Spiced Pork Pie

There is something so homey about a classic meat pie. I absolutely love them because they are comforting but still fancy enough for company. They’re very traditional on the Holiday table all over England and France. So I thought this would be the perfect time of year to make my version of the amazing spiced pork pie recipe I learned in school. The three components to make were all simple to do before I assembled them into one gorgeous dinner!

I got a head start on the filling for the spiced pork pie the day before. The mashed potatoes only took less than 30 minutes to make with lots of garlic and butter. The next day, they added so much substance to the pork filling when I stirred it in. Best of all, there was plenty of mashed potatoes leftover for a great side! It didn’t make sense to me to make a small batch.
While the pork filling cooked, I made the simple dough for the crust. It was classic and so buttery. The most important thing was to use cold butter and ice water. That made the crust so flaky. I also chilled it once I made it so that it was cold right before I rolled it out and put it in the oven.
The pork filling and crust were both ready at the same time, which was perfect. Then it was time to assemble the spiced pork pie. I crimped the bottom and top crusts together with all of that lovely filling inside. Then I used a fork to decorate the edge and ventilate the top crust so that it didn’t explode. No one wants an explosion in the oven.
When the spiced pork pie came out, it was golden perfection! The smell alone was intoxicating. It took about 30 minutes for that to happen.

I was even happier when I tried a piece. The crust was so wonderfully flaky and buttery. The filling was so flavorful with the spices and herbs de provence. It would make a gorgeous addition to any Holiday table, hope you all enjoy it! xoxo

Spiced Pork Pie
Spiced Pork Pie
Spiced Pork Pie
Spiced Pork Pie


5 from 1 vote
Spiced Pork Pie
Spiced Pork Pie
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins

This is an incredible spiced pork pie with a flavorful pork and mashed potato filling enclosed in a homemade buttery, flaky crust!

Course: Main Course
Keyword: Meat Pies, Pie, Spiced Pork Pie
Servings: 1 pie
Calories: 422 kcal
Author: Jeanie and Lulu's Kitchen
  • 6 whole yukon gold potatoes peeled and cut into small chunks
  • salt as needed
  • 4 tablespoons salted butter
  • 2 tablespoons milk
  • 2 cloves garlic minced
  • 1/2 teaspoon dried parsley
  • 1.5 pounds ground pork
  • 1.5 cups chicken stock
  • 1 tablespoon white wine
  • 1 whole onion diced small
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon herbs de provence
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 pinches freshly cracked black pepper
  • 2 cups all-purpose flour
  • 1 pinch salt
  • 2 sticks cold butter cubed
  • 1/2 cup ice water plus additional as needed
  • 1 tablespoon milk
  1. Make the mashed potatoes first, ideally the day before. Fill a large pot with cold water and add the cut up potatoes to it. Salt the water generously. Bring it to a boil and let them cook until completely tender for about 20 minutes. When they are done, drain them and add them to a large bowl. Then combine the butter, garlic, and milk in a microwave safe bowl and microwave it all for a minute. Pour it into the cooked potatoes and mash it all together thoroughly until you have creamy mashed potatoes. Then set them aside if making them the same day or seal them in a container overnight.
  2. Then start on the pork filling. Get out a large skillet with deep sides and combine the ground pork, chicken stock, white wine, onion, salt, garlic powder, herbs de provence, cinnamon, nutmeg and black pepper in it. Bring it to a low boil over medium high heat, stirring often and breaking up the pork. Let it simmer for 30 minutes to completely meld together and evaporate all of the liquid.
  3. While the pork cooks, make the dough for the crust. Combine the flour and salt together in a large bowl and whisk it together to aerate them. Then use a pastry cutter to cut in the butter until the mixture becomes pebbly and moist. Then stir in the ice water. Start with 1/2 a cup and see if it brings it together. This can be affected by temperature and humidity. If it is still too crumbly, add more just until you get a soft dough. Bring it together into a ball, then cut it in half. Roll each half into a ball, then press them down into discs. Wrap them each in plastic wrap and chill them in the refrigerator for 20 minutes.
  4. When the filling is completely dry, take 1 1/2 cups of the mashed potatoes you made and stir it into the rest of the filling thoroughly. The rest make great leftovers! Take the pan off of the heat and set it aside to cool a bit. At this point, the dough should just about be ready. Pre-heat the oven to 400 and get out a pie dish and spray it with cooking spray. Turn the first disc of dough out onto a well floured, clean surface and roll it out into a thin disc about 10 inches in diameter. Gently roll the disc around the rolling pin, then unroll it into the pie dish. Press it firmly into the dish evenly, making sure there is a slight overhang.
  5. Spoon the filling into the crust in an even layer. Then repeat the process for rolling out the second disc of dough, unrolling it on top of the filling. Crimp the edges from the top and bottom crust together firmly. Use a fork to pierce the top crust all over for ventilation, then use the tines to press the edge really firmly and make a pretty design. Brush the crust generously on top with the milk, then place the assembled pie on a sheet tray before you bake it for 30 minutes. Let it cool for a couple of minutes when it is done, then slice and serve immediately!
Nutrition Facts
Spiced Pork Pie
Amount Per Serving (1 slice)
Calories 422 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Saturated Fat 19.3g121%
Cholesterol 138mg46%
Sodium 980mg43%
Potassium 521mg15%
Carbohydrates 9.7g3%
Fiber 1.3g5%
Sugar 1.9g2%
Protein 23.9g48%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.



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