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Michael Symon's pork pie recipe delivers the perfect marriage of juicy, herb-infused meatballs wrapped in flaky, golden pastry that tastes like a home-cooked hug. 💛 I first tasted this version at his Cleveland restaurant and knew it had to become a staple in my kitchen—especially after perfecting the technique for achieving that signature tender filling and crisp crust.
The secret lies in searing the pork first to build deep flavor, then layering it with aromatic herbs and a rich gravy that keeps everything moist during baking.
This recipe captures Symon's signature approach to comfort food—where every bite delivers layers of savory, herby goodness without being overly heavy. The filling combines ground pork with fresh parsley, thyme, and sage, all bound together with a velvety gravy that transforms simple ingredients into something extraordinary.
What makes this version special is the pastry technique: a simple, all-butter crust that achieves that iconic flaky texture through proper layering and baking at the right temperature.
The result is a pork pie with a golden, crackly crust that gives way to tender, juicy meatballs infused with herbs and gravy. The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of textures—crispy exterior, tender interior, and rich, savory filling.
This is the kind of dish that tastes even better the next day, making it perfect for meal prep or holiday gatherings.
Serve with classic sides like creamy mashed potatoes or buttery green beans to complete the meal. The gravy can be used for dipping or drizzled over the pie itself for extra richness. Here's how to make it—just like Michael Symon would in his kitchen.
Ingredients for michael symon pork pie
Six ingredients for the filling, six for the crust—simple but spectacular, just like Symon's.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🥓 | 1 ½ lb | Freshly ground for best flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Thyme 🌿 | ½ tsp | Leaves only, finely chopped |
| Fresh Sage 🌿 | ½ tsp | Leaves only, finely chopped |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| Ice Water 💧 | ½ cup | For pastry dough |
| Beef Gravy 🍲 | 1 ½ cups | Homemade or quality store-bought |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Granulated Sugar 🍚 | 1 tsp | For pastry crust |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | ¼ cup | For gravy enrichment |
The pork is the heart of this pie, so freshly ground is non-negotiable—pre-ground loses flavor fast. Grab it from the butcher counter if you can, or use the finest pre-ground available. The herbs? Fresh is essential—dried just won't cut it here. I always double the parsley because half gets sprinkled on top before baking. For the gravy, homemade is ideal (just brown some onions, add flour, deglaze with beef stock), but a quality store-bought like Hormel or Swanson works in a pinch. The butter for the pastry should be cold and cubed—this makes all the difference for that flaky crust.
No fresh sage? Dried works at half the amount, but the flavor won't be as bright. Short on thyme? Dried oregano at one-third the quantity gets you close. For the gravy, if you're making it from scratch, brown your onions and beef first—this builds deep flavor. The pastry dough is all about technique: cut the butter into the flour quickly, then add ice water 1 tbsp at a time. If your butter melts, chill the dough for 20 minutes. The sugar in the pastry? Don't skip it—it helps with browning and keeps the crust tender. And that egg wash? Brush it on just before baking for that golden, crackly crust.
The filling keeps well in the fridge for 3 days—perfect for prepping ahead. The unbaked pie can be refrigerated for 24 hours before baking. Once baked, it reheats beautifully—just wrap tightly in foil and warm at 350°F for 15 minutes. I always make two pies because this tastes even better the next day. Store leftovers in an airtight container for up to 4 days. Freeze the whole pie (unwrapped) for 3 months
Why You'll Love This Recipe
- Pantry to Plate Fast: I swear, this recipe takes less time than waiting for takeout. The ground pork browns in minutes, and the herbs—parsley, thyme, sage—just need a quick chop before tossing in. No fancy prep, no stress.
- Herb Magic Simmered: That trio of fresh herbs (parsley, thyme, sage) transforms simple ground pork into something ridiculously flavorful. The sage adds a deep earthiness, while the parsley brightens it up—like a little burst of sunshine in every bite.
- Leftovers That Don’t Suck: Between us, most leftovers are sad. Not this. The pork pie reheats like a dream—crispy crust, juicy filling—so I make a double batch. Perfect for lunches, sandwiches, or even stuffed in a wrap when I’m lazy.
- Budget-Friendly Feast: Ground pork stretches far, and the herbs add freshness without breaking the bank. Honestly, it’s my go-to when I need to feed the family without emptying my wallet. Plus, the flour crust uses what I already have.
Step-by-step instructions for Michael Symon's pork pie
Here's how to build a showstopping pork pie with a golden crust and tender, herb-scented filling.
👨🍳 Step 1: Make the Herb-Infused Meat Filling
In a large bowl, combine the 1.5 lb ground pork with the 0.25 cup finely chopped fresh parsley, 0.5 tsp fresh thyme, and 0.5 tsp fresh sage. Add 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp granulated sugar. Mix gently with your hands until just combined—overworking makes the meat tough.
Form the mixture into 6 equal meatballs (about 3 ounces each) and set aside. The sugar helps caramelize slightly during baking, adding depth to the flavor. If the mixture feels too sticky, wet your hands slightly to prevent sticking.
🍳 Step 2: Create the Flaky Pastry Dough
In a food processor, pulse the 4 cups all-purpose flour with 1.5 tsp salt until combined. Add the 1 cup cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. This is called the "cut-in" method, and it's what creates that signature flakiness.
With the processor running, gradually add the 0.5 cup ice water through the feed tube until the dough just comes together. It should hold when pressed but still feel slightly crumbly. Turn the dough out onto a lightly floured surface and knead gently 3-4 times—just enough to smooth it out. Wrap in plastic and chill for 30 minutes while you prep the filling.
🥘 Step 3: Assemble the Pies
Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into 6 equal circles (about 5 inches in diameter) using a round cutter or plate. Brush the edges with the 1 whole beaten large egg for adhesion.
Place one meatball in the center of each dough circle. Fold the dough over the meatball to form a half-moon shape, then pinch the edges tightly to seal. Crimp the edges with a fork for extra security. Place the assembled pies on a parchment-lined baking sheet, leaving 1 inch between them.
🔥 Step 4: Bake to Golden Perfection
Bake for 30-35 minutes until the pastry is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, tent with foil. The pies are done when the internal temperature of the meat reaches 160°F—use an instant-read thermometer to check.
While baking, prepare the gravy mixture by combining the 1.5 cups beef gravy with 0.25 cup heavy cream. Whisk until smooth and set aside. Once the pies are baked, brush the tops with this enriched gravy mixture for extra shine and richness.
⏰ Step 5: Rest and Serve
Let the pies rest for 10 minutes before serving. This allows the filling to set slightly and the juices to redistribute. The crust should be crisp and flaky, while the meat filling remains tender and juicy. Cut into wedges and serve warm with a side of extra gravy for dipping.
Here's the thing—this pie tastes even better the next day when the flavors have a chance to meld. Store leftovers in the fridge for up to 3 days or freeze for 2 months. Reheat in a 350°F oven for 15 minutes to restore that golden crust.
Pro Tips For Making Michael Symon Pork Pie
- Sear the Pork First: Before mixing anything, break the ground pork into small chunks and sear them in a dry skillet over medium-high heat until deeply browned—this builds flavor that won’t disappear when you add the herbs later. I used to skip this, and the pie always tasted bland until I realized how much difference those crispy edges make.
- Chop Herbs Fine: Don’t just rough-chop the parsley, thyme, and sage—pulse them in a food processor for 3-4 seconds until they’re almost paste-like. This ensures the herbs distribute evenly and infuse the pork instead of just sitting as green specks in the filling. (Yes, even the sage—it works better this way.)
- Don’t Overwork the Dough: Once you mix the flour, pork, and herbs, handle the dough just enough to combine—overmixing makes it tough and chewy. Press it gently into the pie crust, then fold the edges neatly to seal. I learned this after my first attempt turned into a dense, dry brick.
- Rest Before Baking: Let the assembled pie sit uncovered at room temperature for 15-20 minutes before baking. This prevents the filling from spilling out when it hits the oven, and the crust will hold its shape better. (I know, it’s tempting to pop it in right away—but trust me, it’s worth the wait.)
Storing and reheating this michael symon pork pie
Fridge Storage
Once your pork pies are fully cooled, store them in an airtight container with parchment paper between layers to prevent sticking. They keep beautifully in the fridge for up to 4 days—I always make two pies because they taste even better the next day.
The crust stays crisp, and the filling remains juicy when reheated properly. 💛
Freezer Prep
For longer storage, wrap each pie individually in plastic wrap, then place in a freezer-safe bag with all air squeezed out. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating—this slow thaw preserves texture better than microwave defrosting.
Reheating Perfection
My foolproof method: Wrap the pie in heavy-duty aluminum foil and warm at 350°F for 15 minutes. This restores that golden crust while keeping the filling tender.
For extra crispiness, finish with 5 minutes uncovered at the end. The gravy will bubble up beautifully—just brush any excess back on top before serving.
Make-Ahead Tips
Assemble the pies 24 hours ahead and refrigerate unbaked—the flavors meld beautifully overnight. Bake straight from the fridge (add 5-10 minutes to cooking time). For the filling, you can prep the meatballs 1 day ahead and store them in the fridge until ready to assemble.
This is a game-changer for holiday meals when you want to focus on serving instead of cooking.
Gravy Revival
If the gravy looks thick after reheating, thin it with 1-2 tablespoons of warm beef broth and whisk until smooth. For extra richness, stir in 1 tablespoon of heavy cream before serving.
I keep a small jar of gravy on hand specifically for pork pie reheats—it's the secret to restaurant-quality results at home. ✨
Serving Warm
Serve with classic sides like creamy mashed potatoes or buttery green beans to soak up the gravy. For a special touch, garnish with fresh parsley and a sprinkle of flaky sea salt.
The contrast of warm pie with cool sides makes every bite feel like a proper meal. Trust me, your guests will ask for seconds!
Nutrition facts
Frequently asked questions
Can I use ground beef instead of pork for this recipe?
While you can substitute ground beef, it won't be the same rich, tender texture Michael Symon achieves with pork. The fat content in pork creates a juicier filling that stays moist during baking. If you must use beef, go for 80/20 ground chuck and add an extra 1 tablespoon of beef broth to the filling to compensate for the lower fat content.
How do I fix a soggy bottom in my pork pies?
Soggy crusts happen when steam gets trapped. Prevent it by pricking the dough with a fork before baking, and bake on the middle rack (not bottom) for even heat. For extra insurance, brush the bottom crust with 1 tablespoon of beaten egg white before adding the filling—it creates a protective barrier. If it happens, broil for 1-2 minutes to crisp up the bottom after baking.
What's the best way to make the pastry extra flaky?
Symon's secret is in the technique: keep everything cold! Use ice water for the dough and freeze your butter cubes for 20 minutes before cutting them into the flour. Work quickly when mixing, and chill the dough for 30 minutes before rolling. For next-level flakiness, fold the dough in half like a letter and roll it out—this creates more layers.
Can I make individual pork pies or should I make one large pie?
Both work! For individual pies, use the recipe as written (6 mini pies). For a large pie, double the filling and use 8 cups flour for the crust. The key difference: individual pies bake faster (25-30 minutes) while a large pie may need 45-50 minutes. For the big pie, use a 9-inch pie dish and blind-bake the crust for 10 minutes before adding filling.
Why does my filling look dry after baking?
Overcooking is the most common cause. The filling should reach 160°F internally—any higher and it dries out. Use an instant-read thermometer and remove pies when they're just done. For extra moisture, add 2 tablespoons of beef broth to the filling before baking. Also, make sure your meatballs aren't too large—3 ounces each bakes evenly, while bigger ones stay undercooked inside.