Mary Berry Pork Pie Recipe : Easy & Delicious Homemade Pie

Craving the comforting taste of a traditional British pork pie? My Mary Berry-inspired pork Pie recipe is the perfect combination of flaky hot water crust pastry, tender pork filling, and a savoury jelly that holds it all together. This classic dish is a true showstopper, whether you’re serving it at a picnic, enjoying it for lunch, or presenting it at a festive gathering. With a rich heritage and simple ingredients, this pork pie is a timeless favourite that never goes out of style.

Pastry Preparation

Making the traditional hot water crust pastry is one of the highlights of this Mary Berry pork pie recipe. It gives the pie its sturdy yet flaky shell.

Step 1: Warm the Flour

Preheat your oven to 180°C (350°F). Place your flour in an ovenproof bowl and gently warm it for a few minutes. This helps the dough absorb the fat mixture more smoothly.

Step 2: Prepare the Hot Water Crust

In a saucepan, bring the water and lard to a boil until the fat fully melts. Immediately pour this hot liquid into the flour and salt. Stir quickly, then knead until a soft, pliable dough forms. The dough should be warm but not sticky.

Step 3: Divide the Dough

Cut off one-third of the dough to use as the lid. With the remaining two-thirds, roll out and shape it for the base and sides of your pie. Work swiftly while the dough is still warm and pliable, as it firms up once cooled.

Preparing the Pork Pie Jelly

The jelly is what makes a traditional pork pie so authentic. It keeps the filling moist and gives the pie its classic structure.

Step 1: Simmer the Stock

Place the pig trotter, onion halves, water, salt, and white pepper in a large pot. Bring to a boil, then reduce to a gentle simmer for about 2–3 hours. The trotter naturally releases gelatin, creating a rich stock.

Step 2: Strain and Store

Once simmered, strain the liquid through a sieve to remove bones and onion. Set the stock aside to cool slightly. If you’re preparing ahead, you can refrigerate or freeze the stock for later use.

Step 3: Gelatin Sheet Alternative

If you don’t have a pig trotter, dissolve gelatin sheets in hot stock to achieve the same jelly effect. This method is quicker and equally effective.

Assembling the Pork Pie

Now that the pastry and jelly are ready, it’s time to bring everything together.

Step 1: Shape the Base

On a lightly floured surface, roll out the larger portion of pastry. Line your pie tin (or springform tin) with the dough, pressing it gently against the sides. Leave a little overhang at the top to seal the lid later. Make sure there are no cracks or holes, as this will cause the jelly to leak out.

Step 2: Add the Filling

In a large bowl, combine the diced pork shoulder with sage, salt, and pepper. Mix well, then pack the meat filling firmly into the pastry-lined tin. Slightly mound the filling in the center—this gives the pie its traditional dome shape.

Step 3: Prepare the Lid

Roll out the smaller portion of pastry to form the lid. Place it over the filling, then brush the edges with beaten egg. Press and seal the lid to the pastry overhang, crimping the edges neatly.

Step 4: Create a Steam Hole

Using a sharp knife, cut a small round hole in the center of the lid. This is where you’ll later add the jelly. Insert a pastry funnel or a rolled piece of foil to keep the hole open during baking.

Step 5: Egg Wash

Brush the entire lid with beaten egg for a glossy golden finish.

Baking the Pork Pie

Baking the pie slowly ensures the pork cooks thoroughly and the crust turns crisp.

1. Place the pie in a preheated oven at 180°C (350°F).
   
2. Bake for 20 minutes, then remove and brush with egg wash again for an extra golden glaze.
   
3. Continue baking for another 1 hour to 1 hour 10 minutes, until the crust is golden brown and firm.
   
4. Remove from the oven and allow the pie to cool completely at room temperature.

Filling the Pie with Jelly

Once the baked pork pie has cooled, it’s time to add the savoury jelly that makes this recipe so traditional.

Step 1: Reheat the Stock

Warm the reserved pork stock (or prepared gelatin stock) until liquid.

Step 2: Fill Through the Steam Hole

Insert a funnel into the hole at the top of the pie lid. Slowly pour the hot stock into the pie in stages, allowing it to seep between the meat filling. Don’t rush this step; the stock needs time to settle evenly throughout the pie.

Step 3: Chill Until Set

Place the pie in the fridge and let it rest overnight. By morning, the stock will have turned into a firm jelly, locking in flavour and giving the pie its authentic structure.

Serving and Decoration

Mary Berry’s pork pie is a rustic dish, so keep the presentation simple and hearty:

• Slice into thick wedges and serve cold or at room temperature.
  
• Pair with piccalilli, mustard, or chutney for a classic British touch.
  
• Add to a ploughman’s lunch board with cheese, bread, and pickles for a traditional spread.

Storage Instructions

• Refrigeration: Store the pork pie in the fridge, wrapped or in an airtight container, for up to 4–5 days.
  
• Freezing: You can freeze portions (without jelly) for up to 2 months. Thaw in the fridge and reheat gently in the oven before serving.

Frequently Asked Questions (FAQs)

1. Can I make Mary Berry’s Pork Pie without a pig trotter?

Yes! If you don’t have a pig trotter, you can easily substitute it with gelatin sheets or powdered gelatin dissolved in hot stock. This will create the same savoury jelly layer that holds the filling together.

2. Do you eat pork pie hot or cold?

Traditionally, pork pies are served cold or at room temperature. This allows the jelly to set properly and gives the pie its authentic texture. However, you can enjoy it slightly warm if you prefer (note the jelly may soften).

3. What cut of pork is best for pork pies?

The best cut is pork shoulder, as it has the right balance of lean meat and fat, ensuring the filling stays juicy during baking. Avoid very lean cuts, as they may make the pie dry.

4. How do I stop my pork pie from being soggy?

To avoid a soggy pork pie:

• Make sure your pastry is sealed properly with no cracks.
  
• Chill the pie after adding jelly to let it set.
  
• Bake until the crust is golden and firm, not pale.
  

5. How long does a homemade pork pie last?

Homemade pork pie will keep for 4–5 days in the fridge. Always store it covered or in an airtight container. If you want to keep it longer, you can freeze the pie (without jelly) for up to 2 months.

6. Can I use store-bought pastry for pork pie?

While traditional hot water crust pastry is recommended for authenticity and structure, you can use store-bought pastry for convenience. Just note that it may not hold the filling and jelly as firmly as the homemade version.

7. What do you serve with Mary Berry’s pie?

Pork pies pair beautifully with:

• Pickles and chutneys like piccalilli or Branston pickle
  
• A ploughman’s lunch platter with cheese, bread, and salad
  
• Mustard or brown sauce for extra flavour
  

Conclusion

Mastering this Mary Berry Pork Pie recipe gives you a taste of true British tradition. With its crisp hot water crust, juicy pork filling, and signature savoury jelly, it’s a recipe that balances elegance with rustic charm. While it may take some time and care, the result is worth every step, a show-stopping centrepiece that delights at any gathering.

So, roll up your sleeves, follow this step-by-step guide, and enjoy the satisfaction of creating a homemade pork pie that even Mary Berry would be proud of.