Pork and Chicken Pie

With whole eggs through the centre of the pie and fresh herbs it’s a perfect cold main course or picnic to go food, and of course looks pretty speckie when cut into thick slices with the egg through it! It can of course be served warm as well!!

This can be made in a small loaf tin, spring form cake tin or pie plate.

You will need:

1 quantity of short crust pastry for the bottom, side and top of your chosen container.
A hot water pastry works well for this style of pie and is easy to make!
Hot Water Pastry:
450g Plain Flour
Pinch of Salt
200ml of water
170g Butter (or lard can be used, or ½ and ½)

Pie Filling

500g Pork Mince
200g of small diced chicken flesh
Black Pepper
Finely chopped fresh thyme and Sage
optional a small fine chopped onion or white of leek
3 or 4 hard boiled eggs
Egg wash


Heat oven to 190º c or 170º c for a fan oven.

Make the meat filling by mixing well by hand the pork, chicken, pepper and herbs (and onion or leek if using). Compress well by hand into a large sausage shape and leave to chill in a bowl in the fridge while you make the pastry.

For the pastry,  in a bowl dry mix the flour and salt. Place the water and butter in a small saucepan. Heat until bubbles start to appear round the edge then whisk and keep whisking until you have a rolling boil. Immediately pour this all into the flour bowl and stir well with a wooden spoon to combine to pastry consistency. Allow to stand for maybe 10 minutes until pastry is cool enough to handle. Divide into two balls, one big enough for the bottom and side and one for the top of your pie. Place two strips of baking paper in and overhanging your tin so that when cooked the pie can be lifted out. Roll pastry out to required shape (not too thick) for your chosen baking dish or tin and line bottom and sides, pressing into bottom, wall and corners leaving an overhang. Compress some meat mixture into bottom of tin, lay hard boiled eggs along tin (its ok for them to touch ends) and fill round and on top with remainder of meat mixture.

Fit pastry lid and crimp edges to seal. Make a couple of small crosses in top to allow steam to escape. Brush top with egg wash.

Cook in oven for 1 hour. If possible, take out of oven. Lift your pie out of baking tin using the overhang baking paper, place on tray and return to oven for another 10/15 minutes to crisp up the sides.

Cool or refrigerate before serving with a fresh crisp green garden salad!


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