Pork pies

Pork pies

Great Pub Food
Lisa Cohen



Quantity Ingredient
500g boned pork shoulder
2 slices bacon, coarsely chopped
1 tablespoon finely chopped sage
1 tablespoon chopped thyme
1/2 tablespoon ground nutmeg
1/4 tablespoon ground allspice
sea salt and freshly ground black pepper

Hot water pastry

Quantity Ingredient
450g plain flour
1 large egg, lightly beaten, plus 1 large egg, lightly beaten, for glazing
100g lard, shortening or butter
50g butter


Quantity Ingredient
2 gold-strength gelatine leaves
or 1 teaspoon powdered gelatine
180ml chicken stock


  1. Preheat the oven to 200°C. Grease a six-hole 3/4 cup muffin tray.
  2. To prepare the filling, cut 300 g of the pork into 1 m cubes. Coarsely chop the remaining pork and place in a food processor. Add the bacon and blend to chop finely. Transfer to a bowl, add the diced pork, herbs and spices and season with salt and pepper. Set aside.
  3. To make the pastry, sift the flour into a bowl and make a well in the centre. Pour in 1 egg and cover with a little flour. Put the lard, butter and 1 cup water in a small saucepan and heat over medium heat until the lard and butter have just melted and the water is hot. Pour into the well in the flour and, using a fork, mix until a dough begins to form. Turn out onto a clean work surface and knead to form a smooth dough. Shape into 2 discs and set aside to firm up slightly.
  4. Roll the dough out between two sheets of baking paper, to 5 mm thick. Cut out six 14 cm circles and line the muffin holes. Cut out six more 10 cm circles from the remaining pastry and set aside for the lids.
  5. Spoon the filling into the pastry cases. Moisten the edge with water and place the lids on top. Pinch the edges together to seal. Brush the lids with egg and cut a 1 cm circle out of the middle to create a hole.
  6. Bake for 50 minutes, or until golden-brown. Set aside to cool, then refrigerate for at least 2 hours or until chilled.
  7. To prepare the jelly, soak the gelatine leaves in a bowl of cold water for 5 minutes, or until softened. Heat the stock in a small saucepan. Squeeze the excess moisture out of the gelatine and add to the hot stock, stirring until melted. If using gelatine powder, dissolve in a little cold water and stir into the hot stock. Strain into a small jug. Using a funnel, slowly pour the jelly mixture through the holes in the lids, to fill the pies. Refrigerate overnight, or until the jelly is set. Serve cold with English mustard and cornichons.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again