A pork pie is a savory baked dish featuring a spiced meat and vegetable filling encased in a flaky pastry. This version uses a traditional lard crust and a hearty mix of ground pork, bacon, and potatoes.
Making a meat pie from scratch requires some time, but the steps are straightforward. The filling simmers on the stove while the dough chills. You get a warm, filling dinner that slices cleanly for a satisfying meal.
Why is Pork Pie a Must-Try?
Browning the bacon first renders fat to cook the vegetables and adds a deep, smoky flavor to the base.
Deglazing the pan with water lifts the savory browned bits off the bottom of the skillet to enrich the filling.
Simmering the meat and vegetables until the liquid evaporates prevents a soggy bottom crust.
Pork Pie Ingredients
• Lard: Leaf lard produces a very flaky crust, but standard baking lard works well. Keep it very cold before mixing.
• Ground pork: Use standard ground pork, not seasoned sausage meat.
• Potatoes: Russet potatoes hold their shape well while absorbing the flavors of the meat and spices.
• Fresh savory: If you cannot find fresh savory, use equal parts chopped fresh rosemary and oregano.
• Bacon: Thick-cut bacon adds a hearty texture to the filling.
Exact quantities are in the recipe card below.
How to Make Pork Pie
Step 1: Prepare the pastry
Mix the flour, salt, and cold lard until crumbly. Add just enough ice water to bring the dough together. Wrap the dough and let it rest in the refrigerator.
Step 2: Cook the meat and vegetables
Crisp the bacon and lightly brown the ground pork. Soften the potatoes, onions, and celery in the pan. Deglaze the skillet to capture all the flavor.
Step 3: Simmer the filling
Combine the meats, vegetables, spices, and water. Let the mixture simmer until the liquid cooks off and the pork is fully cooked through.
Step 4: Assemble and bake
Roll out the crusts and line your pie dish. Add the filling, cover with the top crust, and vent the top. Brush with egg wash and bake until the pastry turns golden brown.
Expert Tips for Pork Pie
Ground pork must reach an internal temperature of 160°F (71°C) as measured by a food thermometer to be safe to eat.
Letting the pie rest for 30 minutes after baking allows the filling to set, making it much easier to slice neatly.
If the edges of your crust brown too quickly in the oven, cover them loosely with a ring of aluminum foil.
What to Serve with Pork Pie?
Serve this savory pie with a simple green salad dressed in a light vinaigrette or a side of pickled beets.
How to Store and Freeze Pork Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze baked slices tightly wrapped for up to 2 months. Reheat in a 350°F (175°C) oven until the filling reaches 165°F (74°C).
Pork Pie Recipe FAQs
Can I use butter instead of lard for the crust?
Yes, cold unsalted butter can replace the lard. The texture will be slightly less flaky but still very good.
Can I make the filling ahead of time?
You can make the filling a day in advance. Store it in the refrigerator and assemble the pie when you are ready to bake.
Why is my bottom crust soggy?
A soggy crust usually happens if the filling has too much liquid. Make sure to simmer the filling until the water fully evaporates before adding it to the pie.
Pork Pie
Ingredients
- 2 cups all-purpose flour plus more for dusting, 240g
- 1/4 teaspoon salt
- 3/4 cup cubed lard chilled, 170g
- 1/4 to 1/3 cup ice water 60 to 80ml
- 8 ounces bacon diced, 225g
- 2 pounds ground pork 900g
- 1 pound russet potatoes peeled and diced, 450g
- 2 large onions chopped
- 2 cups chopped celery 200g
- 1/2 cup chopped celery leaves 20g
- 1/2 cup chopped fresh parsley 15g
- 1 tablespoon chopped fresh savory
- 2 cloves garlic minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 cup water 240ml
- 1 large egg yolk
- 1 tablespoon milk
Instructions
- In a large bowl, whisk together the flour and salt. Cut the cold lard into the flour using a pastry blender or two knives until the mixture looks like coarse crumbs.
- Sprinkle the ice water over the flour mixture one tablespoon at a time. Stir with a fork until the dough just holds together. Shape into a disc, wrap securely in plastic wrap, and chill in the refrigerator for 1 hour.
- Place a 10-inch cast-iron skillet over medium heat. Add the diced bacon and cook until crisp. Use a slotted spoon to transfer the bacon to a plate.
- Add the ground pork to the skillet. Brown the meat for about 2 minutes, then transfer it to the plate with the bacon.
- Add the diced potatoes, onions, celery, celery leaves, parsley, savory, and garlic to the skillet. Cook for 3 to 5 minutes until the vegetables begin to soften.
- Pour the water into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Return the pork and bacon to the pan. Add the cinnamon, cloves, and kosher salt.
- Simmer the mixture for 20 minutes until the liquid evaporates. Ensure the pork reaches a safe internal temperature of 160°F (71°C). Remove from heat.
- Preheat the oven to 400°F (200°C). Divide the chilled dough in half. Roll out one half on a lightly floured surface into a 13-inch round and place it into a 10-inch pie dish. Add the meat filling.
- Roll out the second half of the dough and place it over the filling. Crimp the edges to seal and cut small slits in the top crust. Whisk the egg yolk and milk together, brush over the crust, and bake for 35 to 40 minutes until golden. Let cool for 30 minutes before serving.
Notes
