Go Back

🥧 Mary Berry Pork Pie Recipe

This Mary Berry Pork Pie is a traditional British favorite made with hot water crust pastry and a rich, well-seasoned pork filling. Perfect for picnics, lunch boxes, or a comforting family meal, this pie is crisp on the outside and juicy on the inside.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

For the Hot Water Crust Pastry

  • 225g plain flour
  • ½ tsp salt
  • 75g lard
  • 100ml water
  • 1 egg, beaten (for glazing)
For the Pork Filling
  • 400g pork shoulder, finely chopped or minced
  • 150g pork belly, finely chopped (adds juiciness)
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp ground mace (very traditional)
  • ½ tsp ground nutmeg
  • 1 tsp fresh thyme, finely chopped
  • 2 tbsp cold water or stock
Optional Jelly (Traditional)
  • 300ml pork stock
  • 2 leaves gelatine

Method
 

  1. 1. Make the Pastry

    Put flour and salt into a bowl.
    Heat the lard and water together until the lard melts and the mixture just comes to a boil.
    Pour the hot liquid into the flour and mix quickly with a wooden spoon.
    Knead lightly until smooth. Wrap and keep warm (hot water crust is easiest to shape while warm).

  2. 2. Prepare the Filling

    In a bowl, mix pork shoulder, pork belly, salt, peppers, mace, nutmeg, thyme, and water.
    Combine well but don’t overwork.

  3. 3. Assemble the Pork Pie

    Preheat oven to 200°C (400°F).
    Cut off one-quarter of the pastry for the lid.
    Shape the remaining pastry into a round pie shell using your hands or a small tin.
    Pack in the pork filling firmly.
    Roll out the lid, place on top, crimp edges, and make a small hole in the center.
    Brush with beaten egg.

  4. 4. Bake

    Bake for 30 minutes, then reduce oven to 160°C (325°F).
    Bake for another 60 minutes until golden and cooked through.
    Cool slightly.

  5. 5. Add the Jelly (Optional but Traditional)

    Soak gelatine in cold water.
    Heat stock, remove from heat, and dissolve gelatine.
    Pour warm jelly carefully through the hole in the pie.
    Chill until fully set.

Notes

Serving Suggestions

  • Serve cold with English mustard, pickles, or chutney
  • Perfect for picnics and afternoon tea

Tips (Mary Berry Style)

  • Use a mix of lean and fatty pork for best texture
  • Keep pastry warm while shaping
  • Let the pie cool completely before slicing for clean cuts