Puff Pastry Pork Pie Recipes

Pork and venison pie with tenderstem broccoli and roast potatoes
Pork and venison pie with tenderstem broccoli and roast potatoes

The mention of pork pies for many people - particularly in the United Kingdom - will conjure up images of the Melton Mowbray style pork pie. These are pies made from minced (ground) or finely chopped pork in a jelly, encased in pastry and served cold, sometimes with pickles and/or a salad. The pork pies on this page are very different and are designed to form the centrepiece of a hearty meal on a cold Winter's night. Hopefully one of the recipes below will appeal to you or at least help inspire you to come up with your own similar creation.

The pork used in all the recipes on this page is shoulder of pork. You need a type of pork suited to casseroles or stews and it is important to ask in your supermarket or butcher's for advice if you are unsure which type of meat to buy.

Pork, Pineapple and Apple Puff Pastry Pie Recipe

Stewed pork, apple and pineapple are incorporated in a tasty puff pastry topped pie
Stewed pork, apple and pineapple are incorporated in a tasty puff pastry topped pie

Cook Time

  • Prep time: 2 hours 30 min
  • Cook time: 2 hours 45 min
  • Ready in: 5 hours 15 min
  • Yields: Two servings

Ingredients

  • ¾ pound diced pork
  • Olive oil
  • 1 small white onion, peeled and sliced
  • 1 pint fresh chicken stock, (alternatively, use half pint each of chicken stock and apple cider)
  • ½ teaspoon dried basil
  • Salt and pepper
  • 1 cooking apple, peeled, cored and chopped
  • 4 pineapple rings, chopped
  • ½ pound puff pastry
  • Beaten egg, for glazing
  • Baby new potatoes as required
  • 4 tablespoons frozen peas
  • Butter, for adding to potatoes
  • Chopped mint leaves, for adding to potatoes

Instructions

Click thumbnail to view full-size
Pork, pineapple and apple pie ingredientsBrowning pork and onionPork is simmered in chicken stockApple and pineapple are stirred in to cooked and cooled porkPork, apple and pineapple pie fillingPastry is carefully fitted on to the top of the pork, apple and pineapple piePie is ready for the ovenPie is removed from the oven and restedCutting pork, pineapple and aple pie for servicePortion of pork, pineapple and apple pie is plated
Pork, pineapple and apple pie ingredients
Pork, pineapple and apple pie ingredients
Browning pork and onion
Browning pork and onion
Pork is simmered in chicken stock
Pork is simmered in chicken stock
Apple and pineapple are stirred in to cooked and cooled pork
Apple and pineapple are stirred in to cooked and cooled pork
Pork, apple and pineapple pie filling
Pork, apple and pineapple pie filling
Pastry is carefully fitted on to the top of the pork, apple and pineapple pie
Pastry is carefully fitted on to the top of the pork, apple and pineapple pie
Pie is ready for the oven
Pie is ready for the oven
Pie is removed from the oven and rested
Pie is removed from the oven and rested
Cutting pork, pineapple and aple pie for service
Cutting pork, pineapple and aple pie for service
Portion of pork, pineapple and apple pie is plated
Portion of pork, pineapple and apple pie is plated
  1. Put about a tablespoon of olive oil in to a large pot and bring up to a medium heat. Add the pork. Carefully brown and seal, stirring all the time with a wooden spoon.
  2. When the pork is sealed, add the onion and dried basil. season with salt and pepper and stir for another minute or so to soften the onion.
  3. Pour in the chicken stock and bring to a simmer. Cover and simmer as gently as possible for two hours or until the pork is tender. It's possible longer could be required and this is dependent mostly upon the type of pork you have bought.
  4. When the pork is tender, turn off the heat, sit the pot on a cool part of the hob or stove and leave for a further couple of hours to cool.
  5. Stir the apple and the pineapple in to the cooled pork and use a slotted spoon to lift the solids in to a pie dish. Add enough stock to half cover the combination only.
  6. Start your oven preheating to 400F/200C and roll out the pastry on a floured surface that it is comfortably large enough to cover the pie dish. Lay it on the dish, trim and tuck in around the edges.
  7. Lay the pie on a roasting tray (which will catch any leakages during cooking) and glaze with beaten egg. Cut a steam vent in the centre of the pastry. Cook in the oven for forty minutes or until pastry is risen and golden.
  8. The potatoes go unpeeled in to cold, salted water, which is brought to a simmer for twenty-five to thirty minutes until the potatoes are softened. Drain the potatoes, return them to the pot and add the butter and chopped mint. Gently swirl the pot to evenly coat.
  9. The peas are added to a pot of boiling water to simmer for three minutes before being drained through a colander to serve.

Traditional Scottish Steak Pie Made with Pork

Pork meat and sausages are topped with puff pastry to form a pork equivalent of Scottish steak pie
Pork meat and sausages are topped with puff pastry to form a pork equivalent of Scottish steak pie

A traditional Scottish steak pie is essentially chunks of beef steak and whole beef link sausages in stock or gravy, topped with puff pastry. This is hugely popular all year round in Scotland but never more so than at New Year. This twist on the classic recipe simply uses pork where beef would normally be the ingredient of choice.

Cook Time

Prep time: 2 hours 30 min

Cook time: 2 hours 45 min

Ready in: 5 hours 15 min

Yields: Two servings

Ingredients

  • ¾ pound diced pork
  • Olive oil
  • 1 small white onion, peeled and finely sliced
  • 1 pint fresh chicken stock
  • ½ teaspoon dried sage
  • Salt and pepper
  • 12 new potatoes
  • 4 pork sausages
  • ½ pound puff pastry
  • Beaten egg for glazing
  • 12 Brussels sprouts
  • Little bit of butter

Instructions

Click thumbnail to view full-size
Browning and sealing pork meat in oilBrowned pork and onionPork steak pie fillingRolled pastry is carefully laid on pie dishPastry is trimmed around edges of pie dishOven ready pork steak pieTrimming Brussels sproutsCooled potatoes are carefully peeledBrussels sprouts and peeled potatoes ready for final cooking touchesPlating pork steak pie
Browning and sealing pork meat in oil
Browning and sealing pork meat in oil
Browned pork and onion
Browned pork and onion
Pork steak pie filling
Pork steak pie filling
Rolled pastry is carefully laid on pie dish
Rolled pastry is carefully laid on pie dish
Pastry is trimmed around edges of pie dish
Pastry is trimmed around edges of pie dish
Oven ready pork steak pie
Oven ready pork steak pie
Trimming Brussels sprouts
Trimming Brussels sprouts
Cooled potatoes are carefully peeled
Cooled potatoes are carefully peeled
Brussels sprouts and peeled potatoes ready for final cooking touches
Brussels sprouts and peeled potatoes ready for final cooking touches
Plating pork steak pie
Plating pork steak pie
  1. Brown and seal the pork in the olive oil as in the previous recipe, subsequently adding the onion and sage. Season and stir to soften the onion.
  2. Add the chicken stock and simmer for a couple of hours or until the pork is tender. Cover and leave for a couple of hours to cool.
  3. Boil the potatoes until just soft in salted water. Drain, cover and also leave to cool.
  4. Spoon the pork in to a 10" x 7" pie dish and pierce each sausage a few times before laying on top. Spoon in some of the stock.
  5. Roll out the pastry and lay it on top of the dish. Trim and crimp. Glaze with beaten egg and cut a steam vent before laying on a tray and cooking in the oven (preheated at 400F/200C) for about forty minutes or until done. Rest for five minutes before cutting to serve.
  6. Cook the sprouts in boiling, salted water for about eight minutes only until they just start to soften.
  7. Peel the potatoes with your fingers and cook in hot oil for five or six minutes until crisp and golden.
  8. Drain the sprouts before swirling in butter. Drain the potatoes on kitchen paper before plating.

Pork and Turkey Pie with Sweet Potato Mash

Succulent pork and turkey pie with sweet potato mash and trimmed beans
Succulent pork and turkey pie with sweet potato mash and trimmed beans

Cook Time

Prep time: 2 hours 30 min

Cook time: 2 hours 45 min

Ready in: 5 hours 15 min

Yields: Two servings

Ingredients

  • ¾ pound diced pork
  • 1 small white onion, peeled and sliced
  • 1½ pints fresh chicken stock (1 pint for cooking pork; 1 pint for cooking turkey)
  • 1 teaspoon dried sage
  • Salt and pepper
  • ½ pound puff pastry
  • Beaten egg to glaze pastry
  • 2 medium sweet potatoes
  • Generous handful trimmed green beans

Instructions

Click thumbnail to view full-size
Diced turkey and porkBrowning pork in oilOnion and seasoningss are added to sealed porkSealing turkey in oilSealed turkeyChicken stock is added to turkeyCooked pork and turkey are combinedTurkey and pork pie fillingPastry is rolled to cover piePastry is laid on pie and trimmed
Diced turkey and pork
Diced turkey and pork
Browning pork in oil
Browning pork in oil
Onion and seasoningss are added to sealed pork
Onion and seasoningss are added to sealed pork
Sealing turkey in oil
Sealing turkey in oil
Sealed turkey
Sealed turkey
Chicken stock is added to turkey
Chicken stock is added to turkey
Cooked pork and turkey are combined
Cooked pork and turkey are combined
Turkey and pork pie filling
Turkey and pork pie filling
Pastry is rolled to cover pie
Pastry is rolled to cover pie
Pastry is laid on pie and trimmed
Pastry is laid on pie and trimmed
  1. Pork and turkey take massively different periods of time to cook so have to be cooked separately in the first instance. Begin by browning the pork only in some olive oil before adding the onion, sage and seasoning. Simmer for a couple of hours or so until tender.
  2. The turkey will only take about thirty minutes in total. Again, seal in olive oil before simmering in the half pint of stock until tender. When the turkey and pork are both cooked, they can be combined and left for a further couple of hours to cool completely.
  3. Spoon the cooled pork, turkey and some of the stock in to a pie dish. Roll out the pastry, cover, trim and glaze with beaten egg, not forgetting to cut a steam vent.
  4. Bake the pie again for approximately forty minutes at 400F/200C.
  5. The sweet potatoes should be peeled and chopped to about one and a half inch chunks. Add to cold, salted water and bring to a simmer until soft - about twenty minutes. Drain, allow to steam for about five minutes and mash with a little bit of butter.
  6. The beans should be blanched in boiling salted water for about three to four minutes.

Pork and Venison Puff Pastry Pie Recipe

Pork and venison in red wine and rowan gravy pie is served with roast potatoes and broccoli
Pork and venison in red wine and rowan gravy pie is served with roast potatoes and broccoli

Cook Time

Prep time: 2 hours 30 min

Cook time: 2 hours 45 min

Ready in: 5 hours 15 min

Yields: Two servings

Ingredients

  • ¾ pound diced venison loin (Scottish red deer meat in this recipe)
  • ½ pound diced pork
  • Olive oil
  • 1 small white onion, peeled and finely sliced
  • ¾ pint fresh chicken stock
  • 1 small glass red wine
  • 2 tablespoons rowan and apple jelly (or similar, with redcurrant jelly working very well)
  • 8 new potatoes
  • ½ pound puff pastry
  • Beaten egg to glaze
  • 6 ounces tenderstem broccoli

Instructions

Click thumbnail to view full-size
Diced pork and venisonOnion is added to browned pork and venisonRowan and apple jelly is added to pork and venisonStewed pork and venison ready to be cooledPork and venison pie fillingPastry is added to pork and venison pieOven ready pork and venison pieRoasting potatoes in olive oilCutting pork and venison pie to servePlated pork and venison pie portion
Diced pork and venison
Diced pork and venison
Onion is added to browned pork and venison
Onion is added to browned pork and venison
Rowan and apple jelly is added to pork and venison
Rowan and apple jelly is added to pork and venison
Stewed pork and venison ready to be cooled
Stewed pork and venison ready to be cooled
Pork and venison pie filling
Pork and venison pie filling
Pastry is added to pork and venison pie
Pastry is added to pork and venison pie
Oven ready pork and venison pie
Oven ready pork and venison pie
Roasting potatoes in olive oil
Roasting potatoes in olive oil
Cutting pork and venison pie to serve
Cutting pork and venison pie to serve
Plated pork and venison pie portion
Plated pork and venison pie portion
  1. Carefully brown and seal the venison and pork in a couple of tablespoons of olive oil. Add the onion, season and cook for another minute or so to soften the onion.
  2. Pour in the chicken stock, red wine and rowan and apple jelly. Stir well and bring to a simmer for at least a couple of hours until meat is tender. Cover and leave to cool.
  3. The potatoes should be added whole and unpeeled to cold, salted water, brought to a simmer until softened, drained, covered and left to cool completely.
  4. The pie should again be assembled by adding the meat and stock to a dish with the rolled puff pastry laid on top, trimmed, glazed and a vent cut in the centre before it is added to the preheated oven at 400F/200C for approximately forty minutes.
  5. When the pie has been in the oven for about ten minutes, pour some olive oil in to a roasting tray to a depth of around an eighth of an inch. Put the tray in the oven for ten minutes to heat the oil.
  6. Cut the potatoes in half and very carefully stir them through the hot oil with a wooden spoon. Roast for twenty minutes.
  7. The tenderstem broccoli should be added to boiling salted water for about five minutes before being drained.

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© 2013 Gordon Hamilton

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9 comments

Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

I hope you get to try it out, ElleBee. Apples and pineapples do go particularly well with pork. Thanks for visiting and commenting.


ElleBee 3 years ago

I've never had pork pie before, but I love pork and the one with the apple and pineapple sounds delicious!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

I hope you get a chance to give some of these ideas a try randomcreative. Can easily be developed in many ways. Thanks as always for visiting and commenting.


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I've never had a pork pastry, but I'm intrigued now! I love savory pastries. Thanks for the delicious recipes. As always, I love the range of options.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks EatCookReview and torrilynn. I hope you get a chance to try out and enjoy some fo the recipes.


torrilynn profile image

torrilynn 3 years ago

Looks delicious. Thanks for this recipe. Voted up.


EatCookReview profile image

EatCookReview 3 years ago from Wales

This looks so tasty!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks ibescience :)


ibescience profile image

ibescience 3 years ago

Looks great, Gordon!

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