Pork Pie and Mushy Peas in Mississauga: Make It at Home

Pork pie and mushy peas is a British-style meal of seasoned pork baked in pastry, served with soft, gently mashed peas. This home-cooked version suits a Mississauga supper when a traditional pie shop isn’t nearby; it uses a hot-water crust and dried marrowfat peas, with practical substitutes if those ingredients are hard to find.

Ingredients

1 cup (200 g) dried marrowfat peas
4 cups (950 ml) water for soaking, plus fresh water for cooking
½ teaspoon (3 g) baking soda, for soaking the peas
1 teaspoon (5 g) fine salt, divided between peas and pie
1¼ cups (300 ml) water, for the pastry
½ cup (110 g) lard, or vegetable shortening
3 cups (375 g) all-purpose flour, plus a little for shaping
1 pound (450 g) ground pork, preferably not extra-lean
4 ounces (115 g) pork belly or unsmoked bacon, finely diced
1 teaspoon (2 g) dried sage
½ teaspoon (1 g) ground white or black pepper
¼ teaspoon (0.5 g) ground nutmeg
1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for glazing
1 teaspoon (5 ml) powdered gelatin, optional, for a traditional jelly layer
¼ cup (60 ml) boiling water, if using gelatin
1 tablespoon (15 ml) butter, for finishing the peas
1–2 tablespoons (15–30 ml) milk or cooking water, as needed for the peas

Instructions

Soak the peas. The night before cooking, rinse the marrowfat peas and put them in a large bowl with 4 cups (950 ml) cold water and the baking soda. Cover and soak for 8–12 hours in the refrigerator. Drain and rinse well. If using dried peas, do not skip this step; they need the long soak to soften evenly.
Heat the oven and prepare the filling. Set the oven to 375°F (190°C). Mix the ground pork, diced pork belly or bacon, ½ teaspoon (2.5 g) salt, sage, pepper, and nutmeg in a bowl. Keep the mixture cold while you make the pastry.
Make hot-water crust. Heat 1¼ cups (300 ml) water with the lard in a saucepan until the lard melts and the mixture is steaming; do not let it boil away. Put the flour and remaining ½ teaspoon (2.5 g) salt in a heatproof bowl. Pour in the hot liquid and stir with a sturdy spoon until a dough forms. When cool enough to handle, knead briefly until smooth. Work while warm: hot-water pastry becomes harder to shape as it cools.
Shape the pie. Set aside about one-third of the dough for the lid. On a lightly floured surface, roll the rest into a circle about ¼ inch (6 mm) thick. Press it into a deep 8-inch (20 cm) springform or loose-bottomed cake tin, bringing the pastry up the sides. Patch any small cracks with a little dough. Pack in the pork filling without leaving large air pockets. Roll out the reserved dough for a lid, lay it over the filling, and pinch the edges firmly together. Trim excess pastry.
Vent and glaze. Cut a small hole in the middle of the lid so steam can escape. Brush the top with the beaten egg mixture. Set the tin on a rimmed baking sheet to catch any drips.
Bake thoroughly. Bake for 1 hour 30 minutes, or until the pastry is well browned and the center of the filling reaches 160°F (71°C) on an instant-read thermometer inserted through the vent. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If the pastry darkens too quickly, tent it loosely with foil for the final part of baking.
Cool the pie. Remove the pie from the oven and leave it in its tin for 20 minutes, then carefully release the sides. For easier slicing and a firmer traditional texture, cool it completely before cutting; allow about 1 hour at room temperature, but refrigerate it if it will not be served within 2 hours of coming out of the oven.
Cook the peas. While the pie bakes, put the drained peas in a saucepan and cover with fresh water by about 2 inches (5 cm). Bring to a boil, then reduce to a steady simmer and cook for 45–60 minutes, stirring occasionally, until very soft. Add water if needed to keep them covered. Drain, season with the remaining salt to taste, and mash with the butter and enough milk or cooking water to make a thick, spoonable texture.
Optional jelly layer. For a classic pork-pie finish, dissolve the gelatin in ¼ cup (60 ml) boiling water. Once the pie has cooled enough to handle but is still warm, pour the liquid through the vent in small additions, pausing for it to settle. Chill the pie until the jelly sets. This step is optional; the pie is good without it.

Tips

Substitute peas thoughtfully. Marrowfat peas are traditional and become creamy while retaining a little texture. If unavailable in Mississauga, use dried whole green peas and follow their package soaking and cooking directions; split peas cook faster and make a smoother, less traditional mash.
Keep the pastry warm and handle it gently. Hot-water crust is sturdy, but over-kneading can make it tough. If it cools before shaping, warm it briefly in your hands rather than adding lots of extra flour.
Check the center, not just the crust. A golden top does not guarantee cooked pork. Use a clean thermometer through the vent, taking care not to touch the tin.
Don’t rush the peas. Older dried peas can take longer than an hour. Add hot water if they begin to dry out, and cook until they crush easily between a spoon and the side of the pan.

Serving Suggestions

Serve thick slices of pork pie with a generous scoop of hot mushy peas. English mustard, piccalilli, or a sharp chutney makes a lively contrast to the rich pork and pastry. For a larger meal, add pickled onions or a simple green salad; keep the pie warm only if serving promptly, since it is also commonly enjoyed cool.

Variations

For a more peppery filling, increase the black pepper slightly or add a pinch of ground mace. If pork belly is unavailable, use unsmoked bacon; smoked bacon will give the filling a noticeably smoky, saltier taste, so reduce the added salt. Vegetable shortening can replace lard in the crust, though the pastry will have a slightly different flavor. To make individual pies, divide the dough and filling among six oven-safe, straight-sided tins; check the filling temperature rather than relying on the larger pie’s baking time.

Storage and Reheating

Refrigerate the pie and peas within 2 hours of cooking, in separate covered containers if possible. They keep for 3–4 days in the refrigerator. The pie can be frozen, well wrapped, for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat slices covered in a 325°F (165°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for leftovers. Reheat peas in a saucepan over low heat with a splash of water, stirring until steaming hot; if checking with a thermometer, bring them to 165°F (74°C). Avoid leaving either dish at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use canned peas for mushy peas?
Yes. Drain and rinse about 2 cups (300 g) canned marrowfat or green peas, warm them in a saucepan, then mash with butter and a little milk or cooking water. They are quicker but usually softer and less distinctive than peas cooked from dried.

Can I make the pie ahead?
Yes. Bake it, cool it, and refrigerate it within 2 hours. It can be served cold or reheated to 165°F (74°C). For the best pastry texture, make the peas fresh or reheat them separately.

Why did my pastry crack?
It may have cooled before shaping, or it may have been rolled too thin. Patch cracks with a small piece of warm dough, press the lid seam firmly together, and avoid stretching the pastry as you fit it into the tin.

Do I have to add gelatin?
No. Gelatin is optional and provides the clear jelly sometimes found inside traditional pork pies. Leaving it out does not affect the pork’s safe cooking or the pie’s flavor.

How can I tell when the peas are done?
They should be tender enough to crush easily with a spoon and should mash without a firm, chalky center. Cooking time varies with the age and type of dried pea, so start checking after 45 minutes.

More recipes to cook

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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