English Pork Pie Recipe

English Pork Pie Recipe

How To Make English Pork Pie

Enclosed within the tender crust of this pork pie is a savory, spicy, and garlicky meat filling that is sure to liven up your holiday feast.

Preparation: 30 minutes
Cooking: 50 minutes
Refrigerate Time: 3 hours
Total: 4 hours 20 minutes



For Dough:

  • 24tbspcold unsalted butter
  • 3cupsall-purpose flour
  • 1largeegg
  • 4tbspice water

For Filling:

  • 1tbspunsalted butter
  • ½cuponion,finely diced
  • 1tbspgarlic,minced
  • lbsground pork
  • 1cupham,diced, smoked
  • 1tbspcoarse salt
  • 1tspfreshly ground black pepper
  • 1tspfresh thyme leaves
  • ½cupchicken stock,or canned broth
  • 1cupchicken stock,or canned broth for aspic, optional
  • 2tspgelatin for aspic,optional

For Egg Wash:

  • 1largeegg
  • 1largeegg yolk
  • 1tbspwhole milk


  1. Dice butter. In a mixing bowl, combine flour and butter. With your fingers, press butter into flour until the mixture looks mealy. Crack egg into a dish; add 4 tablespoons ice water.

  2. Beat just to combine. Add to flour mixture and mix just until a paste forms (if dough isn’t coming together, add remaining ice water as needed). Alternatively, put flour and butter in the bowl of a food processor fitted with a knife blade, and process until mixture resembles coarse meal.

  3. With machine running, add egg and water through feed tube until mixture just comes together. Shape a third of the dough into a disk and wrap with plastic; repeat with remaining dough. Refrigerate at least 1 hour or up to 1 day before using.

  4. In a medium sauté pan over medium-high heat, melt butter. Add onion and garlic and saute, stirring often, until soft but not at all browned. Set aside to cool; refrigerate until chilled.

  5. Put pork, ham, salt, pepper, thyme, and onion-garlic mixture in a bowl. Using a spatula (or hands), mix well. Slowly add chicken stock, a few tablespoons at a time, until incorporated. Cover and refrigerate until cold for about 30 minutes.

  6. Preheat oven to 425 degrees F. On a floured work surface, roll larger piece of dough into a 12-inch circle about ⅛ inch thick. Brush off excess flour and place on a baking sheet. Shape meat mixture into a 5×2½-inch disk and place in the center of the dough.

  7. Carefully lift edges of dough and wrap around meat so that it partially covers top of meat. Roll out remaining dough until it’s ⅛ inch thick; cut a 6-inch circle from it. Cut a 3/4-inch hole in the center of the circle; set aside.

  8. In a small bowl, whisk egg, egg yolk, and milk until uniformly blended. Using a pastry brush, paint the edges of the dough encasing the meat, then paint one side of the 6-inch circle of dough.

  9. Lift the circle and place egg-wash-side down on meat. Crimp edges of dough together with bottom crust to seal. Brush entire top with egg wash.

  10. Bake pie 20 to 25 minutes, or until crust begins to brown. Reduce oven temperature to 350 degrees F, and bake until pie reaches an internal temperature of 150 degrees F, about 50 minutes longer.

  11. Remove pie from oven and let sit 15 minutes. Serve warm, at room temperature, or chilled (see below).

  12. To serve chilled, make aspic: In a measuring cup, combine chicken stock with gelatin. Microwave until hot and gelatin is dissolved. Slowly pour through steam vent in top of cooked pie. Let cool; refrigerate until firm, for about 3 hours.


  • Calories: 813.89kcal
  • Fat: 59.77g
  • Saturated Fat: 31.31g
  • Trans Fat: 1.46g
  • Monounsaturated Fat: 19.77g
  • Polyunsaturated Fat: 3.96g
  • Carbohydrates: 40.33g
  • Fiber: 1.54g
  • Sugar: 1.45g
  • Protein: 28.06g
  • Cholesterol: 244.46mg
  • Sodium: 664.08mg
  • Calcium: 51.36mg
  • Potassium: 488.05mg
  • Iron: 3.63mg
  • Vitamin A: 334.95µg
  • Vitamin C: 1.92mg
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