Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Pie (Raised) Recipe
    Lost? Site Map

    Pork Pie (Raised)

    Pork Pie (Raised). Photo by Marlitt

    1/1 Photo of Pork Pie (Raised)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Judi Caston's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8



    Units: US | Metric


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

    Ratings & Reviews:

    • on November 28, 2001


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2003


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2003


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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pork Pie (Raised)

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 897.0
    Calories from Fat 501
    Total Fat 55.7 g
    Saturated Fat 20.5 g
    Cholesterol 137.7 mg
    Sodium 471.4 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 2.3 g
    Sugars 0.7 g
    Protein 35.0 g

    The following items or measurements are not included:

    veal bones

    Ideas from


    Over 475,000 Recipes Network of Sites