Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

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 Nutrition


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

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

Sue2 November 28, 2001

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 My parents, both from England, originally made but then eventually bought them all the time.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.

Bob Jr December 06, 2003

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

JulieT1 August 05, 2003