An English pork pie is a classic cold savoury pie made with seasoned ground pork encased in a sturdy hot water crust pastry, traditionally filled with a savoury jelly. This version delivers a rich, peppery filling and a crisp, golden crust that holds up beautifully for picnics, lunches, or a snack with pickles. The hot water crust is surprisingly simple to work with while warm, and the result is a satisfying, portable pie that tastes even better the next day.
Ingredients
- For the pastry: 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) lard or unsalted butter, cut into pieces
- 1 teaspoon salt
- 1 large egg, beaten (for glazing)
- For the filling: 1 1/2 lb (680 g) ground pork (not too lean)
- 1/2 cup (60 g) finely chopped onion
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup (120 ml) pork or chicken stock (for jelly)
- 1 teaspoon powdered gelatin (optional, if stock is not already jelling)
Instructions
- Make the filling: In a bowl, mix the ground pork, onion, sage, nutmeg, pepper, and salt until well combined. Cover and refrigerate while you make the pastry.
- Make the hot water crust: In a saucepan, combine the water, milk, lard (or butter), and salt. Heat over medium until the fat is melted and the mixture is just simmering (do not boil).
- Place the flour in a large bowl. Pour the hot liquid over the flour and stir with a wooden spoon until a dough forms. When cool enough to handle, turn out onto a lightly floured surface and knead briefly until smooth (about 1 minute). Cover with a damp cloth and let rest for 10 minutes.
- Preheat the oven to 375°F (190°C).
- Divide the dough: take about 1/3 of the dough for the lids; keep it covered. Roll the larger portion into a circle about 1/4-inch (6 mm) thick. Line a 9-inch (23 cm) pie dish or a 9-inch springform pan, pressing the dough into the bottom and up the sides. Trim excess dough, leaving a 1/2-inch (1 cm) overhang.
- Fill the pie shell with the pork mixture, pressing it down to eliminate air pockets. Shape it into a slight dome in the centre.
- Roll out the remaining dough for the lid. Brush the edges of the bottom crust with water, place the lid on top, and press the edges to seal. Trim and crimp the edges. Cut a small steam hole in the centre of the lid.
- Brush the top with beaten egg. Bake for 30 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 45–50 minutes, until the pastry is deep golden brown and the internal temperature of the filling reaches 160°F (71°C) (USDA FSIS safe minimum for ground pork). Check with a food thermometer inserted through the steam hole.
- While the pie bakes, prepare the jelly: Heat the stock in a small saucepan until steaming. If using gelatin, sprinkle it over the stock and stir until dissolved. Keep warm.
- When the pie is done, remove it from the oven and let it rest for 10 minutes. Slowly pour the warm stock into the steam hole using a small funnel or a measuring cup with a spout. Let the pie cool completely to room temperature, then chill in the refrigerator for at least 2 hours (or overnight) to set the jelly and firm the pastry.
Tips
- Hot water crust is easiest to handle while warm. If it gets too stiff, reheat it briefly in the microwave or over a double boiler, but do not overwork it.
- Use ground pork with some fat (at least 20%) for a moist filling; lean pork can dry out during the long bake.
- If you don’t have lard, use all butter or a mix of butter and vegetable shortening – the texture will be slightly less flaky but still good.
- Don’t skip the jelly – it adds moisture and flavour. If you can’t get jelling stock, use a good-quality pork or chicken stock with added gelatin as directed.
Serving Suggestions
Serve the pork pie cold or at room temperature, cut into wedges. It pairs perfectly with a sharp mustard, pickled onions, or chutney. For a light lunch, add a simple salad of bitter greens. It’s also a classic addition to a picnic spread or a ploughman’s lunch.
Variations
Add a handful of chopped fresh herbs like parsley or thyme to the filling. For a smoky twist, use half ground pork and half ground bacon (reduce salt). You can also add a spoonful of apple sauce or a diced apple to the filling for sweetness. For a traditional Melton Mowbray-style pie, use a free-form round pie without a pie dish – just shape the pastry around the filling and crimp the top.
Storage and Reheating
Store the pie in the refrigerator, covered, for up to 4 days. It is best eaten cold or at room temperature; reheating can make the pastry soggy. If you prefer it warm, reheat slices in a 300°F (150°C) oven for 10–15 minutes, but note the jelly will melt. The pie can also be frozen (without the jelly) for up to 2 months; thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use a different meat? Yes, you can substitute ground turkey or chicken, but cook it to 165°F (74°C) as per USDA FSIS guidelines for poultry. The flavour will be lighter, and you may need to add a little extra fat or oil.
Why is my pastry tough? This usually happens if the dough is overworked or if you add too much flour when rolling. Handle it as little as possible and keep it covered when not using.
Do I have to add the jelly? No, but it adds moisture and flavour. If you skip it, the pie will be drier. You can also use a ready-made meat jelly or aspic.
Can I make this in a muffin tin for individual pies? Yes, divide the dough and filling into 12 muffin cups. Reduce the baking time to about 30–35 minutes at 375°F (190°C), checking the internal temperature as directed.
How do I know when the pie is done? The crust should be golden brown and the filling should reach 160°F (71°C) when checked with a thermometer. If the crust is browning too quickly, cover loosely with foil.
Can I use store-bought pastry? You can use a shortcrust or puff pastry, but it won’t have the same sturdy texture. Hot water crust is traditional and worth making – it’s easier than you think.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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