🇬🇧 United Kingdom · Food
Traditional British Pork Pie
By eatmundo · July 5, 2026
A quintessential British cold savoury pie, featuring a succulent, seasoned pork filling encased in a sturdy hot water crust pastry. Perfect for picnics, buffets, or a hearty lunch, this pie is enriched with a layer of savoury jelly for moisture and flavour.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Hot Water Crust Pastry: In a large heatproof bowl, combine 450g plain flour with 1 teaspoon of salt. In a saucepan, gently heat 150g lard with 150ml water until the lard is melted and the mixture is hot, but not boiling. Pour the hot liquid into the flour, mixing with a wooden spoon until it forms a shaggy dough, then turn out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and pliable. Cover with a damp cloth and keep warm.
- 2
Assemble the Filling: In a separate bowl, combine 700g coarsely minced pork (a mix of lean and fatty cuts works best), 1.5 teaspoons of salt, 1 teaspoon of freshly ground black pepper, 1 teaspoon of dried sage, and 0.5 teaspoon of dried thyme. Mix thoroughly with your hands until well combined – this ensures even flavour distribution.
- 3
Construct the Pie: Divide the warm pastry, reserving about a third for the lid. Roll out the larger portion on a lightly floured surface into a 3mm thick circle and carefully press it into a greased 20cm springform cake tin, allowing it to overhang slightly. Pack the pork filling firmly into the pastry shell, mounding it slightly in the centre. Roll out the smaller pastry portion for the lid.
- 4
Seal and Vent the Pie: Moisten the edges of the pastry case with a little water or egg wash. Place the rolled-out lid over the filling, pressing firmly to seal it to the base pastry. Trim any excess pastry, then crimp the edges neatly. Cut a 1.5cm hole in the centre of the lid to create a steam vent. Brush the entire pie with an egg wash for a golden finish.
- 5
Bake the Pie: Preheat your oven to 180°C (350°F). Bake the pie for 30 minutes, then reduce the temperature to 160°C (325°F) and continue baking for another 1 hour to 1 hour 15 minutes, or until the pastry is deep golden brown and the internal temperature of the pork reaches 71°C (160°F). If it browns too quickly, tent loosely with foil.
- 6
Prepare and Add the Jelly: While the pie cools slightly, prepare the pork jelly. Heat 300ml good quality pork or chicken stock with 3 sheets (or 6g powder) of gelatin, stirring until dissolved. Let it cool until just warm and syrupy. Once the pie has cooled for about an hour, carefully pour the liquid jelly into the central hole using a small funnel, filling it completely. This jelly is key for moisture and flavour!
- 7
Chill and Serve: Allow the pie to cool completely to room temperature, then transfer it to the refrigerator for at least 4-6 hours, or preferably overnight, to allow the jelly to set firm and the flavours to meld beautifully. Once thoroughly chilled, remove from the tin, slice, and serve cold with pickles or chutney.
Frequently Asked Questions
Which cut of pork is best for a traditional British Pork Pie?+
A mix of lean and fatty cuts is ideal for flavor and texture. Pork shoulder (boston butt) is highly recommended for its richness, often combined with a bit of leaner pork loin or belly for balance.
What is the purpose of the gelatin in a pork pie, and when should it be added?+
Gelatin creates the distinctive savory jelly layer, which fills any gaps, keeps the pie moist, and adds flavor. It should be dissolved in hot broth and poured into the pie through a small hole in the top crust after baking, once the pie has cooled slightly.
How do I achieve a perfectly crisp and golden hot water crust pastry?+
Ensure the lard and water mixture is very hot when you combine it with the flour for a pliable dough. An egg wash applied before baking helps achieve a deep golden color and a beautifully crisp finish.
How can I prevent a large gap from forming between the filling and the top crust after baking?+
Pack the pork filling very tightly into the pastry shell, pressing out any air pockets. Also, allow the pie to cool completely before pouring in the gelatin broth, as this helps prevent shrinkage and creates a solid, stable jelly layer.
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