Jamie Oliver Pork Pie Recipe

If you’re looking for a hearty and traditional British dish, the Jamie Oliver Pork Pie Recipe is just the ticket. With tender cuts of pork shoulder, belly, and smoky bacon wrapped in rich, golden pastry, it’s a savory showstopper that delivers big comfort. I gave this classic pie a go one weekend and was surprised by how fun and satisfying it was to make (and eat!). (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 1.75 lbs (800g) pork shoulder, minced or finely chopped
• 0.88 lbs (400g) pork belly, half minced and half chopped
• 0.55 lbs (250g) smoked bacon, cubed
• ½ tsp ground mace
• 2 large pinches ground nutmeg
• 1 tbsp fresh chopped sage
• 1 tsp fresh chopped thyme
• ½ tsp salt
• 1 tsp ground white pepper

For the Pastry:

• 4.75 cups (575g) plain flour
• 1 cup (200g) lard
• 1 cup (220ml) water

Additional:

• 1 egg, beaten (for glazing)
• 6 gelatine leaves
• 1.25 cups (300ml) chicken stock

How To Make Jamie Oliver Pork Pie

Prep the Filling:

Start by preheating your oven to 180C/160C fan/gas 4. In a big mixing bowl, combine the pork shoulder, pork belly, bacon, mace, nutmeg, sage, thyme, salt, and pepper. Mix everything thoroughly—your hands are your best tool here for even distribution.

Make the Hot Water Pastry:

Place the flour in a large bowl. In a small pan, gently melt the lard with the water and bring it just to a boil. Pour this hot liquid into the flour and stir quickly with a wooden spoon. Once it’s cool enough to touch but still warm, knead it into a smooth dough.

Form the Pie:

Reserve a quarter of the dough for the lid. Roll the rest into a large circle and line the base and sides of a non-stick 20cm springform tin. Quickly mold it while the dough is still warm and pliable. Fill the crust with the meat mixture and pack it down firmly. Roll out the reserved dough and seal it on top, pinching the edges to close. Use a wooden spoon handle to poke a steam hole in the center.

Bake:

Bake at 180C for 30 minutes, then lower to 160C and bake for another 90 minutes. Brush with beaten egg and return for a final 20 minutes. Let it cool completely in the tin.

Add the Gelatine:

Soak the gelatine in cold water for 5 minutes, squeeze it, then dissolve it in hot (not boiling) chicken stock. Let this cool to room temp. Use a small funnel to slowly pour it into the pie via the steam hole, giving the gelatine time to settle between pours. Chill overnight to set.

Why I Love This Recipe

This pork pie was a labor of love that absolutely paid off. I made it for a family gathering, and it was the star of the table—rich, meaty, and so beautifully British. What I loved most was how the homemade pastry held everything together so perfectly, creating that satisfying contrast between crisp crust and juicy filling.

Recipe Tips

• Chop Finely: A fine chop or mince ensures the meat layers hold together well.
• Fresh is Best: Use fresh herbs if possible—makes a big flavor difference.
• Work Fast with Dough: Hot water crust sets quickly, so shape it while it’s warm.
• Tightly Pack Filling: This minimizes gaps and shrinkage during baking.
• Cool Gelatine Mix: Room temp stock prevents soggy pastry and sets properly.

How To Store This Jamie Oliver Pork Pie

At Room Temperature:

Best served within a couple of hours. After that, refrigerate.

In the Fridge:

Store in an airtight container for up to 4 days.

In the Freezer:

Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating:

Cover with foil and heat in a 180C oven for 20-25 minutes. For a quick slice, microwave on high for 2-3 minutes.

Nutrition Facts (per serving)

• Calories: 948
• Carbs: 94.5g
• Protein: 40.8g
• Fat: 46.2g
• Sugar: 30.5g
• Fibre: 4.7g
• Sodium: Approx. 1200mg

Let’s Answer a Few Questions!

How do I know when the pork pie is cooked?
It’s ready when the pastry is golden and the internal temp hits 75°C (165°F).

Can I make mini versions of this?
Totally! Use muffin tins and reduce baking time to 30–40 minutes.

What if my filling shrinks?
Pack it tightly before baking and top up with extra gelatine mix after cooling.

Can I make the pastry ahead?
Yes! Keep it wrapped in the fridge for up to 24 hours.

Is pork pie meant to be eaten cold?
Traditionally, yes—but it’s just as delicious warmed up.

Try More Recipes:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Chicken Ham And Leek Pie