Home-made Pork Pie

The old fashion favourite that needs a boost! Makes 12


For the filling

200 g              pork loin, finely chopped
200 g              pork belly, finely chopped
100g               back bacon, finely chopped
5                      pitted prunes, finely chopped
1                      onion, peeled and finely diced
2 tbsp             thyme, finely chopped
2 tbsp             parsley leaves, chopped

Sea salt and freshly ground white pepper

Hot water crust pastry

325 g              plain flour
55 g                unsalted butter, cubed
65 g                lard
1 tsp               salt
140 ml            boiling water
1                      egg, lightly beaten for glazing
2                      small sheets of leaf gelatine
1                      chicken stock pot or small cube
350ml            boiling water


Preheat your oven to 190°C

To make the pork filling:

  • Place all the pork, bacon, prunes, onion, thyme and parsley into a mixing bowl Season generously with salt and pepper and mix well
  • Cover and set aside

To make the pastry:

  • Place the flour in a mixing bowl and add the butter
  • Rub in with your fingertips and then make a well in the centre
  • Heat the lard in a pan until melted
  • Add the salt to the boiling water and dissolve
  • Add the water to the melted lard
  • Pour the liquid into the flour
  • Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball
  • Once the dough ball has formed, leave it to cool slightly
  • Divide the dough in two thirds and a third piece
  • Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness
  • Using an 11-12cm cutter, cut out 12 rounds to line a muffin mould tray
  • Place the discs into the moulds and line the base and sides
  • The pastry should come slightly above the rim of each mould
  • Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids
  • Use the trimmings and re-roll if you need more pastry
  • Use a skewer or the back of a teaspoon to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid.
  • Place a heaped tablespoonful of the filling into each pastry case
  • Brush the pastry case rims with beaten egg and place the lids on top
  • Crimp the edges together well to seal
  • Brush the pastry lids with beaten eggs
  • Bake the pies for 50 minutes until golden brown
  • While the pies are in the oven, soften the gelatine in cold water to cover for 10 minutes
  • In a jug, dissolve the chicken stock pot or cube in the boiling water
  • Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir until completely dissolved
  • When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture
  • Leave the pies to cool and settle overnight before serving