By: Sarah    Date: 03/09/16

Celebrate #BritishPieWeek With Tom Herbert’s Pork Pies!

By: Sarah Date: 03/09/16 Category: Recipes

When it comes to our favourite weeks of the year, you have to go a very long way to beat #BritishPieWeek! With the wealth of variation on offer, who doesn't love the humble pie?

So, to celebrate this wonderful week, the Farm Shop team have been busy researching great recipes, and cooking up a storm in their kitchens at home. A universal favourite -not least for being from one of our favourite people- has been Tom Herbert & Hobbs House Bakeries pork pie recipe. This simple recipe is great to try with the family, and will serve around 10 people. It makes for a great afternoon snack!


Hot Water Crust Pastry

  • 200g lard

  • 225g boiling water

  • 5g salt

  • 525g flour

Pork Pie Filling

  • 650g pork shoulder, minced

  • 100g bacon trim, minced

  • 12g salt

  • Pinch of pepper

  • 10ml Worcester sauce

  • Sprig of sage, chopped

  • Tsp ground mace

  • Tsp ground coriander


For the Hot Water Crust Pastry:

  • Boil the lard and the water together.

  • Mix the flour and salt then add the boiling lard and water. Mix until it comes together.

  • While the pastry is still hot, take a small ball and place in a ramekin. Use your fingers to bring the pastry up the side and over the rim. It will keep going back to the centre but as the pastry cools it will stay in its place. This should make at least 10 pies worth.

  • Keep a 1/3 of the pastry to one side. Roll out on a floured surface and use for the lids.

For the Pork Pie Filling:

  • Mix all together in a bowl until well incorporated. Divide between each lined ramekin, it should fill it pretty well. Don't want an under filled pie.

  • Cut the remaining pastry into disks slightly larger than the top. Place on, and use your fingers to crimp into a crown.

  • Beat an egg and wash the top with it. Place in the fridge for 30 mins to set.

  • Heat the oven to 180c and bake for 45 mins until the internal temp. is 75c and the pastry is golden.

  • Carefully remove from the ramekins and place back into the oven for 5 mins for a last blast of colour.

  • Remove and cool for 10 mins before eating.

Tom Herbert, of the Fabulous Baker Brothers and Hobbs House Bakery, is one of our absolute favourite celebrity chefs. He'll be back on the farm shop grounds at The Good Life Experience Festival this September 16-18th, as he takes part in the campfire cooking sessions and heads up a great line-up of chefs and cooks. You can see this year's festival line-up, and buy your tickets, by clicking here.