James Martin Pork Pie

Let’s be honest — pork pie gets a bit of a reputation. People think of those cold supermarket ones, with jelly and mystery meat and a crust so hard you could crack a tile with it. But this version? Oh, this is not that. James Martin’s pork pie is warm, rustic, savoury bliss. It’s got a flaky golden crust, a rich filling of pork and beef (with a sneaky hit of nutmeg), and mashed potatoes stirred in for extra comfort. It’s the sort of pie that makes the house smell like Sunday.

I made this one day when I was feeling nostalgic for proper British food — the kind that sticks to your ribs in the best way. It came out of the oven golden and proud, the kind of pie you plonk on the table with a pot of mustard, a jar of pickles, and a glass of something strong. I’ve made it for mates, taken it to family dos, and eaten it cold out of the fridge more times than I care to admit.

And yes, it’s technically easy, but it tastes like you’ve been in the kitchen all day — and that’s the best kind of cooking, isn’t it?

Why You’ll Love It

• That mash in the filling? Makes it soft, rich, and deeply comforting.
• Flaky pastry on top and bottom — no soggy bottoms here.
• A little nutmeg brings out all the warmth.
• Freezes beautifully, so you can stash a slice for later.
• No weird jelly or overcomplicated steps — just honest flavour.
• Proper British comfort food, through and through.

Ingredients

• 2 pounds lean ground pork
• 1 pound lean ground beef
• 1½ cups mashed potatoes (leftovers work brilliantly)
• 1 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 (14.1 oz) package double-crust pie pastry, thawed
• 1 egg white, beaten

How to Make It

Brown your meat, nice and crumbly:

In a big frying pan, cook the pork and beef over medium-high heat. Stir now and then until it’s browned and crumbly — about 5–7 minutes. Drain off the fat (or don’t, if you’re feeling wild).

Mix up the cosy filling:

Pop the cooked meat into a large bowl. Stir in your mashed potatoes, nutmeg, salt, and pepper. Taste it — you’ll know when it’s right. That nutmeg should just whisper.

Line your pie dish and pack it in:

Press one pie crust into a 9-inch dish. Spoon in the filling — be generous. You want it nicely mounded, not sad and flat.

Seal the deal with the top crust:

Lay the second crust on top, crimp the edges together however you like (fork press, fancy fluting, or just squish it and move on — no judgement). Brush the top with beaten egg white for that glossy finish.

Bake with a bit of foil protection:

Cover the crust edges with foil so they don’t burn too early. Bake in a preheated oven at 375°F (190°C) for 30 minutes.

Finish with a golden flourish:

Remove the foil and pop it back in for another 15 minutes, until the crust is deep golden and smells like a hug. Let it cool slightly before slicing — or don’t, but expect it to fall apart in a glorious mess.

Common Mistakes and How to Dodge Them

Why’s my filling dry or crumbly?
You might’ve overcooked the meat, or skipped the mashed potato. The mash holds it together — it’s magic.

My pastry got soggy underneath.
Make sure your filling isn’t too wet, and don’t skip preheating the oven. Hot oven = better base.

It cracked on top!
That’s okay — it just adds character. If you want to avoid it, cut a small steam hole before baking.

The flavours feel flat.
Try a little more salt and nutmeg next time, or a pinch of mustard powder in the mix.

Storage and Reheating

Fridge:
Wrap tightly or store in an airtight box for up to 3 days.

Freezer:
Freeze whole or in slices — wrap well. Keeps for 3–4 months. Defrost overnight in the fridge.

Oven:
Bake slices at 400°F for about 25 minutes until piping hot.

Microwave:
Fine in a pinch. Heat slices on HIGH for 1½–2 minutes, checking halfway.

Frequently Asked Questions

Is this a traditional pork pie?
Not quite — no jelly, and it’s served warm. It’s more like a meat pie inspired by pork pie.

Can I use homemade pastry?
Of course! Hot water crust is traditional. But no shame in using shop-bought — it still tastes ace.

Can I serve it cold?
Yes, and it’s brilliant. Especially with pickles, mustard, and a wedge of cheddar.

Can I swap the beef?
Sure. You can use all pork, or even swap in sausage meat — just adjust seasoning accordingly.

Nutrition Facts (Per Serving)

Calories: 597 kcal
Fat: 41g
Saturated Fat: 15g
Carbohydrates: 34g
Fibre: 1.4g
Sugar: 0.8g
Protein: 20g
Sodium: 685mg
Potassium: 295mg

Try More James Martin Recipes:

• James Martin Slow-Cooked Short Ribs
• James Martin Chicken Bonne Femme
• James Martin Slow Roast Shoulder Of Pork