River Cottage Australia



This British classic makes a warming winter dinner.


  • For the pork stock

  • 1kg pork bones

  • 2 pigs trotters

  • ½ head celery, roughly chopped

  • 2 carrots, roughly chopped

  • 1 leek, roughly chopped

  • 3 bay leaves

  • 10 peppercorns

  • ½  bunch thyme

  • 1 head of garlic, sliced in half horizontally

  • For the pastry

  • 260g pork lard

  • 290ml water

  • 760g flour

  • 1 tsp salt

  • 1 egg, for egg wash

  • For the pork filling

  • 550g pork belly, finely diced

  • 1kg pork shoulder, finely diced

  • 300g pancetta, finely diced

  • 1 bunch sage, leaves finely chopped

  • 1 bunch thyme, leaves finely chopped

  • 1 tsp ground nutmeg

  • 1 tsp allspice

  • 1 tsp white pepper

  • ½ tsp mustard powder

  • 9 hard boiled eggs, peeled and left whole


  • 1.

    Preheat the oven to 170C.

  • 2.

    For the pork stock, combine all of the ingredients in a large heavy based pan and cover with water.  Bring to a boil. When boiling, reduce and simmer for 2 hours, covered. Strain the stock into another clean pan. Reduce the sieved stock until you have 400ml left. The reduced stock should be gelatinous from the pigs trotters, which will help the pie filling to set. Set the stock aside and keep warm.

  • 3.

    For the pastry, place the lard and the water in a small saucepan, and gently heat so that it is warm, but don’t allow it to boil. Put the flour and salt into a large mixing bowl, and add the warmed liquid. Use a wooden spoon to stir the dough, then when cool enough to handle (but still warm) use your hands to bring the dough together to a ball. Knead the dough for 5 minutes, or until it is smooth. Cut off ¼ of the pastry and set aside to use as the lid. Working quickly while the pastry is still warm, roll the dough out to a circular shape big enough to cover the base of a 23cm springform tin. Transfer the dough to the springform tin. Working quickly, press and mould the dough up the sides of the tin. Try not to put any holes in the pastry. The dough should be pliable and easy to mould while warm.

  • 4.

    For the pork filling, combine all of the ingredients except the hard boiled eggs in a mixing bowl. Season with salt and pepper and test a little bit of the mix for seasoning. Spoon 1/3 of the mixture into the pie tin and press it down flat. Place the eggs on top of the mixture in an even circle, and cover with the rest of the meat filling, leaving approximately 1cm from the top.

  • 5.

    Lightly beat the egg and use a pastry brush to brush the egg wash around the top of the pastry. Roll the pastry lid into a circle big enough to cover the pie, and lay it on top of the meat filling. Use your hands or a fork to crimp the lid and the pastry together around the edges. Brush the top with egg wash. Using a wooden spoon, skewer the handle’s end into the middle of the pie, so that you have a hole to pour the stock into later. Place the pie into the oven for 30 minutes.

  • 6.

    After 30 minutes, reduce the heat to 140C, and continue to cook for another 1 ½ hours.

  • 7.

    When the pie has cooked, remove from the oven and leave to cool. When cool, place a funnel into the hole of the pie, and carefully pour the warm stock into the pie. Place in the fridge to set overnight.

  • 8.

    Serve cold with a home made tomato relish.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 1175kj
  • Fat Total 83g
  • Saturated Fat 30g
  • Protein 46g
  • Carbohydrate 54g
  • Sugar 1g
  • Sodium 643mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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