Pork Pie Recipe Paul Hollywood: Flaky Pastry with Savory Filling

This recipe delivers the flaky pastry and rich pork filling that define a classic British pork pie. The hot water crust pastry creates a sturdy yet tender shell that holds the savory filling perfectly. Paul Hollywood’s method ensures professional results at home.

The filling combines seasoned pork with gelatin for that signature firm yet sliceable texture. Proper chilling between steps is crucial for clean layers and a crisp finish. Each bite offers the satisfying contrast of tender meat and delicate pastry.

Baking at the right temperature browns the crust without drying the filling. The result is a pie that’s as impressive to serve as it is to eat. This technique transforms a simple dish into something extraordinary.

Perfect for picnics, parties, or a satisfying lunch. The process requires patience but rewards with authentic flavor and texture.

Ingredients for Pork Pie Recipe Paul Hollywood

Flaky hot water crust and savory pork filling come together for authentic British flavor.

The pastry requires lard for authenticity—it creates that sturdy yet tender shell signature to British pork pies. Atora is the classic UK brand, but Tenderflake works in the US. For the pork, shoulder with 20% fat keeps the filling juicy. Most butchers will grind it fresh if you ask. The hot water crust comes together quickly but needs proper chilling between steps (don’t rush this part).

No lard? Vegetable shortening works in a pinch but won’t have the same richness. Fresh sage is ideal, but dried at one-third the amount substitutes fine. The gelatin is non-negotiable for that sliceable texture—Great Lakes brand is reliable. For the egg wash, any egg will do, but a fresh one gives the best sheen. Skip the mustard if you prefer, but it adds a pleasant depth.

The pastry dough can rest in the fridge for up to 2 days before baking. Once filled, pies keep 3-4 days refrigerated or freeze beautifully for 1 month. Reheat in a warm oven to restore the flaky crust—microwaving makes it soggy.

Step-by-Step Instructions for Pork Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Make the Hot Water Crust

Place the 3.5 cups All-Purpose Flour and 1 tsp Salt in a large mixing bowl. Create a well in the center. In a small saucepan, heat the 0.75 cup Lard and 0.75 cup Water over medium heat until the lard is fully melted and the mixture is steaming.

Pour the hot lard mixture into the well in the flour. Using a wooden spoon, quickly mix until the dough comes together into a shaggy mass. The dough will be hot—this is normal. Turn it out onto a lightly floured surface and knead briefly until smooth, about 2-3 minutes.

Step 2: Prepare the Gelatin and Filling

Sprinkle the 2 tbsp Unflavored Gelatin Powder over the 0.5 cup Cold Water in a small bowl. Let it bloom for 5 minutes—it will thicken and become opaque. Set aside while you prepare the filling.

In a mixing bowl, combine the 1.5 lb Ground Pork Shoulder, 1 whole Onion (finely diced), 1 tbsp Fresh Sage Leaves (finely chopped), 1 tsp Ground Black Pepper, 0.25 tsp Ground Nutmeg, and 1 tbsp Dijon Mustard. Mix thoroughly until all ingredients are evenly distributed.

Step 3: Assemble the Pie

Divide the dough into two portions, one slightly larger than the other. Roll out the larger piece on a floured surface to about ⅛-inch thickness and use it to line a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough.

Spoon the pork mixture into the lined dish, pressing down lightly to remove air pockets. Roll out the remaining dough to form the lid. Brush the edges of the base with a little water, then place the lid on top, crimping the edges to seal. Cut a small steam vent in the center.

Step 4: Bake and Finish

Preheat the oven to 375°F. Beat the 1 whole Large Egg with a tablespoon of water to make an egg wash. Brush the top of the pie generously with the egg wash. This ensures a deep golden, flaky finish.

Bake for 45-50 minutes until the crust is deep golden brown and the filling is cooked through. Remove from the oven and immediately pour the bloomed gelatin mixture through the steam vent. Tilt the pie gently to distribute the gelatin evenly—this creates the signature firm, jiggly texture.

Let the pie cool completely at room temperature for at least 2 hours before slicing. This allows the gelatin to set properly and the flavors to meld.

Perfect Pairings for This pork pie recipe paul hollywood

Classic British Sides

Serve with Branston pickle and a sharp English mustard for that authentic British pub experience. I also love a simple green salad with a tangy vinaigrette to cut through the richness. The acidity balances the savory pork beautifully.

Comfort Food Pairings

Mashed potatoes with a touch of whole grain mustard mixed in make an excellent side. For something lighter, try steamed green beans tossed with toasted almonds. Both complement the pie without overpowering it.

Beer Pairings

A British pale ale like Bass or Fuller’s ESB is my go-to—the malty notes enhance the pork’s savoriness. For a darker option, Guinness adds a roasted contrast that works surprisingly well. 🍺

Wine Options

If you prefer wine, a dry cider from Herefordshire pairs wonderfully with the pie’s rich flavors. For red wine lovers, a Pinot Noir with its earthy notes complements the sage and pork filling perfectly.

Picnic Perfection

Pack slices with crusty bread, cornichons, and a sharp cheddar for an ideal picnic spread. The pie travels well and tastes just as good at room temperature, making it perfect for outdoor dining.

Sauce Enhancements

Drizzle with apple sauce for a sweet contrast, or offer mint jelly on the side. I find the fruitiness of chutney also pairs exceptionally well with the savory filling. 💫

Frequently Asked Questions