How to Make an Easy Traditional British Pork Pie

Share it with your friends Like

Thanks! Share it with your friends!


A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!

Connect with me on Instagram @culinary_exploration
Feel free to tag me in any of the recipes you make from my channel 🙂

You can buy springform baking tins here:

UK store:
US store:

As an Amazon Associate I earn from qualifying purchases.


If you find the recipe useful please subscribe to support the channel – Subscribe:

Pork pie filling (this was enough filling for 3-4 pies):

I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper

Pastry (This was more than enough for 4 pies)

Water 300g
Butter 175g (You can use 175g of Lard instead or a mixture of the two)
Salt 10g
Flour 675g (13% protein content)

Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock):

2 large ham hocks
1 large carrot
1 large onion
Black pepper
Touch of mace

Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.

Continue to cook for 6 hours on a low simmer, top up with water as necessary
Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
Refrigerate the stock until needed
You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use if you need it.

You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.

I hope you enjoy the recipe and let me know in the comments if you have any questions!


MadHatters Original says:

I subscribed.. DESPITE the French Mustard pot ! Hugs Kate in New York

Lupus Deum says:

I think I would divide the dough into thirds before wrapping & placing in the fridge to expedite the cool down. And I'd definitely use lard, you can't beat the original & you're already commited to going to Vegetarian Hell by using all that tasty pork. I've never had one if these pies, but they certainly look tasty! 😎

christopher smith says:

Wow I'm coming to yours for dinner fair play that's a pork pie

Lilianna Kifflin says:

My inner English is coming out, I want to have a pork pie so bad!

Khriezongunuo Catherine says:

Most beautiful pork pie I've ever seen.

Clive Moore says:

An excellent video , thoroughly explained and very easy to follow . Thank you for sharing with me .

Татьяна Филиоглова says:

Хотела приготовить ваш пирог,но к сожалению не на русском языке.Видела его в фильме Гордость и предубеждение Джейн Остин.

Luke Markis says:

I recently made these, do you find that the gelatin adds enough flavor (for the amount of work) to include it rather than just pack it full of additional meat filling?

The Fire Rises says:

Superb clear presentation. thank you from Ireland.

ken bradley says:

Good standard recipe but I wouldn't put any herbs in it…perhaps a boil egg… let's keep our classic British food traditional.

Mercy Mudzonga says:

Absolutely.beautiful. Can’t wait to try it. I don’t see the gelatin recipe tho

Jared says:

where do i go to get my mailorder pork pie?


Excellent lad. Bravo from Down Under.

ronnieanggrace2010 says:

Love your type of cooking thanks for sharing 😊

Matthew Keaton says:

Is the mixture of pork belly and shoulder traditional or a better taste/ texture? Could this be done with bacon or that sacrilegious?

Danvil says:

That looks delicious! I've never had a pork pie despite the fact that my grandmother was born in the UK. When I saw that stainless steel device I thought that a proctological exam was happening.

well pleased says:

Do you serve this pie warm or cold?

Simon says:

Did anybody else click on this video just to say how delicious the thumbnail picture looked?

Guy Holmes says:

Filthy. Mmmmmmm.

Grafmec X says:

Why? Why? Why? Why? Why? Why? Do I keep watching videos like this when hungry? Why?

Write a comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.