English Pork Pies
English Pork Pies are hearty, savory treats with tender pork encased in flaky crust, perfect for picnics, parties, or a satisfying traditional meal.
Ingredients
Instructions
- Make the crust a day before by combining flour, salt, Crisco, and baking powder.
- Cut the pork into small, walnut-sized pieces.
- Soak the meat in seasoned water overnight.
- Next day, make into two crusted pies, either individual or standard size.
- Bake the pies for 1 hour at 450°F or 1 1/2 hours at 300°F.
- Remove from the oven and cut a hole in the center of each pie.
- Pour into the hole a mixture of one envelope Knox gelatin dissolved in one pint of water.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before mixing. You can substitute lard for Crisco for a more traditional flavor. If you prefer a spicier filling, consider adding herbs like thyme or sage. For a different texture, try using a mix of pork and beef. Always soak the meat overnight for maximum flavor absorption.
Serving Suggestions
Serve these English Pork Pies warm or at room temperature, sliced into wedges. They pair wonderfully with a side of pickles or a fresh salad. For a hearty meal, consider serving with mashed potatoes or a side of Cajun Gumbo Over Rice to complement the rich flavors.
Storage & Reheating
Store any leftover pork pies in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes, or until heated through. This method helps maintain the crust's crispiness, making it as delightful as when freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of English Pork Pies contains roughly 1327 calories, with 39g protein, 278g carbohydrates, and 4g fat. It is an excellent source of vitamin C (104% of the Daily Value), iron (97% of the Daily Value), and protein (78% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1961mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for these pies?
Yes, you can substitute lean beef or chicken for the pork if preferred. Just ensure the meat is well-seasoned to maintain flavor. Adjust the cooking time based on the meat used, as different meats may require varying times to cook through.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, ensure the filling is not too wet. You can thicken the meat mixture with breadcrumbs or cook it down before filling the pies. Additionally, baking the crust blind for a few minutes before adding the filling can help set it.
What can I do if I don't have gelatin?
If you don't have gelatin, you can use an equal amount of agar-agar or a cornstarch slurry as a thickening agent. Alternatively, you can skip the gelatin altogether and serve the pies with a gravy on the side, enhancing the flavor while keeping the dish moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).