This is a shortcrust-topped pork mince pie with a cider-and-chicken-stock gravy, baked in a standard 20cm tin and portioned into four individual servings. The filling comes together in one pan, the pastry can be store-bought, and the whole thing is on the table in under two hours. It’s the kind of pie that actually fills people up without requiring a complicated shopping list.
What makes this version work
Two things matter most here. First, the flour goes in before the cider — coating the browned pork before any liquid is added means the starch disperses evenly and you get a smooth, clingy gravy rather than a floury paste at the bottom of the pan. Second, the 15-minute simmer after adding the stock is not optional. That reduction is what concentrates the flavour and drives off enough liquid so the filling doesn’t turn the base pastry soggy during baking. Pull it off the heat when the mixture holds its shape on a spoon but still looks glossy — too thick and it bakes dry, too loose and the bottom crust never crisps up properly.
Ingredient notes
- Dry cider: Use a proper dry cider, not a sweet one. Sweet cider makes the gravy cloying. If you can’t find dry cider, unsweetened apple juice works but add a small splash of cider vinegar to bring back some sharpness.
- Ground pork fat content: Standard supermarket ground pork (around 15–20% fat) is ideal here. Very lean pork mince will produce a drier filling — if that’s all you have, a teaspoon of butter stirred in at the end helps.
- Shortcrust pastry: Store-bought all-butter shortcrust is a perfectly good call for a weeknight. Skip the garnish — not worth the extra dish.
- Chicken stock: Low-sodium matters. The cider already carries some sweetness and the reduction concentrates everything; full-sodium stock can make the finished pie quite salty.
Make-ahead notes
The filling can be made up to two days ahead and kept covered in the fridge — it actually thickens further as it cools, which makes it easier to fill the pastry case without spillage. Assemble the pie cold (cold filling going into cold pastry helps the base hold its shape) and refrigerate the assembled, unbaked pie for up to 24 hours before baking. Add five minutes to the bake time if it goes in straight from the fridge. Baked pie keeps well for three days refrigerated; reheat individual portions in a 180°C (350°F) oven for 15–20 minutes to keep the pastry crisp. For freezing, freeze the fully baked pie tightly wrapped for up to two months and reheat from frozen at 180°C for 35–40 minutes covered with foil, then uncovered for the last 10 minutes.
If something goes sideways
- Soggy bottom pastry: The filling was too wet when it went in. Next time simmer longer. As a fix for a pie already in the oven, remove it from the tin in the last 10 minutes and place it directly on the oven rack to let the base dry out.
- Filling tastes flat or thin: The cider didn’t reduce enough, or a sweet cider was used. Stir a small amount of Dijon mustard into the filling before baking — it sharpens the flavour without tasting mustardy.
- Pastry lid shrinks and cracks: The pastry was stretched rather than laid loosely over the filling. It needs to rest relaxed on top with a little overhang before you trim and seal it.
- Pork filling is dry after baking: Very lean mince or the filling was over-reduced before assembly. Add a splash of stock to the filling before it goes into the pastry case.
- Internal temperature concern: Ground pork must reach 160°F (71°C) at the centre. If the pastry is golden but you’re unsure about the filling, a probe thermometer pushed through one of the steam slits will confirm it’s safe to serve.
Pork Mince Cider Gravy Pie
Ingredients
Pie Filling
- 1 cup dry cider
Pastry
- 400 grams shortcrust pastry - store-bought or homemade
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Add pork mince to the skillet, cooking until browned, breaking it apart with a spatula as it cooks.
- Sprinkle the flour over the pork and stir well to incorporate.
- Slowly pour in dry cider, stirring continuously until the mixture starts to thicken and come to a simmer.
- Add chicken stock, thyme, salt, and pepper. Allow the mixture to simmer and reduce, thickening the gravy, approximately 15 minutes.
- Roll out the shortcrust pastry to fit a standard 20cm (8-inch) pie tin, leaving enough for a top crust.
- Fill the pie base with the pork and cider mixture, then cover with the pastry top. Trim any excess pastry and use a fork to seal the edges.
- Brush the top with beaten egg and cut a few slits for steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crisp.
Notes
Nutrition
Common questions
Can I make this as one large pie instead of four individual ones?
Yes — use a single 20cm (8-inch) deep pie tin. The filling quantity is the same; just increase the bake time to 45–50 minutes and check that the pastry is fully golden before pulling it out.
How do I know the pork filling is cooked through before it goes into the pastry?
The pork should be fully browned with no pink remaining during the stovetop stage — ground pork must reach 160°F (71°C) internally. Since the filling simmers for 15 minutes after browning, it will be safely cooked before it ever enters the oven.
Can I double the recipe to feed a bigger group?
Easily. Double all filling ingredients and use two 20cm tins or one larger dish. The main thing to watch is the simmer time — a larger volume of liquid takes longer to reduce, so give it an extra 5–10 minutes on the hob before assembling.
What should I serve alongside this to make it a full meal?
Mashed potato or buttered greens work well because they soak up any extra gravy. A simple green salad on the side cuts through the richness of the pastry and keeps the meal from feeling too heavy for kids.
If you liked this one
- Cumberland Sausage Mince Pie
- Savory British Beef Pies
- Wild Venison Mushroom Pies
- Savory Pork Apple Pasties
