This is a show-stopping, extra large pork pie hat—a towering, golden-crusted pie filled with seasoned, jellied pork, inspired by the classic British pork pie but scaled up for a crowd. The hot-water crust pastry is sturdy enough to hold its shape, while the filling stays moist and flavorful thanks to a rich, savory jelly. It’s a truly useful recipe for a party centerpiece or a grand weekend lunch, and it’s easier than you think once you master the pastry.
Ingredients
- For the hot-water crust pastry:
4 1/2 cups (560 g) all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup (225 g) lard or unsalted butter, cut into pieces
1 cup (240 ml) water
1 egg, beaten, for glazing - For the filling:
3 lb (1.4 kg) ground pork (not too lean, about 20% fat)
1 lb (450 g) pork shoulder, cut into 1/2-inch (1 cm) cubes
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried sage
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground allspice
1/4 cup (60 ml) cold water
1 cup (240 ml) pork stock (or chicken stock), for the jelly
2 teaspoons powdered gelatin (about one 0.25 oz envelope)
Instructions
- Make the filling: In a large bowl, mix the ground pork, cubed pork shoulder, salt, pepper, sage, mace, allspice, and cold water until well combined. Cover and refrigerate while you make the pastry.
- Make the pastry: In a large bowl, whisk the flour and salt. In a small saucepan, bring the lard and water to a boil, stirring until the lard melts. Pour the hot liquid into the flour mixture and stir with a wooden spoon until a dough forms. When cool enough to handle, knead briefly on a floured surface until smooth. Keep the dough covered with a damp cloth to prevent it from drying out.
- Preheat the oven to 375°F (190°C).
- Roll out about two-thirds of the pastry into a circle about 16 inches (40 cm) in diameter and 1/4-inch (6 mm) thick. Drape it over a 9-inch (23 cm) springform pan or a deep pie mold, pressing it into the bottom and sides, leaving any overhang. Trim the excess, leaving a 1-inch (2.5 cm) overhang.
- Fill the pastry-lined pan with the pork mixture, pressing it down firmly to eliminate air pockets. The filling should come almost to the top.
- Roll out the remaining pastry to a circle about 11 inches (28 cm) in diameter. Brush the edges of the bottom pastry with beaten egg. Place the top pastry over the filling and press the edges together to seal. Trim any excess and crimp the edges with your fingers or a fork.
- Cut a small hole (about 1/2 inch / 1 cm) in the center of the top crust to allow steam to escape. Brush the entire top with beaten egg.
- Bake for 2 hours, or until the pastry is deep golden brown and the internal temperature of the filling reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground pork). If the top browns too quickly, cover loosely with foil.
- While the pie bakes, make the jelly: In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of cold stock and let stand for 5 minutes. Heat the remaining stock until simmering, then stir in the gelatin mixture until fully dissolved. Keep warm.
- When the pie is done, remove it from the oven and let it rest for 15 minutes. Then, using a funnel or a small pitcher, pour the warm jelly through the hole in the top crust. You may need to do this in batches, letting it soak in.
- Let the pie cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the jelly to set and the flavors to meld.
Tips
- Hot-water crust pastry must be worked while warm; if it becomes too hard, gently reheat it in the microwave for a few seconds.
- Use a springform pan for easy removal—line the bottom with parchment paper for extra insurance.
- Don’t skip the jelly; it adds moisture and authentic flavor. If you prefer, you can omit the gelatin and just pour the warm stock into the hole, but it will be thinner.
- If the pie leaks during baking, place a baking sheet on the rack below to catch drips.
Serving Suggestions
Serve the pork pie at room temperature, sliced into wedges, with a sharp mustard (like English mustard or Dijon), pickled onions, and a crisp green salad. It’s also excellent with chutney or piccalilli. For a heartier meal, pair it with mashed potatoes and steamed vegetables.
Variations
- Herb and apple: Add 1 finely chopped apple and 1 tablespoon fresh thyme to the filling.
- Spicy: Add 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper to the filling.
- Cheese and onion: Fold in 1 cup (120 g) grated sharp cheddar and 1/2 cup (80 g) finely chopped onion.
- Game version: Replace half the pork with ground venison or pheasant (adjust seasoning to taste).
Storage and Reheating
Store leftover pork pie in the refrigerator, wrapped in foil or in an airtight container, for up to 4 days. It is traditionally served cold, but you can reheat individual slices in a 350°F (175°C) oven for 10-15 minutes until warmed through. The pie also freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use a different meat? Yes, you can substitute ground turkey or chicken, but note that the cooking temperature must be 165°F (74°C) for poultry. The pie will be leaner and slightly drier.
Why is my pastry cracking? Hot-water crust can crack if it’s too dry or if you work it too much. Keep it covered and handle it gently. If cracks appear, patch them with extra dough and a little water.
Do I have to use gelatin? No, you can skip the gelatin and just pour the warm stock into the hole; it will soak into the filling and set partially, but the texture will be less firm.
Can I make this ahead of time? Absolutely. This pie actually tastes better the next day. Make it up to 2 days in advance and keep refrigerated.
How do I know when the pie is done? The pastry should be deep golden, and the internal temperature of the filling should read 160°F (71°C) on an instant-read thermometer.
What if I don’t have a springform pan? You can use a deep 9-inch pie dish, but you may need to adjust the baking time and be careful when removing slices.
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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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