There's nothing better than an old-fashioned pork pie. Learn how to make an authentic pork pie at home with our simple step-by-step recipe from pie makers, Dickinson and Morris. Get our traditional pork pie recipe, then follow our picture guide to assemble your pie.
There’s nothing better than an old-fashioned pork pie. Learn how to make an authentic pork pie at home with our simple step-by-step recipe from Melton Mowbray pie-makers, Dickinson and Morris. Get our traditional pork pie recipe, then follow our picture guide to assemble your pie.
Get our traditional pork pie recipe here, then follow our picture guide to assemble your pie.
Remove the pastry from the fridge at least 2-3 hours before making the pie case. Begin by gently squeezing the pastry ball between your hands so that it becomes pliable and mouldable. Loosely form into a flattened ball. Tip: Take great care not to overwork the pastry.
Using a floured surface, circle the pastry between your hands to begin bringing the ‘walls’ of the pie upwards.
Melton Mowbray pie makers use a traditional wooden ‘dolly’. But if you don’t have one, a jam jar does the same job. Taking your dolly or jam jar, push firmly into the centre of the pastry. This should raise the wall sides up and outwards, ready for shaping.
Whilst rotating the dolly or jam jar in a circular motion, squeeze the pastry with your hands and at the same time work the pastry up and around the body of the dolly. The pastry should have a regular and even thickness all the way round. Tip: Make sure you do not push the dolly through the bottom of the pastry case!
Raise the pastry to the top of the dolly or jam jar and prepare to remove it from the pastry case.
Gently remove the pastry case from the dolly or jam jar by teasing the pastry away from the sides with your thumbs. Slowly remove the dolly or jam jar from the case.
Place your ball of coarsely-chopped and seasoned fresh pork into the pastry case, moulding the sides to the meat to ensure no air remains in the body of the pie.
Dampen the inside rim of the pastry case with egg. Roll out the reserved pastry to an even thickness and cut out a circular lid. Place on top of the meat and pastry case.
Seal and finish the pie by hand, gently pinching the lid and wall sides together. Tip: It is very important to ensure the lid is securely sealed to the pastry case otherwise the sides will collapse during baking.
At opposite points around the circumference of the pie push the sides in to create a crimped finish to the top. Chill the pie for at least 1 hour in a fridge, or for best results, overnight.
Your pie will now be ready to be placed in the oven! Just lightly brush the top of the pie (not the crimping round the edges) with egg and make a hole in the lid’s centre. Place on a baking tray and bake in the oven at 220°C/425°F/Gas Mark 7 for approximately 1hr 15 mins. (NB times will vary according to oven type and make).
Once the pies are a rich, golden brown colour, make 2 holes in the lid and pour in the jelly. Leave to cool. Once the pies have cooled down, leave them to cool further in the fridge, ideally overnight. Remember the pie is designed to be eaten cold, not reheated. To enjoy the pie at its best, remove from the fridge at least an hour before consuming.