Pork Pie. A pork pie is a traditional English meat pie, served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad.

It's served with catsup or mustard, tossed salad, and pickles. Make your own pork pies for a perfect picnic bite, buffet treat or lunchbox snack. Choose from our traditional raised shortcrust pies, individual mini pies and more. You can cook Pork Pie using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pork Pie

Prepare 800 grams of pork shoulder finely diced.
You need 209 grams of smoked bacon lardons.
It's 600 grams of pork belly finely diced.
It's of Heaped tsp of salt and pepper.
It's of Heaped tsp of paprika (optional).
You need 1 of heaped tbsp of mixed herbs.
It's of The Pastry.
It's 200 grams of lard.
Prepare 200 ml of cold water.
Prepare 575 grams of plain flour.
Prepare 1 of beaten egg for washing the pastry.
Prepare of For the jelly.
You need 6 of gelatine leaves soaked in cold water for 5 mins.
You need 300 ml of chicken stock (a couple of cubes).

Pork pie's are a British classic. Herby pork housed in hot water crust pastry, they're a brilliant addition to a picnic or party table. We have pork pie recipes from Paul Hollywood, Hairy Bikers and more. The pork pies on this page are very different and are designed to form the centrepiece of a hearty meal on a cold Winter's night.

Pork Pie instructions

Set your oven to 190 degrees. Dice the meat and then place in a large bowl, add the mixed herbs, plenty of salt and pepper and the paprika (optional). Leave to marinate preferably over night!.
In a pan set it on a high heat add the water and the lard, bring to the boil. In a large bowl add the flour, then pour into flour the lard and water. Bring it together with a spatula so it forms a dough! Kneed it then cut off a third, this is for the lid. Butter a 20 cm spring formed tin. Put the large portion of the dough in the tin. With your knuckles push out the pliable dough, up around the sides! Next add the meat pushing it down well..
Roll out the last bit of dough roughly into a round, place it on top of the pie, crimping the edges as you go! Make sure you leave a whole in the top, this is for the gelatine. Wash the pie with egg. Place in the oven at 190 degrees for 30 mins..
Next lower the oven and cook for another 1 hour 50 minutes. Keep an eye on the dough if it’s looking a bit dark cover it with tin foil leave it to cook. Lift out and let cook..
With the soaked gelatine leaves, add to hot stock storing well! Once the pie and stock have cooled, use a funnel to pour in the hole bit bye but. Place in the fridge!! Then tuck in once the gelatine has set!! Delicious 😋.

Pork, Pineapple and Apple Puff Pastry Pie Recipe. A traditional pork pie as I was taught to make it. For a more authentic pie, instead of using minced pork, use finely chopped pork chops and a few rashers of finely chopped bacon. Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow To be honest, I had never actually thought about making a traditional pork pie.