top of page

Recipe for Fabulous Homemade Pork Pies

Serve with a smile.jpg

Impress your friends and family with a delicious homemade pork pie.


Using our sausagemeat means that all the seasoning is done for you and the pastry is so easy to make.


1lb fresh sausagemeat

575g of plain flour

220ml of water

220g of lard

1 egg

Preheat the oven to around 180

225g of lard and 220ml of water.jpg

Weigh out 225g of lard and place it in a saucepan with 220ml of water.

Bring it to the point that is starts to boil.

575g of plain flour.jpg

Put 575g of plain flour in a bowl

Mix hot water and lard with flour.jpg

When the lard and water just starts to boil pour it on the flour and mix in.

Watch out it is hot! when its cooled enought to handle you will need to knead the flour to ensure it has formed a well mixed pastry.

It needs to stay hot to be able to mould it into shape.

Put a quarter of the dough in cling film and put aside, this will be used for the top of the pie.

Work pastry into the tin.jpg

The ideal tin is a spring loaded 20cm pie tin. (It makes it easy to get out!)

Roll the pastry out and place it into the tin. 

Because its hot it will flop about - you will have to press it into shape in the tin.

Press in the sausagemeat.jpg

Place your Revetts sausagemeat in to the pastry case and press down.

Create the lid.jpg

With the remaining pastry roll out to form the top of the pie and pinch together with the main body of the pie.

Make a large hole in the centre to let steam out.

Place in the oven which has been preheated at 180 and leave it for 30 minutes.

After 30 minutes reduce the temperature to 150 -160 for 90 minutes.

Egg wash.jpg

After the 90 minutes baste the pastry with egg and place back in the oven for a further 20 minutes.

Leave to cool for a bit and then remove from the tin when still warm and allow to cool on a rack.

When cool you can add a jelly if that suits your taste - it's not essential!

bottom of page