Grandma’s Traditional Pork Pie is truly a wonderful recipe. The pork pie has been in existence for many many years and is very Traditional in Great Britain. It is made up of a wonderful Hot Water Crust pastry and filled with chopped pork, then baked in the oven. The pastry becomes a wonderful golden brown and is crisp and crumbly. Once cooled, you fill the inside of the pie with a jelly then chill. This is possible because during baking, the pork shrinks and leaves a cavity inside the pie, so once the jelly is poured in and allowed to set, you get a wonderful flavour and texture combination in every bite of pie!
These pies are perfect for parties, buffets, picnics, lunch boxes etc and very convenient because you can make ahead and keep chilled for a couple of days.
This recipe has been kindly shared by one of our Lovefoodies supporters, Dave Weigel. Dave loves to cook, and many of his recipes have been passed down through his family. In the case of this recipe, his dearest Grandmother. Here, Dave has shared with us how he makes the jelly which is poured in to the filling. Dave has used Pigs feet to create the jelly, as that is what his grandmother used. However, we’ve also added another option below, using Gelatine leaves, for those who are unable to get pigs feet or simply do not have the time to make the jelly using the traditional method.
This really is so delicious! Serve chilled with your favourite chutney or relish, and please enjoy!
Recipe By: Dave Weigel
Prep Time: 45 Minutes
Cook Time: 2 Hours
1 egg, beaten (for glazing)
1 Cup or 200 g Shortening or Lard
2 Cups or 250 g Flour
1/2 Cup or 120 ml Boiling water
Pinch of salt
For the Filling:
4 lbs hand diced pork shoulder
1 Tablespoon dried sage
salt and black pepper
For the Jelly using Pigs Feet :
2 pigs feet
2 bay leaves
1 litre of vegetable or chicken stock
For the Jelly using Gelatine:
12 gelatine leaves
1 litre chicken stock
To make the pastry:
1. Place the shortening in a bowl and add the boiling hot water. Beat until combined and creamy.
2. Add the flour and salt to the mixture and using a wooden spoon, mix until the dough comes together and is no longer sticking to the sides of the bowl.
***The dough will be hot so allow it to cool enough to handle before you try to roll it out!
3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 9 inch / 20 cm spring form pan. Work quickly while the dough is warm and press the dough evenly over the base and shape it up the sides of the pan. Make sure there are no holes.
***TIP: Do not allow the pastry to get cold otherwise it becomes hard to work with!
4. Prepare the meat filling by combining all the ingredients in a bowl.
5. Fill with the meat mixture. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make some holes on the top of the pie to allow steam to escape during baking. Place on a tray to catch any leaks.
6. Bake at 350 F or 180 C for 20 minutes then remove and brush with egg wash. Return to oven and cook for a further 80 – 90 minutes.
Remove from the oven and allow to completely cool.
7. To make the jelly using Gelatine, soak the leaves in cold water for 5 minutes then squeeze out the water and set aside. Heat the broth until it begins to boil then remove the pan from the heat and stir in the gelatine. Allow to cool down to room temperature.
To make the jelly using pigs feet,
In a medium pot simmer 2 pigs feet with seasoning salt, 2 bay leaves and about 20 peppercorns in a litre of vegetable or chicken stock for 3 hours or more preferred. Drain the jelly so you are left with no peppers etc. Allow to cool.
8. To finish off the pie:
It is easiest to use a funnel for this part. Pour the jelly mixture in the holes you made on the pie surface. Pour a small amount at a time so it soaks in to the filling and continue until the pie is full.
9. Refrigerate until completely chilled, overnight is the best.
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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