Mary Berry Pork Pie

This savory Mary Berry Pork Pie is prepared using pork belly, pork shoulder, smoked bacon, sage, and nutmeg. This delicious pork pie recipe is a perfect dinner dish that takes about 3 hours to prepare and can serve up to 8 people.

Mary Berry Pork Pie Ingredients

• Butter or lard, for greasing the molds
• Flour, for dusting the moulds and rolling
• 1 egg, beaten with a pinch of salt, for glazing the pastry

For the hot-water crust:

• 1 egg
• 450g (3 1/2 cups) plain flour
• 175g (3/4 cup) lard (or goose or duck fat)
• 5g (1 tsp) salt
• 5g (1 tsp) sugar

For the filling:

• 300g (10 1/2 oz) pork belly, skin removed
• 300g (10 1/2 oz) pork shoulder
• 2 anchovies in oil, drained
• 2 tbsp chopped fresh sage leaves
• 200g (7 oz) smoked bacon or pancetta
• 1/2 nutmeg seed, freshly grated
• Sea salt and freshly ground black pepper

For the jelly:

• 3 gelatine leaves
• 200ml (3/4 cup) good chicken stock
• 100ml (1/2 cup) sweet sherry or port

How To Make Mary Berry Pork Pie 

Making the Pastry:

1. Prepare the dough: Break the egg into a small bowl, put the flour into a large bowl, and make a well in the center; add the egg to the flour and stir in briefly.
2. Melt the lard: Put the lard in a pan with 175ml water, salt, and sugar; bring to the boil, stirring as the lard melts; count to 30 seconds, then take off the heat.
3. Mix the dough: Pour the hot liquid into the flour mixture, stirring continuously with a wooden spoon until a sticky dough forms; cover with a tea towel and cool for 1 hour.
4. Shape the dough: Turn the dough onto a lightly floured surface, flatten it with your hands, fold into thirds, flatten into a rough oblong shape, then cover and chill for 30 minutes.

Preparing the Filling:

1. Dice the meat: Dice the pork belly and shoulder roughly, mix with the anchovies and sage; mince using a food mixer or chop finely with a knife.
2. Mix in the bacon: Cut the bacon or pancetta into small pieces, stir into the minced meat; add grated nutmeg, season well, and mix thoroughly.
3. Test the seasoning: Fry a small portion of the meat mixture in a pan, cook through, taste it, and adjust the seasoning if necessary.

Assembling the Pies:

1. Preheat the oven: Preheat the oven to 180ºC/Gas 4; while waiting, take the pastry out of the fridge and roll it on a lightly floured surface.
2. Cut the pastry circles: Roll the dough to about 3-4 mm thick; use a 12 cm cutter to cut eight circles, then an 8 cm cutter for another eight circles.
3. Prepare the moulds: Lightly grease 8 dariole moulds, dust with flour, and line each with a larger pastry circle; press well into the base and sides, leaving 1 cm overhanging the rim.
4. Fill the moulds: Divide the meat mixture among the moulds, tapping each on the work surface to settle the meat; cover each with a smaller pastry circle, and crimp edges to seal.
5. Glaze and vent: Brush the tops with beaten egg, and use a skewer to make a hole in the top of each pie for steam to escape.
6. Bake the pies: Place the moulds on a baking tray and bake for 40 minutes or until the meat is cooked through; cool the pies for at least 2 hours.

Making the Jelly:

1. Soften the gelatine: Soak the gelatine leaves in cold water for a few minutes to soften; squeeze out excess water.
2. Dissolve the gelatine: Heat the chicken stock and sherry in a pan, add the softened gelatine, and stir until dissolved; cool slightly, but not too much.
3. Fill with jelly: When the pies are cool, use a funnel or syringe to fill each pie with the jelly mixture through the hole in the top.
4. Set the pies: Refrigerate the pies for 8 hours to set the jelly; then turn out the pies and they are ready to eat!

Recipe Tips

• Use Cold Ingredients: Keep all your pastry ingredients cold to ensure a flaky and crisp crust.
• Chill the Dough: Let the dough rest in the fridge for at least 30 minutes before rolling it out.
• Seal Properly: Crimp the edges of the pie firmly to prevent the filling from leaking during baking.
• Check Seasoning: Fry a small portion of the meat mixture to taste and adjust seasoning before filling the pies.
• Cool Completely: Allow the pies to cool fully before adding the jelly to ensure it sets properly.

What To Serve With Pork Pie

Serve your savory pork pie with roasted vegetable medley, tangy coleslaw, apple and walnut salad, honey-glazed carrots, and spiced sweet potato fries.

You can also pair it with cranberry chutney or caramelized onion relish for added flavor.

How To Store Pork Pie

To Refrigerate: Wrap the pork pie tightly in plastic wrap or aluminum foil and store it in an airtight container in the fridge for up to 3 days.

To Freeze: Wrap the pie in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge before reheating.

How To Reheat Pork Pie

In The Oven: Preheat the oven to 180ºC/Gas 4. Place the pie on a baking sheet and cover it with foil to prevent drying out. Heat for 20-25 minutes or until thoroughly heated.

In The Microwave: Place a slice of pork pie on a microwave-safe plate. Cover it with a microwave-safe lid to retain moisture and heat on medium power for 2-3 minutes, checking for even heating.

In The Air Fryer: Preheat the air fryer to 160ºC. Place the pork pie inside and heat for 10-15 minutes. Check if the pie is evenly heated through before serving.

Frequently Asked Questions

What type of pork should I use?

Use a combination of pork belly and pork shoulder for the filling. The pork belly provides a rich flavor and fat, while the pork shoulder adds texture. You can also use a mix of smoked bacon or pancetta for an extra layer of flavor.

How do I prevent the jelly from leaking out?

To prevent the jelly from leaking out, make sure to seal the pastry edges properly. Crimp the edges tightly to avoid any gaps. Also, allow the pies to cool completely before adding the jelly to ensure it sets properly.

Mary Berry Pork Pie Nutrition Facts

• Calories: 943
• Calories from Fat: 414
• Fat: 46g
• Saturated Fat: 17g
• Cholesterol: 158mg
• Carbohydrates:93g
• Fiber: 4g
• Sugar: 2g
• Protein: 34g

More Mary Berry Recipes:

• Mary Berry Leftover Turkey Pie
• Mary Berry Cottage Pie
• Mary Berry Lentil Shepherd’s Pie