Pork & ham pie

Pork & ham pie

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(38 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…

  • 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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10th Feb, 2018
Would love to try this but am I missing something? When you say "Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge." what do I do with the ends, ie; the width? Sorry; do I need to place parchment to those also? thank you!
Mark Taylor
12th Jun, 2014
You can buy lard and suet and, I think, self raising flour at Thomas Greens in Den Haag, but adding baking powder to plain flour works perfectly. You can easily make sausage meat, that's what I do in Kazakhstan. The Blumenthal banger recipe is very good for this, if a little more work than some. Did this recipe give a size for the terrine dish, I cannot spot it, but estimate one with a litre capacity??
Farmor Kirsten
30th Nov, 2013
I cannot get sausage meat in Denmark. What can I replace it with? Selfraising flour is also not available. Can I add baking powder to regular flour - and if so: how much?
9th Dec, 2013
It Works also with puff pastry, a bit simpler than suet and lard which is hard to get in Holland. Self raising flower=flower with a table spoon of baking powder per 250grams. In Holland we got fresh sausages at the butcher. I just take the skin off.
3rd May, 2013
This takes a little time to make but very well worth it, went down well at a family buffet!!
15th Apr, 2013
Made this and it was fab! I read the comments first and researched a few other celebrity chef recipes. Tips I picked up: The pastry is much easier to work with if you keep it warm., Wrapped the pastry for the lid in clingfilm and kept in a 50 degree oven until I needed it. For the jelly, use 100ml of chicken stock, made with a third of a stock cube.
28th Feb, 2013
My husband is very critical of Pork Pies and I made this for him about a year ago. He loved it so much, he still talks about it. I'll just have to make it again. I didn't have sage so I used oregano which was the only other fresh herb I had available. It still tasted good.
16th Jan, 2013
Well using suet for the shortening because I can't buy lard here worked perfectly. In fact my sister who has made this pie before reckons the pastry was an improvement on the original recipe and more like pork pie pastry. It was also easy getting it out of the tin. I just covered it lightly with tin foil during baking to prevent burning. I used 300ml of stock and added X3 gelatine leaves. I used 100 ml for each of three applications of jelly, just reheating gently each time when it set! Will definitely make this again.
7th Jan, 2013
Absolutely delicious recipe very simple to make and the ingredients measures are perfect virtually no waste Just a small warning, mr Ramsey suggests making a small sample burger to check the seasoning, be strong and only test as needed I ended up yes ting about six because the mix is so delicious Can any one tell me if the finished pie is freezable?
16th Dec, 2012
I cannot buy lard or shortening here for the pastry. Has anyone tried this recipe using vegetable suet instead and do you think it could work?


Will Haryson's picture
Will Haryson
29th Apr, 2020
Can i cook it without eggs? Will it be good? https://www.bbcgoodfood.com/recipes/pork-ham-pie
Esther_Deputyfoodeditor's picture
29th Apr, 2020
Hey, Esther from the cookery team here! You could certainly leave out the eggs from the filling, it would still be delicious. I would recommend still brushing the pastry with a beaten egg, if you can. Thanks for your question!
Diane Shacklady's picture
Diane Shacklady
15th Jan, 2018
My meat and egg were fine but when l turned it out my pastry fell apart so l basically ended up with a log of meat tastes delicious but no pastry. My oven is gas l got the right temp in fete high the l left it in for the right time don’t know what happened help please Dian e
goodfoodteam's picture
22nd Jan, 2018
We're sorry to hear you had problems with your pastry. It's important to line the tin well and to leave to cool in the tin so the pastry is firm when you take it out. We hope that helps in future.
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