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Hot water Dough Crust or Pastry pork-pie recipe

Updated on October 7, 2015

just add gravy

you can make them any shape you want
you can make them any shape you want | Source
what a beauty!!
what a beauty!! | Source

Family Pork Pie

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

1 lb flour [you can use a bread flour for this]

4 oz lard

3 oz butter

½ teaspoonful salt

½ cup of water

1 teaspoon coriander

1 teaspoon paprika

2 cloves of garlic

1 ½ ld lean pork mince



1 teaspoon sage.

1 teaspoon balsamic vinegar

1 small onion.

For the 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.

To make the meat mix.

Finely chop the onion and the garlic and place in a hot pan, allow some of the water to evaporate from them and then add the butter fry until golden brown, and then add the coriander, paprika, sage, salt and pepper. Fry for a few minutes then add your pork, fry until all the pork is sealed, and stir the mixture well.

I have sometimes added dry sage and onion stuffing which gives it a real kick.



Revised method

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

all the same ingredients except; change the flour to bread flour, this gives a far strechier dough which 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.

Hot Pastry

To make the hot pastry;

Hot water crust pastry breaks all the usual rules of pastry making, as normally all the ingredients have to be kept as cool as possible, it will produce a less crumbly and much firmer pastry. 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.

Place half the dough in a well greased tin and press it into the shape of the tin.

Fill with the meat mix. I have found that if you ro;; the meat into a ball, it leaves a space all around it for the gravy to fill up later.

Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic adding leaves and such like made from dough.

Don’t forget to cut a couple of holes in the lid and then to glaze it with a mixture of egg and milk.

Cook for 1hour 30 minutes at gas mark 7 around 200C

boil the trotters in a covering of water, add onions garlic, carrots this will take about three hours, [yes I know you can buy leaf gelatin, but this is more fun.] reduce the stock and when reduced by about half leave to cool. strain the stock and set aside. You pick 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.

serve hot or cold with whatever you like or eat them just on their own, they are great for a picnic or just to sit by the fire.

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 pies for picnics, or family dinner

The Secret of Angel Island

The Secret of Angel Island: Lt. Ben Burrows R.N
The Secret of Angel Island: Lt. Ben Burrows R.N

The follow up to Guilty of Honour.

Adventure on the high seas


Tony's 1st book in print


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    • scarytaff profile image

      Derek James 5 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.

    • tonymead60 profile image

      Tony Mead 5 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

    • Gordon Hamilton profile image

      Gordon Hamilton 5 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 image

      Tony Mead 5 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

    • RTalloni profile image

      RTalloni 5 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 image

      Tony Mead 5 years ago from Yorkshire

      HI RTalloni

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

      cheers Tony

    • Cloverleaf profile image

      Cloverleaf 5 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 image

      Tony Mead 5 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.


    • profile image

      Derdriu 5 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 image

      Tony Mead 5 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.


    • dianew profile image

      dianew 3 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 image

      Tony Mead 3 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.



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