Pork pie


  1. For the filling, simply mix all the filling ingredients together.
  2. To make the pastry mix the flour, salt and pepper in a mixing bowl.
  3. Heat up the milk, water and suet until the suet has dissolved, and this mixture to the flour and mix with a mixer to form a dough.
  4. Knead for a few minutes and roll out to required shape, setting aside a quarter for the pie top.
  5. Do this while the pastry is still warm and easier to work with.
  6. This recipe should line a large terrine mould leaving some extra pastry. Line a tin with greaseproof paper and the pastry.
  7. Fill the pie, top, and crimp at the sides. Make holes in the top for it to breath and glaze with egg yolk and bake at 180°c for 45 mins until the filling is cooked.
  8. When cool, tip upside down and let the fat come out, this will be replaced by the jelly below. Chill.

Recipe by chef Jesse Dunford Wood, from Parlour, Kensal Green.

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The filling for this pork pie freezes well, meaning you can make ahead to save time


1.4kg (3lb) Pork mince (fatty is best)
70g (3oz) Soaked sliced prunes
70g (3oz) Sliced apricots
15g ( 1/2 oz) White mustard seeds
15g ( 1/2 oz) Mixture of normal salt & celery salt
Pinch of ground white pepper
Pinch of chopped thyme
700g (1lb 8oz) strong flour
150g (5oz) beef suet
190g (7oz) water
75g )3oz) milk
Salt & pepper
For the jelly:
250g (9oz) water
5 Gelatine leave


Time: 40 mins
Serves: 6
Nutrition: n/a