Pork & ham pie
See this recipe step by step

Pork & ham pie

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

Difficulty and servings

For the keen cook

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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.
Try

Know how - Gelatine

You don't need to use gelatine but if you want to this is a good tip to improve the taste of the jelly. Gordon says: As I boil my own ham, I freeze ham stock to use for the jelly. If you have your own ham stock, boil it down by two-thirds to concentrate the flavour. You can also use homemade chicken stock that has been boiled down by half.

Know-how - Seasoning cold dishes

Gordon says: Whenever you make a dish that is to be served cold, you need to season it more than usual as chilling will dull the flavour. Make a small burger out of the mix, fry it and taste for seasoning. Slightly over-seasoned is perfect.

Know-how - Adding cooked meat

These pies are a great way to use up Christmas ham. You could also include leftover strips/cubes of turkey, chicken or game bird, as well as a handful of shelled pistachios, some chopped prunes or chopped, dried apricots.

Per slice

559 kcalories, protein 28.0g, carbohydrate 47.0g, fat 30.0 g, saturated fat 11.0g, fibre 2.0g, sugar 2.0g, salt 1.15 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo chartsey

    02 December 2008

    chartsey commented on this recipe

    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?

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  • Binder photo Gbobs

    10 December 2008

    Gbobs rated and commented on this recipe

    5 stars

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

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  • Binder photo bakealot

    11 December 2008

    bakealot commented on this recipe

    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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  • Binder photo bakealot

    11 December 2008

    bakealot rated this recipe

    5 stars

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  • Binder photo angellvs2ck

    14 December 2008

    angellvs2ck rated and commented on this recipe

    5 stars

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

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  • Binder photo Ben

    15 December 2008

    Ben rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Robyn

    16 December 2008

    Robyn rated and commented on this recipe

    4 stars

    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!

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  • Binder photo recipes

    22 December 2008

    recipes rated and commented on this recipe

    5 stars

    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.

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  • Binder photo karen halliwell

    23 December 2008

    karen halliwell commented on this recipe

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

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  • Binder photo tina

    29 December 2008

    tina rated and commented on this recipe

    5 stars

    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.

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  • Binder photo nicky wake

    29 December 2008

    nicky wake rated and commented on this recipe

    5 stars

    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!

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  • Binder photo blulou

    03 January 2009

    blulou rated and commented on this recipe

    5 stars

    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!

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  • Binder photo boggy

    11 January 2009

    boggy commented on this recipe

    brilliant

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  • Binder photo clive2442

    05 February 2009

    clive2442 commented on this recipe

    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.

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  • Binder photo Snowball

    11 March 2009

    Snowball rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Marloes

    10 April 2009

    Marloes commented on this recipe

    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.

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  • Binder photo anniewrose

    22 April 2009

    anniewrose commented on this recipe

    how much stock do you need to make the jelly ?

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  • Binder photo Jennie

    27 April 2009

    Jennie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo JOOLES

    04 August 2009

    JOOLES rated and commented on this recipe

    5 stars

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

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  • Binder photo StowmarKate

    13 September 2009

    StowmarKate rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

For the keen cook

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 1 hr 30 mins

Plus cooling time

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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Per slice

559 kcalories, protein 28.0g, carbohydrate 47.0g, fat 30.0 g, saturated fat 11.0g, fibre 2.0g, sugar 2.0g, salt 1.15 g

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