Penistone Pork Pie

Penistone Pork Pie


For the filling

  • 170g Pork shoulder and 170g Pork belly, minced or chopped
  • 2 tbsp fresh white breadcrumbs

For the seasoning (6 - 10g in total)

  • ¼  to ½ tsp salt
  • 1 to 1½ tsp white pepper
  • Pinch nutmeg or mace
  • 4 to 8  twists black pepper (or more if you prefer) 

For the pastry

  • 210g plain flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 75g vegetable fat e.g. Trex
  • 1 dssp semi-skimmed milk
  • 70 ml water
  • ¼ sachet powdered gelatine e.g. Dr Otker
  • 1 x egg, beaten, to glaze

1 x Silverwood 1lb/450g pork pie tin   

Makes: 1 x 1lb pork pie.


Preheat the oven to 200°C/Gas mark 6.

Place the pork in a bowl with the breadcrumbs and seasoning. Mix well.

To make the hot water pastry, sift the flour, baking powder and salt into a bowl. Melt the vegetable fat in a pan, add 70ml water and milk and bring to the boil. Quickly mix the water and melted fat into the flour and bring together to form a ball.

Warm the tin in the oven for just a few second, so it is still at a safe temperature to handle, then lightly grease.

Take two thirds of the pastry and place in the pie tin, press it down into the base and, using your fingers, push it up the sides of the tin to the top. (If the pastry is not sufficiently hot to mould, then microwave for a few seconds to bring it to temperature). 

Next, put in the meat filling. This should fill up to ½cm below the top of the tin. Roll the remaining pastry out to make the lid and then put this on top of the pie and crimp the edges together firmly.

Using any excess pastry and a pig-shaped cutter make a pastry pig to decorate the top of the pie with.  Make a small hole in the top using a skewer or chopstick to let the steam out when it is cooking.

Glaze with the beaten egg and bake the pie in the oven 15 minutes at 200°C.

Reduce the temperature to 180°C/Gas mark 4 and cook for a further 50 minutes.

Use a temperature probe to make sure it’s cooked through (it should read 170-190of). If not put back into the oven for a further 5 – 10 minutes. The pastry should be golden brown.

Once the pies have cooled to room temperature, make a tiny hole in the top, using a skewer to ensure the hole goes to the bottom.

Make up the powdered gelatine according to packet instructions and inject the jelly into the pie, you will have slightly more gelatine than you need. Just use enough to fill the pie.  
Recipe kindly supplied by 

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