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Traditional Pork Pie   CD  MC English 140mins plus cooling

This pork pie recipe is reminiscent of the famous Melton Mowbray pork pies. This is a raised pie made with a hot water crust pastry.

Serves 4-6   Cold   Pork   Pies   Main Course Dairy free  British Europe




For the pastry
450g/1lb Plain Flour

2 Egg Yolks
175g/6oz Lard
120ml/4fl.oz water

For the filling
450g/1lb pork shoulder,  finely chopped
100g/4oz Streaky Bacon, finely chopped

1 heaped teasp Dried Sage

Salt and Black Pepper

Beaten Egg to glaze
For the jelly
300ml/10fl.oz. Water
½ an envelope/6g Powdered Gelatine




1. To make the pastry: Place the lard and water in a saucepan and heat until the lard melts. Allow to cool a little.


2. Place the flour and salt in a large bowl and mix well. Make a well in the centre and add the egg yolks and lard mixture and mix well to form a smooth soft dough. Set aside to rest whilst you prepare the filling.

3. Preheat the oven to 190C, 375F, Gas Mark 5. Make the filling by placing the pork shoulder, bacon, sage, salt and pepper in a large mixing bowl and mix thoroughly.


4. Roll three quarters of the dough out on a lightly floured work surface no less than 6mm/¼-inch thick and use to line the base and sides of a 20cm/8-inch springform tin.

5. Place the meat mixture in the dough case, keeping it loose rather than squashing it down.  Brush the edges of the dough with water then roll the remaining dough out to form the lid and place the lid on top. Crimp the edges to seal the lid to the pie by pressing together firmly with a fork.

6. Brush the top with the beaten  egg and bake in the oven for about 1 hour 30 minutes until golden brown.

7. Remove from the oven, remove from the tin immediately and allow  to cool.

8. Once the pie is completely cold, make up the gelatine with the water according to the packet instructions then make a hole in the top of the pie and pour in the warm gelatine until the pie is completely filled. Refrigerate for a few hours to allow the gelatine to set. Serve cold.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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