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Pork Pie

It's no secret that we all love a pork pie, but have you ever had a go at making them yourself? Its easier than you think!

Using our pork pie mix and gelatine along with meat & pastry, this makes a real impressive treat to serve up to friends and family.

Make them as large or as small as you want! Why not try making bitesized pies? perfect for party season.


  • 1kg pork shoulder - minced

  • 250g pork belly - minced

  • 250g pork belly - finely chopped

  • 300g smoked bacon - diced

  • 50g pork pie seasoning

  • 1 egg - beaten

  • 20g powdered gelatine

  • 600g plain flour

  • 220g lard

  • 300ml chicken stock


  1. In a large bowl, mix all of the ingredients for the filling until combined.

  2. In a small pan, add the lard and water and heat gently until melted, bring to the boil and gradually stir in the flour using a wooden spoon until combined.

  3. When the mixture is cool enough to handle, knead to form a smooth dough, cut into quarters and set one part aside, this will be the lids.

  4. Roll out the remaining dough and fit into casings or tins (you can also use a muffin tray for this)

  5. Fill with the meat mixture and pack down well, roll out the dough for the lids and cut to size, fit on top of the pies and pinch to seal tightly, make a hole in the centre of the lid.

  6. Bake in the oven for 20 minutes, remove and coat with eggwash, cook for a further 20 minutes.

  7. In a bowl, soak the gelatine for around 5 minutes, gently heat the chicken stock and add the gelatine, mix well until dissolved, leave to cool to room temperature.

  8. Use a mini funnel to gradually pour the stock mixture through the hole in the top of the pies, place in the fridge.

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