Welsh Cold Pork Pie

"In Wales a cold pork pie always seems to be sitting about and waiting for you. The local bakeries in Wales all sell them. This does not have a bottom crust. First you bake the ingredients drain the fat and then put on the crust and bake till done. Use 1/2 the recipe of the basic easy crust. Freeze the other half or make another pies."
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Ready In:
1hr 10mins




  • FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky.
  • Allow to cool completely before serving.
  • This is great for a first course, a midnight snack, or a luncheon dish.
  • FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
  • I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.
  • NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.

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  1. This is a great recipe. It is Jeff Smith's from his book The Frugal Gourmet on OUr Immigrant Ancestors. Thanks for reprinting it. I don't see any credit given but I searched the title to find this again when I remembered his recipe title.



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