How to Make a Traditional Hand-Raised Pork Pie

Traditional Hand Raised Pork Pie Recipe. Elaine Lemm
Ratings (9)
  • Total: 105 mins
  • Prep: 45 mins
  • Cook: 60 mins
  • Yield: 4 small pies (4 servings)

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.


  • 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)
  • 1 egg
  • 1 pinch salt
  • For the Jelly
  • gelatin leaves
  • 1 cup chicken stock
  • Salt (to taste)
  • White pepper (to taste)

Steps to Make It

Note: while there are multiple steps to this recipe, this pork dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Hot Water Pastry

  1. Gather the ingredients.

  2. 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.

  3. Put the flour into a large heatproof bowl and add the salt and the egg. Mix together with a knife.

  4. Add the hot fat and water mixture and combine thoroughly.

  5. Tip the dough onto a lightly floured work surface and knead until the dough becomes smooth and silky.

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

  7. Take 2/3 of the pastry and roll out to 1/4-inch thick (the remaining 1/3 of pastry should be wrapped).

  8. Cut a 6-inch circle 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 remold using your fingers. Hot water pastry is very forgiving.

  9. 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.

  10. Place into the refrigerator to harden.

Create the Pork Pie Filling

  1. Gather the ingredients.

  2. Pre-heat the oven to 325 F/160 C/Gas 3.

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

  4. Take your pastry cases from the fridge and pack the meat almost, but not completely, to the top.

  5. From the remaining pastry roll and cut lids to fit your pie.

  6. Put the lid on top and crimp to create a tight seal.

  7. Using a skewer or chopstick, pierce the center of the lid to create a tiny air hole.

  8. Create your egg wash by beating together the egg and the pinch of salt. Brush liberally, all over, with the egg wash.

  9. Bake for 50 minutes to 1 hour or until the temperature in the centre is 176 F.

  10. Remove from the oven and egg wash again.

Make the Jelly

  1. Gather the ingredients.

  2. Meanwhile, soak the gelatin leaves in cold water for 15 minutes.

  3. Squeeze the leaves and add to warmed chicken stock.

  4. Leave to cool, then season with a little salt and pepper.

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

  6. Leave in a cool place to set.

  7. Serve and enjoy!