Pork pie - the best recipes for fragrant and delicious pastries. Secrets and tricks of cooking a variety of pork pies

Pork pie - the best recipes for fragrant and delicious pastries. Secrets and tricks of cooking a variety of pork pies

The house, filled with the aroma of freshly baked pastries, breathes comfort, love and care.

Our carefully selected recipes for delicious pork pies will help fill your home with these smells.

Pork Pie - General Cooking Principles

Pork pies can be made from yeast, butter, shortbread, chopped, puff pastry. There are no restrictions, it all depends on the availability of products and your desire. You can also cook a pork pie in the French manner in the form of an open quiche pie from the filling dough.

Choosing pork for the cake is particularly careful, because the taste of the finished product depends on this product. It is better to take fresh meat, without thick fatty layers and streaks. Pork can be chopped and twisted. Also, the meat can be pre-fry or used raw - it depends on the method of preparation, and, accordingly, the time allotted for baking the product.

As an additional ingredient in the filling, you can add potatoes, onions, carrots, cabbage, greens and other products.

Usually pork pies are baked in the oven, but frying in a pan and cooking in a slow cooker is permissible.

1. Pork Pie


• 450 grams + 2 tablespoons of flour;

• egg yolk;

• 180 grams of fat;

• 100 milliliters of milk;

• 900 grams of sliced ​​lean pork;

• 3 thin slices of bacon;

• 350 milliliters of chicken broth;

• one beaten egg;

• a teaspoon of sage, anchovy fat, thyme;

• 15 grams of gelatin;

• salt pepper.


1. Sift the flour with a sieve. Wooden spoon make a small opening in the center.

2. In the central part put the egg yolk and temporarily leave.

3. Fat is melted in fresh milk in a skillet. This requires a small fire. After melting the lard, bring the mixture to a boil. 4. Without the slightest delay, the fat that is still boiling is added to the central opening of the sifted flour. A wooden spoon gently mix the ingredients.

5. Knead the dough for a few minutes. It should be fluffy, airy. Then it is wrapped with cling film and insisted in a warm place for about half an hour.

6. The oven is heated to 200 degrees Celsius.

7. All ingredients are thoroughly mixed: pieces of bacon, sliced ​​pork, spices, anchovy fat, sage and thyme, salt and pepper, 3 tablespoons of chicken broth.

8. About 2/3 of the cut off dough is cut off, the rest is rewound into a plastic film. The cut part is rolled out with a rolling pin, carefully trimming them unnecessarily and setting them aside. The dough is spread in a baking dish, making beautiful edges.

9. First, put the meat stuffing evenly.

10. After a while close the filling of the remaining dough. The excess parts are cut, leaving for decoration.

11. In the central part of the cake make a small hole in order to pour liquid into it.

12. Decoration made using decorative forms and the remaining dough.

13. The upper part is treated with a beaten egg.

14. The cake is first baked at 200 degrees for 20 minutes, then at 180 degrees for 2 hours. Then the top is re-greased with an egg and cook for another 10 minutes.

2. Pork Pie on Yeast Dough


• 650 grams of flour;

• a pair of teaspoons of dry yeast;

• 2 eggs;

• a teaspoon of salt;

• a pair of teaspoons of sugar;

• 300 milliliters of milk;

• 3 tablespoons of vegetable oil;

• kilogram of pork;

• one bow;

• 3 cloves of garlic;

• pepper and salt.


1. For the dough, first mix the flour, yeast, salt and sugar. Then add 2 eggs, vegetable oil, warm milk. After kneading, the dough is left in a warm place for half an hour.

2. In the next step, the stuffing is prepared: meat, onion, garlic are finely cut and mixed. Salt, pepper. All ingredients are thoroughly mixed. 3. This dough knead in a circle. In the central part lay the stuffing. The edges are gathered into a ball, held together in the middle. The resulting ball is kneaded into a flat cake.

4. The cake is baked in the oven to 160 degrees Celsius for half an hour.

3. Pie with pork, bacon and vegetables


• 700 grams of pork fillet;

• 200 grams of bacon;

• 350 grams + 2 tablespoons of flour;

• 175 grams of butter;

• 3 carrots;

• bow;

• 2 cloves of garlic;

• one egg;

• 50 milliliters of dry white wine;

• ground rosemary, salt, pepper.


1. Butter cut into small pieces, put in a saucepan. 125 milliliters of water are added to it. The mixture is brought to a boil, then removed from heat.

2. Gradually add 350 grams of the sifted flour and add a little salt. Stir thoroughly to make a smooth dough.

3. Stuffing includes onions, garlic, carrots. All ingredients are cleaned and finely chopped. Additionally, chopped celery and chopped bacon are required. Pre-bacon fry for about 5 - 10 minutes, and the melted fat is poured into a separate dish. In a skillet leave some fat, which is added to onions, garlic, carrots and celery. All ingredients are roasted for about 5 minutes before being removed from the heat.

4. Pork washed and cut into cubes. In a pan, heat a tablespoon of bacon grease. The meat is fried until golden brown. Then add a tablespoon of fat, wine. Quenching is carried out for half an hour.

5. Put vegetables fried with bacon in a pan with meat, add 2 tablespoons of flour and rosemary. Cook for about 10 minutes, stirring occasionally. Add salt, pepper.

6. The oven is heated to 190 degrees. The dough is thinly rolled into a circle, using 2/3 of the total volume. The filling is laid out in the middle. The remaining dough is rolled into a thin layer, which is covered with a cake. The edges carefully pinch. The top of the smeared egg. 7. Pie bake about one hour.

4. Pork mince pie


• 500 grams of yeast-free dough;

• 500 grams of pork neck;

• 2 large apples;

• 2 bulbs;

• 2 tablespoons of ghee;

• a teaspoon of honey;

• juniper, salt, freshly ground black pepper, yolk and cream for lubrication.


1. The oven must be heated to 190 degrees Celsius, and then it’s time to start cooking the cake.

2. Pork is minced. Onions are peeled and finely chopped, fried in melted butter for 10 minutes. The stuffing is carefully laid and fried on maximum heat, breaking up lumps, until the color changes.

3. Juniper crushed in a mortar. Honey, juniper, salt, pepper are added to the mince and cooled slightly.

4. Half of the dough is rolled, laid on a baking sheet. As stuffing, they use minced meat, which is placed over the entire surface, not reaching the edges of 1.5 centimeters.

5. Apples are peeled, cut into small slices and spread on minced meat. Stuffing salt, pepper.

6. The cake is covered with a second layer of dough, wrapped and tipped edges.

7. In the upper layer make a couple of small holes, intended to exit the pair. The upper part is smeared with egg yolk. Bake the cake for about 40 minutes until a golden brown crust appears. Serve recommended hot.

5. Unusual pie with pork and apples


• kilogram of lean pork;

• 500 grams sour apples;

• 2 tablespoons of sugar;

• a glass of dry white wine;

• butter;

• half a cup of flour;

• 50 grams of butter;

• 2 - 3 tablespoons of cold water;

• salt pepper.


1. Pork is cut into thin slices.

2. Apples are peeled, cut.

3. At the bottom of the form lay the meat, salt and pepper. If desired, use nutmeg. Spread apples with sugar on the meat. 4. The form is filled to the top, alternating layers of meat and apples.

5. Flour with salt fray with warm butter, adding water. The dough should be thick. He insists in the refrigerator for about half an hour.

6. Wine is poured into the mold at half the height of the layers.

7. At the very top lay out small pieces of butter.

8. The dough is rolled into a layer 2 millimeters thick. Its edges are moistened with water. At the top lay out the dough, gently pressing the form to the edges.

9. Speakers carefully cut off.

10. In the test, make a hole, guaranteeing the release of steam.

11. Top of the pie smeared with egg yolk, mixed with two spoons of water.

12. The cake is baked at 180 degrees for one and a half hours.

6. Pork pie, egg and cabbage


• 3 cups flour;

• 190 grams of butter;

• 1.5 tsp baking powder;

• 0.75 cup sour cream;

• 300 grams of white cabbage;

• 5 large champignons;

• 200 grams of minced pork;

• 3 boiled eggs;

• 2 onions;

• one egg yolk;

• one medium sized carrot;

• vegetable oil;

• salt pepper.


1. Sift flour. A baking powder is added to it, after which it is thoroughly mixed.

2. In the next step, melted butter is introduced. The consistency after mixing should be oily flour.

3. Pour in low-fat sour cream.

4. Knead soft homogeneous dough, and then - insist in a cool place for about half an hour.

5. Now prepare the stuffing. Carrot rubbed on a grater, chopped cabbage, chopped onions, eggs, mushrooms.

6. Fry the onions to a translucent state and spread half on a plate. To the remaining half add ground beef. Fry until the color of the pork changes.

7. Pour in dry white wine.

8. Meat is stewed on low heat until complete evaporation of the liquid. At the end add salt, pepper.

9. Pork fried until golden brown, then - spread on a plate. 10. In a saucepan, heat the vegetable oil in which the carrots are fried. Add chopped cabbage, pour in water. Stew until completely evaporated in the liquid. At the end add salt, pepper.

11. Mushrooms are fried with the second half of onion. If desired, add some sour cream at the end of frying. In compulsory salting, pepper.

12. Put parchment paper on the bottom of the mold.

13. The dough is divided into two parts, and one of them should be a little more. The bulk is used as a cake pan. Small punctures are made with a fork over the entire surface. At the bottom lay out the cooled meat stuffing, then - cabbage, mushrooms with eggs. The rest of the cake is dough. Edge pinch. Top neatly smeared with egg yolk.

14. The cake is baked in a preheated oven to 180 degrees for 40 minutes.

Pork Pie - Tricks and Tips

• If you are not sure about the quality of your oven and are afraid of burning baking, use baking paper to make it.

• If the top of the cake has blushed and the cake is not ready yet, simply cover the baking dish with a foil.

• To make the pork pie beautiful, the top can be smeared with a yolk mixed with water before baking.

• To prevent the top of the cake from bursting, poke another raw dough with a fork in 3-4 places.

• As a main dish, serve the cake better hot, in the cold it is good as a snack.

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