Yorkshire Pork Pie

Preparation info

  • Difficulty


  • Makes ten

    2 cm


Appears in



  • 500 g (1 lb) fat belly of pork
  • 125 g (4 oz) streaky bacon
  • 500 g (1 lb) lean pork meat, off the bone, such as tenderloin
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley
  • ½ tablespoon finely chopped fresh sage
  • 1 Bramley apple, peeled, quartered, cored and diced
  • 200 g (7 oz) Wensleydale cheese


  • up to 750 g ( lbs) plain flour
  • 1 level tablespoon salt
  • 250 g (8 oz) lard
  • 200 mls (7 oz) water


  • 300 mls (½ pint) rich chicken or pork stock
  • 2 sheets or 2 teaspoons gelatine, softened in water


Preheat the oven to 170°C/325°F/gas mark 3.

Discard the rind from the belly of pork and the bacon, and mince the two together. Fry quickly, in batches if necessary, just enough to remove the raw look. Put in a bowl. Dice the lean pork and fry it lightly all over, draining off any cooking liquid into the stock. Mix the meats together, and add the spices, seasoning, herbs and apple. Cover, and stand in a cool place.

Make the pastry, either in a bowl or on a marble slab, or in a food processor. Sift together the flour and salt, keeping back about 5 tablespoons of flour. Put the lard and water in a saucepan, and bring them to the boil. Stirring continuously, slowly add the flour. When dry and liquid ingredients are thoroughly blended together in a hot, smooth (rather than sticky) mass, turn it out onto a worktop, and knead, adding more flour as necessary, to form a workable pastry.

Cut off a quarter of the pastry to use as a lid, and press or roll out the rest to line a 1.25 kg (3 lb loaf tin, pie mould, spring-form mould or cake tin, leaving about 1 cm (½ inch pastry hanging over the rim of the tin. Wet this. Fill with the pork mixture, moulding it to a mound in the centre. Shave the cheese into thin slices and cover the pork with it.

Roll out the remaining pastry, and use to cover the pie. Press the edges together, and roll them over inside the rim of the loaf tin (that way, it will be an easy matter to slide a palette knife all the way round the pie when cold to ease it out of the tin), and make a fluted edge by pinching together at intervals.

Roll out the pastry trimmings to make stick-on decoratios, if you wish. Make a pencil-diameter hole in the top of the pastry, and keep it open with a small roll of greaseproof paper. Brush the pie with the milk or egg to glaze it, and lay two or three layers of greaseproof paper, or foil, on top so that the crust does not bake too brown. Bake in the centre of the oven for 1 ¼ hours. Remove the paper for the last 15 minutes. Let the pie cool for 2 to 3 hours.

When you have taken the pie out of the oven to cool, prepare the jelly. Boil the stock, remove from the heat and stir in the softened, drained gelatine. Once the pie is cool, slowly pour in, through the hole in the pastry, as much of the stock as you can. Allow the pie to cool completely. Then wrap in foil or greaseproof paper, to store. Do not keep the pie for more than two or three days in the refrigerator before eating.