Make this classic pork pie, then check out our mini pork and chorizo pies, scotch eggs, sausage rolls and more picnic recipes.


  • 1 egg, to glaze
  • 3 sheets gelatine
  • 150ml chicken stock
  • 200g pork shoulder, finely minced
  • 200g pork shoulder, coarsely minced
  • 160g smoked pork belly, finely minced
  • 160g smoked pork belly, coarsely minced
  • 100g pork loin, coarsely minced
  • a pinch ground mace
  • ½ tsp ground nutmeg
  • ½ small bunch sage, chopped
  • 3 cloves garlic, peeled and crushed
  • ) pink salt or regular sea salt
  • ground white pepper
  • 200g lard, plus more for the tin
  • 550g plain flour, plus more for dusting
  • 1 egg, beaten
  • vegetables à la grecque
  • piccalilli
  • Dijon or wholegrain mustard
  • French breakfast radishes
  • cornichons or pickled onions


  • STEP 1

    For the pie filling, mix all the ingredients in a large bowl with clean hands, until combined. Season with pink salt and white pepper. Cover and chill while you make the pastry.

  • STEP 2

    For the crust, bring the lard and 220ml water to the boil in a pan. Put the flour into a heatproof bowl, then pour over the melted lard and water and mix with a wooden spoon until it forms a dough. Beat in the egg and knead for 5 minutes until smooth. Divide the dough into 1/3 and 2/3 and roll each piece out on a floured worksuface, until 5mm thick (don’t roll them too thin or they won’t hold their filling). Transfer both pieces onto baking sheets and allow to cool in the fridge for 5 minutes.

  • STEP 3

    Grease a terrine tin or loaf tin about 25cm x 9cm x 7cm lightly with lard. Use the larger piece of pastry to line the tin, using your hands to mould around the inside of the tin as you go, making sure there are no breaks or gaps. Leave an overhang to attach the lid. Fill with the pie mix, packing it in neatly. Top with the smaller piece of pastry to make a lid, cut off the excess and crimp the edges to make a tight seal. Make two steam holes at either end of the pie with a wooden spoon handle, and glaze with the beaten egg. Chill until you’re ready to cook.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Put the pie onto a baking tray and cook the pie for 45 minutes to 1 hour until a meat thermometer reads 65C. Check the internal temperature through the steam hole to reach the centre of the pie. If it’s under, keep cooking until it comes up to temperature, and the pastry is lightly golden.

  • STEP 5

    When cooked, allow to cool to room temperature in the tin, before chilling in the fridge overnight.

  • STEP 6

    Soak the gelatine in water for 5 minutes and heat the stock until hot but not boiling. Remove the gelatine from the water and squeeze out any excess liquid, then stir into the stock to dissolve it. Cool to room temperature.

  • STEP 7

    Add a pie funnel to the steam holes and pour the stock slowly into the pie through both holes, until it starts to overflow from the top. Allow to set in the fridge, and top up with more stock if necessary, to fill all the gaps in the pie.

    Cook's note

    Fry a small amount of the pork pie filling mix in a frying pan to check the seasoning before making the pie


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