A Gala Pie is a classic British centrepiece: a beautifully crafted pork pie baked in a loaf tin, with a distinctive line of hard-boiled eggs running through the middle. Served cold, it’s traditionally enjoyed at picnics, buffets, Christmas gatherings, and special family occasions. Though it may look intricate, a well-made Gala Pie is absolutely achievable at home with a bit of preparation and patience. This recipe guides you through creating the hot-water crust pastry, the seasoned pork filling, and the striking egg centre, ensuring a stunning and delicious result.
Ingredients
For the filling:
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750g pork shoulder, finely minced (or use coarse pork mince)
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250g fatty minced pork (belly or sausage meat)
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1 small onion, finely chopped
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1 tsp salt
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1 tsp ground white pepper
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½ tsp ground nutmeg or mace
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½ tsp dried sage (optional)
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½ tsp mustard powder
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1 tbsp Worcestershire sauce
For the egg centre:
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6 large eggs (for boiling)
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1 beaten egg (for glazing)
For the hot-water crust pastry:
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600g plain flour
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1 tsp salt
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200ml water
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200g lard, diced
Instructions
1. Prepare the eggs
Start by boiling the eggs that will form the centre of your pie. Bring a saucepan of water to the boil, lower in the six eggs, and cook for 8 minutes so they are just firm without an overly chalky texture. Plunge them into ice-cold water right away, then peel carefully. Set the eggs aside while you prepare the rest of the components.
2. Mix the pork filling
In a large bowl, combine the finely minced pork shoulder with the fattier mince. The blend of lean and fat is crucial, as it ensures the filling stays moist during the long bake. Add the chopped onion, salt, pepper, nutmeg or mace, sage if using, mustard powder, and Worcestershire sauce. Mix thoroughly with your hands; you want the seasonings distributed evenly throughout the meat.
The mixture should feel sticky rather than crumbly. If it appears too dry, add a tablespoon of cold water. If too wet, add a tablespoon of flour. Once mixed, refrigerate for at least 30 minutes to firm up and develop flavour.
3. Make the hot-water crust pastry
Hot-water crust pastry is sturdy, pliable, and perfect for supporting a heavy filling. Start by sifting the flour and salt into a large heatproof bowl.
In a saucepan, gently heat the water and lard together until the lard melts and the mixture just reaches a simmer. Pour the hot liquid into the flour at once, stirring quickly with a wooden spoon until a rough dough forms. When it’s cool enough to handle, turn it out onto a lightly floured surface and knead for a minute or two until smooth.
This pastry must be used while still warm, as it becomes firm when cooled. If it starts to crack, warm it very briefly with your hands.
4. Line the loaf tin
Grease a 2-lb loaf tin. Take about two-thirds of the pastry and roll it into a large rectangle. Carefully lift it into the loaf tin, pressing it gently but firmly into the corners. Allow some overhang at the top, as this will later help seal the pie. Ensure the pastry is of even thickness so the finished pie bakes uniformly.
5. Assemble the pie
Spread a layer of pork mixture over the base of the pastry. Place three whole boiled eggs lengthwise down the centre, end to end. Add more pork mixture to cover them lightly, then add the remaining eggs above, forming a neat line. Finally, pack the remaining pork mixture around and over the eggs, ensuring there are no gaps. Press down to remove air pockets.
6. Add the pastry lid
Roll out the remaining third of the pastry to create a lid. Moisten the edges of the pastry already in the tin with water, then lay the lid on top, pressing firmly to seal. Trim any excess and crimp the edges. Cut a small steam hole in the centre.
Brush the top with beaten egg to create a glossy, golden finish.
7. Bake the Gala Pie
Preheat the oven to 180°C (160°C fan). Bake the pie for 1 hour 45 minutes, covering the top with foil halfway through if it browns too quickly. To ensure the pork is safely cooked, check that the internal temperature has reached 75°C.
Once baked, leave the pie to cool completely in its tin. A Gala Pie is traditionally eaten cold, giving the filling time to settle and slice cleanly.
Serving and Storage
Slice thickly using a sharp serrated knife to show off the beautiful central line of eggs. Serve with English mustard, chutney, pickles, or alongside a ploughman’s-style salad.
The pie keeps well for 3–4 days in the refrigerator, tightly wrapped. It also freezes successfully if wrapped whole or in slices.
Variations
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Herbed Gala Pie: Add parsley, thyme, or rosemary to the filling.
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Spiced version: Mix in paprika, garlic powder, or a pinch of chilli.
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Game pie twist: Replace part of the pork with minced chicken, turkey, or pheasant.
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Jelly finish: Traditional pork pies include aspic poured through the steam hole; you can add a little stock-based jelly once the pie has cooled for authenticity.
