British Pork Pie
A rustic British pork pie with seasoned minced pork wrapped in buttery pastry and baked until golden. Quick enough for a weeknight dinner, impressive enough for weekend entertaining.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cold butter, cubed
- ¾ teaspoon salt
- 1 lb ground pork
- 1 medium onion, finely minced
- 1 tablespoon fresh sage, chopped
Instructions
- 1
In a medium bowl, stir together flour, cold butter cubes, and 0.5 teaspoon salt with a fork until the mixture looks like wet sand with pea-sized butter pieces throughout, about 2 minutes.
- 2
Add 3 tablespoons of ice water, one tablespoon at a time, stirring gently after each addition until the dough just barely holds together when you squeeze a handful—stop before it becomes wet or smooth.
- 3
Form the dough into a rough disk, wrap it in plastic wrap, and refrigerate while you prepare the filling, about 5 minutes.
- 4
In a 9-inch pie dish, combine ground pork, minced onion, chopped sage, and 0.25 teaspoon salt, breaking up the meat with your fingers until evenly mixed.
- 5
Remove dough from refrigerator and place it on a lightly floured countertop; roll it out with a rolling pin into a circle about 11 inches across and roughly 1/8 inch thick, rotating the dough a quarter turn every few rolls to keep it even.
- 6
Lift the pastry circle and drape it over the pie dish, gently pressing it down to cover the filling and sides—do not stretch it, as it will shrink as it bakes.
- 7
Trim the overhanging pastry to 1 inch beyond the lip of the dish, then fold that edge under itself and press it firmly against the rim to seal.
- 8
Poke three small holes (each the size of a toothpick) in the top of the pastry to allow steam to escape during baking.
- 9
Set the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 10
Place the pie dish in the preheated oven and bake until the pastry is deep golden brown and a meat thermometer inserted through a steam hole into the center of the filling reads 160°F, about 25–30 minutes.
- 11
Remove the pie from the oven using oven mitts and let it rest on the countertop for 5 minutes before slicing.
Tools you’ll need
- medium bowl
- fork
- plastic wrap
- 9-inch pie dish
- rolling pin
- kitchen knife
- oven
- meat thermometer
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