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Emily Roux's Pork Pie

A homemade pork pie is hard to beat. It makes a perfect picnic showstopper, starter or snack. And once you have got the hang of the recipe, feel free to experiment. Try different spices, fruits and vegetables in the mix and varying the shape and size of your pies.

My father is especially fond of the delicious jelly sandwiched between the meat and the crust (he always used to pinch mine.) Making a stock using collagen-rich pig's trotters means there is no need to add gelatine as it will form a natural jelly as it cools.

My father loves pork pie - he likes to devour it with a generous shake of good old brown sauce. So in honour of Father's Day, I will be making my version of this most traditional and delicious of meat pies jazzed up with the addition of prunes and pistachios. To Dads everywhere, enjoy!

About this recipe

Preparation Time 45 Minutes
Cooking Time 80 Minutes
Makes 2 pies
Emily Roux's Pork Pie Emily Roux's Pork Pie



  • 2 pig's trotter (halved if possible)
  • 1 carrot, peeled
  • 1 white onion, peeled and halved
  • 2 celery sticks
  • 1 bay leaf
  • 1 tsp peppercorns
  • 1 tbsp sea salt
  • 2 litres water


  • 500g flour
  • 200g lard
  • 170ml water
  • 1/2 tsp fine salt
  • 1 egg, beaten for glazing


  • 800g minced pork shoulder
  • 450g cubed pork belly
  • 150g smoked streaky bacon, chopped
  • 50g breadcrumbs
  • 6 pitted prunes, halved
  • 2 tbsp pistachios
  • 1 tbsp finely chopped sage
  • 1 1/2 tsp ground pepper (preferably white)
  • 2 tsp fine salt
  • a pinch of nutmeg



These quantities are enough to fill 2 non-stick loaf tins of approximately 18cm x 10cm x 6.5cm. Depending on the size of your tin you may have a little filling left over. Use it to make a burger or some tiny meatballs!


To prepare the stock: You can of course use readymade stock - 500ml is sufficient, to which you have added 3 sheets of gelatine (6g), but I urge you to make your own as it will become the all-important jelly that cushions the filling of your pork pie.


Place all the ingredients in a large pot. Bring to the boil and skim the surface to remove any impurities. Reduce heat to a gentle simmer and cook for 2 hours (you may need to top up the water.) Pass the stock through a fine sieve and keep refrigerated until ready to use.


To prepare the filling: Mix all the ingredients together in a large mixing bowl and season well. Before filling the pie, cook a handful of mixture to check the seasoning and adjust if necessary.


To prepare the pastry: Place the flour and salt in a large mixing bowl. Put the lard and water into a small pan and heat gently until the lard melts.


Once completely melted, pour the liquid over the flour and knead until you have a smooth ball of dough. It is important to roll out the pastry while it is at room temperature, so do not refrigerate.


To assemble the pies: Preheat your oven to 180C. Divide the pastry in two, a half for each pie. Take the first half and cut off a quarter: set this aside for the pie lid.


Roll out a rectangle of pastry approximately twice as wide and a few centimetres longer than your tin. Line the base and sides of the tin snuggly, carefully smoothing out any pleats in the pastry as you go. Leave a slight overhang of pastry around the edge of the tin and ensure there are no holes for the filling to leak through. Repeat for the second pie.


Fill the pie with meat mixture and pack down well. Roll out the remaining piece of pastry into a rectangle approximately 18cm x 10cm to make a lid. Place on top of the pie and crimp the edges together to seal. With the tip of a knife, pierce a hole in the centre of the lid for steam to escape.


Brush all over with the beaten egg. Cook for 20 minutes at 180C, then reduce the heat to 140C and cook for a further 60 minutes. Remove the pies from the oven and allow to cool completely. The meat will shrink from the walls of the pies as they cool, making room for the jelly.


Warm up the stock until it is liquid again then, using a small funnel, pour the stock into the pie through the hole in the lid. Fill the pies with stock until you can see that the liquid has reached the rim. It is better to over fill than under fill your pies otherwise you may have holes in the jelly. Place the pies in the fridge to set overnight.

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