Pistachio & cranberry pork pie

Pistachio & cranberry pork pie

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 25 mins

Skill level

Moderately easy

Servings

Serves 8

Make this extra special pork pie recipe a couple of days ahead, ready to slice into at your festive buffet party

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
552
protein
22g
carbs
55g
fat
29g
saturates
10g
fibre
3g
sugar
11g
salt
0.44g

Ingredients

  • 300g cranberries
  • 3 tbsp caster sugar
  • juice ½ orange
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 rashers smoked streaky bacon, chopped
  • 2 garlic cloves, crushed
  • few thyme sprigs, leaves only
  • 6 sage leaves, chopped
  • 500g pork mince
  • 75g pistachios
  • little freshly grated nutmeg

For the pastry

  • 450g plain flour
  • 100g lard
  • 4 tbsp milk
  • 1 egg, beaten

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Method

  1. Put the cranberries in a pan with the sugar and orange juice. Bring to a simmer, then cook until the berries start to burst and the sauce thickens. Set aside to cool.
  2. Heat the oil in a small pan and fry the onion until soft. Add the bacon and garlic, and cook until the bacon starts to brown, then stir through the thyme, sage and some seasoning. Allow it to cool slightly, then mix with the pork and pistachios. Season with salt, pepper and freshly grated nutmeg. Set aside.
  3. Heat oven to 200C/180C fan/gas 6. Tip the flour into a bowl with 2 tsp salt. Put 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 a ball of dough is formed. Knead briefly on a lightly floured surface until smooth.
  4. Take two-thirds of the pastry and roll out between two sheets of baking parchment into a circle large enough to line the base and sides of a 20cm cake tin (about 4-6cm high with a slight overhang. Press the pastry into the tin making sure to push it into the corners. Pile half the filling into the pastry and flatten into an even layer. Spread over two-thirds of the cranberry sauce, then finish with remaining pork and roughly smooth the top. Keep the rest of the cranberry sauce in the fridge to serve with the pie.
  5. Roll out remaining pastry between baking parchment and cut to a 20cm round. Place onto the pie and glaze the edge with some beaten egg. Fold up the overhanging pastry and press down to seal. Make a steam hole with the tip of a knife, then glaze the pie with more beaten egg. Cook for 30 mins, then reduce the heat to 180C/160C fan/gas 4. Continue cooking for 40 mins until the pastry is golden and a skewer inserted into the centre of the pie and left for 10 secs feels very hot. Cool on a wire rack. Serve with the reserved cranberry sauce. Will keep in the fridge for up to 3 days.

Recipe from Good Food magazine, January 2011

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Comments

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HanVonWolf's picture

A very Christmassy tasting pie! Cranberry sauce is beautiful & the pistachios add a nice crunch. Pastry is so simple to make & makes a delicious pie to feed a crowd. Also tastes nice cold the next day. I forgot to add the nutmeg to the pork which I think it could of done with. 5*

dkallis's picture

Delicious and far easier than it might seem, even if you have not made hot water pastry before. Very easy to handle and much nicer than shop bought pies. My family all asked for it to be made again.

Five stars!

usyins1804's picture
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Made this for the first time earlier in the week and split the pie between us and friends after cooking to gain reviews - it earned lots of yummms, both in it's hot form and the next day in its cold form. Found I had to add more milk than is mentioned to the pastry though. Great pie - it must be my husband has asked for it again!! Sandy: I didn't brown the mince, I mixed it raw with ingredients, put in pie raw and it cooked perfectly in the times suggested. Don't know about the freezing bit, but I'd likely freeze it cooked; not a clue about defrosting times, sorry!!

snails2go's picture

I'd like to make this and freeze it too? Any suggestions on the best way - cooked / uncooked - don't want to end up with very soggy pastry!

sandyvann's picture

Sorry if I'm missing something really obvious, but it isn't clear to me whether the recipe calls for you to brown the mince after adding it to the onions etc... or whether it cooks in the oven ? I would have assumed that we'd brown the mince but having never made pork pies before, I'm unsure. Can anyone help me out here ?

rowena99's picture

Is it best to freeze cooked or uncooked? If cooked, approx how long do you think it will take to defrost? Any help very welcome!

kat_cco's picture
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I made this recipe into a batch of small pies for a christmas gift. I made ahead completely and froze them and they went down very well come Christmas day.

buffster73's picture
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Made this for boxing day with pickles and turkey it was yummy and everyone enjoyed it :-)

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