You can’t beat a homemade pork pie, and this quick version is so tasty! This is Liv’s idea of a perfect comfort food, and making it is so easy. You can add more ingredients to your pork if you fancy a different flavour but this is how we did it.

Liv's HECK Naked Quick Pork Pie

Makes 6
Preparation time 20 mins
Cooking time 25-30 mins


1 pack of HECK Naked Pork sausages

A little frying oil

A lump of butter

1 roll of Just Roll short crust pastry (you can make your own but this is super easy, cheap and great stuff).

1 egg beaten

1 onion

6 rashers of streaky bacon

1 handful of fresh parsley

1 handful of flour



Follow these easy steps to make a perfect homemade pork pie. Before you start, prepare all of your ingredients. It will make it quicker if you chop your onion and dice your bacon before you turn up the heat. Pre-heat your oven to 180 degrees.

  • Before you begin, dust the work surface with flour. Roll out your pastry as big as you can get it. Make sure it’s about 1.5cm thick so that your pastry doesn’t crumble when it cooks.

  • Grab your pot/dish – individual ramekins are perfect for making individual pork pies, or use a bigger dish to make a single large pork pie. Place the dish on top of your pastry. Using the dish as a guide, score around in a circle with a knife, going wider than your dish so that the pastry you cut out is big enough to cover the base and sides.

  • Grease the inside of your pot/dish with a lump of butter and then transfer the pastry inside, pushing it down to the bottom so that it fits perfectly. This will stop the pastry from sticking to the container when it is cooked.

  • Pop some oil in a frying pan, throw in your HECK Naked Pork Sausages, onion and your streaky bacon. Using a spatula, break your HECK Naked Pork Sausages into a mince and mix with the other ingredients. This should start to smell really yummy!

  • When your mince, bacon and onion have browned off, throw in the parsley and leave to simmer for a couple of minutes.

  • Once this is all cooked and smelling divine, transfer your mince into your pastry lined dish. Push the mixture down with a spatula so you can get as much mixture in as possible.

  • Use the beaten egg to brush around the rim of the pastry. This will form a sticky layer so that you can pop your lid of pastry on top without it crumbing when it is cooked. Pinch the pastry together so that the lid is sealed on tight with no gaps.

  • Grab your egg and brush the top of your pie so that it is covered. This will give it a glossy finish when it is cooked. If you would like to crimp the edges of the pie and add a pattern you can do this with a fork.

  • Pop your pie in the oven for 25/30 minutes. Once its cooked, leave it to rest and cool for 5/10 minutes before serving.

  • Enjoy!

Meet Liv

I’m Liv, and if I’m not out on the road meeting as many people as I possibly can, I will be in the office working on new packaging ideas and all things creative!

Nutritional Info

Serving Size: 149g

Amount Per Serving

Calories: 451kcal

Total Fat: 33g

Saturates: 12g

Sugars: 2.3g

Salt: 1.7g

Protein: 17g

Carbs: 20g

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