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.
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INGREDIENTS
Nutrition- 3 -4small veal bones
- 1
- 1
- 2lbs boneless pork legs or 2 lbs boneless pork shoulder, cubed
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon ground mace
- 1⁄4teaspoon dried sage
- 1⁄4teaspoon dried marjoram
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 1⁄4pint milk
- 1⁄4
- 5
-
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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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