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Pork Pie Pastry Recipe With Hot Water Crust

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

The perfect pork pie made with hot water pastry.

The perfect pork pie made with hot water pastry.

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.

Cook Time

Prep timeCook timeReady inYields

45 min

1 hour 40 min

2 hours 25 min

1 pie

Ingredients

For the filling:

  • 1 small onion
  • 2 cloves garlic
  • 1 1/2 pounds pork mince
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • Black pepper and white pepper, to taste
  • Salt, to taste
  • Flour (optional)

For the hot water crust:

  • 1 cup warm water
  • 4 ounces lard
  • 3 ounces butter
  • 1 pound all-purpose flour
  • 1/2 teaspoon salt
  • Egg, for the glaze
  • Milk, for the glaze

For the savoury jelly:

  • 1 pig’s trotter (you should be able to get this for free, as most butchers just throw them away)
  • 2 onions
  • Garlic
  • Carrot
  • Salt, to taste
  • 750ml water
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Step 1: Make the Filling

  1. Finely chop the onions and garlic.
  2. Mix them into the pork mince.
  3. Add salt, white and black pepper, coriander and paprika.
  4. Add little flour to the mix (optional).

Step 2: Make the Hot Water Crust

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.

  1. Place the water, lard, and butter into a pan and slowly bring to the boil.
  2. Once boiling, pour in the seasoned flour and mix it into a dough. Let it rest for about 1 hour.
  3. Place half the dough in a well-greased tin and press it into the shape of the tin.
  4. Fill the dough-lined tin 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. Glaze it with a mixture of egg and milk.
  8. Cook for 1 hour 30 minutes at gas mark 7 around 200C.

Step 3: Make the Savoury Jelly

  1. Boil the trotters in a pan cover them with water. Add onions, garlic, and carrots. Boil the mixture for about 3 hours. You can buy leaf gelatin, but this method is more fun.
  2. When the stock has reduced by about half, leave it 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.

Step 4: Assemble the Pie

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.

Alternative Method Using Bread Flour

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.

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