Hot-Water-Dough Pork Pie Pastry Recipe

Updated on August 24, 2017
tonymead60 profile image

Tony has many passions when it comes to food, pie making is one of his favourites.



Delicious Family Recipe

This dish was always a favourite at my Grandma’s house and was served with fresh, boiled vegetables. It makes a great dinner. I've made a few of my own variations over the years; I hope you like it.

Ingredients For the Pie

  • one pound Flour, Plain [all purpose flour]
  • 4 ounce Lard
  • 3 onuce Butter
  • 1/2 teaspoon salt
  • Cup warm water
  • teaspoon coriander
  • teaspoon paprika
  • 2 cloves Garlic
  • small onion
  • 1.5 LB Pork mince

Making the Filling

1. Finely chop the onions and garlic.

2. Mix them into the pork mince.

3. Season, add salt, white and black pepper, coriander, paprika.

4. An option here is also to add a little flour to the mix.

Instructions for Hot Water Crust

  1. Hot water crust pastry breaks all the usual rules of pastry making, normally all the ingredients have to be kept as cool as possible, this method produces a less crumbly and much firmer pastry.
  2. So place the water and fat into a pan and slowly bring to the boil, once boiling pour in the seasoned flour and mix into dough. Let it rest for about an hour.
  3. Place half the dough in a well greased tin and press it into the shape of the tin.
  4. Fill with the filling mix. I have found that if you roll the meat into a ball, it leaves a space all around it for the jelly to fill up later.
  5. Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic, make leaf shapes and such like from the spare dough.
  6. Don’t forget to cut a hole in the crust lid, this is to pour the jelly mix in after cooking.
  7. And finally glaze it with a mixture of egg and milk.
  8. Cook for 1hour 30 minutes at gas mark 7 around 200C.

Make the Savoury Jelly


  • 1 pig’s trotter (you should get them for free, as most butchers just throw them away.)
  • 2 onions
  • Salt, to taste
  • 750ml water
  • Carrot, celery whatever is to hand


  1. Boil the trotters in a pan cover them with water. Add onions, garlic, and carrots. Boil the mixture for about three hours. You can buy leaf gelatin, but this is more fun.
  2. Reduce the stock, and when reduced by about half, leave to cool.
  3. Strain the stock and set aside.
  4. You pick the little tasty pieces of meat from the trotters, and add them into your pie. Before it completely cools, pour in your jelly mix through the holes.

How to Put Your Pie Together

Now that you have your pastry, filling and jelly made it is just a matter of putting everything together.

Follow the instructions for making the crust and fill the pie with the meat leaving a small space around it.

  1. When it is almost cooked, heat the jelly mix, ready to pour it into the pie.
  2. Take the pie out of the oven and make sure that the holes you left in the pie lid are clear. Carefully pour the hot jelly liquid into the hole. tap the pie tin to help the liquid run right around it.
  3. Serve hot or cold with whatever you like, or eat them just on their own.

They are great for a picnic or just to eat sat by the fire.

Just Add Gravy

Click thumbnail to view full-size
A SLICE OF HEAVENyou can make them any shape you wantREADY FOR THE OVEN HOT WATER CRUST PASTRYwhat a beauty!!
you can make them any shape you want
you can make them any shape you want | Source
what a beauty!!
what a beauty!! | Source

Revised method

Since I originally wrote this recipe, I have experimented with another way to roll out and make the dough.

I used all the same ingredients except that I changed the flour to bread flour. This produces a far stretchier dough that will be easier to fit to your baking tins. Rather than packing the dough into the baking tin, roll it out, and then place into the tin as you would any pie pastry.

5 stars from 1 rating of Pork Pie

Cook Time

Prep time: 45 min
Cook time: 1 hour 40 min
Ready in: 2 hours 25 min
Yields: Delicious Stand Pie for picnics, or family dinner

Questions & Answers


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      • tonymead60 profile imageAUTHOR

        Tony Mead 

        6 years ago from Yorkshire


        nice to see you again, thank you for kind comments and votes.

        I love a good pork pie and although i don't make them as often as I'd like I still occasionally make a pie with this recipe.

        Maybe too warm in Spain for pork pies.



      • dianew profile image


        6 years ago from Spain

        Pork pies, another treat we can't buy in Spain, I will for sure try this recipe.

        Keep up the good work, Tony, well done

        Voted up of course, plus plus


      • tonymead60 profile imageAUTHOR

        Tony Mead 

        7 years ago from Yorkshire


        This pie is the answer to your question about Grandma's front step. I grew up eating these pies, they are very much a part of Yorkshire/Lancashire dining. Now most people shopat supermarkets around here, they miss that wonderful aroma and satisfying taste of hot pork pies.

        The jelly can be added to soups and other dishes, but shepherd's pie is traditionally lamb and I'n not sure the herbs I use are so good with lamb. Try it I'm sure it is worth a go.

        There are some really dedicated pie makers around, and they have competitions which are real cut-throat events.

        Beer is drink here, a nice drop of bitter, ohh.....o.

        thank you Derdriu, your comments are very important.


      • profile image


        7 years ago

        Tony, What an amazing, attractive, awesome recipe which mixes pork with my favorite balsamic vinegar and paprika! In particular, I enjoy the different photos of the different shapes in which the pork pie can be made. The last photo makes me thick of the surface of creamy lemon or lemon meringue pie.

        What do you use instead of carrots and celery?

        Will you consider writing a hub on your sage and onion stuffing? If you already have written, I'll get to it as I read my way past the halfway mark in your hubs.

        Does the recipe use up the trotters? Or can any remnants be incorporated into soup or something on the order of shepherd's pie?

        Thank you for sharing, voted up + all.

        Respectfully, Derdriu

        P.S. The video was fun to watch. It's hilarious how he guards his secret and asks for his privacy in the end.

      • tonymead60 profile imageAUTHOR

        Tony Mead 

        8 years ago from Yorkshire


        I love pork pie, the pastry is sometimes awkward but I'm sure you will manage. little tip, to make smaller pies you may form them over upturned jam jars.


      • Cloverleaf profile image


        8 years ago from Calgary, AB, Canada

        Hi Tony,

        I am so lucky to have found your pork pie recipe - we just can't buy them like this in Canada and I crave them sometimes! When I used to live in the UK, pork pie was a staple for us, especially at Christmastime. I would always have a piece for breakfast on Christmas morning. Now I will be able to make it myself. Thanks so much!!!!

        Voted way up!


      • tonymead60 profile imageAUTHOR

        Tony Mead 

        8 years ago from Yorkshire

        HI RTalloni

        thianks for calling by much appreciated comment, the secret is......

        cheers Tony

      • RTalloni profile image


        8 years ago from the short journey

        Very interesting read and video. If you ever find out the secret, let us know. :) Thanks for sharing!

      • tonymead60 profile imageAUTHOR

        Tony Mead 

        8 years ago from Yorkshire

        Hi Gordon

        I'm surprised with your vast experience of cooking you've not used this pastry, I know the health thing, but it is so nice, and just adds that extra eliment to your food. I hate pies with a mean dry pastry.

        cheers Tony

      • Gordon Hamilton profile image

        Gordon Hamilton 

        8 years ago from Wishaw, Lanarkshire, United Kingdom

        These look delicious, Tony. Funnily enough, I have never attempted making hot water pastry, despite it of course being the type of pastry from which Scotch pies are made. I think it's the lard that usually stops me as I like to make at least some sort of concession to healthier eating when I'm cooking but you've convinced me - I'm going to give it a go! :)

      • tonymead60 profile imageAUTHOR

        Tony Mead 

        8 years ago from Yorkshire

        Hi scarytaff

        thanks for the visit and comment, I hope you try and enjoy, and maybe work your own magic on it

        cheers Tony

      • scarytaff profile image

        Derek James 

        8 years ago from South Wales

        Anyone who makes pies like this gets my full attention. Being an amateur cook myself, I appreciate your recipe. Thank you, I'll be following you for more gems like this.


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