Open Top Piccalilli Pork Pie


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Prep information

Prep time
15 minutes
Cook time
50 minutes
Recipe by
Marketing at Lo-Dough

Nutritional information (per pie)

143 kcal

This is the recipe for our open topped pork pie, dressed up with tangy pickle and using exactly one single piece of Lo-Dough.

Of course that just means you can make two pies instead of one!



  • 1 piece of Lo-Dough
  • 80g lean pork mince
  • Egg wash to glaze Lo-dough
  • 2-3 sprays of fry light oil
  • Salt, pepper and herbs to taste
  • Pickle to serve (optional)

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

Regular price from £3.49
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  1. Preheat the oven to 180C/356F/Gas 4.
  2. Spray the inside of a muffin mould with fry light oil.
  3. Cut a quarter out of your Lo-Dough piece and push into the mould saving the cut quarter. Egg wash under the seal to make it stick.
  4. Mix the pork with any seasonings of your choice (we liked salt, pepper and chopped rosemary) and push into the mould, making sure to pack it tight.
  5. Use a small cutter (or knife) to make a little lid that sits on top of your pork.
  6. Egg-wash and bake for approx 50 minutes - covering with foil for the first 30 mins.
  7. Ensure your pie is thoroughly cooked before serving - this can be dressed with salad and pickles of your choice. As you can see from the photo, we chose piccalilli, but that's entirely up to you. Enjoy hot or cold.

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