Big Ray's Pork Pie

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"A simple pork pie that is delicately seasoned and baked to golden perfection. Serve with nice bread and a salad."
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50 m servings 718 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 wa...

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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