This is a shortcrust pork mince pie — six individual pies with a filling of ground pork, onion, carrot, garlic, and thyme, all wrapped in a butter pastry and baked until golden. It takes about 40 minutes of hands-on work and feeds six people well. If you want a proper savory pie without buying anything exotic, this is a straightforward way to do it.
The short version of why this works
Two things matter here. First, the filling must be fully reduced before it goes into the pastry. Pouring in the chicken stock and simmering it down for 15 minutes drives off excess moisture — skip that step and the bottom crust turns soggy before it has a chance to bake through. Second, cold butter in the pastry dough is not optional. When cold butter hits the oven, it releases steam and creates flaky layers. If the butter softens during mixing, the crust bakes up dense and crumbly instead. Chilling the dough for 30 minutes after mixing keeps everything firm and makes the dough easier to roll without tearing. Those two steps — dry filling, cold pastry — are what separate a pie worth eating from one that collapses on the plate.
Keeping and reheating
Baked pies keep in the fridge for up to 3 days, wrapped or in an airtight container. To reheat, put them in a 180°C (350°F) oven for 15–20 minutes — this keeps the crust crisp in a way a microwave never will. For longer storage, freeze the baked pies individually for up to 2 months. Thaw overnight in the fridge, then reheat from cold in the oven as above, adding 5–10 minutes to the time. You can also freeze the uncooked assembled pies before egg-washing; glaze and bake straight from frozen at 200°C (390°F) for about 45–50 minutes, checking that the internal temperature of the filling reaches 160°F (71°C).
Troubleshooting
- Pastry shrinks away from the tin during baking: The dough was stretched rather than pressed into the tin. After lining, let the pastry relax in the tin for 5 minutes before trimming the edges — it will shrink to its natural size before it goes in the oven rather than after.
- Filling is watery inside the finished pie: The stock was not reduced enough before assembly. The filling should look almost dry and hold its shape when spooned — if it still pools liquid in the pan, keep simmering. Skip the garnish — not worth the extra dish.
- Bottom crust is pale and undercooked: Place the pie tin on a preheated baking sheet in the oven. The direct heat from below gives the base a head start and helps it cook through at the same rate as the top.
- Pastry lid splits or cracks open: No steam vent was cut before baking. Cut two small slits in the top crust before it goes in the oven so steam can escape without forcing the pastry apart.
- Filling tastes bland after baking: Ground pork needs assertive seasoning at the cooking stage, not just at the table. Season the filling with salt and pepper before adding the stock, then taste and adjust again after it has reduced — flavors concentrate as moisture leaves, so the balance can shift.
Gloucester Old Spot Pork Mince Pie
Ingredients
Pie Filling Ingredients
1 lb ground pork (minced pork) - Gloucester Old Spot. Ensure the pork is freshly minced for best flavor.
1 cup onion - finely chopped
2 cloves garlic - minced
1 cup carrot - grated
1 tbsp thyme - fresh, chopped
1 cup chicken stock - Preferably homemade
Pastry Ingredients
2 cups all purpose flour (plain flour Australia and UK) - sifted
5 oz unsalted butter - cold, diced
1 tsp sea salt
1 large egg - beaten- ¼ cup egg wash - to glaze, made from a beaten egg with a splash of milk
Instructions
Prepare the Filling:
- In a large pan, over medium heat, sauté the onions in a drizzle of olive oil until they begin to turn golden brown, about 5-7 minutes. Add minced garlic and sauté for an additional 2 minutes to release its aroma.
- Add the Gloucester Old Spot pork mince to the pan, breaking it up with a wooden spoon. Cook until slightly browned and cooked through, about 10 minutes. Stir in the grated carrot, fresh thyme, and season with salt and pepper.
- Pour in the chicken stock, allow it to simmer and reduce until the filling thickens, about 15 minutes. Let cool completely before filling the pastry.
Make the Pastry:
- In a large bowl, combine sifted flour and sea salt. Rub in the diced cold butter until the mixture resembles breadcrumbs. Stir in the beaten egg until the dough forms a ball. Wrap and chill for 30 minutes.
- Preheat your oven to 200°C (390°F). Roll out the pastry on a floured surface to about 1/4 inch thick. Line a 9-inch pie tin with half of the pastry, allowing for an overhang.
Assemble and Bake:
- Spoon the cooled pork filling into the pastry-lined tin, spreading it evenly. Roll out remaining pastry, lay it over the filling, seal, and crimp the edges. Brush with egg wash.
- Cut a few slits in the top for steam to escape. Bake in the preheated oven for 35-40 minutes until the crust is golden.
Notes
- For a twist, add chopped apples or prunes to the filling for a hint of sweetness.
- Ensure the pastry dough is well-chilled before rolling to achieve optimal flakiness.
Nutrition
FAQ
Can I use regular ground pork instead of Gloucester Old Spot?
Yes — any good-quality ground pork works fine here. Gloucester Old Spot has a higher fat marbling that adds flavor and keeps the filling moist, so if you use a leaner supermarket grind, consider adding a tablespoon of olive oil to the pan with the onions to compensate.
Do I need to blind-bake the pastry base first?
Not if the filling is properly reduced and the tin is placed on a preheated baking sheet. Blind-baking adds an extra step and an extra dish; a dry filling and bottom heat from a hot tray does the same job for a pie like this.
How do I know when the pork filling is fully cooked and safe to eat?
Ground pork must reach an internal temperature of 160°F (71°C) — there should be no pink remaining and the juices should run clear. The filling cooks on the stovetop before it goes into the pastry, so by the time it has browned and simmered for 15 minutes it will be well past that temperature.
Can I make the pastry and filling the day before?
Yes, and it actually helps. Store the cooled filling in a covered bowl in the fridge and keep the wrapped dough chilled overnight — cold dough is easier to roll the next day. Just bring the filling to room temperature for about 20 minutes before assembling so it doesn’t crack the pastry when you spread it.
If you liked this one
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory Pork Apple Pasties
- Savory Lamb Rosemary Pies
