Pork & ham pie

Pork & ham pie

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(36 ratings)

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

A challenge

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: per slice

  • kcal559
  • fat30g
  • saturates11g
  • carbs47g
  • sugars2g
  • fibre2g
  • protein28g
  • salt1.15g
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Ingredients

  • 6 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400g minced pork
  • 200g good-quality pork sausagemeat
  • 140g cooked ham meat (see know-how), chopped into small chunks
  • small handful sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • few shakes Tabasco sauce
  • 2 leaves gelatine (optional, see Know-how)
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

For the pastry

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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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chrispin1979
24th Apr, 2012
Hi Deanrey, sounds like we are both thrifty cooks lol! Great question about the egg ends; I pondered over this when I made my first ham & egg pie. I have made this recipe many times and have used the ends in various ways. Here are just a few examples to wet your appetite: They are great tossed in to a crisp green salad, Sprinkled into various soups (smoked haddock, chicken noodle, leek and potato) or simply mixed with some mayonnaise and paprika and spread into a nice ham sandwich. Hope that was of some help and happy cooking.x
deanrey123
20th Apr, 2012
Cracking recipe Gordon(pun intended!). I was just wondering if anybody has any ideas for using the left over egg ends, as this seems such a waste when making a longer Pie?
hotterthebetter
26th Nov, 2011
Loved making this pie, a bit of a challenge! I made it earlier in the year and have frozen it wrapping it in greaseproof paper then tin foil, so I'm hoping it will be ok for Christmas!! I'll let you know!!
debswad
26th Nov, 2011
Living in Italy the food here is amazing however we do miss the simple pleasures of Leicestershire . One of them the pork pie so I have made this every Christmas since it was published it reminds me of home and served with the sweet chilli chutney is amazing . I never have time to get the jelly in the pie because the aroma is so mouth watering the family have to eat it immediately
fishlover
14th Jul, 2011
3.05
this is fantastic
p-evans12
26th May, 2011
Made this pie according to the recipe but the lid of the pie (basted with egg) was burnt after baking for only 5 minutes. How do you stop this? any suggestions please?
meggiemummy
11th Dec, 2010
5.05
Excellent, easy recipe. For more flavour I added some fresh thyme and used good sausages with garlic and herbs. Will make again.
cottonbud14
13th Nov, 2010
well came out perfect in all ways, everyone enjoyed.
cottonbud14
11th Nov, 2010
its in the oven will report back in an hour but looking good and easy to make .
ellagarcia
21st Aug, 2010
4.05
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.

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