An apple liquor goes great, but I also like other non-traditional flavors like grand mariner or sherry. 2 oz (50g) lard; 2 oz (50g) butter; 12 oz (340g) plain flour; 1 egg; 2 lb (32 oz/900g) pork (shoulder and/or belly) Fresh sage; Salt & pepper; Stock (see below) Method. I do like to season the pork and the aspic with herbs. Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. Its nice to see a recipe for Pork Pie that actually chops or minces the meat instead of ground pork that is like hamburger. Ingredients. So, we do like our pork pies, and here’s an old recipe with its origins in the Huddersfield area. https://www.countryandtownhouse.co.uk/.../recipes/melton-mowbray-pork-pie I like to leave slightly larger chunks by chopping by hand. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid.