Pork Pies

by Illuminatedhut
12 6
3 hr 30 min

Growing up pork pies were so popular you would find them on every corner kiosk. It is the best snack of all time and I could never get tired of eating them. After not having a pork pie for almost a decade I found myself day dreaming of having one. I have tried many different versions and have adjusted my recipe to the version that work best for me.

and here is the recipe



  • Preheat oven to 180c
  • Cut your meats into small cubes
  • Mix all your meats and spices and set aside, for the filling
  • In a small pot bring to boil your water and lard until your lard melts
  • In a separate bowl mix salt and flour
  • Add your water and lard mixture to the dry ingredients
  • Mix well with a wooden spoon
  • When it starts to come together knead your dough until smooth for about a 3 minutes . You do not want to overmix it.
  • Separate your dough for the lid
  • Separate extra dough into 6 balls
  • Roll out each ball and use a water glass as a mold. I sometimes use a muffin tin if I am in a rush
  • Place rolled dough on a glass
  • Press the dough evenly around the glass , working quickly while the dough is warm and pliable. If you are using a muffin tin you would roll it then place your dough inside the each muffin cup.
  • Remove from your glass and set aside and it should look like this
  • Roll out the rest of dough with the exeception of dough for the lid and make your pie shells
  • Fill your pie shells with the meat mixture
  • Roll out the dough for the lid and place on top of the pie
  • Using an egg as a glue , pinch the edges of the pie then follow with a folk
  • Make a hole on the center to let out the steam
  • Brush the pie with egg
  • Wrap the pie with wax paper and tie with cooking string
  • Bake for 30 minutes at 180 degree Celsius, reduce heat to 170 and bake for 2 hours.
  • Boil the pig trotters with thyme, rosemary salt and pepper for 2 hour
  • Using a sieve drain the stock and let cool to room temperature
  • After the pies are cooked, remove from oven and cool completely
  • Use a small funnel to fill the pie, keep in refrigerator over night for them to set.

Notes and Tips can be found on my blog

Recipe details
  • 12  6
  • Prep time: 30 Minutes Cook time: 3 Hours Total time: 3 hr 30 min
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  • 6 tablespoons of Lard
  • 3/4 water
  • salt and spices( worcestershire sauce + 1/2 tsp sage) you can add your own other favourite spices.
  • 3 slices of bacon
  • 2 handfuls of pork mince
  • 1 handful of pork shoulder
  • 1 sausage
  • 3 cups of flour
  • 1/2 teaspoon of Salt
  • 1 egg for brushing
  • For the Jelly
  • Pig feet
  • Rosemary
  • Thyme
  • Sat and pepper
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