California Prune & Pork Pie

Makes: 8Prep Time: 2 hours plus overnight cooling timeCook Time: 2 hours


  • For the pastry:
  • 110g lard
  • 280g water
  • 500g plain flour
  • 2 tsp salt
  • For the filling:
  • 100g California Prunes, finely chopped
  • 200g pork belly, minced
  • 125g streaky bacon, finely chopped
  • 2 sprigs thyme leaves, finely chopped
  • pinch mace
  • 1/2tsp salt
  • pinch pepper
  • 4 sheets gelatine
  • 1 chicken stock cube, made up to 1 lt
  • 1 egg, beaten


  1. Make the pastry by placing the lard and water together in a saucepan and bring to the boil.
  2. Sieve the flour into a large bowl with the salt.
  3. Make a well in the middle of the flour and pour in the lard and water mixture.  Using a wooden spoon, mix thoroughly to form a dough.
  4. Once combined knead gently on a floured surface until smooth. Wrap in cling film and place in the fridge whilst making the filling.
  5. Chop the pork loin and bacon, mince the pork belly and combine all ingredients.
  6. Remove the pastry once it has been in the fridge for approx 20 mins. Take off about 1/3 for the pie lid.
  7. Wrap this back in cling film and roll out the pastry on a floured surface until it is large enough to fit an 18cm pie tin (should be approx 2mm thick). Leave a slight overhang around the edges. No need to line the tin.
  8. Once you have lined the pie dish (making sure there are no holes) fill it up to the top with the pork & California Prune filling.
  9. Roll out the remaining pastry into a circle for the lid – place this on the pie and crimp together the edges.
  10. Brush the top of the pie with the beaten egg and using a knife make a hole in the middle of the top.
  11. Bake in the oven at 170°C for 2 hours.
  12. Dissolve the gelatine leaves in 1 pint of boiling water – along with the chicken stock cube.
  13. Once the pie is out of the oven pour the stock mixture into the pie via the hole on the lid.
  14. Allow to cool completely before placing in the fridge overnight.