Raised Pork Pie Recipe
🕒 Total Time: 3 hours 20 minutes
🥘 Yield: 1 Pie
🍽️ Servings: 8-10 servings
Description:
An old English recipe for the still popular Raised Pork Pie. Eaten cold, served in a small wedge, with a nice green salad and some pickles, it’s delicious, and worth the effort.
Ingredients:
- 3-4 bay leaves
- 1 onion
- 1 tsp black peppercorns
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground mace
- 1/4 tsp dried sage
- 1/4 tsp dried marjoram
- Salt, to taste
- Pepper, to taste
- 1 cup milk
- 1 cup water
- 1 cup vegetable shortening
- 4 cups all-purpose flour
- 1 egg
Instructions:
-
Prepare the Stock:
- Place bay leaves, onion, black peppercorns, and cayenne pepper in a saucepan, and cover with water.
- Heat to a simmer for 20 minutes, then boil until the liquid reduces to about half to three-quarters of a cup.
- Strain and allow to cool.
-
Prepare the Filling:
- In a bowl, mix pork with ground ginger, ground mace, dried sage, dried marjoram, salt, and pepper.
-
Prepare the Pastry:
- In a separate saucepan, bring milk, water, and vegetable shortening to a boil.
- Gradually beat the hot mixture into the flour and salt in a large mixing bowl.
- Knead the dough for 3-4 minutes until smooth and elastic.
-
Assemble the Pie:
- Preheat the oven to 425°F (220°C).
- Roll out two-thirds of the pastry on a floured surface and line an 8-inch springform pan with it.
- Fill the pastry-lined pan with the prepared meat mixture and pour in 4 tablespoons of the cooled meat stock.
- Roll out the remaining pastry to form a lid, seal the edges well with water, and make a hole in the center.
- Glaze the pie with beaten egg.
-
Bake the Pie:
- Bake the pie at 425°F (220°C) for 30 minutes.
- Then, cover loosely with foil, reduce the heat to 350°F (175°C), and bake for a further two and a half hours until the pastry is golden and the filling is cooked through.
-
Finish and Serve:
- Allow the pie to cool slightly.
- Warm the remaining jellied stock, then pour it into the center hole of the pie.
- Chill the pie thoroughly before slicing and serving.
-
Notes:
- If you don’t have bones for making the stock, you can use 2 teaspoons of gelatin dissolved in 1/2 pint of stock.
This traditional Raised Pork Pie is perfect for lunches, snacks, or picnics. Enjoy it cold with a crisp green salad and your favorite pickles for a delightful English treat!
