Raised pork pie

Raised pork pie

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(15 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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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    goodfoodteam's picture
    27th Mar, 2017
    Thanks for your question. Without seeing the recipe we can't be absolutely sure but it sounds like that would be perfectly fine. Good luck!
    Bolton Bill
    16th Mar, 2017
    question:-I made the'Raised Pork Pie',and everything went well,and I followed the instructions religiously,but when I took it out of the the following morning,after filling it with the jelly,the top was okay,but the sides were pale.What am I doing wrong?
    goodfoodteam's picture
    16th Mar, 2017
    Thanks for your question. It sounds like you may need to have cooked the pie for slightly longer. Hope this helps in future.
    20th Sep, 2016
    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!
    Bolton Bill
    16th Mar, 2017
    After you put the funnel in the top of the pie,and you start putting in a little bit at a time,get a wooden spoon,and using the other end of the spoon,and making sure it fits into the funnel,gently push the liquid through the hole.It takes some time,but you'll get there in the end.


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