Mary Berry’s Pork Pie is made with pork shoulder, onions, celery, cooking and eating apples, sage, dry cider, and a delicious cider pastry. This traditional pork pie recipe creates a hearty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed
For the Filling:
- 1-2 tbsp vegetable oil
- 1 medium-large onion, chopped
- 2 celery sticks, chopped
- 500g/1lb 2oz pork shoulder, cut into 3-4cm/1½ pieces
- 2 tbsp plain flour
- 175ml/6fl oz dry cider
- 175ml/6fl oz chicken stock
- 1 cooking apple, about 150g/5½oz, peeled, cored, and sliced
- 2 eating apples, 225-250g/8-9oz in total, peeled, cored, and sliced
- 6 large sage leaves, chopped
- Salt and pepper
For the Cider Pastry:
- 1 free-range egg, beaten
- 125ml/4fl oz dry cider
- 125ml/4fl oz olive oil
- 1 tsp baking powder
- Pinch of salt
- 350-400g/12-14oz plain flour
- 1 free-range egg, for glazing
To Serve:
- Mash
- Greens
How To Make Pork Pie
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a large, wide pan over medium-low heat. Add the chopped onion and celery, and cook gently for 8-10 minutes until soft but not colored. Remove vegetables from the pan. Add more oil if needed, increase heat to medium-high, and brown half of the pork pieces on all sides. Remove and repeat with the remaining pork.
- Cook the Filling: Reduce heat, return all the pork to the pan with the onion and celery. Sprinkle in the plain flour, stir, and cook for 1 minute. Gradually add the dry cider and chicken stock, stirring until the flour is absorbed. Add the sliced apples and chopped sage. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the pork is tender. Season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool.
- Make the Cider Pastry: In a large bowl, beat 1 free-range egg with the dry cider, olive oil, baking powder, and a pinch of salt. Gradually mix in the plain flour until you have a soft dough (you may not need all the flour). Wrap the dough in cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
- Assemble the Pie: On a lightly floured surface, roll out the pastry to a thickness of 3mm/⅛ inch. Cut a 2cm/¾ inch strip from the pastry. Dampen the rim of the pie dish with water, press the pastry strip onto the rim, and dampen it again. Place a pie funnel in the center of the cooled filling. Cover the pie with the remaining pastry, and press down the edges to seal, crimp, and trim off excess. Brush the top with the beaten egg and make a steam hole in the center.
- Bake: Bake for 35-40 minutes, or until the pastry is crisp and golden brown. Let the pie cool for 10-15 minutes before serving with mash and greens.
Recipe Tips
- Cut the pork into even pieces: Make sure the pork is cut into 3-4cm/1½ inch pieces so it cooks evenly and becomes tender.
- Cook the onions and celery slowly: Take your time when softening the onions and celery. Cooking them gently ensures they don’t burn and develop a sweet flavor.
- Chill the pastry dough: Let the pastry rest in the fridge for 30 minutes. This helps it firm up and makes it easier to roll without sticking.
- Use a pie funnel: A pie funnel allows steam to escape, preventing the pastry from becoming soggy and ensuring a crisp top.
- Seal the edges properly: Make sure to dampen the pastry edges with water and crimp them well to avoid the filling leaking out during baking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pork pie cool to room temperature. Once cooled, cover it well or transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the pork pie to cool completely before wrapping it tightly in plastic wrap and then in foil. Store in the freezer for up to 2 months. Thaw the pie overnight in the fridge.
- Reheat: Preheat the oven to 180°C/350°F. Cover the pork pie with foil to prevent the pastry from burning and heat for 20-25 minutes until warmed through.
Nutrition Facts
Serving Size: 1 cup (226g)
- Calories: 790
- Total Fat: 35g
- Saturated Fat: 13g
- Cholesterol: 120mg
- Sodium: 1440mg
- Total Carbohydrate: 80g
- Dietary Fiber: 9g
- Sugars: 2g
- Protein: 37g
Try More Mary Berry Recipes:
- Mary Berry Fruit Salad
- Mary Berry Venison Casserole
- Mary Berry Chicken With Lemon
- Mary Berry Chocolate And Hazelnut Cake
Mary Berry Pork Pie
Description
Mary Berry’s Pork Pie is made with pork shoulder, onions, celery, cooking and eating apples, sage, dry cider, and a delicious cider pastry. This traditional pork pie recipe creates a hearty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 4 people.
Ingredients
For the Filling:
For the Cider Pastry:
To Serve:
Instructions
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a large, wide pan over medium-low heat. Add the chopped onion and celery, and cook gently for 8-10 minutes until soft but not colored. Remove vegetables from the pan. Add more oil if needed, increase heat to medium-high, and brown half of the pork pieces on all sides. Remove and repeat with the remaining pork.
- Cook the Filling: Reduce heat, return all the pork to the pan with the onion and celery. Sprinkle in the plain flour, stir, and cook for 1 minute. Gradually add the dry cider and chicken stock, stirring until the flour is absorbed. Add the sliced apples and chopped sage. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the pork is tender. Season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool.
- Make the Cider Pastry: In a large bowl, beat 1 free-range egg with the dry cider, olive oil, baking powder, and a pinch of salt. Gradually mix in the plain flour until you have a soft dough (you may not need all the flour). Wrap the dough in cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
- Assemble the Pie: On a lightly floured surface, roll out the pastry to a thickness of 3mm/⅛ inch. Cut a 2cm/¾ inch strip from the pastry. Dampen the rim of the pie dish with water, press the pastry strip onto the rim, and dampen it again. Place a pie funnel in the center of the cooled filling. Cover the pie with the remaining pastry, and press down the edges to seal, crimp, and trim off excess. Brush the top with the beaten egg and make a steam hole in the center.
- Bake: Bake for 35-40 minutes, or until the pastry is crisp and golden brown. Let the pie cool for 10-15 minutes before serving with mash and greens.
Notes
- Cut the pork into even pieces: Make sure the pork is cut into 3-4cm/1½ inch pieces so it cooks evenly and becomes tender.
- Cook the onions and celery slowly: Take your time when softening the onions and celery. Cooking them gently ensures they don’t burn and develop a sweet flavor.
- Chill the pastry dough: Let the pastry rest in the fridge for 30 minutes. This helps it firm up and makes it easier to roll without sticking.
- Use a pie funnel: A pie funnel allows steam to escape, preventing the pastry from becoming soggy and ensuring a crisp top.
- Seal the edges properly: Make sure to dampen the pastry edges with water and crimp them well to avoid the filling leaking out during baking.
Mary Berry Pork Pie