A wholesome, meaty pork pie – one of those recipes that’s bound to become a staple in the house

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Image: Supplied
Image: Supplied

Treat your loved ones to a yummy feast with this home-made pork pie

We can’t decide what it is that makes this pie so flavoursome – is it the combination of two cuts of pork – shanks and bacon – or is it the hearty vegetables added to the pork in the filling – garlic, carrots, onions and a taste of lemon zest? Either way, everyone is going to ask for seconds on this one. What’s more, you have the option to divide it into cute mini pork pies for guests, baked in ramekins, or make one big pie for a sharing kind of family meal. Serve it with a green salad or cooked veg and rice, but don’t even bother with a sauce, because the saucy, meaty inside is all the sauce you’ll need. Dinner, sorted!  

Serves 6-8Preparation time: 20 min | Cooking time: about 2 hours | Baking time: 20 min



  • 2-3kg pork shanks, cut into pieces
  • 125g bacon, chopped
  • 1,5L (6c) vegetable stock
  • 3 onions, chopped• 6 carrots, grated
  • 6-8 peppercorns
  • 4 whole cloves
  • 6-8 cloves of garlic, crushed
  • Salt and pepper
  • 20g parsley, chopped
  • Zest of 1-2 lemons
  • 125ml (½c) sago, soaked in water


  • 1 roll puff pastry, defrosted
  • Egg wash

Preheat the oven to 200°C.



1. Place all the ingredients except the parsley, lemon and sago in a large saucepan (or pressure cooker) and bring to the boil. Lower the heat and cook for about 1½-2 hours or until the meat is done and falls off the bone.

2. Remove all the bones and pieces of rind. Cut the rind into small cubes and add back to the meat.

3. Return the saucepan to the heat and simmer until the rind is almost not visible anymore. Add the parsley and lemon zest.

4. Add the soaked sago, bring to the boil again and cook until the sago is translucent and the sauce is thick. Stir from time to time to prevent the sauce from burning.

5. Spoon in oven pans and let the filling cool.


1. Gently roll out the pastry until slightly thinner and arrange over the filling. Brush with the egg wash. Decorate with left-over pastry and brush again with the egg wash.

2. Bake for about 20 minutes until the pastry is golden brown.

For more delicious pork recipes, go to

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