The last few years I have been working on this recipe for Savory Pork and Onion Pie. Made with shredded pork, sweet onions, and herbs, then wrapped in a savory pastry dough. Serve slices with brown gravy and Yorkshire Pudding for a wonderful dinner of comfort food.
Savory Pork and Onion Pie is an American Version of English Pork Pie.
I have been infatuated with English cuisine for awhile now, ever since watching The Great British Bake Off. Think of this recipe as an American Pork Pie, not with minced meat, as the English would make, but certainly savory, and especially tasty with brown gravy and Yorkshire Pudding. Watch for that recipe soon!
See more English Recipes Here.
When studying English Pork Pies, I found that most recipes called for a “hot water crust”, which is different from pie pastry and is supposed to provide a sturdier crust to hold the meat filling. Wanting to test this theory, I used my own pie crust recipe with vegetable shortening, and it worked just fine. Note the photo above which shows that the pie can indeed stand on its own, solid and sturdy. I’ve made the recipe enough times to be sure of this.
I have also included directions for cooking the Pork Roast, but if you happen to have pork roast leftovers, you may certainly jump ahead to the assembly of the pie. Using leftovers will save you approximately 3 hours of cooking time.
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Ingredients for Savory Pork and Onion Pie
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Instructions For Making This Recipe
Prepare the Pork Roast
Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Prepare beef bouillon cubes with boiling water to make 4 cups of beef broth.
Using a large Dutch oven, heat vegetable oil over medium heat. Brown all sides of the Pork Butt Roast. Once browned, season with minced garlic, dried minced onion, crushed rosemary, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Pour beef broth over the roast.
Cover and bring to a boil, then reduce heat to simmer. Simmer for 2 1/2 – 3 hours until the meat is tender and falls apart with a fork. Check the meat every 40 minutes or so to make sure there is plenty of broth. If needed, add more water so that it comes up to about halfway on the roast.
Transfer cooked meat to a platter or baking tray to cool for a few minutes. Shred the pork, and then using a knife and cutting board, slice the meat into small pieces.
Transfer the meat to a large bowl. If desired, you may add extra seasoning of crushed rosemary and dried thyme to the pork. Stir to combine.
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Make the Brown Gravy
Next, it’s time to prepare the brown gravy with the pork fond and juices. Depending on how much liquid remains after cooking the pork, you may need to add up to 2 cups of beef broth to the Dutch oven, for a total of about 3 cups liquid. Heat the pot over medium heat to bring the liquid to a boil.
In a glass measuring cup, mix together 1/2 cup all-purpose flour and 2/3 cups cold water with a fork until you have a slurry.
Begin drizzling into the boiling broth, whisking it in as you go so as no clumps form. Continue doing so until you reach the desired consistency for the gravy. Not too thick, but not to thin, either. (You may not use all of the slurry.) To finish the gravy, whisk in 3 tablespoons butter for a silky texture.
Remove from heat and cover with a lid until ready to use. You’ll need approximately 2/3 cup for the pie, plus extra for serving on the table.
If the gravy is too thick when ready to serve, simply heat it up and add a bit more broth. If too thin, add more slurry.
Prepare the Pastry
Prepare the savory pie dough, using my go-to pie recipe with vegetable shortening. Mix together all-purpose flour and salt. Cut in vegetable shortening with a pastry blender until small crumbs form. Add 1/2 cup cold water in two parts, mixing well between additions until dough forms a ball.
Divide dough into 2 pieces to fit a 32 oz Ramakin, with the top using 1/3 of the dough, and the bottom 2/3. With a rolling pin, roll the bottom dough out on a lightly floured surface, large enough to fit the bottom and sides of the baking dish. Roll the top to fit the top of the dish. Using kitchen shears, snip design in the top crust to allow steam to escape while baking.
Assemble the Pie
Preheat oven to 375°F. Coat a 32 oz souffle ramekin with baking spray. Carefully, place the bottom crust inside the baking dish, pressing edges to fit the bottom and sides, with enough overhang at the top to seal the top crust.
Begin layering the pie with half of the chopped pork pieces, approximately 2 cups. Add chopped sweet onion, followed by the remaining pork.
Pour prepared brown gravy over the pork, allowing it to sink in to the bottom. You may add between 1/2 – 2/3 cups of gravy to the pie.
Alternately, you may choose to use bacon fat in place of the gravy, dotting the top of the pie with teaspoons of bacon fat, approximately 1/3 cup.
Brush cold water along the rim of the bottom crust and place the top crust onto the pie, carefully fitting it over the meat. Gently press the two crusts together with your hands. You may seal the crust by using the tongs of a fork along the edges, or by folding the bottom crust over the top and crimping with your fingers.
Next, prepare an egg wash by whisking together a large egg with 2 tablespoons water. Generously brush the egg wash over the top of the pie to give it a beautiful golden brown crust once it’s baked. Sprinkle the top with kosher salt and freshly ground black pepper.
Bake the Savory Pork Pie
Bake the pie in a preheated oven on a lower rack for approximately 50-55 minutes until golden brown. Remove from oven and allow to sit for 10 minutes before serving.
To serve, you may opt to remove the pie from the dish or serve out of the dish.
It’s a bit easier to serve the pie when it’s been sliced on a cutting board. To do this, slide a butter knife around the edges of the pie to release any baked on crust. Then place a plate on top of the pie and carefully turn it over onto the plate. Using both hands, lift the ramekin from the pie and transfer the pie right side up to a serving plate or cutting board.
To serve, slice the Savory Pork and Onion Pie with a sharp knife. Serve with brown gravy and bread or Yorkshire Pudding. This pie also goes well with green beans or brussels sprouts. This recipe will serve 6-8 people.
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Savory Pork and Onion Pie
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Ingredients
Pork Pot Roast
- 4 pound Pork Butt Roast
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon dried minced onion
- 2 teaspoons crushed rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cubes beef bouillon + 4 cups boiling water (or beef broth)
- 1 teaspoon crushed rosemary (optional)
- 1 teaspoon dried thyme (optional)
Savory Pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cups vegetable shortening
- 1/2 cup cold water
Brown Gravy
- 1 cup pork fond and juices
- 2 cubes beef bouillon + 2 cups boiling water (or 2 cups beef broth)
- 1/2 cup all-purpose flour (for slurry)
- 2/3 cup cold water (for slurry)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter
Pork Pie
- 4 cups cooked pork (shredded and chopped)
- 1 cup sweet onion (diced)
- 1 large egg + 2 tablespoons water (for egg wash)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Prepare the Pork Roast
- Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Prepare 4 cubes beef bouillon + 4 cups boiling water to make 4 cups of beef broth.
- Using a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Brown all sides of the 4 pound Pork Butt Roast Once browned, season with 1 tablespoon minced garlic, 1 tablespoon dried minced onion, 2 teaspoons crushed rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Pour prepared beef broth over the roast.
- Cover and bring to a boil, then reduce heat to simmer. Simmer for 2-3 hours until the meat is tender and falls apart with a fork. Check the meat every 40 minutes or so to make sure there is plenty of broth. If needed, add more water so that it comes up to about halfway on the roast.
- Transfer cooked meat to a platter or baking tray to cool for a few minutes. Shred the pork, and then using a knife and cutting board, slice the meat into small pieces.
- Transfer the meat to a large bowl. If desired, you may add extra seasoning of 1 teaspoon crushed rosemary and 1 teaspoon dried thyme to the pork. Stir to combine.
Make the Brown Gravy
- Next, it’s time to prepare the brown gravy with the 1 cup pork fond and juices. Depending on how much liquid remains after cooking the pork, you may need to add up to 2 cubes beef bouillon + 2 cups boiling water to the Dutch oven, for a total of about 3 cups liquid. Heat the pot over medium heat to bring the liquid to a boil.
- In a glass measuring cup, mix together 1/2 cup all-purpose flour and 2/3 cup cold water with a fork until you have a slurry.
- Begin drizzling into the boiling broth, whisking it in as you go so as no clumps form. Continue doing so until you reach the desired consistency for the gravy. Not too thick, but not to thin, either. (You may not use all of the slurry.) To finish the gravy, season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk in 3 tablespoons butter for a silky texture.
- Remove from heat and cover with a lid until ready to use. You’ll need approximately 2/3 cup for the pie, plus extra for serving on the table.
Prepare the Pastry
- Prepare the savory pie dough, using my go-to pie recipe with vegetable shortening. Mix together 2 cups all-purpose flour and 1 teaspoon salt. Cut in 7/8 cups vegetable shortening with a pastry blender until small crumbs form. Add 1/2 cup cold water in two parts, mixing well between additions until dough forms a ball.
- Divide dough into 2 pieces to fit a 32 oz Ramakin, with the top using 1/3 of the dough, and the bottom 2/3. With a rolling pin, roll the bottom dough out on a lightly floured surface, large enough to fit the bottom and sides of the baking dish. Roll the top to fit the top of the dish. Using kitchen shears, snip design in the top crust to allow steam to escape while baking.
Assemble the Pie
- Preheat oven to 375°F. Coat a 32-oz souffle ramekin with baking spray. Carefully, place the bottom crust inside the baking dish, pressing edges to fit the bottom and sides, with enough overhang at the top to seal the top crust.
- Begin layering the pie with half of the 4 cups cooked pork. Add 1 cup sweet onion (chopped), followed by the remaining pork.
- Pour prepared brown gravy over the pork, allowing it to sink in to the bottom. You may add between 1/2 – 2/3 cups of gravy to the pie.
- Brush cold water along the rim of the bottom crust and place the top crust onto the pie, carefully fitting it over the meat. Gently press the two crusts together with your hands. You may seal the crust by using the tongs of a fork along the edges, or by folding the bottom crust over the top and crimping with your fingers.
- Next, prepare an egg wash by whisking together 1 large egg + 2 tablespoons water. Generously brush the egg wash over the top of the pie to give it a beautiful golden brown crust once it’s baked. Sprinkle the top with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Bake the Savory Pork Pie
- Bake the pie in a preheated oven on a lower rack for approximately 50-55 minutes until golden brown. Remove from oven and allow to sit for 10 minutes before serving.
- To serve, you may opt to remove the pie from the dish or serve out of the dish. Serves 6-8.
I hope you will enjoy this recipe as much as we do!