Pork Pie

Name: Pork Pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb ground pork; 8 oz pork shoulder, finely diced; 2 cups all-purpose flour; 6 tbsp butter, cold; 4 tbsp lard, cold; 1/4 tsp salt; 4 tbsp water; 1/4 tsp dried sage; 1/4 tsp dried thyme; 1/4 tsp black pepper; 1/2 tsp salt; 1/2 egg, beaten; 1 tsp powdered gelatin; 1/2 cup pork or chicken broth

Classic British cold savory pie with spiced pork filling inside a buttery pastry crust, traditionally served chilled.

100 minHardServes 4520 cal/serving

BritishLunchOvenStandard

Ingredients

1 lb ground pork
8 oz pork shoulder, finely diced
2 cups all-purpose flour
6 tbsp butter, cold
4 tbsp lard, cold
1/4 tsp salt
4 tbsp water
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 tsp salt
1/2 egg, beaten
1 tsp powdered gelatin
1/2 cup pork or chicken broth

Instructions

1

Make pastry: mix 2 cups all-purpose flour, 1/4 tsp salt, 6 tbsp cold butter, and 4 tbsp cold lard until breadcrumb texture. Add 4 tbsp water until dough comes together. Chill for 30 minutes.
2

Mix 1 lb ground pork, 8 oz finely diced pork shoulder, 1/4 tsp dried sage, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Preheat oven to 375°F. Roll out two-thirds of dough and line a pie tin.
4

Fill with pork mixture.
5

Roll out remaining dough for top crust. Seal edges and brush with 1/2 beaten egg.
6

Bake for 50-60 minutes until golden brown and internal temperature reaches 160°F in the center.
7

Cool to room temperature, then refrigerate overnight.
8

Warm 1/2 cup pork or chicken broth, dissolve 1 tsp powdered gelatin in it, and pour through a small hole in the top crust.
9

Refrigerate until jelly sets. Serve chilled.

Questions

Can I make Pork Pie dairy-free?

Yes. The dairy in this entry is 6 tbsp butter, cold. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pork Pie gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Pork Pie ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pork Pie?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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