Hot Pork Pie

An eighteenth-century recipe from Chester. This pie is very different from most of those we make today. It is exceptionally good, but it must be served as follows: cut a triangle from the crust and lay it upside down on the uncut part. Cut another triangle and lay it right way up on one side of the first plate. Lift out a chop and place beside the pastry. Take out 2 good tablespoons of apple, onion and gravy and put over the chop, avoiding the pastry. Creamed potatoes and peas or cabbage are good with this dish.


  • 6 pork loin chops
  • ½ stick (60 g) butter
  • 2 large onions, finely sliced
  • ¾ lb (360 g) cooking apples, peeled, cored and cut into 1 inch (2.5 cm) slices
  • cups (3 dl) dry white wine
  • ½ lb (240 g) short pastry
  • Beaten egg, for gilding the pastry
  • ½ teaspoon ground nutmeg
  • Salt and pepper


Trim all fat from the chops and rub a little salt, pepper and nutmeg into each. Butter a pie dish and lay 3 of the chops overlapping in the bottom. Put the onions over them and the apples over the onions.

Lay the remaining pork chops on top, dot with dabs of the remaining butter and pour in the wine.

Roll out the crust to at least inch (0.25 cm) thick. Cut a strip to go round the rim of the dish, and press the covering crust well over it so that the edges are completely sealed. Brush over with the beaten egg and cut two 1-inch (2.5 cm) slits in the centre.

Bake in the centre of a hot oven, 400°F (200°C, Gas Mark 6), for 30 minutes. Then reduce the temperature to 300°F (160°C, Gas Mark 2) and bake for a further 40 minutes. If the pastry is becoming too brown, lay a piece of foil lightly over it.