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How to make a pork pie

It's a British favourite and the king of pies, but how many people can say they've made one themselves? Here's how, in just seven steps... Don't forget to take a screenshot of the ingredients you need, listed at the bottom of the page.

  1. Prepare the pastry

    Gently melt 100g lard and 100g butter in a pan with 200ml hot (not boiling) water. Sieve 500g plain flour, 50g white bread flour and 1 tsp salt into a bowl, then pour in the lard, mix and stir in quickly. Add 1 beaten egg and 2 tsp English mustard. Mix to make a smooth, soft pastry. Cover and chill for 10 mins. Meanwhile, cut a circle of nonstick baking paper the same size as the base of the tin.

    Prepare the pastry
  2. Raise the pastry

    Generously flour the outside and bottom of a 20x5cm solid-base cake tin. Wrap ¼ of the pastry in baking paper; set aside in the fridge. Put the rest on a floured baking tray. Roll to a circle 28cm in diameter. Place the tin on the circle of baking paper, in the centre of the pastry, and raise the pastry up against the sides of the tin to the top. Smooth, trim, and reserve the offcuts.

    Raise the pastry
  3. Wrap the pastry

    Use 4 layers of nonstick baking paper to make a collar the same height as the pastry. Wrap around the sides and firmly secure the bottom, middle and top with kitchen string, so the sides are supported. Transfer to the fridge and chill on the tray for 30 mins, or until firm. Preheat the oven to gas 6, 200°C, fan 180°C.

    Wrap the pastry
  4. Prepare the filling

    Mix 500g skinless pork belly (chopped into 1cm pieces), 270g pork lardons, 500g pork shoulder, minced (or 500g pork mince), 2 thinly sliced onions, 8 finely chopped fresh sage leaves, 2 tbsp fresh thyme leaves, ½ tsp ground nutmeg and 1 bay leaf; season. Roll out the remaining pastry to a 5mm thick x 22cm wide circle for the lid. Shape the offcuts into leaves. Remove the pie crust from the fridge and ease it from the tin using a hot palette knife. Remove the tin and circle of baking paper, leaving the pastry and collar. Spoon in the filling, pressing down to level.

    Prepare the filling
  5. Add the lid

    Brush the rim with cold water, top with the lid and crimp the edges. Lay the leaves on top and make a small hole in the centre. Brush with beaten egg. Bake for 1 hr, then reduce the temperature to gas 4, 180°C, fan 160°C and cook for another 30 mins, or until crisp. Remove the paper; brush the sides with beaten egg. Bake for another 30 mins, until the juices run clear and a metal skewer inserted into the centre feels hot. Cool for 20 mins.

    Add the lid
  6. Set the pie

    Soak 6 gelatine leaves in cold water until pliable. In a pan, heat 150ml (5¼fl oz) chicken stock until simmering. Remove from the heat; stir in the drained gelatine and 2 tsp English mustard. When the gelatine has dissolved, add 150ml (5¼fl oz) chicken stock. Add the stock mixture to the pie. To do this use a funnel inserted into the pie hole and fill gradually, until full.

    Set the pie
  7. Serve and enjoy

    Once at room temperature, chill the pie overnight. It will keep for up to 5 days.

    RFO HERO 636x418 Pie

  8. Ingredients

    We've put together a simple shopping list so you can easily buy the ingreidents to make this quintessential pie at home. Be sure to make a note of the ingredients or take a screenshot before you pop to the shops.

    For the pastry
    100g lard, or solid vegetable fat
    100g butter
    500g plain flour, plus extra for dusting
    50g white bread flour
    2 eggs, beaten
    2 tsp English mustard

    For the filling
    500g skinless pork belly, chopped into 1cm pieces
    270g bacon lardons
    500g pork shoulder, minced, or 500g pork mince
    2 onions, thinly sliced
    8 fresh sage leaves, finely chopped
    2 tbsp fresh thyme leaves
    ½ tsp ground nutmeg
    1 bay leaf
    6 leaves gelatine
    300ml cold chicken stock

    Serves 12

    Each serving contains

    • Energy

    • Fat

      31g 45%
    • Saturates

      13g 65%
    • Sugars

      2g 3%
    • Salt

      1.3g 21%

    of the reference intake
    Carbohydrate 38.9g Protein 27.5g Fibre 2.8g