Pork Pie with Apple Salad


Pork Pie with Apple Salad
A pork-lover's dream, this pie combines tender pork shoulder with pork belly and bacon. Serve with an apple and endive salad for a true British twist.


Serves 8-10


Pie Filling

1kg pork shoulder, cut into 5mm cubes

3 bay leaves

1 tbsp crushed juniper berries

3 tsp fine salt

1 tbsp red wine 

pinch cayenne pepper

250g skinless bacon, cut into 5mm cubes

250g skinless pork belly, cut into 2cm cubes

½ tsp mace

1 tsp white pepper

1 tbsp thyme leaves

12 sage leaves, chopped


550g plain flour

1 tsp salt

2 eggs, beaten, plus another beaten egg for brushing

100g butter

100g lard

200ml water

Apple & Endive Salad

2 tbsp apple-cider vinegar

1/3 cup olive oil

2 green apples, thinly sliced into rounds

1 head curly endive

English mustard, to serve

pickles, to serve

Place sliced pork shoulder, bay leaves, juniper berries, salt, and red wine in a bowl; mix until well combined. Cover and refrigerate for 3 hours. Remove bay leaves and juniper berries; add cayenne, bacon, pork belly, mace, white pepper, thyme, and sage; mix until combined.

Preheat oven to 180°C. For pastry, place flour and salt in a bowl. Make a well in the centre; add 2 eggs and combine with a bread knife. Melt butter and lard with water over low heat; do not let it boil. Add to flour mixture and gently combine until dough comes together. Place on a floured surface and knead until smooth. Remove a quarter of the dough for the lid of the pie and shape the 2 pieces of dough into 2 rounds. Roll out the larger round to 30cm. Slide pastry into a 20cm round springform cake tin and press into place. Fill pastry case with meat. Roll out pastry lid and crimp it into place, using some of remaining beaten egg to glue joins together. Cut a 3cm hole in the top of the pastry. 

Bake in oven for 30 minutes. Reduce heat to 160°C and bake for another 75 minutes. Remove sides of cake tin and brush pie with beaten egg; return to oven and bake for another 15 minutes, or until golden. Cool on a wire rack. For salad, place cider vinegar and olive oil in a bowl, season with salt and pepper, add apples and endive, and toss to combine. Serve pie hot or cold with English mustard and pickles. 


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login