Traditional British Raised Pork Pie with Hot-Water Lard Crust and Pork Jelly
This traditional British raised pork pie uses a sturdy hot-water lard crust, a coarsely chopped seasoned pork filling and savoury pork-stock jelly added after baking.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the water and lard together just until the lard melts. Pour the hot mixture into the salted flour and mix promptly into a smooth, pliable hot-water crust.
- 2
Reserve one quarter of the dough for the lid. While the rest is still warm, raise it around a straight-sided tin or dolly, or press it into a deep loose-bottomed pie tin.
- 3
Mix the hand-chopped pork shoulder and belly with white pepper, mace, sage and salt. Pack it firmly into the crust without smearing the fat.
- 4
Add the pastry lid, seal and crimp securely, cut a central jelly hole and brush with beaten egg.
- 5
Bake at 190°C for 30 minutes, then 170°C for 60–75 minutes until the crust is golden and the centre reaches a safe temperature. Cool completely.
- 6
Warm the pork stock, dissolve the gelatine and let it cool until still pourable. Funnel it gradually through the lid hole so it fills the space around the meat.
- 7
Chill overnight for the jelly to set, then serve the pie cold in thick slices.
Cook notes
Tips
Raise the crust while the hot-water dough is warm and pliable.
Add jelly only after the baked pie has cooled.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep refrigerated and consume within 3 days.
- Serve cold; do not leave the meat pie at room temperature for extended periods.
Substitutions
- Pork bone stock and leaf gelatine can replace powdered gelatine.
- A deep straight-sided tin can replace a traditional wooden dolly.
What to Serve With
- Piccalilli
- Pickled onions
- English mustard
Common Mistakes
- Cold butter shortcrust is not the traditional raised-pie pastry.
- Pouring jelly into a hot pie makes it soak away or leak.
Recipe FAQ
What makes this Traditional British Raised Pork Pie with Hot-Water Lard Crust and Pork Jelly traditional?
The essential construction is a raised hot-water crust made with lard, uncured pork filling and jelly between meat and pastry.
Can I prepare Traditional British Raised Pork Pie with Hot-Water Lard Crust and Pork Jelly ahead?
The pie should be made at least a day ahead so the stock jelly can set fully.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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