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Pork Pie recipe

Pork Pie Recipe

Meat pies are much loved and one such pie is the pork pie. It has pork and beef, which makes it high in protein and calories. It is easy to make and tastes delicious. Today, I am going to tell you how to make pork pie at home.
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Prep Time 45 minutes
Cook Time 2 hours 20 minutes
Total Time 3 hours
Course Starters
Cuisine French-Canadian
Servings 10 People
Calories 624 kcal


  • Saucepan
  • Wooden Spatula
  • Rolling Pin
  • Springform Cake Tin
  • Oven
  • Bowl
  • Funnel



  • 800 grams Pork Shoulder, minced or finely chopped
  • 400 grams Pork Belly, half minced and half chopped
  • 250 grams Smoked Bacon, cubed
  • ½ teaspoon Ground Mace
  • 2 pinch Ground Nutmeg
  • 1 tablespoon Fresh Sage, chopped
  • 1 teaspoon Fresh Thyme, chopped
  • ½ teaspoon Salt
  • 1 teaspoon Ground White Pepper


  • 575 grams Plain Flour
  • 200 gram Lard
  • 220 ml Water

To Finish

  • 1 Egg, beaten
  • 6 Gelatin Leaves
  • 300 ml Chicken Stock


Pastry Dough

  • Fill a large bowl with flour to prepare the pastry dough.
  • In a saucepan, melt lard with water over low heat and bring it to a boil.
  • Add the flour and stir the ingredients using a wooden spoon to form the dough.
  • Allow the dough to cool for a few minutes until it is cool enough to handle.

Pie Shell

  • Place your dough on a clean surface, knead for a minute, and shape it into a ball.
  • Cut off 1/4 portion of the dough and wrap it in cling film to reserve for making the pie lid.
  • Roll out the remaining dough to form a circle.
  • Take a non-stick 20cm springform cake tin and place the rolled dough on the base.
  • Press the dough evenly over the base and the sides of the tin. Make sure that the cake tin is covered completely and that there are no holes.


  • Set the oven to a temperature of 180C/160C.
  • Mix pork shoulder, pork belly, and bacon in a large bowl.
  • Season the meat with mace, nutmeg, sage, thyme, salt, and white pepper.

Add the Filling To The Pie Shell

  • Fill your prepared pork filling into the tin lined with the dough.
  • Take your dough reserved for the lid and roll it out in a circle large enough to cover the whole pie.
  • Place on top of the pie and pinch the edges to seal the pie.
  • Now make a hole in the center for the steam to pass using the handle of a wooden spoon.


  • Bake the pie for 30 minutes in the preheated oven.
  • Reduce the oven temperature to 140C/160C after 30 minutes, and continue baking the pie for another 90 minutes.
  • Remove the pie from the oven.
  • Brush the top with the beaten egg. Place the pie back in the oven and bake for another 20 minutes until the top turns golden brown.
  • Your pie is now ready to be pulled out of the oven. Allow it to cool down.

Make Stock Mixture

  • Take your gelatin leaves and soak them in cold water for 5 minutes. Remove from the water and squeeze out excess water.
  • Place your chicken stock over the stovetop for boiling.
  • Remove from heat and add the gelatin.
  • Allow the stock to cool.

Fill The Stock In The Pie

  • Place a small funnel in the center of the hole created on the top of the pie. Pour the chicken stock through it into the pie in small quantities.
  • Once all the stock is added to the pie, place the pie in the refrigerator to set overnight.
  • Slice the pie the next day and enjoy your hard work. 


Calories: 624kcal | Carbohydrates: 47g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 389mg | Potassium: 437mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 4mg
Keyword French-Canadian, Pork Pie
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