A True British Classic

The humble pork pie has been a staple of British cuisine since the latter part of the eighteenth century. It is incredibly simple and easy to make. For this reason it has become one of the most common pies found in British households.

The pork filling is cured meat, which gives it a distinctive pink colour. To those unfamiliar with the dish this could be off putting as pink meat is usually seen as a sign it has not been cooked properly. However in the case of the pork in this dish it is perfectly normal.

Due to the broad popularity of pork pies there are numerous brands that stand out for their high quality. The top eight pork pie brands are:

  • Walter Smith, a butcher in Birmingham.
  • Waitrose Melton Mowbray, a supermarket brand.
  • Dickinson Morris, one of the UK’s oldest piemakers.
  • Fortnum & Mason Poacher’s, a chain brand.
  • Sainsbury’s 6 Mini Crusty Bake, one of the most widely spread supermarkets in Britain.
  • Elite Meat, a Harrogate butchers.
  • Michael Kirk, based in Wolverhampton.
  • Forman and Field Old Spot, named after the pork pig breed it is made from.

How is it Made?

  • The filling is made from a mixture of minced pork and spices.
  • A pastry dough is then created in the traditional way. Some of the pastry is left out to form a lid later on.
  • The dough is placed into a circular baking tray. It is carefully formed into a presentable shape.
  • The pork mince mixture is then placed inside the pastry and covered with the dough lid.
  • The pie is then placed into an oven. Cooking temperature and times vary. When the pie is done it is then left to cool off.
  • Pork pies are almost always served cold by the people of Britain.