The Perfect Homemade Pork Pie Recipe: Crispy, Savory Delight

Crafting a delectable pork pie brings warmth and nostalgia to your kitchen adventure.

Savory aromas will soon fill the space with rich, comforting memories.

Traditional British culinary skills merge with simple ingredients to create something magical.

Layers of flaky pastry and tender meat promise a delightful experience.

Hearty and satisfying, this classic dish connects generations through shared meals.

Meat enthusiasts and home cooks alike will find joy in preparing this timeless recipe.

Let’s embark on a culinary journey that celebrates flavor and tradition.

How To Store And Reheat Mary Berry Pork Pie

• Store leftover pork pie in an airtight container and keep in the refrigerator for up to 3-4 days. Cover tightly to prevent drying out and absorbing other food odors.
• Wrap individual slices or whole pie in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place in freezer-safe container to prevent freezer burn.
• Transfer frozen pork pie to refrigerator 24 hours before serving. Never thaw at room temperature to avoid bacterial growth.
• Warm slices in oven at 160°C for 15-20 minutes. Cover with foil to prevent excessive browning. Check internal temperature reaches 74°C for food safety.

Mary Berry Pork Pie FAQs Answered

• What makes the pastry different in a traditional pork pie?

The pastry uses hot water and melted lard, creating a unique hot water crust that’s sturdy and crisp, unlike regular pie pastry. This technique helps the crust hold its shape and provides a distinctive texture.

• Why do I need to poke holes in the pie lid?

The holes allow steam to escape during baking and create a pathway for the hot jelly to be poured in later. These small vents prevent the pie from becoming soggy and help maintain the structural integrity of the pie.

• What is the purpose of the jelly in a pork pie?

The jelly (typically made from pork stock) serves as a preservative and adds moisture to the meat. When cooled, it creates a protective seal around the meat, keeping it fresh and enhancing the pie’s traditional flavor and texture.

Why Try Mary Berry Pork Pie At Home

• Craft Complex Culinary Skills: Master traditional British baking techniques by creating an authentic pork pie that challenges intermediate to advanced home cooks with its multi-step process.
• Preserve Gourmet Heritage: Enjoy a classic recipe passed down through generations, showcasing authentic British cooking methods that transform simple ingredients into a spectacular centerpiece.
• Perfect Party Showstopper: Impress guests with an elegantly crafted meat pie that serves beautifully at picnics, potlucks, and special gatherings, delivering rich flavors and stunning presentation.
• Make-Ahead Meal Magic: Prepare this dish in advance, allowing the flavors to develop overnight and providing a convenient, stress-free option for entertaining or meal planning.

Ingredients Used In Mary Berry Pork Pie

• Flour: The foundation for creating a sturdy and flaky pie crust.
• Lard: Provides rich flavor and ensures a tender, crumbly pastry texture.

• Pork: The primary protein that gives the pie its classic savory character.

• Water, Salt, Pepper: Essential for creating the flavorful and binding jelly layer.
• Herbs (optional): Adds depth and aromatic notes to the pie's overall taste.

• Egg: Used for glazing the pie crust to achieve a golden, shiny surface.
• Pickles, Mustard: Traditional accompaniments that complement the rich meat pie.

How To Prepare Mary Berry Pork Pie Simply

Step 1: Craft Flaky Pastry Dough

Gently heat flour in a skillet to remove moisture. Melt lard in warm water, creating a smooth, pliable mixture. Combine the flour and lard mixture, kneading until a cohesive pastry dough forms. Work the dough carefully to ensure a tender, flaky texture.

Step 2: Prepare Pastry Shells

Roll out the dough and shape into round bases and matching lids for your pork pies. Place the pastry shells in the refrigerator to chill and firm up, which helps maintain their structure during baking.

Step 3: Develop Rich Jelly Stock

Combine stock ingredients in a large pot. Simmer slowly for several hours, allowing flavors to develop deeply. Carefully strain the liquid, removing any solids. Set the clear, flavorful jelly aside for later use.

Step 4: Assemble Savory Meat Filling

Season ground pork with a blend of herbs and spices. Fill the prepared pastry bases with the seasoned meat mixture. Cover each pie with its corresponding lid, crimping edges to seal completely. Use a small knife to create decorative venting holes on top.

Step 5: Bake to Golden Perfection

Brush the pie tops with beaten egg for a glossy, golden finish. Bake in a preheated oven, starting at a higher temperature to create a crisp crust, then reducing heat to cook the interior thoroughly. The two-stage baking ensures a perfectly cooked pie.

Step 6: Finish and Set

Allow the pork pies to cool completely at room temperature. Carefully pour hot jelly into the venting holes, filling the interior spaces. Refrigerate overnight to allow the jelly to set and flavors to meld together.

Step 7: Serve and Enjoy

Remove pies from the refrigerator. Slice into thick, hearty portions. Accompany with tangy pickles and sharp mustard for a traditional British-style meal. Best enjoyed chilled as a classic cold cut or picnic dish.

Top Tips For Mary Berry Pork Pie

• Flour Temperature Matters: Warm flour slightly before mixing to help create a more pliable and smoother pastry dough.
• Master the Jelly Technique: Simmer stock ingredients patiently for 4 hours to extract maximum flavor and create a rich, clear aspic.
• Seal Pies Perfectly: Crimp edges tightly and poke small air holes to prevent pastry from bursting during baking.
• Cooling is Crucial: Allow pies to cool completely before adding jelly to ensure proper setting and maintain structural integrity.
• Serving Suggestion: Pair cold pork pies with tangy pickles and sharp mustard to enhance the rich meat flavor.

Fresh Twists On Mary Berry Pork Pie

• Gluten-Free Adaptation: Replace wheat flour with almond or rice flour for a celiac-friendly version. Use gluten-free lard or vegetable shortening to maintain pastry texture.
• Chicken Alternative: Swap pork with ground chicken for a lighter meat option. Season with sage and thyme to complement the poultry flavor.
• Vegetarian Transformation: Create a filling using mushrooms, lentils, and chestnuts. Use vegetable suet for pastry to maintain traditional pie structure.
• Low-Carb Version: Construct a crustless pie using ground meat and gelatin. Wrap in lettuce leaves or use a thin almond flour base for added structure.

What To Pair With Mary Berry Pork Pie

• Pair with Sharp Cheddar: Slice a robust aged cheddar alongside the pie to complement the rich, meaty flavor and provide a tangy contrast.
• Match with Crisp Apple Cider: Select a dry, sparkling cider that cuts through the pie's fattiness and echoes traditional English drinking traditions.
• Serve with Tangy Pickled Onions: Add small pickled onions to enhance the pie's savory profile and provide a bright, acidic counterpoint to the dense meat filling.
• Accompany with English Ale: Choose a hearty bitter or traditional brown ale that stands up to the pie's robust flavors and traditional British character.

Pork Pie Recipe

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4.5 from 29 reviews

• Total Time: 5 hours 40 mins
• Yield: 4 1x

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Description

Hearty British Pork Pie celebrates classic culinary traditions with rich, savory flavors packed between buttery pastry layers. Cold cuts and herbed meat create a delightful midday meal you’ll savor with each traditional bite.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 500 grams (17.6 ounces) pork shoulder, diced
• 1 pig trotter

Spices and Seasonings:

• 1 teaspoon dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon white pepper

Flour and Pastry Ingredients:

• 350 grams (12.3 ounces) plain flour, sieved
• 110 grams (3.9 ounces) lard
• 140 milliliters (4.7 fluid ounces) water
• 1 egg, beaten

Additional Ingredients:

• 1 onion, halved
• 1 liter (33.8 fluid ounces) water

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Instructions

1. Create a tender, malleable pastry by gently heating flour and combining with melted lard-infused water until a smooth dough forms.
2. Carefully roll out the pastry, crafting delicate bases and lids for the pie; refrigerate for 15-20 minutes to enhance structural integrity.
3. Prepare a rich, gelatinous stock by simmering meat bones, vegetables, and aromatics for approximately 4 hours, then meticulously strain through a fine-mesh sieve.
4. Layer seasoned pork meat into the pastry cases, ensuring even distribution and compact placement to prevent air pockets.
5. Delicately position pastry lids over the meat, crimping edges to create a secure seal; use a skewer to create small ventilation holes for steam release.
6. Apply a glossy egg wash across the entire surface to achieve a golden, lustrous finish.
7. Roast in a preheated oven, first at 180°C for 20 minutes to set the structure, then reduce temperature to 160°C and continue baking for an additional 50 minutes.
8. Allow the pie to cool completely at room temperature, ensuring structural stability.
9. Gently pour warm, clarified stock through the ventilation holes, filling the interior spaces between meat layers.
10. Refrigerate overnight to allow jelly to set and flavors to develop fully.
11. Serve chilled, accompanied by tangy pickles and robust mustard for a traditional accompaniment.

Notes

• Keep flour warm to ensure smooth pastry texture and easy handling during mixing.
• Chill pastry briefly to maintain structural integrity and prevent shrinking during baking.
• Use high-quality pork with balanced fat content for maximum flavor and juicy filling.
• Create small air holes on pie lid to prevent pastry from cracking and allow steam release during cooking.
• Check internal temperature reaches 75°C for safe consumption of pork.
• Allow complete cooling before adding jelly to maintain pie’s structural stability.
• Refrigerate overnight for enhanced flavor development and firm jelly setting.
• Serve cold with tangy pickles and sharp mustard to complement rich meat flavor.
• Consider using gluten-free flour for alternative dietary needs.
• Store leftover pies wrapped tightly in refrigerator for up to 3 days.

• Prep Time: 30 mins
• Cook Time: 4 hours 1 hour 10 mins
• Category: Lunch, Dinner, Snacks, Appetizer
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 644 kcal
• Sugar: 1 g
• Sodium: 1350 mg
• Fat: 42 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 37 g
• Cholesterol: 125 mg