Pork & ham pie

Pork & ham pie

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

Prep: 1 hr, 15 mins Cook: 1 hr, 30 mins Plus cooling time

A challenge

Cuts into 8 slices
Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box

Nutrition and extra info

Nutrition: per slice

  • kcal559
  • fat30g
  • saturates11g
  • carbs47g
  • sugars2g
  • fibre2g
  • protein28g
  • salt1.15g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 eggs
    Eggs

    Egg

    egg

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

  • 400g minced pork
  • 200g good-quality pork sausagemeat
  • 140g cooked ham meat (see know-how), chopped into small chunks
  • small handful sage leaves
    Sage

    Sage

    sa-age

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

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

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

  • few shakes Tabasco sauce
  • 2 leaves gelatine (optional, see Know-how)
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

For the pastry

  • 100g lard, plus extra for greasing
  • 450g plain flour, plus extra for dusting
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 egg, beaten
    Eggs

    Egg

    egg

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

Method

  1. Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.

  2. Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the 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 combined. Tip onto the surface and knead until it all comes together.

  3. Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.

  4. Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.

  5. Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.

  6. Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren’t brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.

  7. If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ellagarcia
21st Aug, 2010
4.05
I love pies and quiches since they are great when our friends come home for dinner. In general, I like to replace the standard baked ham with some jamon iberico de bellota - aka iberico ham or patanegra-. It is true that it is more expensive but the taste of the dish really improves making it way more refined. I buy my iberico ham at Buyjamon.com BuyJamon.com the market place for iberico ham.
ninabuckley's picture
ninabuckley
19th Jul, 2010
5.05
i had to make this recipe even 3 times a week,my hubby loves it
wbowman
12th Jul, 2010
I followed the Receipe faithfully and ended up with a very heavy and difficult to digest pie. The taste was there but i could have used it as a door stop. Next time will use much less meat and not press it in so hard round the eggs. Watch this space!
kateherd3's picture
kateherd3
13th Sep, 2009
5.05
Really tasty and much easier than we thought it would be. Mixed the pastry in the kitchenaid instead of by hand, and it was fine. YUM!
jburton's picture
jburton
4th Aug, 2009
5.05
This sounds fab and i will be making it, but i too need to know how much stock to use, can anyone help???x
jenniecox
27th Apr, 2009
5.05
I was keen to try this recipe as, living in New Zealand, you just cannot get a decent pork pie! It was easy to follow the recipe, I wasnt sure that I was going to be able to get the pastry up the sides of the tin but it turned out beautifully, looked very professional and tasted superb!!! This is now going to be a regular in our house!
anniewrose
22nd Apr, 2009
how much stock do you need to make the jelly ?
Marloes's picture
Marloes
10th Apr, 2009
Made it first for Christmas Eve, with some other lovely recipes from Good Food. I am making it now to take with me on Easter Sunday, when my dog and I have a retrieving competition somewhere up north in the Netherlands. I already know that my teammates are going to love it! Very well explained how to make and with good quality ingredients, it's good enough to impress the best.
snowball45
11th Mar, 2009
5.05
I did not us any gelatine and it tasted fine. But on several occasions I have removed the onions and herbs and it was still a great pie to make.
clive_diamond
5th Feb, 2009
I think this recipe is great,welldone gordon. I served this with mash, peas and gravy, but you could eat this anytime. A real home made pork pie that is fantastic.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.