![Traditional Hand-Raised Pork Pies cut open and on white plates](https://www.thespruceeats.com/thmb/tzZgd7rx4SsWJwSJUzHo--DgNGs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/traditional-hand-raised-pork-pie-recipe-3961401-hero-01-f795687f0d2d4606900796c95402eb72.jpg)
The Spruce Eats / Julia Hartbeck
I had never thought about making a traditional pork pie. I live in the north of England where we have some of the best pork pie makers going. After watching the talented and renowned butcher David Lishman making pies, I decided to give it a go. I have adapted his recipe and transformed it a bit. The result is a delicious pork pie that's easy to make.
A traditional British pork pie is made using hot water pastry which is then raised by hand using a mold or a jam jar for support. It's different from a savory pot pie that Americans might be accustomed to insofar as it is usually served cold or at room temperature, and eaten as a snack. The filling consists of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry.
Why do you put jelly in pork pies?
The jelly is added after the pie is cooked to help keep it moist. It's traditionally created using ham or chicken stock. If you can't find leaf gelatin, use 1 envelope of unflavored gelatin, or as directed on the package for 1 cup of liquid.
What goes with a raised pork pie?
Serve English pork pie with beer, pickles, or a relish, spicy mustard, or chutney on the side. For a meal, add a side of mushy peas or crisp fresh coleslaw.
Tips for Making Pork Pie Recipe
- Reuse Mason jars - For molding the pastry, you can use 8-ounce, wide-mouthed Mason jars, or 12-ounce Mason jars.
- The trick to removing pastry - If the pastry is difficult to remove from the jelly jar, add some hot water to the jar to warm it slightly.
- Chill the dough - If the pastry softens too much when removing from the jars and crimping, return them to the refrigerator to chill for another 10 minutes.
"These take a bit of prep time, but they were delicious! The pastry was easy to work with and the pork was a simple combination. I found it easier to remove the chilled pastry casings when I wrapped the jar with plastic wrap." —Diana Rattray
![Traditional British raised pork pie cut open on a white plate](https://www.thespruceeats.com/thmb/m9Owgi97pbwd_cIKGYbPR0KD80U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/traditional-hand-raised-pork-pie-recipe-3961401-diana-rattray-2022-b550055a91814d9d908c9752c83a2400.jpg)
Ingredients
For the Hot Water Pastry:
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200 milliliters water
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75 grams unsalted butter
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75 grams lard
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450 grams all-purpose flour, sifted, more for the work surface
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1/2 teaspoon kosher salt
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1 large egg, beaten
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1 teaspoon vegetable oil
For the Pie Filling:
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400 grams ground pork shoulder
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100 grams pork belly, minced
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground mace
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1/2 teaspoon freshly grated nutmeg
For the Egg Wash:
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1 large egg
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1 teaspoon water
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1 pinch salt
For the Jelly:
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1 cup chicken stock, warmed
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Kosher salt, to taste
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Ground white pepper, to taste
Steps to Make It
Make the Hot Water Pastry
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Put 200 milliliters water, 75 grams unsalted butter, and 75 grams lard into a saucepan and gently heat until melted. Bring to a low boil.
The Spruce Eats / Julia Hartbeck
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Put 450 grams all-purpose flour (sifted), 1/2 teaspoon kosher salt, and 1 large egg (beaten) in a large heatproof bowl. Blend together with a knife.
The Spruce Eats / Julia Hartbeck
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Add the hot butter-lard-water mixture and combine thoroughly with a wooden spoon.
The Spruce Eats / Julia Hartbeck
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Tip the dough onto a lightly floured work surface and knead until the dough becomes smooth and shiny.
The Spruce Eats / Julia Hartbeck
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Take your small jam jars, invert them, and brush the outside and bottom with a thin layer of vegetable oil (about 1 teaspoon).
The Spruce Eats / Julia Hartbeck
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Take 2/3 of the pastry and roll out to 1/4-inch thickness (keep the remaining 1/3 of pastry wrapped in plastic).
The Spruce Eats / Julia Hartbeck
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Cut a 6-inch circle and lay it centered 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.
The Spruce Eats / Julia Hartbeck
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Cover the pastry with a strip of parchment paper cut to the depth of the pastry lining the jar. Tie the parchment kitchen twine to secure. Trim the top edge to create a neat edge. Place in the refrigerator for 30 minutes to chill and firm up.
The Spruce Eats / Julia Hartbeck
Create the Pork Pie Filling
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Gather the ingredients. Position a rack in the center of the oven and heat to 325 F / 160 C / Gas 3.
The Spruce Eats / Julia Hartbeck
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Place 400 grams ground pork shoulder and 100 grams belly pork (minced) in a bowl and season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground mace, and 1/2 teaspoon freshly grated nutmeg. Mix thoroughly.
The Spruce Eats / Julia Hartbeck
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Carefully remove the pastry molds from the jam jars (the dough will be very stiff).
The Spruce Eats / Julia Hartbeck
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Pack the meat almost, but not completely, to the top of the pastry molds.
The Spruce Eats / Julia Hartbeck
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Cut lids to fit your pie from the remaining pastry roll.
The Spruce Eats / Julia Hartbeck
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Put the lid on top and crimp to create a tight seal.
The Spruce Eats / Julia Hartbeck
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Using a skewer or chopstick, pierce the center of the lid to create a tiny air hole.
The Spruce Eats / Julia Hartbeck
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Create your egg wash by beating together 1 large egg, 1 teaspoon water, and pinch of salt. Brush liberally, all over, with the egg wash.
The Spruce Eats / Julia Hartbeck
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Bake for 50 minutes to 1Â hour or until the temperature in the center is 176 F.
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Remove from the oven and egg wash again.
The Spruce Eats / Julia Hartbeck
Make the Jelly
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Soak 3 gelatin leaves in cold water for 15 minutes.
The Spruce Eats / Julia Hartbeck
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Squeeze the leaves and add to 1 cup warmed chicken stock.
The Spruce Eats / Julia Hartbeck
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Leave to cool, then season with kosher salt and ground white pepper, to taste.
The Spruce Eats / Julia Hartbeck
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Pour the jelly into the center of the pie through the tiny air hole (use a small funnel for accuracy).
The Spruce Eats / Julia Hartbeck
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Leave in a cool place to set.
The Spruce Eats / Julia Hartbeck
How to Store and Freeze Pork Pies
- Pork pies will keep in the refrigerator, well-wrapped, for up to five days. You can eat it cold or at room temperature.
- You can also freeze them. Just wrap them individually in two layers, first with waxed paper or parchment and then aluminum foil, and freeze for up to three months. Defrost in the fridge or at room temperature.