How to Make a Traditional Hand-Raised Pork Pie

Traditional Hand Raised Pork Pie Recipe. Elaine Lemm
  • 105 mins
  • Prep: 45 mins,
  • Cook: 60 mins
  • Yield: 4 small pies (4 servings)
Ratings (8)

To be honest, I had never actually thought about making a traditional pork pie. Why would I, I live in the north of England where we have some of the best pork pie makers going. We even have the Pork Pie Appreciation Society practically on my doorstep.

After watching the talented and renowned butcher David Lishman making pies, I decided to give it a go. I have played with his recipe and ultimately created my own, and am pleased with the results. It is surprisingly easy to do.

A traditional pork pie is made using hot water pastry which is then raised by hand using a mould or in my case a jam jar for support.

What You'll Need

  • For the Hot Water Pastry:
  • 200 milliliters water
  • 75 grams butter
  • 75 grams lard
  • 450 grams plain flour (sifted)
  • 1 pinch salt
  • 1 egg (beaten)
  • 1 teaspoon vegetable oil (or rapeseed oil)
  • For the Pie Filling:
  • 175 grams pork shoulder (minced)
  • 50 grams belly pork (minced)
  • salt to taste
  • pepper to taste
  • 1/4 teaspoon mace
  • 1/4 teaspoon nutmeg (freshly ground)
  • For the Egg Wash:
  • 1 egg (beaten with the salt)
  • 1 pinch salt
  • For the Jelly:
  • 1 cup chicken stock
  • 3 gelatin leaves
  • salt to taste
  • white pepper to taste

How to Make It

Make the Hot Water Pastry:

Put the water, butter and lard into a saucepan and gently heat to melt both the butter and the lard then bring to a gentle boil.

Put the flour into a large heatproof bowl. add the salt then the egg and mix together with a knife. Add the hot fat and water mixture and mix thoroughly. Tip the dough onto a lightly floured work surface and knead until the dough becomes smooth and silky.

Take your small jam jars and cover the outside with a light layer of oil.

Take 2/3 of the pastry and roll out to 5mm thick (the remaining 1/3 of pastry should be wrapped). Cut a 15cm circles and lay over the jam jar bottom and gently ease up the side of the jar.  Be careful not to stretch the pastry too thin, your pastry should be even all over and without any holes or tears. If the pastry does tear, simply remould using your fingers, hot water pastry is very forgiving.

Cover the pastry with a strip of greaseproof paper cut to the depth you want your pie and long enough to wrap around the jar. Tie with string. Trim the top edge to create a neat edge with a sharp knife. Place into the refrigerator to harden.

Create the Pork Pie:

Pre heat the Oven to 160°C/325°F/Gas 3

Place both meats in a bowl and season with the  salt, pepper, mace, nutmeg. Mix thoroughly.

Take your pastry cases from the fridge and pack the meat almost (bit not completely) to the top. From the remaining pastry roll and cut lids to fit your pie. Pu the lid on top and crimp to create a tight seal. Using a skewer or chopstick, pierce the centre of the lid to create a tiny air hole. Brush liberally all over with egg wash.

Bake for 50 minutes to one hour or until the temperature in the centre is 75°C. Remove from the oven and egg wash again.

Meanwhile, soak the gelatin leaves in cold water for 15 minutes. Squeeze the leaves and add to warmed chicken stock. Leave to cool then season with a little salt and pepper.

Pour the jelly into the centre of the pie through the tiny air hole (use a funnel for accuracy).

Leave in a cool place to set.

Nutritional Guidelines (per serving)
Calories 1277
Total Fat 116 g
Saturated Fat 55 g
Unsaturated Fat 45 g
Cholesterol 360 mg
Sodium 887 mg
Carbohydrates 17 g
Dietary Fiber 2 g
Protein 41 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)