Pork pies are one of Britain's favorite dishes since the 1300s, when they were made in the kitchens of King Richard. Made from moist, juicy, seasoned, and minced or chopped pork, golden pork jelly, and thick, hot water crust pastry baked in small tins, they were extremely popular with hunters, travelers, and farmers because the pies are perfectly portable.

Porkies are also made with chicken or beef, and today the best pies come from the town of Melton Mowbray and are still a picnic favorite, consumed at birthdays, dinners, and street parties alike. They are intended to be eaten cold, with the jelly acting as a protective layer that also stabilizes the pie.

Traditionally, the pies are accompanied by mashed potatoes and thick gravy, baked beans, mushy peas, chips, or fresh vegetables, and often with a dollop of English mustard.