Pork & ham pie

Pork & ham pie

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(36 ratings)

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Cooking time

Prep: 1 hr, 15 mins Cook: 1 hr, 30 mins Plus cooling time

Skill level

For the keen cook

Servings

Cuts into 8 slices

Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
559
protein
28g
carbs
47g
fat
30g
saturates
11g
fibre
2g
sugar
2g
salt
1.15g

Ingredients

  • 6 eggs
  • 400g minced pork
  • 200g good-quality pork sausagemeat
  • 140g cooked ham meat (see know-how), chopped into small chunks
  • small handful sage leaves
  • 1 small onion, finely chopped
  • few shakes Tabasco sauce
  • 2 leaves gelatine (optional, see Know-how)

For the pastry

  • 100g lard, plus extra for greasing
  • 450g plain flour, plus extra for dusting
  • 4 tbsp milk
  • 1 egg, beaten

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Method

  1. Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.
  2. Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.
  3. Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.
  4. Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.
  5. Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.
  6. Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren’t brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.
  7. If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

Recipe from Good Food magazine, December 2007

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Comments

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ellagarcia's picture
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I love pies and quiches since they are great when our friends come home for dinner. In general, I like to replace the standard baked ham with some jamon iberico de bellota - aka iberico ham or patanegra-. It is true that it is more expensive but the taste of the dish really improves making it way more refined.
I buy my iberico ham at Buyjamon.com

BuyJamon.com the market place for iberico ham.

ninabuckley's picture
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i had to make this recipe even 3 times a week,my hubby loves it

wbowman's picture

I followed the Receipe faithfully and ended up with a very heavy and difficult to digest pie. The taste was there but i could have used it as a door stop. Next time will use much less meat and not press it in so hard round the eggs. Watch this space!

kateherd3's picture
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Really tasty and much easier than we thought it would be. Mixed the pastry in the kitchenaid instead of by hand, and it was fine. YUM!

jburton's picture
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This sounds fab and i will be making it, but i too need to know how much stock to use, can anyone help???x

jenniecox's picture
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I was keen to try this recipe as, living in New Zealand, you just cannot get a decent pork pie!
It was easy to follow the recipe, I wasnt sure that I was going to be able to get the pastry up the sides of the tin but it turned out beautifully, looked very professional and tasted superb!!!
This is now going to be a regular in our house!

anniewrose's picture

how much stock do you need to make the jelly ?

Made it first for Christmas Eve, with some other lovely recipes from Good Food.
I am making it now to take with me on Easter Sunday, when my dog and I have a retrieving competition somewhere up north in the Netherlands.
I already know that my teammates are going to love it!
Very well explained how to make and with good quality ingredients, it's good enough to impress the best.

snowball45's picture
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I did not us any gelatine and it tasted fine. But on several occasions I have removed the onions and herbs and it was still a great pie to make.

clive_diamond's picture

I think this recipe is great,welldone gordon. I served this with mash, peas and gravy, but you could eat this anytime. A real home made pork pie that is fantastic.

boggy1300's picture

brilliant

blulou's picture
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I've made round ones without the egg and increasing the size, its been a huge hit over Christmas with me taking orders for next already! Its surprisingly easy to prepare and cook, cost very little (I used a ham hock) and looked fab. I will be trying it with the egg next, when I'm little less rushed than you get over Christmas!

jevidrian's picture
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this pie is great for a buffet i always make it at christmas
and it always goes down a treat, its also fairly easy to make
and the pastry is great to work with. This one is a must!

minettc3's picture
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Lovely pie made for over the chirstmas period, lasted well.
Cooked for a little longer as recommended to crisp side pastry didnot bother with gelatine. Next time will us a metal loaf tin instead of my ceramic one to see if side pastry crisps up quicker.

mamarathome's picture

this pie was the easiest thing ever and wow how tasty, i prepared it a head of time 4 a buffet 10/10

dylanski's picture
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Was absolutely amazed by how well this came out. I live in Spain so had to depend on frozen ones last year. but never again. Just made a basic pie - no ham or eggs - with a bit of extra pork & sausagemeat to recompense. Pastry seemed a bit underdone on the bottom when it came out but a night in the fridge dried it out perfectly. Great pastry and filling, and made enough to even have some pork mix meatballs for dinner as well. Didn't think the technique was particularly difficult, I also rolled out the pastry rather than try to stretch it in.

imabadpixie's picture
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Lots of effort, but worth it. I didnt put in the egg, but used 60g more meat for each egg not used... The mince meat mixture would have been brilliant for small sausage rolls, and i regret i only had enough to use in the pie. My first attempt at pastry worked brilliantly. Boyfriend was very happy saying i could make again whenever i liked... He would have liked bigger bits of gammon though. I'll make again if im looking for a challenge!

benwilson4's picture
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I made it for my family on Boxing Day and they all loved it. It is an easy recipe to follow and it looks great when you slice it. To get a really nice finish use lots of the glaze all ove the top of the pastry. Over all it is an exellent recipe to follow and to eat!

angelloves2cook's picture
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made this several times over the last yr, keeps well, and is a hit with everyone

bakealot's picture
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I first made this recipe last Christmas, ended up make them for most of the street!!! It makes the most fantastic snack with a good gulp of mustard.. It can be complicated but follow the instructions and you cant go wrong,

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