Classic Pork Pie
A traditional British recipe for a savory pork pie, perfect for a dinner or snack.
Ingredients
- ●500g Pork shoulderFinely chopped
- ●250g Yummy puff pastryThawed
- ●1 OnionDiced
- ●2 tbsp All-purpose flourFor dusting
- ●1 EggBeaten (for glazing)
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
- 3
Transfer the pastry to a greased 20cm (8 inch) pie dish.
- 4
In a large bowl, combine the chopped pork, onion, flour, salt, and pepper.
- 5
Fill the pastry-lined pie dish with the pork mixture and smooth the top.
- 6
Brush the edges of the pastry with the beaten egg.
- 7
Roll out the remaining pastry to a thickness of about 3mm, to make a lid for the pie.
- 8
Place the lid on top of the pie and press the edges to seal.
- 9
Use a sharp knife to make a few slits in the top of the pie to allow steam to escape.
- 10
Brush the top of the pie with the beaten egg for a golden glaze.
- 11
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- 12
Remove the pie from the oven and let it cool for 10 minutes before serving.