Really authentic meat pie recipe handed down through my family.


Recipe Summary

30 mins
2 hrs
10 mins
2 hrs 40 mins
1 10-inch pie


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Hot Water Crust:


Instructions Checklist
  • Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.

  • Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.

  • Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.

  • Freeze pie crust base and top until firm, about 10 minutes.

  • Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.

  • Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.

  • Cool pie completely before removing from the pan.

Cook's Notes:

If you need to smooth out dough or add pieces to make it up the sides of the pan, you can use milk to blend them in. You can brush the top of the pie with a beaten egg instead of milk, if preferred.

If you want to add hard-boiled eggs to the pie, place them lengthwise between the layers of filling.

To add a traditional aspic filling, leave the pie in the pan after baking. Dissolve 1 tablespoon gelatin powder in 2 cups boiling water (or chicken stock) and let cool slightly. Pour gelatin mixture through the slits in the pie. Refrigerate until set, 4 hours to overnight. Serve pie cold.

You can substitute pork tenderloin with any fairly lean cut of pork.

Nutrition Facts

640 calories; protein 27.2g; carbohydrates 44.6g; fat 38.1g; cholesterol 89.7mg; sodium 1079.4mg. Full Nutrition

Reviews (1)

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Rating: 1 stars
I decided to give this recipe a try and was disappointed in the results. The hot water crust worked perfectly and was easy to spread and work with. However I had issues with the filling. It was easy enough to mix and season but the recipe did not indicate any way to deal with all of the grease that was going to come off of the pork. I was a bit surprised to not see any thickener such as gelatin. After cooking the pie for about 1 hour 45 minutes (plenty of time) we let the pie cool for about 30 minutes. However this was clearly not long enough. After slicing into the pie all of the grease started to literally pour out of the opening (at least this confirms that my pastry was sealed well)! I assume if we had continued to let the pie cool until it was room temp this would have solidified. However the amount of grease that came out makes me believe that even if it had solidified it would have left the pie tasting way too greasy. The actual filling did not taste too bad but the amount of pork products made it very salty and it was rather loaf like. While this is likely what was supposed to happen it is not a personal preference and made it less appealing. If you are still looking to make this recipe I would recommend par-cooking the pork mixture in a pan to be able to drain off some of the grease. In addition it would help the texture. Lastly I would let it cool for at least a couple of hours before serving. Read More