What Is The Jelly In A Pork Pie?

what is the jelly in pork pie

In the U.K, pork pies are a British institution.

The meat pie is traditionally eaten cold, often with pickles or chutney and served at sporting events, picnics, packed lunches and as a snack food.

But every so often you come across one that has something odd about it: there’s jelly in the center of the pie.

Why do some have jelly and others don’t?

What is this jelly for?

Why is it there?

Should there be jelly in a pork pie or not?

And why isn’t there any jelly in the Melton Mowbray pork pies I’m eating right now?!

All these questions will be answered here!

What is the jelly in a pork pie?

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The jelly in a pork pie is a food made from fruit, vegetables, or meat.

It’s often used as a dessert or sweet.

It’s been around since the 1700s and it’s still popular today.

The word “jelly” can also be used to describe something that is preserved with sugar (like jam).

It has many other names too: jellies are known as jellies in England, while Americans call them preserves; some people call them sauces instead of jellies; others refer to them as spreads or glazes.

What is the jelly in a pork pie called?

So what is the jelly in a pork pie called?

Well, it depends on who you’re talking to.

The technical term for it is “filling”, but many people call it “mash” or “stuffing”.

Others still refer to it as gravy (which is what we see in other parts of the world).

And then there are those who prefer to call a spade a spade: jelly!

In fact, there are so many names for this wonderful treat that we thought it would be helpful if we provided an overview of all the popular options:

  • Filling – This is what you get when you order a pork pie with no meat inside!
  • Mash – A softer alternative to stuffing and gravy, mash offers more flavor than any other filling option.
  • Stuffing – Similar in appearance and texture to mash but made with herbs instead of fruit or vegetables.

What is the jelly in a pork pie for?

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The jelly in a pork pie is there to help the pork pie keep its shape.

When you cook a traditional British-style pork pie, you’re not just cooking the filling inside.

You’re also cooking the pastry crust around it and sealing both together with boiling water (this is called parboiling).

Adding jelly helps to make sure that your pastry stays firm and holds its shape during baking, preventing any soggy pockets or tears from forming in your finished product.

The jelly also helps maintain moisture in the pork filling.

If you don’t want your meat too dry, adding some extra gelatinous goodness can help keep everything nice and juicy without having too much liquid gravy leaking out from all sides of your snackable treat.

And finally: flavor!

The gelatin found naturally occurring within certain cuts of meat acts as an emulsifier for fats—meaning that when added into recipes like this one, it helps bind together all those delicious fats into something more cohesive than just clumps floating around on top of each other (which isn’t very appetizing).

Your mouth will thank you later – trust us!

Do you have to put jelly in a pork pie?

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It depends.

A lot of things depend on the pork pie:

  • The location you are in.
  • If you’re making a traditional British pork pie, then yes, you need to put jelly in it.
  • But if you’re making one in America (or anywhere else), then no, it’s not necessary—but it is totally fine to add some if you want!
  • The type of pork pie.
  • Some types of pork pies don’t even have jelly at all (like pigs-in-a-blanket).
  • Others do have a layer of jelly under the pastry crust and baked into the top layer as well (like pasty).
  • While there are many variations between these two extremes, they all follow one rule: if there’s going to be a layer of something sweet underneath your pastry crust (i.e., not inside the filling), then consider adding some form of sugar so that those flavors don’t clash when baked together!
  • This can include honey or molasses instead; just keep an eye out for them before putting anything else in there…or maybe even better yet—just go ahead and try both ways so that everyone gets what they want?
  • That seems fair enough 🙂

How do you get jelly in a pork pie?

Simply put, you can’t.

Jelly does not make an appearance in a pork pie because it is not an ingredient of one.

The only way to get jelly into your pork pie is by using jelly-based products such as:

  • Jelly (the product)
  • Jam (the product)
  • Jelly crystals (the product)
  • Jelly powder (the product)

However, there are other ways of achieving this effect without going through the effort of buying any of these products.

Your local corner shop will probably have some cheap sweets similar to jelly babies which you can buy for less than 50p and use instead.

Why is there no jelly in pork pies anymore?

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You may be wondering why there’s no jelly in pork pies anymore.

We do too, and that’s why we’re here to give you the answer.

Pork pies are made from cooked meat and fat, with a layer of jelly in the middle.

The traditional British pork pie is filled with a layer of piccalilli (which is mostly vegetables) and sometimes cheese as well.

The original filling was made from gelatin which comes from animal bones – but this caused some controversy when it was discovered that pigs were being killed for their bones so they could be used in our sweet treats!

Luckily it has since been discovered that there are plenty of plant-based alternatives to gelatin which don’t involve any animals being harmed at all!

Why did they take the jelly out of pork pies?

The answer is that the jelly was a cheap filler, and it used to be added to pork pies as a way of bulking them out.

In the 19th century, most people in Britain were poor and had small appetites.

As a result, pork pies were made large enough for two or three people to share—and some even contained four or five ounces of meat!

The introduction of more affordable canned foods into British kitchens meant that cooks could now use less expensive fillers like jellies rather than relying on expensive cuts of meat.

Jelly was also easier for families with children who couldn’t afford much meat anyway: adults wouldn’t necessarily notice when some went missing but kids would certainly miss having any!

Do Melton Mowbray pork pies have jelly in them?

Melton Mowbray pork pies do not contain jelly – and that’s a good thing.

The Melton Mowbray name is only used to describe a certain type of pork pie, which has nothing to do with the filling.

That being said, it’s not entirely accurate to say that there is no jelly in Melton Mowbray pork pies because they are made with jelly (just like any other kind of pie).

However, the filling itself is made with meat and breadcrumbs rather than having any actual jellies inside it!


In the end, there is no definite answer as to what jelly is.

It’s really up to the individual who makes it and what they feel tastes best.

Some say that gelatin can be used as an alternative if you want a more traditional flavor, while others prefer jellied fruits such as pectin or jams because they’re easier on your stomach.

If none of those options appeal then maybe try using honey instead?