Classic British Pork Pies
Traditional British pork pies made with hot water crust pastry and a savory pork filling.
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- •500 g Flour
- •1 tsp Salt
- •100 g ButterCan substitute with solid vegetable fat
- •100 g Lard(optional)Can substitute with butter or solid vegetable fat
- •200 ml Water
- •400 g Minced porkAt least 20% fat content
- •1 tsp Dried thyme
- •1 tsp Dried sage
- •1/4 tsp White pepper
- •1/2 tsp Ground mace(optional)Can substitute with ground nutmeg
- •1/4 tsp Nutmeg(optional)Freshly grated
- •1 count EggFor egg wash
- •1 dash Milk(optional)For egg wash
- 1
Make the hot water crust pastry by heating water, adding salt to flour, and mixing in melted butter and lard.
5 min
- 2
Chill the pastry in the fridge for at least 30 minutes.
30 min
- 3
Prepare the pork filling by combining minced pork, salt, thyme, sage, white pepper, mace, and nutmeg.
2 min
- 4
Divide the filling into four equal portions.
1 min
- 5
Roll out pastry for pie bases and lids, and assemble pies in molds.
10 min
- 6
Preheat oven to 180°C (355°F).
5 min
- 7
Bake pies for 45 minutes.
45 min
- 8
Prepare jelly by dissolving gelatin and chicken stock cube in boiling water, and fill pies.
10 min
- 9
Chill pies in the fridge to set the jelly.
2h 0m
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