how to make pie and peas

British Pie and Peas Recipe: A Northern Classic Worth Making From Scratch

Saturday 01st Nov 2025 |

How to Make Traditional Pie and Peas From Scratch

Now, I’m a shortcut chef — you’ll rarely find me going all out to make things that can be bought ready-made and at really high quality. My local butchers are famous for their pork pies (that perfect mix of savoury pork, rich jelly and golden pastry), and mushy peas come in a tin, right?

But just in case you fancy pulling out all the stops and creating your own pie and peas this winter — maybe you, like me, find cooking a kind of therapy and don’t mind a couple of medicinal hours in the kitchen — I’ve found this recipe for the nostalgic northern classic. It’s tried, tested, and absolutely delicious.

I’ll draw the line at making my own mint sauce, but if you’re feeling ambitious, I’ve outlined how to mix up the vinegary condiment below. Pour yourself a cold beer or cider, get a great podcast going, and settle in.

Here’s how to make traditional pie and peas — just like your local butcher would (but with a bit more love).

What You’ll Need (for the Pork Pie)

For the filling:

  • 500g pork shoulder, finely diced
  • 150g pork belly, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground nutmeg
  • ½ tsp white pepper

For the jelly:

  • 2 gelatine leaves
  • 250ml good-quality pork stock

For the hot water crust pastry:

  • 450g plain flour
  • 100g lard
  • 200ml water
  • 1 tsp salt
  • 1 beaten egg (for glazing)

How to Make It

  1. Make the filling.
    Mix the diced and minced pork with salt, pepper, and nutmeg. Set aside to rest in the fridge while you make the pastry.
  2. Create the pastry.
    Heat the lard, salt, and water in a pan until melted. Pour into the flour and stir until a dough forms. Work quickly while it’s still warm.
  3. Shape the pies.
    Roll out two-thirds of the pastry and line individual pie tins or ramekins, leaving a slight overhang. Add the pork mixture and cover with pastry lids. Seal the edges and crimp neatly.
  4. Bake.
    Brush with beaten egg and bake at 180°C (fan 160°C) for about 50–60 minutes, until golden brown.
    Remove from the oven and allow to cool.
  5. Add the jelly.
    Dissolve the gelatine in warm stock, then carefully pour through a small hole in the top of each cooled pie. Chill for at least 3 hours to set.

Mushy Peas (the Northern Way)

Ingredients:

  • 300g dried marrowfat peas
  • 1 tsp bicarbonate of soda
  • Salt and pepper to taste

Method:

  1. Soak the peas overnight in water with the bicarbonate of soda.
  2. Drain and rinse well, then cover with fresh water and simmer for 30–40 minutes until soft.
  3. Season to taste and mash lightly with a fork — you’re looking for a thick, creamy texture.

Shortcut version: open a tin, heat gently, and call it done. No judgement here.

🌿 Optional: Homemade Mint Sauce

Ingredients:

  • 1 small bunch of fresh mint, finely chopped
  • 2 tbsp malt vinegar
  • 1 tsp sugar
  • Pinch of salt

Method:
Mix everything together and leave to sit for 15–20 minutes before serving. It’s sharp, tangy, and the perfect balance to rich pork and peas.

🍺 Serve It Up

Serve your pork pie warm or cold with a generous spoonful of mushy peas, a drizzle of mint sauce, and a pint of something crisp.
Northern comfort food at its finest — hearty, nostalgic, and best enjoyed on a chilly weekend with good company.


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