Pork Pie (Raised)
"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."
photo by Marlitt
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Yields:
-
1 Pie
- Serves:
- 6-8
ingredients
- 3 -4 small veal bones
- 1 bay leaf
- 1 small onion, roughly chopped
- 4 black peppercorns
- 2 lbs boneless pork legs or 2 lbs boneless pork shoulder, cubed
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon dried sage
- 1⁄4 teaspoon dried marjoram
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 pint milk
- 1⁄4 pint water, mixed with the milk
- 5 ounces lard (i.e.Crisco) or 5 ounces vegetable shortening (i.e.Crisco)
- 1 lb flour or 2 cups flour
- 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.
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Reviews
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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 -
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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 My parents, both from England, originally made but then eventually bought them all the time.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
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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.<br/><br/>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.
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RECIPE SUBMITTED BY
Judi Caston
Rochester Hills, Mi
My family is from London, UK. We have been living in Michigan for about 16 years. I am a self taught cook, and it seems the longer we are here, the more I am asked to cook some of the old English traditional favourites that we and our American friends have come to love and miss.
I am addicted to FoodTV, and cook most cuisines from around the world, we love Indian food, Italian, authentic Chinese, Thai, Spanish paellas and tapas. The list is endless, there isn't much we won't try at least once! Cooking has become quite a hobby, as I also love to collect the plates, serving ware, and unusual cooking pots and pans that different cuisines traditionally use. Storing all this stuff has become quite a problem!
