This traditional British pork pie is a masterpiece of old-world baking that transforms simple ingredients into an impressive centerpiece worthy of any British table. The golden, hand-raised pastry crust encases a perfectly seasoned pork filling that becomes incredibly tender and flavorful during the long, slow baking process. What makes this pie truly special is the savory jelly that sets around the meat as it cools, created from a rich stock that’s poured through a small hole in the top crust after baking. Each slice reveals beautiful layers – the crisp, buttery pastry giving way to succulent pork surrounded by that distinctive clear jelly that’s the hallmark of authentic British pork pies. This is not a quick weeknight dinner but rather a labor of love that connects you to centuries of British culinary tradition. The process requires patience and technique, from creating the hot water crust pastry to hand-raising the sides and achieving that perfect balance of meat, seasoning, and jelly. Whether served at a proper British picnic, Boxing Day spread, or enjoyed with a pint at the local pub, this pork pie delivers the authentic taste and texture that has made it a beloved British classic for generations.
Serves: 8-10 people
Ingredients You’ll Need
For the hot water crust pastry:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup lard or vegetable shortening
- 1/2 cup water
- 1/4 cup milk
- 1 egg, beaten (for egg wash)
For the pork filling:
- 2 pounds pork shoulder, diced into 1/2-inch cubes
- 8 ounces bacon, finely chopped
- 1 large onion, finely chopped
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground mace or nutmeg
- 1/4 teaspoon ground allspice
For the savory jelly:
- 2 pounds pork bones (or 1 pound chicken bones)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon peppercorns
- Salt to taste
- 2 packets unflavored gelatin (if needed)
Making the Essential Stock
Start the stock early in the day or even the day before, as it needs several hours to develop properly. Place the pork bones, quartered onion, carrots, celery, bay leaves, and peppercorns in a large pot and cover with cold water by about 2 inches. Bring to a boil, then reduce heat and simmer very gently for 3-4 hours, skimming any foam that rises to the surface.
Strain the stock through a fine-mesh sieve and discard the solids. Return the liquid to a clean pot and simmer until reduced to about 2 cups of concentrated, flavorful stock. It should be rich and gelatinous when cooled. Taste and season with salt as needed. If your stock doesn’t set firmly when chilled, you can strengthen it with gelatin dissolved in a little warm stock.
Creating the Hot Water Crust Pastry
In a large mixing bowl, combine the flour and salt. In a small saucepan, bring the lard, water, and milk to a rolling boil. Immediately pour the hot liquid into the flour mixture and stir vigorously with a wooden spoon until it forms a soft, pliable dough. The heat activates the flour and creates the characteristic texture of hot water crust pastry.
Turn the dough onto a lightly floured surface and knead gently until smooth. The dough should be warm and easy to work with. Cover with a damp cloth and let rest for 20-30 minutes, but don’t let it cool completely or it will become difficult to shape.
Preparing the Flavorful Pork Filling
While the pastry rests, prepare your filling. In a large bowl, combine the diced pork shoulder, chopped bacon, finely chopped onion, sage, thyme, salt, white pepper, mace, and allspice. Mix everything thoroughly with your hands, ensuring the seasonings are evenly distributed throughout the meat. The mixture should smell aromatic and well-seasoned.
Let the seasoned pork mixture sit at room temperature while you shape the pastry, allowing the flavors to meld together. This resting time helps the seasonings penetrate the meat for better flavor throughout.
Hand-Raising the Pastry Case
Reserve about 1/3 of the pastry for the lid and keep it covered and warm. On a lightly floured surface, roll the remaining pastry into a circle about 12 inches in diameter. Carefully lift it and drape it over a greased 8-inch springform pan or deep pie dish.
Using your hands, gently press the pastry into the bottom and up the sides of the pan, working carefully to avoid tears. The pastry should extend about 1 inch above the rim of the pan. If it tears, simply press it back together with your fingers – hot water crust pastry is very forgiving when warm.
Filling and Sealing the Pie
Pack the seasoned pork mixture firmly into the pastry-lined pan, pressing it down to eliminate air pockets. The filling should come up to just below the rim of the pastry. Roll out the reserved pastry for the lid, making it slightly larger than the top of your pan.
Brush the edges of the bottom crust with beaten egg, then place the lid over the filling. Press the edges together firmly to seal, then trim any excess pastry. Crimp the edges decoratively with your fingers or a fork to create an attractive seal that will hold during baking.
Creating the Steam Hole
Cut a small hole (about 1/2 inch diameter) in the center of the pie lid – this is crucial for allowing steam to escape and for adding the jelly later. You can create decorative pastry leaves or other shapes from the trimmings to decorate around the hole. Brush the entire top with beaten egg for a beautiful golden finish.
The Long, Slow Bake
Preheat your oven to 400 degrees Fahrenheit. Place the pie on the bottom rack and bake for 30 minutes until the pastry is set and beginning to color. Reduce the temperature to 350 degrees and continue baking for another 1.5 to 2 hours, covering the top with foil if it browns too quickly.
The pie is done when the pastry is deep golden brown all over and the internal temperature of the filling reaches 160 degrees Fahrenheit. The long cooking time ensures the pork becomes incredibly tender and the flavors develop fully.
Adding the Signature Jelly
Remove the pie from the oven and let it cool for 30 minutes. Gently warm your prepared stock until it’s liquid but not hot. Using a small funnel or carefully pouring from a measuring cup, slowly pour the warm stock through the hole in the top crust. The stock should fill the spaces around the meat – you may not need all of it, or you might need to add more depending on how much the meat has shrunk during cooking.
The Essential Cooling Process
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. During this time, the stock will set into the characteristic savory jelly that surrounds the meat. This jelly is what distinguishes an authentic British pork pie from other meat pies.
Unmolding and Serving
To serve, carefully remove the pie from the springform pan. The pastry should be firm and golden, holding its shape perfectly. Using a sharp knife, cut the pie into thick wedges, revealing the beautiful layers of pastry, seasoned pork, and clear jelly.
Traditional Presentation
Serve slices of the pork pie at room temperature or slightly chilled, accompanied by pickled onions, strong English mustard, and perhaps some sharp cheddar cheese. Crusty bread and a simple salad complete this classic British meal. The pie is perfect for picnics, pub lunches, or as part of a traditional British buffet.
Storage and Keeping Quality
A properly made pork pie will keep in the refrigerator for up to a week, and the flavors actually improve after a day or two as they continue to meld. The jelly helps preserve the meat and keeps it moist. Always store covered and serve at room temperature for the best flavor and texture.
Mastering the Craft
Making a traditional British pork pie is truly an art form that improves with practice. Each pie teaches you something new about working with hot water crust pastry, achieving the right seasoning balance, and timing the jelly addition perfectly. The result is a magnificent centerpiece that represents centuries of British baking tradition and provides deep satisfaction both in the making and the eating.
