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Make your own pork pie recipe

Make your own pork pie

Number of Servings


Preparation Time

20 mins

Cooking Time

1 hour

We love a good old fashioned pork pie and making your own is a fantastic way to add another recipe to your repertoire. Perfect for picnics, fast lunches and shared at gatherings they are wonderful served with a dollop of a punchy piccalilli.

Top Tip

Instead of making one large pork pie why not make smaller ones using a muffin tray. Pimp your pies by adding a handful of a strong cheese such as Stilton or crumbled black pudding instead of the bacon.


  • For the water crust pastry
  • 300g plain flour
  • 100g lard
  • 110ml water
  • For the filling
  • 500g pork shoulder diced
  • 4 rashers back bacon finely diced
  • 4 fresh sage leaves
  • 1tsp dried thyme
  • 1/2 tsp nutmeg
  • Pinch of salt and pepper
  • 150ml chicken broth
  • 2 gelatin leaves


  1. Chop the pork into cm size pieces then place into a bowl. Add the diced bacon, then finely chop the sage and add to the bowl along with the nutmeg, thyme and salt and pepper. Set aside.
  2. To make your water crust pastry, you need to heat the water and melt the lard, then combine. Sieve the flour into a large bowl, pour the lard and water mixture in and stir and knead until it forms a pastry. You need to do this whilst the mixture is warm so it’s pliable.
  3. Roll the pastry out to about 1cm in thickness. Lay the pastry into your pork pie mould and press into the sides. Cut off the excess and re-roll again to form the lid.
  4. Pack the meat into the pie and press down so that there’s no air pockets. Add the lid and crimp the sides to form a tight seal. Make a hole in the centre using the tip of your knife to allow the steam to escape whilst cooking.
  5. Egg wash the top and then bake for around an hour. Allow to cool then make your jelly.
  6. To make the jelly soften the gelatin in cold water and then add to your broth in a pan. Gently warm until the gelatin has completely dissolved. Using a funnel, pour the liquid through the hole until it just trickles out the top. Cool completely then tuck in, or store in the fridge for a couple of days.