Pistachio & cranberry pork pie

Pistachio & cranberry pork pie

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(3 ratings)

Prep: 25 mins Cook: 1 hr, 25 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal552
  • fat29g
  • saturates10g
  • carbs55g
  • sugars11g
  • fibre3g
  • protein22g
  • salt0.44g
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  • 300g cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 3 tbsp caster sugar
  • juice ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



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

  • 4 rashers smoked streaky bacon, chopped
  • 2 garlic clove, crushed
  • few thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 6 sage leaves, chopped



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

  • 500g pork mince
  • 75g pistachio
  • little freshly grated nutmeg

For the pastry

  • 450g plain flour
  • 100g lard
  • 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. 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.

    Watch our pork pie video for extra tips.

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Comments (8)

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*

kdotty'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

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

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

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

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