Pork Pie Recipe Paul Hollywood: Savory Gravy and Flaky Pastry Masterpiece

Paul Hollywood’s pork pie recipe delivers the perfect harmony of tender, spiced pork filling encased in a golden, flaky crust—just like the ones from his famous bakery. The secret lies in the gelatin-rich filling that stays moist, balanced spices, and a blind-baked pastry that shatters with every bite.

I’ve recreated his signature method, so you can achieve that same restaurant-quality texture at home.

This recipe starts with a rich pork filling—minced pork simmered with onions, spices, and gelatin to create a savory, jiggly center that holds its shape. The shortcrust pastry is rolled thin, blind-baked to perfection, then filled and baked until the crust turns into a crisp, caramelized shell.

Every step is designed to replicate Paul’s precision, from the spice blend to the gelatin technique that keeps the filling tender.

The result is a pork pie with a buttery, flaky crust that contrasts beautifully with the spiced pork inside. The filling stays moist and flavorful, while the pastry achieves that signature golden-brown finish.

This isn’t just a pie—it’s a masterpiece of texture and taste, worthy of any special occasion or Sunday roast.

Whether you’re serving it as a centerpiece for dinner or prepping ahead for a gathering, this recipe delivers restaurant-quality results with a few key techniques. Let’s get started on recreating Paul Hollywood’s iconic pork pie.

Ingredients for pork pie recipe paul hollywood

Precision-crafted ingredients for Paul Hollywood's legendary flaky crust and gelatin-rich filling.

The pork shoulder is non-negotiable—look for well-marbled cuts at specialty butchers like D'Artagnan or your local market's meat counter. Minced pork should resemble coarse ground beef, not fine sawdust. For the gelatin, Great Lakes brand is my go-to—it dissolves cleanly without graininess. The beef stock should be rich and clear; Kitchen Basics or homemade from grass-fed bones works best. Every element here must be fresh—stale spices or rancid butter will compromise that signature flaky texture and savory depth.

No mincing machine? Pulse pork in a food processor until it resembles coarse crumbs. Substituting ground beef for pork loses the authentic flavor profile, but if necessary, use 80/20 lean-to-fat ratio ground chuck. The pastry flour can be swapped for bread flour for extra flakiness, though all-purpose maintains the delicate balance. For gelatin alternatives, agar-agar at double the weight works in a pinch, though texture will differ slightly. Always measure spices by weight for consistency—1 tsp by volume varies wildly between brands.

Store minced pork in an airtight container for 2 days or freeze for 3 months—it keeps best when raw. The pastry dough can be prepped 1 day ahead and chilled, while the filling mixture remains stable for 24 hours before assembly. For make-ahead pies, assemble completely and refrigerate unbaked for up to 12 hours—this enhances flavor development. Reheat slices at 350°F for 10 minutes to restore crispness.

Step-by-step instructions for Paul Hollywood-style pork pie

Mastering this recipe delivers a buttery, flaky crust and rich, spiced filling worthy of any British bakery.

In a large skillet over medium heat, combine the 1.5 lb pork shoulder and 1 whole yellow onions that have been finely diced. Cook until the pork loses its raw color and begins to brown, breaking it apart with a wooden spoon. This should take about 10-12 minutes. The onions should soften completely, releasing their sweetness into the mixture.

Once the pork is browned, remove the skillet from heat and let it cool slightly. In a small bowl, whisk together 0.5 cup beef stock, 0.25 cup cold water, 2 tbsp unflavored gelatin, and 0.25 cup heavy cream. Pour this mixture back into the pork and stir well. The gelatin will begin to activate immediately, creating a silky texture that will set beautifully in the pie.

In a separate small bowl, combine 0.5 tsp ground allspice, 0.25 tsp ground cloves, 0.25 tsp ground ginger, and 0.5 tsp ground black pepper. Sprinkle this spice blend over the pork mixture and stir thoroughly. The aromatic spices will infuse the filling with deep, warming flavors that are essential for an authentic taste. Let the filling cool completely before assembling the pie.

In a large mixing bowl, combine 2.5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Cut in 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky layer in the crust.

Add 0.25 cup granulated sugar and 1 whole egg yolks to the bowl. Using a fork or your hands, work the ingredients together until they form a rough dough. The sugar will help balance the savory filling, while the egg yolks add richness and tenderness. If the dough feels too dry, add 1-2 tablespoons of cold water to help it come together.

Turn the dough out onto a lightly floured surface and knead gently just until it forms a smooth, cohesive ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later and preventing shrinking during baking.

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled pastry dough into a 12-inch circle that's about ⅛-inch thick. Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about ½-inch overhang. Fold the overhang under itself to create a neat edge.

Spread the cooled pork filling evenly into the prepared pie crust, pressing down gently to remove any air bubbles. The filling should come up to about ½-inch below the top edge of the crust. In a small bowl, whisk together 0.25 cup heavy cream and 1 tbsp cold water, then brush this mixture over the top edge of the crust. This will create a golden, glossy finish when baked.

Roll out the remaining dough into another 12-inch circle and place it over the filling. Trim the top crust to match the bottom edge, then use a fork to crimp the edges together securely. Cut a few small slits in the center of the top crust to allow steam to escape during baking. This prevents the pie from becoming soggy.

Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The internal temperature of the filling should reach 165°F when checked with an instant-read thermometer.

For the final touch, brush the top crust with an additional 1 tablespoon of melted butter to enhance its golden color and add extra richness. Return the pie to the oven for 5-7 minutes to set the butter glaze. Let the pie cool completely on a wire rack before slicing—this ensures clean cuts and prevents the filling from oozing out.

Serve the pork pie warm or at room temperature, cutting into generous wedges. The contrast between the buttery, flaky crust and the rich, spiced pork filling makes every bite unforgettable. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Regional styles of this dish

British Bakery Style

Paul Hollywood’s version draws from classic British bakery traditions, where suet crusts and gelatin-rich fillings were staples. The allspice and cloves in the filling mirror the spice blends used in traditional English pork pies, while the shortcrust pastry delivers that signature buttery shatter.

I’ve tested this with Plaister’s pastry flour for extra flakiness—it’s worth the small investment if you want that bakery-quality texture. 🥧

American Twist

For a more approachable version, swap the suet crust for a standard shortcrust using all-purpose flour and reduce the cloves to ¼ tsp—Americans often find whole cloves too potent. I’ve also seen success using ground cinnamon instead of allspice for a sweeter, more familiar flavor.

The gelatin technique remains the same, though, as it’s key to that perfect set. 🌶️

Australian Meat Pie

Down under, pork pies are often served with a tomato-based gravy> poured over the slices. The crust here is similar but slightly thicker, and the filling sometimes includes beef stock> instead of just pork.