Jamie Oliver Pork Pie Recipe

Jamie Oliver Pork Pie is made with pork shoulder, pork belly, smoked bacon, ground mace, nutmeg, fresh sage, fresh thyme, salt, and white pepper, and filled into homemade pastry made with plain flour, lard, and water. This traditional UK Pork Pie recipe creates a deep pie that takes about 3 hours to prepare and can serve up to 8 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Steak And Kidney Pie
• Jamie Oliver Leek And Potato Pie
• Jamie Oliver Mince And Onion Pie

💜 Why You’ll Love This Pork Pie Recipe:

• Traditional British Flavor: This recipe tastes like a real British pork pie, bringing a taste of England to your kitchen.
• Hearty and Filling: It’s full of pork shoulder, pork belly, and smoked bacon, making it a big and satisfying meal.
• Easy to Follow: The steps are simple, and the ingredients are easy to find, so even beginners can make it.
• Perfect for Any Occasion: Great for family dinners or special events, this pie is always a hit.
• Delicious Hot or Cold: You can enjoy it hot from the oven or cold from the fridge, and it tastes great both ways.

Jamie Oliver Pork Pie Ingredients

The Filling Ingredients:

• 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

The Pastry Ingredients:

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

Addition Ingredients:

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

🥧 How To Make Jamie Oliver Pork Pie

1. Prepare The Filling: First, heat your oven to 180C/160C fan/gas 4. Then, in a large bowl, mix together all the ingredients for the filling: pork shoulder, pork belly, smoked bacon, ground mace, nutmeg, sage, thyme, salt, and white pepper.
2. Make The Pastry: Next, put the flour in a large bowl. Then, put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil, then stir into the flour using a wooden spoon. After this, when the mixture is cool enough to handle (it should still feel very warm), knead it well until smooth.
3. Form The Pie Base: After that, cut off 1/4 of the dough, wrap it in cling film, and reserve it for the lid. Then, roll out the remaining dough into a circle and place it in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press it evenly over the base and up the sides of the tin, making sure there are no holes. Next, fill it with the meat mixture and pack it down well. Then, roll out the dough for the lid, place it on top of the pie, and pinch all around the edge to seal the pie. Make a hole for steam in the center using the handle of a wooden spoon.
4. Bake The Pork Pie: Then, cook the pie in the oven for 30 minutes. After this, reduce the heat to 160C/140C fan/gas 3 and cook for another 90 minutes. Next, brush the top with beaten egg and return it to the oven for a further 20 minutes. Leave the pie until it is completely cold.
5. Prepare The Gelatine: Next, soak the gelatine in cold water for about 5 minutes. Then, remove and squeeze out the excess water. After this, heat the stock until it is almost boiling. Remove it from the heat and stir in the gelatine. Leave it to cool to room temperature.
6. Add The Gelatine to the Pie: Finally, use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time, allowing a few seconds before each addition. After that, place the pie in the fridge to set overnight.

💭 Recipe Tips

• Chop and Mince Properly: Finely chop or mince the pork shoulder and pork belly. This makes the meat texture even and mixes the flavors well.
• Use Fresh Herbs: Fresh sage and thyme taste better than dried ones. Chop them finely for the best flavor.
• Work Quickly with Pastry: Work fast with the pastry while it is warm and soft. This makes it easier to press into the tin without breaking.
• Seal the Pie Well: Pinch the dough edges tightly to seal the pie. This stops the filling from leaking when baking.
• Cool the Stock Before Adding: Let the gelatine and stock mix cool to room temperature before pouring into the pie. This helps the gelatine set well inside the pie.

🥙 What Pairs Nicely With Pork Pie?

Pork Pie pairs well with pickles, chutneys, mustard, and a crisp green salad. It also can be served alongside mashed potatoes, roasted vegetables, baked beans, or coleslaw for a tasty meal.

🎚 How To Store Leftovers Pork Pie?

• Refrigerate: Store the pork pie in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the pork pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before eating.

🥵 How To Reheat Leftovers Pork Pie?

• In The Oven: Preheat the oven to 180C/160C fan/gas 4. Cover the pie with foil and bake for 20-25 minutes until heated through.
• In The Microwave: Place a slice on a microwave-safe plate and heat on high for 2-3 minutes, or until hot.

FAQs

Try More Jamie Oliver Recipes:

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

Jamie Oliver Pork Pie Nutrition Facts

• Calories 948
• Total Fat 46.2g
• Saturated fat 17.2g
• Carbohydrates 94.5g
• Fiber 4.7g
• Sugars 30.5g
• Protein 40.8g