Raised pork pie

Prep: 45 mins Cook: 2 hrs, 20 mins plus cooling and chilling time

More effort

Serves 10

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

    For the filling

    • 800g pork shoulder, minced or finely chopped
    • 400g pork belly, half minced and half chopped
    • 250g smoked bacon, cubed
    • ½ tsp ground mace
    • 2 large pinches ground nutmeg
    • 1 tbsp fresh chopped sage
      Sage

      Sage

      sa-age

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

    • 1 tsp fresh chopped thyme

      Thyme

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

    • ½ tsp salt
    • 1 tsp ground white pepper

    For the pastry

    • 575g plain flour
    • 200g lard
    • 220ml water

    To finish

    • 1 egg, beaten
      Eggs

      Egg

      egg

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

    • 6 gelatine leaf
    • 300ml chicken stock

    Method

    1. Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

    2. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

    3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

    4. Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

    5. Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

    6. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.

      Watch our pork pie video for techniques and tips.

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    Comments, questions and tips

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    Comments (7)

    morinja's picture
    5

    I have just made this pork pie ,never made one before ,never made hot water pastry before and it turned out just perfect ,looked as if I had bought it .I will add a little extra salt next time and a little less thyme but we ate it so fast delicious
    Going to try lots of new things now !

    cherrytree's picture

    This was the best raised pie have ever made. The pastry was very easy and good tempered to work with, and tasted authentic. There were no fancy "cheffy" additions there. The meat mixture was perfect. My lovely butcher was only too happy to mince the pork and was interested in why I needed it!
    My only very minor quibble was that I think it needed more seasoning. I did add extra mace, but it needed more salt to bring out the flavour, both in the oats try and the filling. A really good traditional recipe.

    j.snow's picture

    I can not find gelatine sheets. What can I sub for this?

    essbee1's picture
    5

    I've made this four times now and each time it was perfect!..Mind you, I cooked it in a pyrex glass bowl!!....I also add a little chopped chervil to the jelly. Delish!

    melandcarol's picture

    I've made this pie several times, and by trial and error have now got the seasoning correct - I would cut down on the amount of fresh thyme as it can overpower the flavour. I use a loose bottomed tin (my christmas cake tin) and also place on an oven tray in case my lining skills fail on the day! I also try some of the seasoned meat - fry off a spoonful - before packing the casing to ensure I've got my seasoning correct. It does take longer than the 45 mins stated to prepare, even getting everyone out and in order of use. BUT - get it right and its a great pie for sharing.

    Lala1984's picture
    0

    Not enough flavour all you can taste is thyme!

    Took longer than stated and had a soggy bottom. Will definitely not do it again and stick to Paul Hollywood's version

    Charlie T's picture
    3.75

    Today I made this pie.
    The ingredients I used were a little different from those recommended, using 750 grams of sausage meat, 180 grams of chopped gammon ham leftovers, and 350 grams of smoked bacon.
    I didn't have fresh sage so I used dried but forgot to add the thyme.
    The pastry was a challenge, so I lined the base of the cake tin first and then wrapped the sides in two halves. There appeared to be too much filling in the mixing bowl, but when pressed down into the tin filled it perfectly.
    The pie lid was easier to handle having kept it warm as instructions and when crimped to the pie side looked really pro!
    Cooking went well, although I forgot that springform tins leak and the resultant cooking liquid drips on to the oven bottom - use a cooking tray to avoid a cleaning job later.
    I made the chicken/gelatine stock probably too early so that by the time the pie had cooled, the mix had a partial set and was rather too thick so I was able to get in about only half the gel.
    The pie is now in the fridge and I look forward to tomorrow when the first slice can be sampled.

    Questions (1)

    Davison.heather@gmail.com's picture

    Does anyone else have problems getting the jelly to go in? I have made this 4 times now and although it is lovely I can never get more than a few drops to go in!

    Tips (1)

    gruffyds's picture

    1/2 butter & 1/2 lard is tastier. Try rendering pork fat down to use instead of lard - lighter pastry.
    30 sec in a microwave will soften the pastry if cold, so no need to rush... or panic...