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Big Ray's Pork Pie

Big Ray's Pork Pie

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
BIGRAY

BIGRAY

A simple pork pie that is delicately seasoned and baked to golden perfection. Serve with nice bread and a salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 718 kcal
  • 36%
  • Fat:
  • 47.3 g
  • 73%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Crumble the ground pork into a skillet over medium-high heat. Add the onion and water. Cook, stirring frequently, until evenly browned. Remove from heat, and mix in the fresh bread crumbs. Season with salt, cinnamon, and cloves, and mix well.
  3. Press one of the pie crusts into the bottom and up the sides of a pie plate. Fill with the pork mixture. Place the second crust over the top, and pinch the seams to seal. Poke a couple of holes in the top crust to vent steam.
  4. Bake for 35 minutes in the preheated oven, or until crust is golden.
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Reviews

PAULINE127
21

PAULINE127

1/8/2009

This recipe is so similar to what my Mom used to make that I tried it but had to substitute the bread crumbs to 16 saltines,crushed, only used 2 lbs of pork, and one tsp of salt. cook meat in water w/onion until meat is well done then add spices & crackers. Try my version, it's very popular in my house.

Kevin Weedon
5

Kevin Weedon

9/9/2010

I'm a big fan of the English pork pie. I always expect a recipe for "pork pie" to use hot water pastry, like the Hot Water Pie Crust recipe on this site.

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