 minutes.
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Warm stock until hot but not boiling. Add soaked gelatine until dissolved.
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Pour into the pie through the vent hole once the pie is cool but not cold.
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Refrigerate overnight for the jelly to set.
Serving Suggestions
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Slice and serve cold with pickles or Branston pickle
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Pair with crusty bread and cheese for a ploughman’s lunch
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Accompany with mustard or chutney
Pork pies are versatile — perfect for buffets, picnics, or hearty lunches.
Tips for the Perfect Pork Pie
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Use firm, quality pork – keeps the filling juicy and flavorful
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Pack meat tightly – reduces gaps for jelly
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Chill before serving – enhances flavor and texture
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Don’t overwork the dough – keeps the pastry tender but firm
Variations
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Pork & Apple Pie – add small pieces of apple for a sweet contrast
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Pork & Cranberry Pie – adds tartness, perfect for festive occasions
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Individual Pork Pies – smaller pies ideal for snacks or lunchboxes
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Gluten-Free Pastry – use gluten-free flour and adjust liquid
Storage
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Refrigerate: 3–5 days in an airtight container
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Freeze: Slice and freeze for up to 2 months, then thaw before serving
Final Thoughts
A classic pork pie is more than just a pastry — it’s a tradition. From the firm hot-water crust to the rich pork filling and savory jelly, every slice is a taste of British culinary heritage. Whether made for a picnic, a family lunch, or a special occasion, this timeless recipe delivers comfort, flavor, and satisfaction in every bite.