Raised pork pie

Raised pork pie

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(20 ratings)

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


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



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

    • 1 tsp fresh chopped 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



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

    • 6 gelatine leaves
    • 300ml chicken stock


    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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    David Scrivener's picture
    David Scrivener
    19th Feb, 2020
    Possibly think the seasoning issue with this recipe is what stock you use for filling at the end. Make your own and you have better control on how the dish turns out. Can definitely see how people end up with unseasoned dishes differ to the stock recommended. Still over seasoning a dish is always better than underseasoning. Would also recommend half tpsn msg!
    6th Feb, 2020
    I have made several pork pies and this recipe calls for way too little salt . No flavor. Needs at least 1.5 tsp salt.
    13th Nov, 2018
    Excellent recipe which is really easy to follow. I almost doubled all of the dried seasoning but left the fresh herbs as advised and it tasted delicious. I asked the butcher to mince half of the meat and hand chopped the other half quite small - this gave the meat mixture a lovely texture. Definitely will make again.
    Bolton Bill
    16th Mar, 2017
    I made your'Raised Pork Pie',and everything went well,and I followed the instructtions religiously.I put it in the fridge after filling it with the chicken stock and gelatine.When I took it out of the fridge the next morning,and took it out of the tin,the top was okay,but the sides of the pie were pale.What am I doing wrong?
    4th Oct, 2016
    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 !
    7th Oct, 2015
    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.
    26th Jan, 2015
    I can not find gelatine sheets. What can I sub for this?
    18th Nov, 2014
    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!
    2nd Nov, 2014
    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.
    6th Sep, 2014
    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


    21st Dec, 2019
    It’s not clear if you should take the pie out of the tin before putting in the fridge to set the jelly, I’m concerned it might stick to the tin and beak the crust...any tips please?
    23rd Dec, 2019
    Hello, You leave it in the tin until the jelly is set, if you click the video link you can see the whole process. I hope this helps.
    4th Dec, 2019
    Can this be frozen please. I am sure i have done this before
    Marie-Claire D'Arcy-Barron's picture
    Marie-Claire D&...
    31st Mar, 2019
    Thank you for the easy to follow recipe. My only problem was that a lot of fat bubbled up onto the surface, i scraped it off and used a syringe to remove more fat. How would i prevent this from happening in future?
    goodfoodteam's picture
    7th Apr, 2019
    Thanks for your question. As there is quite a bit of fat, especially in the pork belly, this can happen. It will vary and would suggest sticking with what you did. You could use more shoulder and less belly but the belly adds flavour and moistness, and any fat that comes out creates room for the gelatine.
    17th Jan, 2018
    I live in Greece & can't buy Lard or Trex, what can I use instead please
    goodfoodteam's picture
    22nd Jan, 2018
    Thanks for your question. This recipe requires lard so we'd suggest using an alternative recipe like this picnic pork pie: https://www.bbcgoodfood.com/recipes/588658/picnic-pie
    9th Dec, 2017
    I am making this in the US. I can get gelatin leaves, but must specify the grade or Bloom type. One person told me she thinks the Platinum grade (250 bloom?) is the standard for English recipes. Is this true, or should I use another?
    goodfoodteam's picture
    10th Dec, 2017
    Thanks for your question. Yes, the equivalent of platinum grade gelatine leaf would work well.
    10th Dec, 2017
    Woops! meant to ask: Is that the grade/bloom you use for all your recipes?


    5th Jan, 2015
    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...
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