Pork and potato pie

The pie has very easy recipe and the simplest ingredients, but this fact doesn’t make the pie less tasty. Try it and you will not regret. You can serve the bakery for a dinner or for a supper while it is rather nourishing. This pie has a juicy meat filling and a golden crisp on top.



  • 1 egg
  • a pinch of salt
  • 1 tbsp vinegar
  • 200 ml water
  • 500-700 g (17,5 – 24,5 oz) flour
  • 250 g (8,8 oz) margarine


  • 3 potatoes
  • 2 tbsp sour cream
  • 300 g (10 oz) pork
  • fresh spring onion – to taste


Combine water, vinegar, salt and an egg. Beat the ingredients properly.

Put flour in a bowl. Add margarine and whip the mixture until smooth. Pour the water with egg above. Knead dough and chill for no less than two hours, but it is better to refrigerate the dough for a night.

Dice pork finely. Add peeled and finely cut potato, chopped parsley, salt and pepper. Mix everything properly.

Dust a work surface with flour. Divide the dough into two pieces (one should have bigger size). Roll out the smaller piece of the dough. Spread the stuffing evenly over the dough. Roll the remaining dough. Cover the pie with the second piece of the dough. Crimp the edges using a fork.

Make a little hole in the top of the pie to let the steam escape. Bake the pie for 15 minutes and pour 1/2 glass of boiled water in the hole. Bake the pie for 40 minutes until puffed and crisp. Cut the pie into portions, top with chopped spring onion and serve.

Enjoy your meal!