The British pastry dish of cold seasoned pork in a raised crust is the pork pie, traditionally served with pickled onions and mustard.
A classic pork pie contains chopped or minced pork enclosed in hot-water-crust pastry. The pastry is shaped around a mould, baked, and often filled with pork stock jelly through a hole in the top. It is normally eaten cold or at room temperature.
The Melton Mowbray pork pie is a protected regional specialty from Leicestershire. Its uncured pork filling and bow-shaped, hand-raised crust distinguish it from some mass-produced versions. The pie’s history is closely connected with British pork butchery and portable food.
Pork pies are commonly served at picnics, buffets, and pub meals. The jelly is not simply decoration: it helps fill gaps between the cooked meat and pastry and contributes to the traditional texture.