Pork & ham pie

Pork & ham pie

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(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
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  • 6 eggs



    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



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

  • 1 small onion, finely chopped



    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)



    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



    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. 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.

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Comments, questions and tips

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11th Jan, 2009
3rd Jan, 2009
I've made round ones without the egg and increasing the size, its been a huge hit over Christmas with me taking orders for next already! Its surprisingly easy to prepare and cook, cost very little (I used a ham hock) and looked fab. I will be trying it with the egg next, when I'm little less rushed than you get over Christmas!
29th Dec, 2008
this pie is great for a buffet i always make it at christmas and it always goes down a treat, its also fairly easy to make and the pastry is great to work with. This one is a must!
29th Dec, 2008
Lovely pie made for over the chirstmas period, lasted well. Cooked for a little longer as recommended to crisp side pastry didnot bother with gelatine. Next time will us a metal loaf tin instead of my ceramic one to see if side pastry crisps up quicker.
23rd Dec, 2008
this pie was the easiest thing ever and wow how tasty, i prepared it a head of time 4 a buffet 10/10
22nd Dec, 2008
Was absolutely amazed by how well this came out. I live in Spain so had to depend on frozen ones last year. but never again. Just made a basic pie - no ham or eggs - with a bit of extra pork & sausagemeat to recompense. Pastry seemed a bit underdone on the bottom when it came out but a night in the fridge dried it out perfectly. Great pastry and filling, and made enough to even have some pork mix meatballs for dinner as well. Didn't think the technique was particularly difficult, I also rolled out the pastry rather than try to stretch it in.
16th Dec, 2008
Lots of effort, but worth it. I didnt put in the egg, but used 60g more meat for each egg not used... The mince meat mixture would have been brilliant for small sausage rolls, and i regret i only had enough to use in the pie. My first attempt at pastry worked brilliantly. Boyfriend was very happy saying i could make again whenever i liked... He would have liked bigger bits of gammon though. I'll make again if im looking for a challenge!
15th Dec, 2008
I made it for my family on Boxing Day and they all loved it. It is an easy recipe to follow and it looks great when you slice it. To get a really nice finish use lots of the glaze all ove the top of the pastry. Over all it is an exellent recipe to follow and to eat!
14th Dec, 2008
made this several times over the last yr, keeps well, and is a hit with everyone
11th Dec, 2008
I first made this recipe last Christmas, ended up make them for most of the street!!! It makes the most fantastic snack with a good gulp of mustard.. It can be complicated but follow the instructions and you cant go wrong,


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