English Pork Pies


  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 whole Small White Onion Chopped
  • 1 clove Garlic, Chopped
  • 1 pound Ground Pork
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Sage, Chopped
  • ¼ teaspoons Allspice
  • ¼ teaspoons Mace
  • ¼ cups Chicken Stock
  • 1 package Refrigerated Pie Dough (2-count Package)
  • 1 whole Egg
  • 1 teaspoon Milk

Preparation Instructions

Meat filling: In a saute pan over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil when the butter is melted. Then add 1 small chopped onion and one small clove of minced garlic. Saute until onion is soft but not browned, about 4 minutes. Put the mixture into a bowl and put the bowl into the refrigerator to cool before you start the next step.

Add 1 pound of ground pork into a mixing bowl. Add salt, sage, allspice, mace and cooled onion/garlic mixture. Mix thoroughly. Slowly add the 1/4 cup of chicken broth a few tablespoons at a time until incorporated. Cover and refrigerate for at least 30 minutes.

Preheat oven to 425 F.

Cut the two sheets of pie dough into 4 separate 5″ circles (flip a cereal bowl upside down on your dough and trace around the perimeter). Mound 1/2 of the pork mixture into the center of two of the dough circles and cover with the other two dough circles. Crimp and seal the edges. Put them onto parchment paper lined baking sheets.

Combine the egg and milk in a small bowl and beat to combine. Refrigerate for the time being.

Bake at 425 F for for 20 minutes then lower heat to 350 F and bake for an additional 50 minutes. When you lower the heat, this is when you will want to brush the tops with egg wash.