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.
- 3-4 small veal bones
- 1 bay leaf
- 1 small onion, roughly chopped
- 4 black peppercorns
- 907.18 g boneless pork legs or 907.18 g boneless pork shoulder, cubed
- 1.23 ml cayenne pepper
- 1.23 ml ground ginger
- 1.23 ml ground mace
- 1.23 ml dried sage
- 1.23 ml dried marjoram
- 4.92 ml salt
- 2.46 ml pepper
- 118.29 ml milk
- 118.29 ml water, mixed with the milk
- 141.74 g lard (i.e.Crisco) or 141.74 g vegetable shortening (i.e.Crisco)
- 453.59 g flour or 473.18 ml flour
- beaten egg (to glaze)
- 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.
- Note: If you don't have bones for the stock, use 2 tsp.
- of Gelatine to 1/2 pint stock.
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 My parents, both from England, originally made but then eventually bought them all the time.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!