Easy Pork Pie Recipe


Cooking Time1 Hr 30 MinDifficulty LevelMedium
DishMain Ingredient


 Lean pork1 Pound
 Powdered herbs2 Teaspoon
 Salt To Taste
 Onion1 Small
 Pepper To Taste
 Water/Stock2 Fluid Ounce (1/2 Gill)
 Small onion1
 Pastry crust10 Ounce (Using 8 Ounce Flour)
 Hot water crust pastry1 (using 8 oz. flour etc.)

Nutrition Facts

Serving size: Complete recipe

Calories 646 Calories from Fat 222

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 308.4 mg

Sodium 655.6 mg27.3%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.03 g0.13%

Sugars 1.7 g

Protein 94 g187.2%

Vitamin A 3.5% Vitamin C 11.5%

Calcium 4.2% Iron 25.8%

*Based on a 2000 Calorie diet


Cut the meat into neat small dice and season to taste with herbs, salt and pepper.
Place the bones, finely-chopped onion, salt and pepper in a saucepan with the water or stock and simmer for 2 hr., so that the gravy when cold will form a firm jelly.
Mould the pastry with the hands or line a pie mould.
Put in the filling, add some stock and cover with pastry lid.
(The remainder of the stock should be reheated and added after the pie is baked and still hot.) 3 or 4 folds of greased greaseproof paper should be fastened round the pie to preserve its shape and prevent it becoming too brown.
Brush the top of the pie with egg, or milk, and make a hole in the centre.
Bake in a hot oven (425° F., Gas 7) at first and reduce heat as soon as pastry is set to moderate (350° F., Gas 4) for about 1 1/2 hr Remove the greaseproof paper or mould for the last 1/2 hr and brush the sides with egg or milk.