Pork Pie (Raised)

  • Prep Time: 20 mins
  • Total Time: 3 hrs 20 mins
  • Serves: 6-8,Yield: 1.0Pie

    • About This Recipe

    “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 -4smallveal bones
  • 1bay leaf
  • 1smallonion, roughly chopped
  • 4black peppercorns
  • 2lbsboneless pork legs or 2lbsboneless pork shoulder, cubed
  • 1/4 teaspooncayenne pepper
  • 1/4 teaspoonground ginger
  • 1/4 teaspoonground mace
  • 1/4 teaspoondried sage
  • 1/4 teaspoondried marjoram
  • 1teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/4 pintmilk
  • 1/4 pintwater, mixed with the milk
  • 5ounces lard (i.e.Crisco) or 5ouncesvegetable shortening( i.e.Crisco)
  • 1lb flour or 2cupsflour
  • beaten egg( to glaze)

    • Directions

  • Put first four ingredients into a saucepan, cover with water.
  • Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
  • Strain and cool.
  • Mix pork with spices and herbs, salt and pepper.
  • Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
  • Knead 3-4 minutes.
  • Roll out two thirds of the pastry, line an 8″ spring form pan.
  • Add the meat mixture and 4 Tbsp.
  • of the meat stock to the pie case.
  • Roll out remaining dough to form lid, seal edges well with water.
  • Make a hole in center of pie.
  • Glaze with beaten egg.
  • Bake at 425 degrees for 30 minutes.
  • Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
  • Cool pie.
  • Warm the remaining jellied stock, then pour into the center hole in the pie.
  • Chill.
  • Note: If you don’t have bones for the stock, use 2 tsp.
  • of Gelatine to 1/2 pint stock.

    • Reviews

  • “I have tried for 30 years to make pork pie taste the way it should. This recipe is THE one. Thank you very much.Sue”

  • “I remember having “individual” pork pies a a kid (now 60)in Rhode Island.My parents, both from England, originally made but then eventually bought them all the time.I have been searching recently for some of the things I enjoyed back then.The taste of this pie brought back all the memories of eating this great treat with my parents.Thanks.”

  • “first time ever making a pork pie, this is the real mccoy!”

  • “I live in Regina Saskatchewan and in the past have been able to buy pork pies for Christmas from marks and Spencer and/or Superstore.This past year[2001] I could not and had to resort to making my own or having a frozen warmed up pie which is not an “English Christmas Tradition.”My Dad was english and my Mother was Scottish, both of whom ensured we had a Cold pork Pie at Christmas every year I could remember.Thus when I got married in 1975, I continued the tradition with my wife and so the tradition continued.I love to cook so when I discovered your recipe, I was delighted, it is a little time consuming but well worth the wait, it is a once a year treat, totally unhealthy like many Christmas foods that I am planning to put together again shortly.Thank You for a very British recipe.Jim Bradshaw “

  • “A good recipe.In England, the best pork pies are claimed to be from the town of Melton Mowbray in Leicestershire (where I worked at one time.No, not making pork recipes – making dog food!).The filling for this pie is very similar to the one I use, taken from a Melton recipe.The main criterion is that the pork (or at least most of it) should be cubed (1/4-3/8″) rather than minced/ground.This gives a wonderful mouth-feel.”

  • “I’ve never had pork pie before, I was making it for my friends wedding as a surprise. The groom is English and isn’t much for trying new foods. Anyway this is what he asked for so I’ll bring this. I made a small one for myself to try.I really enjoyed it.I found it really easy to make the dough is really easy to work with.The onlytime consuming thing is that baking time really. I’ll be making this again.Thanks”

  • “I was looking for this for 2 weeks before I found it after seeing it on TV…was so worth the wait.This was the first pie I ever made and it was so easy and tasted great.Even my 16 year old sister complemented on it.Excellant recipe.”

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