Best Pork Pie

    35 min

    This is so good - you can't go wrong with the combination of fresh minced pork, onion, herbs and Parmesan cheese all wrapped up in shortcrust pastry. It's a large pie - but you could make individual pies using a muffin tin. Serve warm or cold.

    52 people made this

    Serves: 8 

    • 900g minced pork
    • 2 tablespoons finely chopped fresh rosemary
    • 100g breadcrumbs
    • 180g Italian sausage or salami, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 large onion, grated or finely minced
    • salt
    • ground black pepper
    • 40g grated Parmesan cheese
    • 1 (425g) packet with 2 pre-rolled shortcrust pastry sheets

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. On a floured surface; roll out pastry and line the bottom of a 23cm pie dish. Keep other pastry sheet for topping.
    2. Place minced pork, rosemary, breadcrumbs, parsley and grated onion in a medium-size bowl; mix until well blended. Add sausage or salami into the mixture. Season with salt and pepper.
    3. Sprinkle half of the grated parmesan cheese into the bottom of the pastry case. Spread pork mixture on top of cheese, and sprinkle over remaining parmesan. Place the other layer of pastry on top, sealing the edges together.
    4. Bake at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 35 to 40 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This is a tricky one to review. For a start, I used only one pound of pork and 6oz of spicy brats, and there was more than enough meat for 2 pies. I knew there wouldn't be enough seasoning for our taste, so I added onion powder, garlic and Italian seasoning. I liked the flavor of the pork, but the texture was horrible. I might try this again but with sausage, 6oz ground beef and a little ground pork.  -  31 Jan 2005  (Review from Allrecipes US | Canada)


    This was ok, my husband thought it was great. If I do it again I could reduce the amt. of pork overall, especially the plain ground pork. A little more Italian sausage & some Sage. It was runny which I didn't like.  -  01 Jul 2009  (Review from Allrecipes US | Canada)