Pork Pie (Raised)

Recipe by Judi Caston
READY IN: 3hrs 20mins
SERVES: 6-8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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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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