Mary Berry Pork Pie

I remember the first time I made a proper pork pie — I had no clue what I was doing, but I was completely smitten with the idea of it. That shiny, golden crust. The meaty, herby filling. The mysterious jelly that felt very British and very… well, Victorian, if I’m honest.

This recipe, borrowed from the queen of British home cooking herself, Mary Berry, is a bit of a labour of love. It’s not something you whip up on a whim between Zoom calls — it’s for weekends, or when the weather’s grey and you fancy spending the afternoon elbow-deep in pastry and pride.

But oh, when it’s done? When it’s sliced into neat wedges and that jelly glistens beneath the crust? You’ll be glad you stuck it out.

Why You’ll Love It

• That hot water crust is the real deal — sturdy, savoury, golden perfection.
• Packed with pork shoulder and sage — classic and comforting.
• Perfect make-ahead pie — it gets better after a day in the fridge.
• Impresses the socks off anyone who sees it.
• Great for picnics, parties, or just a proud dinner moment.
• It’s proper British baking. Feels a bit like time-travel, doesn’t it?

Ingredients

For the Hot Water Crust Pastry

• 350g plain flour, sieved
• 140ml water
• 110g lard
• 1 tsp salt
• 1 egg, beaten (for sealing and glazing)

For the Pork Filling

• 500g pork shoulder, diced
• 1 tsp dried sage
• 1 tsp salt
• 1 tsp black pepper

For the Jelly

• 1 pig trotter
• 1L water
• 1 onion, halved
• 1 tsp salt
• 1 tsp white pepper

How to Make It

Get that pastry started:

Warm the flour in the oven for 10 mins at a low heat (don’t skip it). Meanwhile, melt the lard in water until just boiling. Pour it into the flour, add salt, and stir until it comes together. Once cool enough, knead briefly into a dough.

Shape the cases:

Divide your dough — two-thirds for bases, one-third for lids. Wrap the bases around a well-floured glass or pork pie dolly. Leave a little overhang for sealing. Chill if it starts getting floppy.

Simmer your jelly:

Toss the trotter, onion, salt, pepper, and water into a slow cooker or large pot. Let it bubble away for 4 hours (or overnight on low). Strain the liquid and discard the solids.

Fill ‘em up:

Mix pork, sage, salt, and pepper. Stuff it into your pastry shells with a slight dome — you want it packed but not bursting. Press gently.

Lid and seal:

Roll out your reserved dough. Brush edges with beaten egg, pop the lid on, and press or crimp to seal. Poke a small hole in the centre of each lid — that’s your jelly portal later.

Bake with care:

Brush the whole pie with egg. Bake at 180°C for 20 mins, then drop to 160°C and bake another 50 mins. Halfway through, re-glaze with more egg. Remove paper bands if you used any.

Cool, then jelly time:

Let pies cool fully. Then slowly pour the hot jelly through the hole using a funnel. It’ll settle into all the meat’s nooks and crannies. Chill overnight until beautifully set.

Common Mistakes and How to Dodge Them

Why did my crust collapse?
The dough might’ve been too warm or thin. Keep it firm and shaped around a mold when possible.

My jelly overflowed!
Pour slowly and give it time to settle before topping up. Cold pies + hot jelly = magic.

Meat’s dry?
Pork shoulder is perfect, but don’t overbake. And the jelly helps keep things juicy — don’t skip it!

Pastry is too pale.
Brush with plenty of egg wash — twice! That’s your golden ticket.

Storage and Reheating

• Fridge: Keeps beautifully for 3–4 days, tightly wrapped.
• Freezer: Wrap well and freeze up to 3 months. Thaw overnight in the fridge.
• Reheating: If you like it warm, go low and slow — oven at 150°C for 15–20 mins. But honestly? It’s best cold.

Frequently Asked Questions

Can I skip the pig trotter bit?
Yes — use gelatin sheets if you prefer. About 2–3 soaked and stirred into 250ml of warm stock works well.

Do I have to crimp the edges?
Nope. Just press to seal. Crimping looks cute, but it’s optional flair.

What if I don’t have a pie dolly?
An upside-down glass works just fine. Wrap baking paper around the outside to help it stand up.

Can I use sausage meat instead?
Sure, if you’re feeling cheeky. Just reduce the seasoning a little, as sausage meat is usually pre-seasoned.

Nutrition Facts (Per Serving)

• Calories: 943 kcal
• Fat: 46g
• Saturated Fat: 17g
• Carbs: 93g
• Sugar: 2g
• Fibre: 4g
• Protein: 34g
• Sodium: 750mg (ish)

Try More Mary Berry Recipes:

• Mary Berry Chicken Pie With Potato Topping
• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Fish Pie Recipe