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145Total Time
45Prep Time
1Bake Time
A little effort

Pork and Chorizo Pies

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About the bake

These luxury Pork and Chorizo Pies will impress all your friends and family, generous in size, you might find that one pie will serve 2! It is not essential to make the jelly, but it does make the pie more juicy and moist.

145Total Time
45Prep Time
1Bake Time
A little effort


  1. Step 1:

    First make the filling. Remove the skin from the chorizo sausage and chop the meat finely. Place the chorizo in a bowl with the sausagemeat and mince.

  2. Step 2:

    Season with a little salt and black pepper, add one egg and mix well. Divide into 6 portions and shape each into a pattie about 4cm thick and 8cm round.

  3. Step 3:

    Place the flour, salt and icing sugar in a mixing bowl, make a well in the centre and add the egg. Cover the egg with plenty of flour.

  4. Step 4:

    Place 200ml water in a small pan with the butter and lard. Bring slowly to the boil until the fat has melted, as soon as the liquid boils add it to the flour, mixing with a wooden spoon as you go. Beat until smooth.

  5. Step 5:

    Set the oven to 200°c (fan 180°c fan, gas mark 6). Line a large baking tray with baking parchment.

  6. Step 6:

    Turn the hot water pastry out onto a well floured board. Allow to cool for 10 minutes if very soft (but do not chill, this pastry must be used hot).

  7. Step 7:

    Cut the pastry into 9 equal pieces. Take 3 of the pieces and knead together again, then roll out to the thickness of a £1 coin. Using an 8cm round cutter, cut out 6 lids. Cover these with cling film.

  8. Step 8:

    Roll out one piece of the remaining pastry on a floured surface to a circle about 14cm. Place the pork pattie in the centre, place one pastry lid on top, brush with beaten egg then bring the sides of the pastry circle up and over the edge of lid, pleating the sides neatly around to enclose the meat.

  9. Step 9:

    Place on the baking tray. Repeat with the remaining pies. Brush the pies all over with beaten egg. Make a small hole in the centre of each one to allow the steam to escape and for the stock to be poured in.

  10. Step 10:

    Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to 180°C, (fan 160°c, gas mark 4) and cook for a further 30-40 minutes or until the pastry is golden. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies overnight

  11. Step 11:

    To make the jelly: Soak the gelatine leaves in 4 tbsp cold water until they are soft. Shake off the water, then add to the stock, and stir until they dissolve. Leave the stock to cool but not set, and pour it into the pies (use a small funnel if possible). Return the pies to the fridge and leave for the gelatine to set.


  • For the pastry

    • 450g Allinson's Plain White Flour
    • 0.5 tsp Salt
    • 1 tbsp Silver Spoon Icing sugar
    • 2 Egg(s) (free range)
    • 200ml Water
    • 75g Butter
    • 75g Lard
  • For the filling

    • 250g Sausage(s) ((good quality pork and herb))
    • 125g Chorizo sausage
    • 250g Pork mince
    •  Salt (to season)
    •  Pepper (to season)
    • 1 Egg(s) (free range)
  • For the jelly

    • 6 Gelatine leaves
    • 450ml Stock (pork or ham made from a stock cube)


  • Mixing bowl
  • Saucepan
  • Wooden spoon
  • Large baking tray
  • Baking parchment
  • Round cutter
  • Cling film
  • Pastry brush
  • Small funnel

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