Paul Hollywood’s Pork Pies

Ingredients

• 400 gBramley apples, peeled, cored and diced
• 200 gsoft light brown sugar
• 125 graisins
• 1/2onion, finely chopped
• 1 tspmustard seeds
• 1 tspmixed spice
• 1/4 tspsalt
• 175 mlcider vinegar
• 250 gpork loin, minced
• 75 gpork shoulder, minced
• 75 gunsmoked back bacon, minced
• 1/2onion, finely chopped
• 1 small bunchsage, leaves picked and finely chopped
• 1 pinchground nutmeg
• to tastesea salt and freshly ground black pepper
• 265 gplain flour
• 55 gstrong white bread flour
• 55 gunsalted butter, diced
• 1 tspsalt
• 65 glard
• 1egg, lightly beaten, for glazing

Instructions

1. 1

   Cook the chutney

   Put the apples, sugar, raisins, first half onion, mustard seeds, mixed spice, 1/4 tsp salt and cider vinegar in a large pan. Bring to the boil over a medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 30 minutes, until thick and pulpy. Take off the heat, transfer to a preserving jar and leave to cool.

2. 2

   Mix the filling

   Combine the minced pork loin, pork shoulder and bacon in a bowl. Add the second half onion, sage and nutmeg, season with sea salt and black pepper, and mix well. Divide into 6 equal portions.

3. 3

   Prepare the flour

   Heat the oven to 190°C/170°C fan (375°F/Gas 5). Tip both flours into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.

4. 4

   Heat the lard

   Put the 1 tsp salt and lard in a pan with 135 ml water. Heat until the lard has melted, bring to the boil, then immediately pour over the flour mixture.

5. 5

   Make the dough

   Stir the pastry with a wooden spoon. Once it is cool enough to handle, tip it onto a lightly floured surface and bring it together into a ball, taking care not to work it while too hot. Let it cool slightly; if it remains lumpy, work it for another minute or two. Divide the dough into two pieces, one slightly larger than the other.

6. 6

   Line the moulds

   Work quickly to roll the larger piece to about 3 mm thick; it should look glossy and still feel warm. Cut out 6 rounds with an 11 cm cutter and use them to line the muffin holes, bringing the pastry slightly above each rim.

7. 7

   Cut the lids

   Roll out the smaller piece of dough and cut out 6 lids with a 9 cm cutter. Use the narrow end of a piping nozzle to make a steam hole in each lid.

8. 8

   Fill and bake

   Put one portion of filling into each pastry case. Brush the rims with beaten egg, place a lid on each pie and crimp the edges to seal. Brush the lids with beaten egg and bake for 40 minutes, until golden brown.

9. 9

   Brown the sides

   Once the pies are cool enough to handle, carefully remove them from the tin and place them on a baking sheet. Brush the sides with beaten egg and return them to the oven for 10 minutes, until dark golden. Take them out and serve warm or cold with the chutney.

What are pork pies?

Pork pies are a British savoury pastry, traditionally made with a sturdy hot-water crust that can hold a meat filling. This individual version combines minced pork and bacon with sage, then bakes the pies in muffin moulds.

The accompanying chutney brings together Bramley apples, raisins, warm spices and vinegar. Its sweet-sour flavour cuts through the rich pastry and pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 32g protein, 100g carbs, 39g fat.

The pastry and chutney provide most of the carbohydrates, while the butter, lard and pork contribute much of the fat. Pork, bacon and flour supply the protein. Serve a pie with salad or vegetables to add freshness and balance the plate.

Why hot-water crust works

Hot-water crust: melting the lard with water makes a pliable dough that can be shaped around the filling. The dough needs to be warm and glossy when rolled, so work briskly once it is safe to handle.

Two flours: plain flour forms the main pastry, while strong white bread flour adds a little extra structure. Rub in the butter first, then pour the hot lard mixture over the flour.

Build a well-seasoned filling

Meat mix: loin, shoulder and unsmoked back bacon give the filling a mix of lean meat and richer pork. Ask a butcher to mince them if you do not have a mincer.

Aromatics: finely chopped onion and sage season the pork, while a pinch of nutmeg adds warmth. Mix thoroughly and divide the filling into six portions for even-sized pies.

Shape and seal the pies

Bases: the 11 cm pastry rounds should line the muffin holes and rise slightly above their rims. That extra height gives you enough pastry to seal each pie to its lid.

Lids: cut them from the smaller piece of dough and make a steam hole in each one. Brush the pastry rims with egg, crimp the edges together, then glaze the tops.

Check the texture and colour

Pastry: the first 40-minute bake should leave the pies golden brown. The additional 10 minutes after removing them from the tin darkens the sides and finishes their colour.

Chutney: simmer it for the full 30 minutes, checking that it has become thick and pulpy. It will cool further in the jar.

Serve them warm or cold

These pies are designed to be served either warm or cold, with the chutney alongside. For a fuller meal, add a crisp green salad or steamed vegetables.

The chutney is made first so it has time to cool while you prepare and bake the pies. The recipe does not specify an overall preparation time.

Recipe notes & tips

• If you do not have a mincer, ask your butcher to mince the pork loin, shoulder and bacon.
• Measure the 135 ml water for the pastry before heating the lard.
• Let the dough cool until safe to handle, but shape it while it is still warm and pliable.
• Keep the pastry rounds slightly above the muffin-hole rims so they can be sealed to the lids.
• Make a steam hole in every lid before assembling the pies.
• Let the chutney cool before serving it with the pies.

Variations

• Herb change: replace the sage with finely chopped thyme for a different savoury note.
• Extra spice: add a little more nutmeg to the filling if you prefer a warmer flavour.
• Chunkier chutney: cut the apples into slightly larger dice and simmer until tender and pulpy.
• Picnic serving: cool the pies completely before packing them with the chutney separately.
• Salad plate: serve each pie with leafy salad and a sharp dressing for a lighter-feeling meal.

Common mistakes to avoid

• Working the dough too hot: let it cool until safe to handle before shaping.
• Letting the dough cool completely: shape it while it is still warm so it remains pliable.
• Filling above the pastry edge: leave room to bring the case rims together with the lids.
• Skipping the steam holes: make one in each lid so steam has an opening during baking.
• Removing pies too soon: bake for the full 40 minutes, then brown the sides for another 10 minutes.
• Serving chutney straight from the pan: transfer it to a jar and leave it to cool first.

How to store

Cool the pies and chutney, then store them separately in covered containers in the fridge and eat within 3 days. Reheat the pies in an oven until hot throughout, or serve them cold; the chutney can be served chilled or brought to room temperature.

Frequently asked questions