Grandma's Traditional Pork Pie. A wonderful traditional recipe with is crisp, crumbly pastry and filled with delicious pork. Serve chilled. great for parties, picnics, lunch boxes. |
Grandma’s Traditional Pork Pie
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 10
The Pastry:
  • 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 feet pigs
  • salt
  • 2 leaves bay
  • 20 peppercorns
  • 1 litre of vegetable or chicken stock
For the Jelly using Gelatine:
  • 12 leaves gelatine
  • 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!
  1. 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.
Prepare the meat filling by combining all the ingredients in a bowl.
  1. 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.
  2. 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.
  3. Remove from the oven and allow to completely cool.
To make the jelly using pigs feet,
  1. 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.
To finish off the pie:
  1. 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.
  2. Refrigerate until completely chilled, overnight is the best.