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Mary Berry Pork Pie Recipe

Mary Berry Pork Pie Recipe

A traditional British pork pie made with hot water crust pastry, hand-cut seasoned pork filling, and savory jelly. Firm, rich, and best served cold.
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Prep Time 1 hour
Cook Time 50 minutes
4 hours
Total Time 5 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Hot Water Pastry
375 g — all-purpose flour
1 tsp — salt
113 g — lard
113 g — butter
180 ml — hot water
1 — egg yolk (for glazing)
For the Filling
600 g — pork loin (hand-cut)
200 g — streaky unsmoked bacon
1 small — onion (finely chopped)
1 small bunch — fresh parsley (chopped)
To taste — salt
To taste — black pepper
¼ tsp — ground mace (optional)
For the Jelly
500 g — pork or chicken bones
1 — onion (quartered)
2 — carrots (chopped)
2 stalks — celery (chopped)
1 liter — water
To taste — salt and pepper
7 g — gelatin powder

Equipment

  • Pie tins  for shaping pies
  • Rolling pin to roll pastry evenly
  • Mixing bowl for dough and filling
  • Sharp knife  for cutting meat
  • Saucepan for heating pastry mixture
  • Baking tray for even baking
  • Parchment paper  prevents sticking
  • Funnel for pouring jelly

Method
 

Step 1
  1. In a bowl, mix flour and salt. Heat water, butter, and lard until melted, then pour into the flour and mix to form a dough. Knead lightly while still warm.
    Mary Berry Pork Pie Recipe
Step 2
  1. Divide the dough into portions, roll out, and press into pie tins with a slight overhang. Prepare the filling by chopping pork and bacon, then mix with onion, parsley, and seasoning.
    Mary Berry Pork Pie Recipe
Step 3
  1. Fill the pastry shells with the meat mixture, pressing firmly. Roll out remaining dough, add lids, seal edges, and make a small hole in the center.
    Mary Berry Pork Pie Recipe
Step 4
  1. Chill the pies for 30 minutes, then bake at 190°C (375°F) for 45–50 minutes until golden.
    Mary Berry Pork Pie Recipe
Step 5
  1. Simmer bones with vegetables to make stock, strain, and mix with gelatin. Let cool slightly, then pour into pies through the hole. Refrigerate for at least 4 hours until set, then slice and serve.
    Mary Berry Pork Pie Recipe

Notes

  • Use hand-cut pork for better texture.
  • Keep pastry warm while shaping to avoid cracks.
  • Let jelly cool before pouring to protect pastry.
  • Best made one day ahead for improved flavor.