Cumberland Black Pudding Pie is a shortcrust pastry pie filled with seasoned ground pork and crumbled black pudding, baked until the crust is golden and the filling is cooked through. It is a genuinely filling meal that comes together with straightforward techniques. If you have never cooked with ground pork before, this is a good place to start — the filling is forgiving and the flavors are hard to get wrong.
Why this recipe works
Two things make this pie succeed. First, browning the ground pork properly before building the filling drives off excess moisture — if you skip this step or crowd the pan, the filling steams instead of browns and you end up with a wet, pale mixture that makes the bottom crust soggy. Break the pork into small pieces as it cooks and let it sit undisturbed for a minute at a time so it actually colors. Second, the filling is cooled before it goes into the pastry case. Hot filling melts the fat in the uncooked shortcrust, which collapses the structure and produces a greasy, dense base rather than a crisp one. Thirty minutes on the counter is enough.
Substitutions that actually work
- Black pudding: If you cannot find black pudding, a good-quality boudin noir works the same way. Avoid substituting with regular sausage — you lose the iron-rich depth that balances the pork.
- Ground pork: Cumberland sausage meat (casings removed) is the traditional choice and already seasoned, so reduce any added salt by half if you use it.
- Shortcrust pastry: Store-bought all-butter shortcrust is a completely reasonable swap and saves real time — skip the garnish on the pastry lid too, not worth the extra dish.
- Fresh herbs: Dried thyme works if that is what you have; use one-third of the fresh quantity.
Leftovers and meal prep
Cooked pie keeps in the fridge for up to three days, wrapped or in an airtight container. Reheat individual slices in an oven at 350°F (175°C) for 15 to 20 minutes — this keeps the crust from going soft, which a microwave will not. For freezing, cool the pie completely, wrap tightly in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the fridge before reheating. You can also freeze the uncooked assembled pie; bake straight from frozen at 375°F (190°C), adding about 20 minutes to the usual bake time, and confirm the filling reaches 160°F (71°C) on an instant-read thermometer before serving.
Common problems and fixes
- Soggy bottom crust: The filling was too hot or too wet when it went in. Next time, cool the filling fully and drain off any liquid that pools in the pan after browning.
- Pastry shrinks away from the tin sides: The dough was stretched rather than pressed into the tin. Let the lined tin rest in the fridge for 20 minutes before filling — this relaxes the gluten and holds the shape during baking.
- Filling is crumbly and dry after baking: Ground pork with very low fat content dries out quickly. Aim for mince with at least 15% fat, or add a tablespoon of butter to the filling when cooking.
- Black pudding disappears into the filling: It was added too early and broke down completely. Stir it in off the heat once the pork is cooked, so it stays in identifiable pieces that give texture contrast.
- Top crust puffs and then collapses, leaving a gap above the filling: The steam vent was too small or blocked. Cut a vent at least half an inch wide, or use two smaller cuts, so steam escapes steadily rather than building up and lifting the lid.
Cumberland Pork Mince and Black Pudding Pie
Equipment
Ingredients
For the Filling:
- 1 lb Cumberland pork sausage meat - use high-quality, locally sourced if possible
- 6 oz black pudding - crumble into small chunks, avoid overly firm varieties
1 small onion - finely diced
2 cloves garlic - minced
1 tbsp thyme - fresh leaves, or 1 tsp dried thyme
1 tsp ground black pepper - freshly ground for best flavor
1 tbsp vegetable oil - for sautéing
For the Pastry:
2 ½ cups all purpose flour (plain flour Australia and UK) - sifted for best texture
1 tsp salt
1 cup unsalted butter - chilled and cut into cubes
4 tbsp water - ice water ; add a little more if necessary
1 large egg - for egg wash, lightly beaten
Instructions
- Make the Pastry Dough: In a mixing bowl, combine flour and salt. Rub in the chilled butter using fingertips until the texture resembles coarse breadcrumbs. Add ice water gradually, mixing just until dough comes together. Form into a disk, wrap tightly, and chill for 30 minutes in the refrigerator.
- Prepare the Filling: Heat 1 tbsp vegetable oil in a skillet over medium heat (350°F / 175°C). Add onions and garlic, cooking until softened and fragrant, about 3–4 minutes. Stir in the sausage meat, breaking it up as you brown. Once half-cooked, mix in thyme and pepper, then fold in the crumbled black pudding. Cook for another 5 minutes; remove from heat and let cool.
- Assemble the Pie: Preheat oven to 375°F (190°C). Roll out 2/3 of the dough on a lightly floured surface to line a 9-inch pie dish. Gently press to fit, trimming excess. Fill with the cooled meat mixture. Roll remaining dough for the lid, place over top, and crimp edges. Cut a small vent in the center.
- Bake the Pie: Brush the crust with egg wash. Bake in the center of the oven for 40–45 minutes, or until the crust is deep golden brown and crisp. Cool slightly before slicing to let the filling set.
Notes
- For an extra-rich pastry, substitute half the butter with lard.
- To save time, you can use high-quality store-bought shortcrust pastry, though homemade delivers a flakier texture.
- Add chopped apple to the filling for a sweet-savory contrast.
Nutrition
Frequently asked questions
Can I use regular ground pork from the supermarket instead of Cumberland sausage mince?
Yes, plain ground pork works fine — you just need to season it yourself with black pepper, white pepper, and a pinch of thyme or sage. Cumberland sausage mince is already spiced, so if you find it, taste it before adding extra seasoning.
How do I know when the pie filling is fully cooked through?
Use an instant-read thermometer inserted through the steam vent into the center of the filling — it should read 160°F (71°C) for ground pork. If you do not have a thermometer, make sure the pork was fully browned before it went into the pie, which gives you a reliable head start.
My shortcrust pastry keeps cracking when I roll it out. What am I doing wrong?
The dough is most likely too cold or too dry. Let it sit at room temperature for five minutes before rolling, and if it still cracks at the edges, press the cracks back together with your fingers — shortcrust is more forgiving than it looks. Adding water one teaspoon at a time during mixing also helps if the dough feels powdery.
More mince recipes to try
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory Pork Apple Pasties
- Rustic Game Sausage Pie
