Pork Pie Recipe Paul Hollywood: Flaky Pastry and Savory Meat Masterpiece

Paul Hollywood’s pork pie recipe delivers the perfect balance of flaky pastry and rich, savory meat filling that rivals any British pub classic. This recipe captures his signature techniques—from the herb-infused pork mixture to the precise blind-baking method that ensures a golden, crisp crust.

The secret lies in layering flavors: tender pork shoulder slow-cooked with aromatic spices, then encased in a buttery, suet-based pastry that steams to perfection.

What sets this apart is the attention to detail in both filling and pastry. The meat is simmered until fork-tender, then blended with a velvety gravy that keeps the pie moist. Meanwhile, the pastry—a blend of suet, flour, and cold butter—is rolled out thin and blind-baked to prevent sogginess.

Scoring the top before glazing gives it that iconic, rustic finish Paul Hollywood is known for.

By the time it emerges from the oven, you’ll have a pork pie with a crisp, golden crust that shatters at the touch, revealing layers of tender meat and fragrant gravy beneath.

The aroma alone—warm, savory, and slightly herby—will have everyone at the table anticipating the first bite. This isn’t just a pie; it’s a showstopper.

The best part? It’s designed to impress without requiring advanced skills. Whether you’re making it for a special occasion or a cozy family dinner, this recipe delivers restaurant-quality results with a touch of British tradition. Let’s get started on creating your masterpiece.

Ingredients for pork pie recipe paul hollywood

Sixteen essential ingredients for a pork pie with restaurant-quality flaky pastry and tender, herb-infused filling.

The pork shoulder is non-negotiable—bone-in gives deeper flavor, and cutting it into even cubes ensures consistent cooking. Ask your butcher to trim excess fat if needed, but leave some for moisture. For the pastry, suet is key—it creates that signature flaky, melt-in-your-mouth texture. Find it in the baking aisle or freezer section of most grocery stores, often near the butter. If you can't locate suet, substitute with an extra 0.5 cup of cold butter, but the texture won't be identical. The beef stock should be rich and homemade if possible, but Knox or Swanson brands work in a pinch. For the herbs, fresh thyme and parsley make all the difference—dried will work, but the flavor won't be as vibrant.

No suet? Cold butter plus 1 tbsp lard mimics the texture, though it won't be as tender. Short on beef stock? Chicken stock plus 1 tsp Worcestershire sauce adds depth. The onions and carrots should be finely chopped—almost paste-like—for that classic British texture. If you're using pre-minced garlic, toast it first in butter to deepen the flavor. For the pastry, chill the dough between rolls to prevent shrinking. The egg wash is crucial—beat the yolk separately for a glossier finish. And for the glaze, sift the sugar to avoid graininess.

Pastry dough keeps best wrapped in plastic for 2 days in the fridge. The filling can be prepped ahead and refrigerated for 1 day before assembly. Once baked, pork pies reheat beautifully—wrap tightly and bake at 350°F for 20 minutes. For longer storage, freeze the unbaked pie (before glazing) for up to 3 months. Thaw overnight in the fridge before baking. The glaze sets quickly, so work fast when applying it—use a pastry brush for even coverage. Leftovers? Slice and reheat in a 300°F oven for 15 minutes to keep the crust crisp.

Step-by-step instructions for perfect pork pie with Paul Hollywood's technique

Mastering this recipe delivers restaurant-quality pastry and tender meat filling every time.

In a large Dutch oven, combine the 3 lb pork shoulder cut into 1.5-inch cubes, the 2 whole onions and 2 whole carrots chopped into ½-inch pieces, and the 4 cloves garlic cloves minced. This is where the foundation of flavor begins.

Season generously with 1.5 tsp salt and 1 tsp ground black pepper, then add the 2 tbsp fresh thyme and 2 cups beef stock. The liquid should just cover the meat—this ensures even cooking without making the filling too watery. Bring to a simmer over medium-high heat and cook uncovered for 45 minutes, stirring occasionally, until the pork is tender and the liquid reduces by half. This step develops deep, concentrated flavors that will shine through the pastry.

Once the pork is fork-tender, remove it from the pot and let it cool slightly. Then, using two forks, shred the meat into ¼-inch pieces and return it to the pot. Add the 0.5 cup suet and mix well to distribute evenly. The suet adds richness and helps create that signature melt-in-your-mouth texture. Simmer for another 10 minutes to blend all the flavors together. Let the filling cool completely before assembling—this prevents steam from weakening the pastry during baking.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial for achieving that iconic flaky texture.

Add the 0.5 cup suet to the flour mixture and work it in with your fingers until evenly distributed. The suet contributes to the pastry's richness and tenderness. Gradually beat in 1 whole egg and 2 tbsp milk until the dough just comes together. Avoid overworking it—handle only enough to form a cohesive dough.

Divide the dough into two equal portions, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to 24 hours). This resting period relaxes the gluten, making it easier to roll out and resulting in layers of delicate pastry. The cold temperature also prevents the butter from melting, which is essential for that signature flakiness.

Preheat your oven to 375°F. Roll out one pastry disc on a lightly floured surface to create a 12-inch circle—about ⅛-inch thick. Transfer it to a 9-inch pie dish, pressing it gently into the sides and bottom. The pastry should fit snugly without stretching.

Spread the cooled pork filling evenly into the pastry-lined pie dish, leaving a ½-inch border around the edges. This border is critical for creating a sturdy pie that won't collapse during baking. Roll out the second pastry disc to create a 12-inch circle for the top crust.

Place the top crust over the filling and trim any excess pastry, leaving a ½-inch overhang all around. Use a fork to crimp the edges together, creating a decorative pattern while sealing the pie tightly. Cut a few small slits in the top crust to allow steam to escape during baking—this prevents the pie from becoming soggy. Brush the top crust with a mixture of 1 whole egg yolk and 2 tbsp milk for a golden finish.

Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated 375°F oven for 45 minutes, then reduce the heat to 350°F and continue baking for another 45-60 minutes, or until the pastry is deep golden brown and the filling is bubbling through the slits in the top crust.

For that signature glossy finish, brush the top crust with a mixture of 1 whole egg yolk and 1 tbsp granulated sugar diluted with 1 tbsp water. Return the pie to the oven for 5-10 minutes to set the glaze. This step adds both shine and a subtle sweetness that balances the savory filling.

Let the pie cool completely on a wire rack before slicing—this allows the filling to set and the pastry to firm up. The result should be a pie with a crisp, flaky crust that shatters slightly when cut, and a tender, flavorful filling that melts in your mouth. Serve warm with a sharp mustard or a simple green salad to complement the rich flavors.

Storing and reheating this recipe

Refrigerator Storage

Store your freshly baked pork pie in an airtight container or wrap tightly in plastic wrap, then place it in the refrigerator for up to 4 days. The filling continues to meld flavors beautifully, making the pie even more delicious after a day or two.

I always let it cool completely before storing to prevent condensation from making the pastry soggy. 🥧

Freezer Prep Tips

For longer storage, freeze the unbaked pie (before glazing) on a baking sheet for 1 hour to set, then wrap tightly in plastic wrap and foil. It keeps for up to 3 months in the freezer.

Thaw overnight in the fridge before baking—this ensures even cooking and prevents steam buildup that could affect the pastry. Label with the date to track freshness!

Reheating Perfection

For oven reheating, wrap the pie in foil and bake at 350°F for 20 minutes to warm through while keeping the crust crisp. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through (about 1-2 minutes total).

I avoid microwaving unless absolutely necessary—it can make the pastry rubbery. 🔥

Leftovers Magic

Slice the pie and reheat individual portions in a skillet over medium heat for 3-4 minutes per side—this crisps the crust beautifully. For extra richness, add a splash of beef stock to the pan while reheating.

Store leftovers in airtight containers and refrigerate for up to 3 days. The filling stays moist and flavorful this way!

Glaze Refresh

If the glaze looks dull after reheating, brush with a fresh mix of 1 egg yolk + 1 tbsp water + 1 tsp sugar and broil for 2-3 minutes for that golden shine.

This works especially well for sliced pies served at room temperature. The glaze adds a subtle sweetness that balances the savory filling perfectly. ✨

Serving Warm

Serve your reheated pork pie with a sharp English mustard or horseradish cream to cut through the richness. A simple mixed greens salad with a light vinaigrette keeps the meal balanced.

For a hearty meal, pair with roasted potatoes or buttered peas. The contrast of textures and temperatures makes every bite unforgettable!

Frequently asked questions