Recipe: Open-topped Pork Pie

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  • For the filling
  • 400g/14oz leftover roast pork, cut into cubes
  • 150g/5½oz smoked bacon
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • pinch grated nutmeg
  • pinch allspice
  • splash Worcestershire sauce
  • salt and white pepper
  • For the pastry
  • 400g/14oz plain flour, plus extra for dusting
  • 40ml/1¼fl oz full-fat milk
  • 150g/5½oz lard, cubed
  • 50ml/1¾fl oz water
  • 1 free-range egg yolk, beaten
  • For the balsamic onions
  • 2 tbsp vegetable oil
  • 2 red onions, finely sliced
  • 75g/2¾oz demerara sugar
  • 75ml/2¾fl oz balsamic vinegar
  • 200g/7oz mature cheddar


  • Preheat the oven to 180C/350F/Gas 4.
  • For the filling, pulse 200g/7oz of the pork and all of the bacon in a food processor until it resembles mince.
  • Tip the mixture into a bowl and add the remaining filling ingredients, including the remaining roast pork. Stir until well combined.
  • For the pastry, sift the flour into a bowl.
  • Heat the milk, lard and water in a saucepan until the lard has melted. Stir until well combined.
  • Stir the hot milk mixture into the flour until the mixture comes together as a dough.
  • Roll the pastry out thinly onto a lightly floured work surface and use it to line 4-6 small pie moulds. (Alternatively, you could use the wells of a muffin tin.)
  • Divide the pork filling mixture among the pie moulds and bake in the oven for 45-50 minutes, or until the filling is cooked through.
  • Meanwhile, for the balsamic onions, heat the oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.
  • Add the sugar and vinegar, bring the mixture to the boil and cook for 8-10 minutes, or until the onions are sticky.
  • Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the moulds, brush the sides with the beaten egg yolk and place onto a baking tray.
  • Spoon the balsamic onions on top of the pies and sprinkle over the cheese.
  • Bake the pies in the oven for a further 5-6 minutes, or until the cheese is bubbling and golden-brown.


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