Pork and pickle pies

  • 4 generous pies
  • A little tricky

Make these pork pies the night before your picnic and serve them cold

Pork and pickle pie

These little pork pies use a hot-water crust as a sturdy shell to support the filling, which is possibly the easiest of all pastries to make – no rubbing in and trying to keep it cool as you roll. Make the night before you picnic and serve cold, just like a traditional pork pie, except these ones have their pickle inside rather than on the edge of your plate, making them perfect for picnics. A few salad leaves and a handful of cherry tomatoes are a great accompaniment.



For the hot-water crust pastry

  • Plain flour 300g
  • Fine salt 1 tsp
  • Egg 1
  • Cold water 110ml
  • Butter 60g, diced
  • Lard 60g, diced

For the filling

  • Pork mince 500g
  • Smoked streaky bacon 6 rashers, chopped
  • Dried mixed herbs 1 tsp
  • Nutmeg 1/2, freshly grated
  • Chutney or pickle 4 large tsp
  • Salt and black pepper to taste


To make the pastry

  • Step 1

    Mix the flour and salt in a mixing bowl, making a well in the centre. Crack the egg in the well and flick a little flour over to cover it completely.

  • Step 2

    Add the water, butter and lard to a pan and set over a medium heat. Stir as the fats melt and as the water comes to the boil, tip into the mixing bowl, stirring well to form a soft ball.

  • Step 3

    Tip onto the worktop and knead briefly for a minute then cut into four even pieces – this helps it cool quicker – and chill in the fridge for about 30 minutes to firm.

For the filling

  • Step 1

    While the pastry is chilling, mix the pork, bacon, herbs and nutmeg in a bowl and season with salt and pepper. Tip onto the worktop and divide into four balls.

  • Step 2

    Flatten each ball to a disc of around 1cm thick and spoon the chutney into the centre, before bringing up the sides to seal it completely in the middle. Set aside on a plate.

  • Step 3

    Preheat the oven to 180°C/160°C fan/gas 4.

  • Step 4

    Take the pastry out of the fridge and cut about a third off each, reserving to make the lid. Using your hands, flatten the larger piece to a 5mm thick disc, then set a ball of filling in the middle

  • Step 5

    Shape the smaller piece of pastry to a 5mm disc and drape over the top of the filling to create a lid. Bring up the sides of the bottom pastry to meet the lid and press together to seal the filling inside completely.

  • Step 6

    Repeat with the remaining pastry and filling, making four pies. Use a skewer to pierce a large hole in the top of each to let the steam out, and sprinkle over a few sea-salt flakes and grind of pepper.

  • Step 7

    Spread on a baking sheet and cook for about an hour until the pastry is crisp and golden. Remove from the oven and allow to cool.

Recipe by Genevieve Taylor