Paul Hollywood’s Hand Raised Pork Pie Recipe: Flaky Pastry With Rich Filling

There’s something deeply satisfying about mastering hand raised pork pies, where flaky pastry meets rich, seasoned filling. This method transforms simple ingredients into a showstopping centerpiece for any gathering.

I learned early that patience is key—resting the dough and chilling between steps ensures that signature layered texture. The hot water crust creates a sturdy yet tender shell that holds its shape beautifully during baking.

The filling comes together with ground pork, herbs, and a touch of mace for that authentic British flavor. Each bite delivers perfectly seasoned meat encased in golden, shatteringly crisp pastry.

Perfect for picnics, parties, or a weekend project that impresses every time. The results are worth the effort.

Ingredients for Hand Raised Pork Pie Recipe Paul Hollywood

Flaky hot water crust and richly seasoned pork filling come together for this British classic.

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The lard is non-negotiable for authentic hot water crust—Atora is the gold standard in the UK, but Leaf Lard from a butcher works stateside. Look for pure white, odorless lard without additives. The flour should be plain all-purpose; bread flour’s higher protein makes tough pastry. Boiling water must be exactly that—rolling boil, not just hot from the tap.

No lard? Vegetable shortening at a 1:1 ratio works but lacks flavor. Swap mace with nutmeg at half the quantity if needed, though the original spice is worth seeking. For the pork, avoid lean cuts—20% fat keeps the filling moist. Ground pork shoulder is ideal; ask your butcher to grind it fresh with the fat cap included.

Assembled pies freeze beautifully for up to 3 months. Thaw overnight in the fridge before baking. The pastry dough can rest in the fridge for 24 hours, which actually improves texture. Always use cooled filling—hot filling will melt the pastry and cause shrinking. Leftovers keep 4 days refrigerated (reheat in oven, not microwave).

Step-by-Step Instructions for Hand Raised Pork Pie

Master the hot water crust technique for a professional-quality pie with perfect flakiness.

Step 1: Create the Hot Water Crust Pastry

Combine the 4 cups All-Purpose Flour and 1 tsp Salt in a large bowl. In a saucepan, bring the 1 cup Water to a rolling boil, then remove from heat and immediately add the 1 cup Lard, stirring until fully melted.

Pour the hot lard mixture into the flour all at once. Using a wooden spoon, stir vigorously until the mixture forms a shaggy dough. The steam from the hot liquid will cook the flour slightly, creating that signature sturdy yet flaky texture essential for hand raising.

Step 2: Knead and Rest the Dough

Turn the dough out onto a lightly floured surface. Knead briefly—just until smooth and elastic, about 2-3 minutes. Unlike traditional pastry, hot water crust requires minimal handling to avoid toughness.

Divide the dough into two portions: one slightly larger for the base (about ⅔ of the dough) and one for the lid. Wrap both in plastic and let rest at room temperature for 10 minutes. This relaxation period makes the dough more pliable for shaping.

Step 3: Prepare the Filling

In a bowl, combine the 1.5 lb Ground Pork, finely diced 1 whole Onion, 1 tbsp Fresh Sage Leaves, 0.25 tsp Ground Mace, 1 tsp Black Pepper, and 0.5 cup Chicken Stock. Mix thoroughly until sticky and well incorporated.

The filling should be moist but not wet—this prevents a soggy bottom crust. The sage and mace provide that authentic British flavor profile, while the stock keeps the pork juicy during baking.

Step 4: Shape the Pie and Add Filling

Roll out the larger dough portion on a floured surface to about ¼-inch thickness. Use it to line a greased pie mold, pressing the dough up the sides with your fingertips. Leave a slight overhang—this creates the characteristic raised edge.

Spoon the pork filling into the pastry case, pressing down gently to eliminate air pockets. Moisten the pastry edges with water, then roll out the smaller dough portion for the lid. Place it over the filling, crimping the edges firmly to seal. Trim any excess dough.

Step 5: Finish and Bake to Golden Perfection

Preheat the oven to 375°F. Cut a small steam hole in the center of the lid. For a professional finish, mix the 1 whole Egg with 1 tbsp Milk and brush generously over the entire pie. This egg wash ensures a deep, glossy golden crust.

Bake for 45-50 minutes until the pastry is rich golden brown and the filling is cooked through. Allow the pie to cool completely before slicing—this resting period lets the filling set and makes for cleaner portions. The crust should be crisp and flaky, with the filling moist and aromatic.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 4 cups All-Purpose Flour for a 1:1 gluten-free flour blend with xanthan gum. I’ve had success with King Arthur Measure for Measure—it mimics the structure of wheat flour beautifully. The texture will be slightly more crumbly, but the flavor remains spot on. 💪

Dairy-Free Adaptation

Replace the 1 cup Lard with vegetable shortening like Crisco. For the egg wash, use 1 tbsp plant-based milk mixed with 1 tbsp maple syrup for a glossy finish. The crust will be just as sturdy and flaky, with no compromise on taste.

Lower-Fat Filling

Use 90/10 lean ground pork to reduce fat while keeping the filling juicy. Add 2 tbsp grated apple to the mix—it mimics the moisture of higher-fat pork and adds a subtle sweetness that pairs well with the sage and mace.

Vegetarian Alternative

Swap 1.5 lb Ground Pork for 1.5 lb mushrooms (cremini or portobello), finely chopped. Sauté with the onions first to remove excess moisture. Boost umami with 1 tbsp soy sauce and 1 tsp Marmite in the filling. 🍄

Nut Allergy Note

This recipe is naturally nut-free, but always check your lard and flour labels for cross-contamination warnings. If you’re baking for someone with severe allergies, opt for certified nut-free brands like Bob’s Red Mill gluten-free flour.

Sodium Considerations

Reduce the 1 tsp Salt in the pastry to ½ tsp and omit added salt in the filling. Use low-sodium chicken stock to keep the flavor balanced without excess sodium. The mace and sage will still shine through beautifully.

Frequently Asked Questions