Pork Pie is a simple, hearty meat pie you can bake at home.
Pork Pie introduction
Pork Pie is a classic meat pie with a rich filling and a flaky crust. It makes a warm main dish for family meals and works well for potlucks.
If you like pies, try other savory recipes such as the creamy chicken mushroom and vegetable pie for more ideas.
why make this Pork Pie recipe
Make this Pork Pie because it uses common ingredients and cooks in one pie dish.
It is filling, budget friendly, and good for leftovers the next day.
how to make Pork Pie
Follow simple steps and you will have a nice, golden pie.
For a different filling idea, see the creamy seafood pot pie for more ways to use a pie crust.
Ingredients : Pork Pie
- 1 pound ground pork
- 1/2 pound pork liver, minced
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- 1/4 cup beef broth
- 1 premade pie crust
- 1 egg, beaten (for egg wash)
Directions : Pork Pie
-
- Preheat the oven to 375°F (190°C).
-
- In a bowl, mix the ground pork, minced pork liver, breadcrumbs, onion, salt, pepper, thyme, and nutmeg.
-
- Gradually add the beef broth to the mixture until combined.
-
- Roll out the pie crust and line a pie dish, leaving some overhang.
-
- Fill the crust with the pork mixture.
-
- Cover with another layer of pie crust, sealing the edges.
-
- Cut a small slit in the top of the pie for steam to escape.
-
- Brush the top with beaten egg.
-
- Bake for 45-50 minutes or until golden brown.
-
- Let cool before serving.
how to serve Pork Pie
Serve Pork Pie warm or at room temperature with simple sides.
Try mashed potatoes, steamed vegetables, or a crisp green salad and the flavors will pair well with the pie. You can also enjoy it with a vegetable pie like the spinach pie for a mixed spread.
how to store Pork Pie
Cool the pie completely before storing.
Keep covered in the fridge for up to 3 days or freeze portions wrapped well for up to 2 months.
tips to make Pork Pie
- Use cold crust for a flakier result.
- Do not overwork the filling; mix until just combined.
- Brush the top with egg wash for a golden crust.
variation (if any) for Pork Pie
- Swap pork liver for extra ground pork if you prefer a milder taste.
- Add chopped herbs like parsley or sage for fresh flavor.
- Mix in cooked vegetables such as carrots or peas for extra texture.
FAQs about Pork Pie
-
Q: Can I skip the pork liver?
A: Yes. You can use only ground pork for a milder pie. -
Q: How do I know the pie is done?
A: The crust should be golden and the filling firm. Let it cool slightly before cutting. -
Q: What pie dish should I use and where can I buy one?
A: Use a standard 9-inch pie dish for this recipe. Buy it here -
Q: Can I prepare the pie ahead?
A: Yes. Assemble the pie and keep it in the fridge for a few hours before baking. -
Q: Can I use homemade crust?
A: Yes. A homemade crust works well and may give better texture.
Pork Pie
Ingredients
Filling Ingredients
- 1 pound ground pork
- 1/2 pound pork liver, minced Can be omitted for a milder taste.
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- 1/4 cup beef broth
Outer Crust
- 1 premade pie crust Homemade crust may be used for better texture.
- 1 egg beaten For egg wash.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the ground pork, minced pork liver, breadcrumbs, onion, salt, pepper, thyme, and nutmeg.
- Gradually add the beef broth to the mixture until combined.
- Roll out the pie crust and line a pie dish, leaving some overhang.
- Fill the crust with the pork mixture.
- Cover with another layer of pie crust, sealing the edges.
- Cut a small slit in the top of the pie for steam to escape.
- Brush the top with beaten egg.
Baking
- Bake for 45-50 minutes or until golden brown.
- Let cool before serving.
