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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  • 6 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



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

  • 1 small onion, finely chopped



    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)



    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



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

  • 1 egg, beaten



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


  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 (61)

ghensler's picture

It was the best pork pie I have ever eaten!! Totally delicious and for sure I will make it again. Absolutely delicious!!!!

chartsey's picture

I have made this 4 times now & my problem is cutting it after chilling it. The sides just fall to pieces. Why won't it stay together?

katrinorrell's picture

I tried this for a dinner party at my little English Tea Room in Germany. And what can I say, even my very "fussy" English husband loved it. He told me I could never make a pork pie myself. But thanks to Mr. Ramsay I did proof him wrong. Thanks for the smashing recipe.

mamgoose's picture

can you tell me if this recipe can be frozen, I would like to make several for a boxing day picnic

trudysullivan's picture

Could someone let me know how much stock was used in relation to the gelatine?

lapsapchung's picture

I made this from the magazine for New Year's Eve last year and it was a huge success. Quyite probably the best pie I've ever made.

flossiemi's picture

This pie was a big hit with all my family - we couldn't wait for it to cool completely so ate it warm - absolutely delicious will be making it again very soon.

glosbird's picture

Made this for my nephew's christening at the weekend and it went down a storm. People were actually moaning that they only got one slice not more!! The shop-brought pork pies weren't even touched.

Did cheat a little bit and roll pastry out before putting in tin as just didn't have the strength to push it around.

Also when turning out, do not turn upside down as juices from the meat pour out everywhere!

Great recipe though.

lifeisbutadream's picture

This was absolutely lovely! I have made it a few times now - including a lovely one on New Years Eve with 2008 in pastry on top! I use whatever meat I have in the house - I havent stuck to the exact recipe. The pastry is second to none!

DianaB's picture

Really enjopyed cooking this, and the family loved it. Would make it in a round tin next time, to avoid being left with the very pastry ends. Scrummy.

gemmamacphie's picture

not for the faint hearted!

first i had trouble fighting the stretchy shrinking pastry into the tin and when it was cooked the meat had shrunk a lot leaving a bit hollow gap at the top. when i pulled the baking paper off i didn't realise i had left a hole in the pastry until my beautifully made jelly started leaking out of the bottom...........

itsagift's picture

Great recipe, easy to follow and the results were stunning.

zoe446's picture

I made this for a buffet over the new year. It looked stunning and was enjoyed by all. Would make again. Thanks Gordon!x

bigpaul's picture

I found it pretty easy to do and even got the kids involved it was very tasty and will make it again

chengdu's picture

First class pie recipe! Top marks for me when I served it at 'the Doc's 60th' party at weekend. Only request:- Where can I purchase the terrine dish please?

jampito's picture

Absolutely brilliant. So easy to make.So wonderful to eat. Made a
half sized one yesterday.

smpdit's picture

This was wonderful, easy to make and totally impressed five pork pie fanatics.
Quite simple to make and lovely warm as well as cooled.

burrell's picture

Well done Gordon, always enjoy your recipes but this one first class would recommend it to anyone. Thank you.

clareevans's picture

Absolutely delicious, our guests on Boxing Day were very impressed. Can't wait for next Christmas so that we can make another!

maxsamgem's picture

I tried this recipe and everyone loved it. As I live in Spain good pork pies are hard to find. I found this recipe very easy to follow.
The only change I made was using chopped bacon as opposed to cooked ham.


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