Ye olde pork pie shoppe style means a classic British pork pie: seasoned pork baked inside a sturdy hot-water-crust pastry, then served cold in slices. This version uses minced pork shoulder and a little bacon for a moist filling, with a crisp, hand-shaped crust that holds together after chilling.
Ingredients
- For the hot-water crust: 3 cups (375 g) all-purpose flour, plus a little for shaping
- 1 teaspoon (5 g) fine salt
- ½ cup (115 g) lard, cut into pieces
- ½ cup (120 ml) water
- 1 large egg, beaten, for glazing
- For the filling: 1½ pounds (680 g) ground pork shoulder, ideally with some fat
- 4 ounces (115 g) thick-cut bacon, finely chopped
- 1 small yellow onion, about ½ cup (75 g), finely minced
- 1 teaspoon (2 g) dried sage
- ½ teaspoon (1 g) ground white or black pepper
- ¾ teaspoon (4 g) fine salt
- ¼ teaspoon ground mace, optional; use a small pinch of nutmeg if unavailable
- ½ cup (120 ml) unsalted chicken stock, chilled, plus more if needed
- 2 teaspoons (6 g) powdered gelatin, optional, for a firmer traditional-style jelly
- 2 tablespoons (30 ml) cold water, if using gelatin
Instructions
- Make the filling. In a bowl, mix the ground pork, bacon, onion, sage, pepper, salt and mace just until evenly combined. Keep the mixture chilled while preparing the pastry. Avoid overworking it, which can make the filling dense.
- Heat the oven and prepare the tin. Heat the oven to 400°F (200°C). Lightly grease a 7-inch (18 cm) springform or loose-bottom cake tin. A pie dolly is traditional for shaping raised pies, but a small cake tin works well for a home version.
- Make the hot-water crust. Put the flour and salt in a heatproof bowl. Heat the lard and water in a small saucepan until the lard has melted and the liquid is steaming; do not let it boil for long. Pour it over the flour and stir with a wooden spoon until a rough dough forms. When cool enough to handle, knead briefly until smooth. Set aside about one-third for the lid and keep it covered so it does not dry out.
- Shape the base. While the dough is still warm and pliable, press the larger portion evenly over the base and up the sides of the tin, making the sides about ¼ inch (6 mm) thick. Patch any cracks by pressing on a small piece of dough. Keep the rim intact so it can be sealed to the lid.
- Fill and cover. Spoon the pork mixture into the pastry and press it down gently, leaving a small gap below the rim. Roll or pat the reserved dough into a lid. Brush the pastry rim with a little beaten egg, place the lid on top and pinch the edges firmly together. Make a small hole in the center of the lid so steam can escape.
- Bake the pie. Brush the top with beaten egg and set the tin on a baking sheet. Bake for 20 minutes at 400°F (200°C), then reduce the oven to 350°F (175°C) and bake for about 60 minutes more. If the crust browns too quickly, loosely cover it with foil. Check the center of the pork filling with a food thermometer inserted through the vent: USDA FSIS guidance sets the safe minimum for ground meat at 160°F (71°C). Continue baking if needed.
- Cool completely. Let the pie stand in its tin for 15 minutes, then carefully release the sides. Cool on a rack until no longer warm, about 1 hour, before adding jelly or refrigerating. Chilling the pie for at least 3 hours helps the filling set and makes cleaner slices.
- Add optional jelly. For a traditional jelly layer, sprinkle the gelatin over 2 tablespoons (30 ml) cold water and leave it for 5 minutes. Warm the chilled stock until steaming, stir in the softened gelatin until dissolved, and let it cool until just lukewarm. Slowly pour it through the vent in several small additions, pausing so the liquid settles into the spaces around the meat. Refrigerate until fully set, at least 2 hours. If the vent is too small, widen it carefully with a skewer.
Tips
- Hot-water pastry firms as it cools, so shape it while warm. If it becomes stiff, warm it gently in your hands rather than adding extra water.
- Ground pork shoulder gives a juicier result than very lean pork. If using lean ground pork, mix in 1 tablespoon (15 ml) cold stock and avoid pressing the filling tightly.
- Lard gives the pastry its characteristic firm, crisp texture. Vegetable shortening can replace it in the same quantity, though the crust will taste less traditional and may be slightly less flavorful.
- Use a thermometer rather than judging doneness by crust color. Keep raw pork and its utensils separate from ready-to-eat foods, and wash hands and surfaces after handling it.
Serving Suggestions
Serve the pie cold or at cool room temperature, cut into wedges with a sharp serrated knife. It pairs well with piccalilli, English mustard, chutney, pickled onions or a crisp green salad. For a simple pub-style plate, add sharp cheddar, crusty bread and a few crunchy pickles. The jelly is optional; omitting it makes a slightly less traditional but still satisfying pie.
Variations
For a coarser texture, replace up to half the ground pork with pork shoulder cut into small ¼-inch (6 mm) cubes. Add a pinch of allspice or replace the mace with nutmeg for a warmer spice note. To make individual pies, divide the dough and filling among four small ovenproof tins; begin checking their temperature after about 45 minutes, as baking time will vary with size. For a simpler version without meat jelly, leave out the gelatin and stock addition entirely.
Storage and Reheating
Refrigerate the cooled pie within 2 hours of baking, wrapped or in an airtight container. Keep it refrigerated at 40°F (4°C) or below and eat within 3–4 days. For longer storage, freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator. This pie is usually served cold, but if reheating a portion, heat it until the center reaches 165°F (74°C), then serve promptly. Do not leave it at room temperature for more than 2 hours, or 1 hour if the surroundings are above 90°F (32°C).
Frequently Asked Questions
Can I make the pork pie a day ahead?
Yes. Make and chill it the day before serving; the pastry and filling firm up overnight, which makes slicing easier. Keep it covered in the refrigerator, and add jelly before chilling if you are using it.
Why did my pastry crack?
Hot-water crust is easiest to shape while warm. Cracks often form when the dough cools too much, becomes dry, or is stretched thin. Press warm scraps over any splits and smooth the seam with your fingers before filling.
Do I have to add gelatin?
No. The gelatin-and-stock jelly is traditional in many raised pork pies, but it is optional and does not affect whether the meat is safely cooked. Leave it out for a straightforward pork pie.
Can I use store-bought pastry?
Hot-water crust is best for a raised pie because it holds its shape and is sturdy when cold. Ordinary shortcrust can be used in a pie tin, but it is more delicate and may not support a tall, free-standing shape.
How can I tell whether the pie is done?
Check the center of the filling through the steam hole with a clean food thermometer. Ground pork must reach 160°F (71°C) under USDA FSIS guidance; bake longer if it has not reached that temperature.
Can I serve it warm?
You can, though this style is commonly eaten cold or at room temperature. Let it cool enough to slice cleanly; if you reheat it, bring the center to 165°F (74°C) and avoid repeatedly warming and cooling the same portion.
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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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