Our great big pork pie is the perfect
recipe to try if you're celebrating the King's Coronation this year and it's much easier to make than it looks, with only 45 minutes of prep time.Plus, you can make this recipe ahead of time and it freezes well too so you can get on with other tasks.
This pork pie recipe uses a hot water crust pastry, which is the easiest pastry recipe ever. It’s a cinch to handle and roll out which is ideal when you’re trying to line a large tin and unlike a hand-raised pie, where the pastry is cooked outside the mould, we’ve used a springform tin instead.
If you want to make smaller individual pork pies, try our easysausage and egg pies.
What’s the best filling for a pork pie?
We’ve used minced pork and mixed it with bacon and herbs. For a denser finish, you can use diced pork shoulder, chicken pieces and flavour it with chopped ham if you like. You could also try adding in a teaspoon of hot mustard for a gentle kick of heat if you prefer.
Do I need to use onion marmalade?
You can substitute with any marmalade or chutneyyou might have to hand already. A chilli jam or spiced onion chutney would work beautifully here, otherwise if you'd prefer a pure pork pie, simply leave out the marmalade layer.
Do I need to fill the pie with stock?
If you prefer your pie without the jelly, you can skip adding the stock mixture, but you will end up with gaps between the meat and the pastry.
How long does this pork pie keep for?
This pork pie will keep for up to 2 days in the fridge and the pastry will soften over time. If you want to prepare it in advance, you can freeze the whole pie up to a month ahead of serving.
Looking for Coronation chicken recipe? We've got you covered with our best ever recipe. Plus, we've compiledour favourite recipes if you're hosting a coronation party this year.
- Yields:
- 12
- Prep Time:
- 45 mins
- Cook Time:
- 1 hr 20 mins
- Total Time:
- 2 hrs 5 mins
- Cal/Serv:
- 655
Ingredients
For the pastry
Vegetable oil, to grease
- 900 g
(2lb) plain flour, plus extra to dust
- 250 g
(9oz) lard
For the filling
½ tbsp vegetable oil
- 1
onion, finely chopped
- 1
(2lb 2oz) pork mince
- 6
rashers smoked streaky bacon, cut into 1cm (½in) pieces
¼ tsp mixed spice
Small handful fresh parsley, finely chopped
- 4 tbsp.
onion marmalade
- 1
medium egg, beaten
- 100 ml
(3½fl oz) chicken stock
- 1
sheet leaf gelatine
Directions
- Step1
Grease a 20.5cm (8in) springform cake tin with oil and put on a large baking tray. To make the pastry, put the flour and 1tsp salt into a food processor. Next melt the lard and 300ml (½ pint) water in a small pan and bring to the boil. With the motor of the processor running, add the hot lard mixture and whiz until the pastry nearly comes together. Tip on to a work surface, bring together with your hands and knead until smooth.
- Step2
Break off ⅔ of the pastry (set remaining ⅓ aside, uncovered) and roll out on a lightly floured work surface until about 1cm (½in) thick. Use to line prepared tin, leaving some pastry hanging over the sides. Chill for 10min. Cover remaining pastry and set aside at room temperature.
- Step3
Preheat oven to 180°C (160°C fan) mark 4. To make the filling, heat the oil in a small frying pan and gently cook the onion for 8min until softened. Tip into a large bowl and allow to cool for a couple of minutes before mixing in the mince, bacon, mixed spice, parsley, ½tsp salt and lots of freshly ground black pepper.
- Step4
Tip half the filling into chilled pastry case, then pat down firmly. Spread over onion marmalade; top with remaining filling, pressing down as before.
- Step5
Roll out remaining pastry as before until large enough to cover the pie. Lay on top of filling, then trim and crimp edges (ensure crimped edge sits inside perimeter of tin or the pie will be hard to remove). Brush top with beaten egg (don't brush outer edge of crimping as the egg will make pastry stick to the tin).
- Step6
Bake for 40min, then carefully unclip and remove the outside ring of the tin (leaving pie on its base on baking tray). Brush all over with egg and return to oven for 30-35min to set the sides and cook through. Take out of oven.
- Step7
Pour the stock into a pan and add the gelatine leaf. Leave to soak (off the heat) for 5min, then heat gently until gelatine dissolves. Empty into a jug.
- Step8
Use the tip of a knife or a skewer to poke a small hole in the top of the pie. Using a fine funnel (or a steady hand) pour a little stock into the hole. Keep adding stock (and waiting for it to absorb) until the pie will take no more. Leave the pie to cool for 30min; chill overnight. Allow to come up to room temperature before serving.
- Step9
To freeze ahead: Freeze cooked pie whole, or in slices, wrapped in clingfilm. Defrost in fridge or at room temperature and serve.
- Step1
Take stock
Filling with the stock mixture isn't an essential step, but there'll be a gap between the meat and pastry if you don't.
Per Serving:
- Calories: 655
- Protein: 26g
- Total carbs: 62 g
- Sugars: 4 g
- Total fat: 33 g
- Saturated fat: 13 g
- Fibre: 3g
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