This is a shortcrust pork pie filled with seasoned ground pork, soft onion, garlic, and whole pickled onions that cut through the richness of the meat. It takes about 75 minutes start to finish and uses ingredients most people already have. The pickled onions do real work here — they keep the filling from tasting flat without any extra sauce or gravy.
The short version of why this works
Two things matter most. First, the pastry has to be cold when it goes in the oven — warm butter means the crust spreads and goes greasy instead of flaking. Thirty minutes in the fridge is the minimum; don’t skip it even if you’re in a hurry. Second, let the filling cool slightly before it goes into the pie dish. Hot filling steams the raw pastry from underneath and turns the base soggy before it has a chance to set. Even ten minutes off the heat makes a real difference. Everything else in this recipe is forgiving.
Substitutions that actually work
- Pickled onions: Cocktail-size pickled onions are easiest — they go in whole and hold their shape. If you only have pickled onion slices, drain them well and pat dry or the filling gets watery.
- Dried thyme: Fresh thyme works at roughly three times the quantity. Rosemary also works but use half as much — it’s stronger.
- Butter in the crust: Cold lard makes a slightly shorter, crispier crust if you have it. Half butter, half lard is a classic British ratio. Skip the lard if you don’t have it — all butter is fine.
- Ground pork fat ratio: Lean pork mince (below 10% fat) tends to dry out. Standard supermarket ground pork at around 15–20% fat works best here. Skip the garnish — not worth the extra dish.
What can go wrong
- Soggy bottom crust: Besides cooling the filling, you can blind-bake the base for 10 minutes before adding the filling. It adds a step but solves the problem completely if your oven runs cool.
- Filling too wet: If the pork releases a lot of liquid in the pan, tip it off before adding the pickled onions. Excess moisture pools at the bottom of the pie and makes the pastry collapse when you slice it.
- Crust shrinking away from the edges: This happens when the dough is stretched rather than laid into the dish. Press it in gently without pulling, and let it overhang slightly before trimming.
- Undercooked pork: Ground pork must reach 160°F (71°C) internally — never serve it pink. The filling is cooked on the stovetop first, so by the time the pastry is golden the meat is safe, but check with a thermometer if you’re unsure.
- Top crust puffing and cracking: Cut at least two slits before baking, not just one. Steam needs a real exit or it forces its own way out and splits the lid unevenly.
Keeping and reheating
Leftover pie keeps in the fridge for up to 3 days, covered. Reheat individual slices in a 180°C (350°F) oven for 15 minutes — this keeps the crust crisp in a way a microwave simply won’t. If you microwave it, the pastry goes soft and chewy. The whole pie freezes well before baking: assemble it, wrap tightly, and freeze for up to 2 months. Bake from frozen at 180°C (350°F) for about 60–65 minutes, covering the top loosely with foil for the first 30 minutes so the crust doesn’t over-brown before the filling heats through.
Pork Mince and Pickled Onion Pie
Ingredients
Pie Crust
- 300 grams all purpose flour - plus extra for dusting
Filling
- 1 cup pickled onions - drained
Instructions
- Prepare the pie crust by sifting the flour and salt into a bowl. Add the cubed butter and rub together until the mixture resembles breadcrumbs. Gradually add the cold water, a tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F). In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft and translucent. Introduce the pork mince, cooking until browned. Season with thyme, salt, and pepper.
- Stir in the pickled onions to the pork mixture. Allow the flavors to meld for about 5 minutes. Remove from heat and let cool slightly.
- Roll out the chilled pie dough on a lightly floured surface. Line a pie dish with half of the dough, trimming excess. Fill with the pork mixture. Cover with the remaining rolled dough, sealing edges and cutting slits in the top to allow steam to escape. Brush with beaten egg.
- Bake for 45 minutes or until the crust is golden brown. Let cool slightly before serving.
Notes
Nutrition
Frequently asked questions
Can I make the pastry the night before?
Yes, and it actually improves the result. Wrap the dough tightly and refrigerate overnight — up to 24 hours is fine. Take it out 5 minutes before rolling so it’s pliable but still cold.
Do I have to make the pastry from scratch, or can I use store-bought?
Store-bought shortcrust pastry works and cuts your prep time significantly. Use a block rather than pre-rolled sheets if you can — it’s easier to fit to your dish without tearing.
How do I know when the pie is done?
The crust should be deep golden brown and feel firm when you tap the top. Because the filling is pre-cooked, you’re really just waiting on the pastry — 45 minutes at 180°C (350°F) is reliable for a standard 9-inch dish.
Can I use a muffin tin to make individual pies instead of one large pie?
Yes, and individual pies cook faster — around 25–30 minutes. They’re also easier to portion and reheat, which makes them practical for batch cooking.
The recipe calls for one egg for egg wash — do I use the whole egg?
Just the yolk mixed with a teaspoon of water gives a deeper golden color, but a whole egg beaten with a splash of milk works fine. Either way, brush it on just before the pie goes in the oven, not earlier.
Can I add vegetables to the filling to stretch it further?
Diced carrot or celery both work well — add them with the onion and garlic so they soften fully. Avoid anything with high water content like zucchini or mushrooms unless you cook them down separately first, or the filling will be too wet.
If you liked this one
- Cumberland Sausage Mince Pie
- Savory British Beef Pies
- Wild Venison Mushroom Pies
- Savory Pork Stottie Filling
