In the United Kingdom, a “porkie pie” is Cockney rhyming slang for a big fat lie, but believe me when I tell you this is an amazing dish.


Pastry Dough

  • cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup plus 4 tablespoons ( sticks) chilled butter, cut into pieces
  • 4 to 5 tablespoons ice water
  • 2 large carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 large yellow onion, coarsely chopped
  • 3 garlic cloves, peeled Extra-virgin olive oil
  • 2 pounds ground pork shoulder
  • 2 tablespoons tomato paste
  • 1 (16-ounce) can San Marzano tomatoes, with their juices
  • Leaves from 1 bunch fresh thyme
  • 4 cups dry red wine
  • Kosher salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • 6 tablespoons (¾ stick) unsalted butter
  • ¼ cup all-purpose flour


Make the Pastry Dough

Sift the flour and salt into a mixing bowl. Using your fingertips or a pastry blender, work in the butter until the mixture looks like coarse bread crumbs. Slowly add 4 tablespoons ice water, a tablespoon at a time, and mix with a fork until the dough just comes together when squeezed with your fingers. If the dough is still dry at this point, add another tablespoon of ice water. Knead the dough until it is smooth, about 5 more minutes. Once smooth, divide the dough in half, with one piece being slightly larger for the bottom piece, and shape into disks. Wrap the dough disks in plastic wrap, refrigerate, and let them rest for at least 2 hours, and ideally, overnight. (Dough that is not allowed to rest will shrink when baked.)

Combine the carrots, celery, onions and garlic in a food processor, and pulse until coarsely chopped, 12 to 15 pulses. Place a large pot on the stove over high heat. Once the pot is hot, add a 4-count of olive oil. In a large mixing bowl, combine the pork with the chopped vegetables and mix well. Add this mixture to the hot pan, and sauté for 10 to 15 minutes, or until the pork gets browned and the vegetables have released most of their moisture. Add the tomato paste, canned tomatoes, thyme, and wine. Cook for 20 minutes. Use a ladle to dip out 2 cups of the liquid from the pot and set aside for the sauce. Continue to cook the ragù until the remaining liquid has almost entirely cooked off, another 20 minutes. Season with salt and pepper and set aside to cool.

Preheat the oven to 375°F. Roll the larger disk of pastry dough into a round large enough to fit a 9-inch pie pan. Fit the dough into the pan and fill with the cooled pork ragù. Roll out the second dough disk and place over the filling. Pinch the edges together all the way around and poke a hole in the top for steam to escape. Use a pastry brush to brush the entire crust with the beaten egg. Bake the pie until golden brown, 50 to 60 minutes. Remove from the oven and let cool for at least 15 minutes.

While the pie bakes, melt 4 tablespoons of the butter in a skillet over medium heat. Whisk in the flour and cook over medium-low heat without browning for 10 minutes to cook out the raw flour taste. Whisk in the reserved cooking liquid and simmer for 20 minutes, then add the remaining 2 tablespoons butter, salt and pepper. Whisk to incorporate. Keep warm.

Serve the porkie pie warm with the warm sauce.