There’s something wonderfully old-school about a proper pork pie. The kind you cut into with a little ceremony, revealing all those gorgeous layers of seasoned meat hugged in golden pastry. I grew up thinking they were only for picnics — the kind wrapped in clingfilm next to a flask of weak squash and a packet of crisps. But Delia’s take? This one changed my mind. It’s warm, rich, juicy, and utterly satisfying fresh from the oven.
The first time I made it, I’d convinced myself it’d be “too much faff.” Turns out it’s mostly stirring, rolling, and smugly sniffing the kitchen while it bakes. And the hot water crust? Not as scary as it sounds — it’s like making playdough, but edible. And porky. And glorious.
Why You’ll Love It
- Hot water crust pastry that actually behaves – No cracking, no crying.
- Proper porky filling – Mince, diced bits, and bacon all in one glorious mix.
- Deeply savoury – With thyme and parsley giving it that lovely herby kick.
- Great hot or cold – Fresh from the oven or fridge-raided at midnight.
- Freezer-friendly – Make a batch and stash ’em.
- Makes four mini pies – Perfect for sharing. Or not sharing. No judgment.
Ingredients
- 20g butter
- 1 onion, chopped
- 3 garlic cloves, chopped
- 500g pork mince (not too lean)
- 500g diced pork
- 200g streaky bacon, chopped
- ¼ cup flat-leaf parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt & pepper
- 1 egg, lightly beaten (for brushing)
For the hot water crust:
- 170g butter
- ⅔ cup water
- 2¾ cups plain flour, sifted
- ½ tsp salt
How to Make It
Get the filling ready:
Melt 20g of butter in a frying pan. Add the onion and garlic and cook on medium heat for 5–6 minutes until soft but not brown. Let it cool slightly. In a big bowl, mix the mince, diced pork, bacon, herbs, onion mixture, and a good bit of salt and pepper. Give it a proper stir — hands work best here.
Time for pastry magic:
Put the butter and water in a saucepan and bring to the boil. Take it off the heat as soon as the butter melts. Stir in the flour and salt quickly — it’ll look like a shaggy mess, but keep going. Tip it onto a lightly floured surface and knead until smooth. Warm dough feels weird, but satisfying.
Build your pie shells:
Preheat your oven to 180°C (160°C fan). Grease four small pie tins (½-cup size or thereabouts). Cut off about a third of the pastry and wrap it up — that’s for the lids. Roll the rest out to about 3mm thick. Cut circles large enough to line each pie dish and press them in gently. No air bubbles.
Fill ‘em up:
Spoon the pork filling into each case — give it a firm press so it’s packed nicely. You don’t want gaps or dry bits.
Add the lids and seal the deal:
Roll out the rest of the pastry and cut four smaller circles for the tops. Place over each pie and press the edges together. Trim off the excess. Make a little hole or cross in the middle of each to let steam escape. Brush with beaten egg for that shiny golden finish.
Bake and be patient (sort of):
Pop your pies onto a baking tray and bake for around 1 hour. You’ll know they’re done when they’re a rich golden brown and, crucially, when a skewer poked into the centre comes out with clear juices. If in doubt, give them 5 more minutes.
Common Mistakes and How to Dodge Them
“My pastry cracked!”
It might’ve cooled too much before shaping. Hot water pastry needs to be worked while still warm-ish. If it tears, just pinch it back together — no drama.
“The filling’s dry.”
Could be that your pork was too lean. Fat = flavour and juiciness here. Don’t go for the ‘healthy’ cuts.
“The pies collapsed after baking.”
Happens if they weren’t packed tightly enough. Really press that filling in. And make sure your pastry hugs the tin properly.
“I forgot the vent hole!”
I’ve done this. The top puffs weirdly and can split. Not the end of the world, just… next time, remember a little poke in the top.
Storage and Reheating
Fridge:
Keep in an airtight container for 4–5 days. The flavour actually deepens a bit with time.
Freezer:
Wrap individually and freeze for up to a month. Thaw overnight in the fridge.
To reheat:
- Oven: 180°C for 10–15 minutes, uncovered.
- Microwave: 45–60 seconds for a quick warm-up, though the crust won’t be as crisp.
- Air fryer: 5–8 mins at 180°C. Gets that crust bang-on.
Frequently Asked Questions
Can I use just one type of pork?
Sure! Using a mix gives better texture, but if all you’ve got is mince — go for it. Just don’t skimp on the herbs or seasoning.
Do I need a special tin?
Nope. Any small ovenproof dish will do — ramekins work, even a muffin tray in a pinch. Just grease it well.
Is this recipe good cold?
Yes! Cold pork pie with pickles or mustard is chef’s kiss. Just cool it fully before slicing for the neatest results.
Can I add jelly like a traditional Melton Mowbray pie?
You can, but honestly, these are juicy enough on their own. If you’re going for tradition, a bit of pork stock set with gelatin could be poured in after baking.
Nutrition Facts (Per Serving):
Calories: 597
Fat: 41g
Carbs: 34g
Protein: 20g
Sodium: 685mg
Sugar: 0.8g
More Delia Smith Recipe:
Delia Smith Pork Pie
Description
A deeply savoury pork pie wrapped in a golden hot water crust — packed with mince, bacon, and herbs for a rustic, comforting British bake.
Ingredients
For the crust:
Instructions
- Cook onion and garlic in butter; cool slightly.
- Mix all pork, herbs, onion mix, and seasoning.
- Boil water and butter; stir in flour and salt for pastry. Knead till smooth.
- Line 4 greased pie tins with rolled pastry. Fill with pork mixture.
- Add pastry lids, seal edges, cut steam hole, and brush with egg.
- Bake at 180°C for 1 hour, until golden and juices run clear.
- Cool slightly before serving — hot or cold, it’s a winner.
Notes
- Hot water pastry is best handled warm, not cold.
- Don’t skimp on seasoning — pork needs it.
- Let pies rest before slicing for neat portions.
- Add jelly after baking if you want traditional flair, but it’s optional.