Although a traditional pork pie is a British classic, and it’s often associated with picnics and festive occasions, it is something we enjoy making in our kitchen. This pie is crafted using hot water crust pastry, which gives it a firm yet crisp shell, perfect for holding the juicy pork filling. Hot water pastry, originally developed for its robust structure, is ideal for forming the pie’s characteristic shape. The pork is seasoned simply, often with sage or thyme, and the addition of a savoury jelly adds to its indulgent texture, making it a beloved staple of traditional British cuisine.

Traditional Pork Pie with Hot Water Pastry

Difficulty: Moderate
Serves: 8
Course Type: Main
Allergen information: Gluten, Pork
Intolerances: Gluten

Ingredients:

• For the filling:
  – 600 grams (1.32 lbs or about 3 cups) pork shoulder, finely chopped
  – 200 grams (7 oz or about 1 cup) smoked bacon, finely chopped
  – 1 teaspoon salt
  – 1/2 teaspoon black pepper
  – 1/4 teaspoon ground nutmeg
  – 1/4 teaspoon ground mace
  – 2 tablespoons (30ml or 2 tablespoons) fresh parsley, chopped (optional)
• For the hot water crust pastry:
  – 450 grams (1 lb or 3.6 cups) plain flour
  – 100 grams (3.5 oz or about 1/2 cup) lard
  – 150 ml (5 fl oz or about 2/3 cup) water
  – 1 teaspoon salt
• 1 egg, beaten for glazing

Method: Begin by preheating the oven to 180℃ (350℉ or gas mark 4). In a large mixing bowl, combine the pork shoulder, bacon, salt, pepper, nutmeg, mace, and parsley if using. Mix thoroughly until the filling is well combined. For the pastry, sift the flour into a bowl and stir in the salt. Heat the water and lard in a saucepan until fully melted and then bring to a boil. Pour the hot lard mixture over the flour, stirring quickly to form a dough. Once cool enough to handle, knead the dough lightly until smooth.
Roll out two-thirds of the dough on a lightly floured surface and use it to line a greased 20cm loose-bottomed pie tin. Add the filling, packing it down tightly. Roll out the remaining dough to form a lid, crimp the edges to seal, and cut a small hole in the center. Brush the top with beaten egg for glazing. Bake for about 90 minutes or until the pastry is golden and the meat is cooked through. Allow the pie to cool slightly before removing from the tin. Serve warm or cold, as desired.

Tips: For a crisper pastry, allow the dough to rest in the fridge for 30 minutes before rolling it out. You can also add a jelly made from gelatin and pork stock after baking, pouring it through the hole in the lid, then let it set in the fridge overnight.