Pork Pie (Raised)

Name: Pork Pie (Raised)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 1 Pie, 6-8 serving(s)
Ingredients: 3 -4 small veal bones; 1 bay leaf; 1 small onion, roughly chopped; 4 black peppercorns; 2 lbs boneless pork legs or 2 lbs boneless pork shoulder, cubed; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground ginger; 1/4 teaspoon ground mace; 1/4 teaspoon dried sage; 1/4 teaspoon dried marjoram; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 pint milk; 1/4 pint water, mixed with the milk; 5 ounces lard (i.e.Crisco) or 5 ounces vegetable shortening (i.e.Crisco); 1 lb flour or 2 cups flour; beaten egg (to glaze)

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Recipe by Judi Caston

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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READY IN: 3hrs 20mins

SERVES: 6-8

YIELD: 1 Pie

UNITS: US

INGREDIENTS

Nutrition

3 -4

small veal bones
1

bay leaf
1

small onion, roughly chopped
4

black peppercorns
2

lbs boneless pork legs or 2 lbs boneless pork shoulder, cubed
¹⁄₄

teaspoon cayenne pepper
¹⁄₄

teaspoon ground ginger
¹⁄₄

teaspoon ground mace
¹⁄₄

teaspoon dried sage
¹⁄₄

teaspoon dried marjoram
1

teaspoon salt
¹⁄₂

teaspoon pepper
¹⁄₄

pint milk
¹⁄₄

pint water, mixed with the milk
5

ounces lard (i.e.Crisco) or 5 ounces vegetable shortening (i.e.Crisco)
1

lb flour or 2 cups flour
beaten egg (to glaze)

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.