Name: Slow-Cooked Pork Shoulder with Roasted Capsicum
Prep time: 5 min
Cook time: 190 min
Total time: 195 min
Yield: 8
Ingredients: 1.2kg boneless pork shoulder, rolled; Sea salt flakes and freshly-ground black pepper; 2 cups chopped vegetables (onion, celery, leek); 8 cloves garlic, crushed; 1½ cups roasted capsicums, sliced; 1 litre beef stock

Home / Pork Pie Recipe

Classic Pork Pie with Shoulder and Belly

PREP TIME

45 minutes

COOK TIME

50 minutes–1 hour

CHILL TIME

4 hours or overnight

SERVES

6–8 people

COOKING NOTES

This pork pie is built for cold-night dinners when you want something impressive: golden pastry, a savoury pork filling and a set jelly that keeps each slice moist. Serve it as a make-ahead centrepiece with pickles, chutney or a simple salad.

Linley Valley Pork Shoulder Roast gives the filling its hearty base, while Linley Valley Free Range Pork Belly Strips add the richness that helps keep the filling moist. Wrapped in sturdy hot water crust pastry and finished with a savoury jelly, this is a make-ahead pie that slices cleanly once chilled and set.

You can make it the day before, let it chill overnight, then slice and serve when everyone is ready to eat.

INGREDIENTS

Pastry

450g plain flour, plus extra for dusting
150ml water
120g lard or butter
1 tsp salt
1 egg, beaten, for egg wash
Premade puff pastry, optional for a shortcut enclosed pie

Filling

500g Linley Valley Pork Shoulder Roast, minced or finely chopped
250g Linley Valley Free Range Pork Belly Strips, minced or finely chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped

Jelly

1 tbsp gelatine powder
2 tbsp cold water, for blooming gelatine
300ml warm meat or chicken stock, or vegetable stock if preferred
1/4 tsp ground mace powder

Prep

Preheat the oven to 180°C.
Lightly grease the outside of 4 small jars, ramekins or dariole moulds to shape the pastry. Only bake in oven-safe moulds.
Mince or finely chop the pork before you begin so the filling packs neatly into the pastry shells.
Set aside a small funnel for adding the jelly after baking.

METHOD

Add the water, lard or butter, and salt to a small saucepan.
Warm gently until the fat has melted, then bring the mixture just to a simmer.
Place the flour in a large bowl.
Pour the hot water mixture into the flour.
Mix until a rough dough forms.
Knead the dough briefly until smooth and pliable.
While the dough is still warm, roll it out on a lightly floured surface.
Cut enough pastry to shape around each jar, ramekin or mould, leaving extra for the lids.
Press the pastry around the outside of each greased mould to form shells, keeping the sides even.
Let the pastry firm up slightly before gently easing each shell off the mould.
To make the filling, add the pork shoulder and pork belly to a large bowl. Add the salt, pepper, thyme and sage.
Mix until the pork filling is evenly combined.
Pack the pork filling firmly into each pastry shell.
Cut pastry lids from the remaining dough.
Place a pastry lid over each pie and press the edges firmly to seal.
Pierce a small hole in the centre of each lid with a skewer or chopstick.
Brush the pastry with beaten egg.
Bake for 50 minutes–1 hour, or until the pastry is golden and the pork filling is cooked through.
Remove the pies from the oven and allow them to cool for 10–15 minutes before adding the jelly. .
To make the jelly, sprinkle the gelatine over 2 tbsp of cold water and leave it to soften for a few minutes.
Stir the softened gelatine into the warm stock with the ground mace until dissolved.
Using a small funnel, carefully pour the jelly into the centre hole of each pie.
Leave the pies to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
Slice and serve chilled or at room temperature.

Chef’s Tips

Hot water crust pastry is easiest to shape while it is still warm and pliable. If it becomes too firm or starts to crack, gently knead it with warm hands until it softens.
Pack the pork filling firmly into the pastry shells. This helps the pie hold together when sliced.
Do not skip the hole in the top of each pie. It lets steam escape while baking and gives you a spot to pour in the jelly later.
Let the pies cool for 10–15 minutes before adding the jelly. If the pie is too hot, the jelly may not settle cleanly inside.
For the best slices, chill the pork pies overnight before serving.

Ready to Cook?

Pick up Linley Valley Pork Shoulder Roast and Linley Valley Free Range Pork Belly Strips to make a pork pie with a rich, savoury filling and sturdy golden pastry. It is hearty, sliceable and made for serving with pickles, chutney or a crisp salad on a cold night.

Explore more Linley Valley Pork recipes for your next winter dinner.