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Weschenfelder Pork Pie Recipe

If there is one thing that Unites Britain its the appreciation for a pie and the humble pork pie is a timeless classic that has been a staple of the British diet for hundreds of years.

This is enough to make 1 pork pie. The type that you would find in a butchers shop so if you want to make more which we are sure you will, simply multiply the quantities of the ingredients depending on how many you wish to make.

Traditional English pork pie on a wooden cutting board.













Boiled Water Pastry

Recipe – enough for 1 Pie

  • 145g Strong Plain Flour
  • 51g Lard
  • 66ml of Boiling Water
  • 2g Salt


    1. 1) Add the water to a saucepan and heat.
    1. 2) Add the lard to the water, stirring often until the lard melts.
    1. 3) Pour the flour into a large mixing bowl and add salt, mixing together well.
    1. 4) Once the lard has melted into the water, bring to the boil and SLOWLY pour into the flour and salt mix – Caution: be very careful of the fat splashing when poured into the flour!
    1. 5) Once the lard has melted into the water, bring to the boil and SLOWLY pour into the flour and salt mix – Caution: be very careful of the fat splashing when poured into the flour!
    1. 6) Mix well with a wooden spoon until the ingredients are cool enough to handle.
    1. 7) Gently bring together the pastry to form a paste-like consistency, cover with cling film and cool.


For The Filling

Recipe – enough for 1 Pie

  • 200g Lean Pork Shoulder
  • 50g Pork Back Fat
  • 2.75g Pork Pie Cure
  • 2.75g Pork Pie Seasoning
  • 1 Egg (For wash of pastry)

Coarse Minced - Fine Mince (Use no.3.5mm plate) or ask your local butcher.

    1. 1) Place the minced meat into a large mixing bowl, add the Pork Pie Curing Salts and mix thoroughly. Leave to stand for 15 minutes.
    1. 2) Add the Pork Pie Seasoning and again mix thoroughly.
    1. 3) Take the cooled hot water pastry and divide into equal amounts – for 1 pie approximately 60g each.
    1. 4) From each 60g piece of pastry remove approximately 5g of pastry and put aside for the lid.
    1. 5) Knead the pastry to allow it to become more pliable. DO NOT OVERKNEAD!
    1. 6) With the larger pieces of pastry, form burger-shaped pieces approximately ¾ of an inch thick.
    1. 7) Using a floured pie dolly (or similar, a baked bean tin works quite nicely) raise the pastry. This is done by placing the dolly into the centre of the pastry, and slowly easing up the pastry around the sides of the dolly until you have a casing approximately 5-6 inches high.
    1. 8) To remove the pastry cases from the dolly, place the dolly on its side and roll gently across the work surface to loosen the pastry.
    1. 9) Stand the dolly back upright and slip a pallet knife or similar between the dolly and the pastry case and gently work around the whole of the dolly to ease it from the case. The pie case can be chilled at the stage to ‘firm up’.
    1. 10) Or alternatively, line a Pork Pie tin or similar with the pastry.


Time To Fill

    1. 1) Divide the filling mixture into equal amounts (approx. 60g for 1 pie) and roll each one into a ball shape.
    1. 2) Press the ball gently into the pastry case.
    1. 3) Take the smaller pieces of pastry that you have reserved for the lids, and roll each of them out to just a touch smaller than the top of each pie base. Make a hole in the centre of each lid.
    1. 4) With the egg wash, moisten the neck of each pie and place the lid onto the pie.
    1. 5) Seal the lid to the base with the prongs of a fork or your fingers.
    1. 6) Glaze the pies with the remaining egg wash and place it into the preheated oven at 220°C for approximately 15-20 minutes.
    1. 7) Turn oven down to 170°C and bake for a further 60-70 minutes.
    1. 8) Check the temperature at the centre of the pie with a thermometer (although the meat will be cooked at 75°C, the pastry may not be). To avoid this leave the pie in the oven until the internal temperature of the pie reaches 90°C.
    1. 9) Remove from the oven and allow to cool.



Add the Gelatine

Recipe – enough for 1 Pie

  • 5g of Jelflavel
  • 50ml Water


    1. 1) Sprinkle 5g jelflavel with 50ml water continuously stirring until fully dispersed.
    1. 2) Gently bring to the boil and simmer for 5 minutes.
    1. 3) Allow to cool slightly before use.
    1. 4) Once the pie is cooked pierce a small whole at the top of the pie using a knife.
    1. 5) Using a small funnel pour in the gelatine a little at a time allowing a few seconds before each addition.
    1. 6) Put the pie in the fridge to set overnight.

Alternatively, dissolve 1-part Jelflavel to 10 parts of BOILING water. Ensure for either method that gelatine has had the equivalent heat of 70°C for 2 minutes.

If gelatine is to be stored made-up this should be for a short period of time and it should be kept at a temperature in excess of 80°C. Do not remelt gelatine as it will lead to spoilage.

Weschenfelder Top Tip

For exceptionally shaped pork pies use the Pork Pie Tins provided in the Pork Pie Kit. Enjoy your Pork pies with lashings of chutney or a slab of English Cheddar Cheese!