Raised Pork Pie

Now, this isn’t a recipe for the fainthearted, but it does make you feel like Mrs Beeton when you tell the family what you’re up to. Remember, practice makes perfect. And if it was easy, then Eve wouldn’t be the legend she is…….

Ingredients

(For the filling)
A pound and a half of lean, boneless pork from the leg
Half a pound of fat, boneless pork from the belly
A dash of anchovy essence
3 tablespoons of stock
Salt and pepper to taste

(For the hot water crust pastry)
12oz plain flour
A quarter teaspoon of salt
4oz lard
A quarter pint of water

(For the jelly)
A quarter pint of good, reduced meat stock, made with bones,
gristle, onion, carrots and herbs.

Method

  1. Dice lean and fat pork and mix together. Add anchovy essence and stock. Leave to stand while making the pastry.
  2. Sift the flour and salt into a large mixing bowl. Heat the lard in the water until melted. Add the flour to the hot liquid and stir vigorously until well blended. When the dough is cool enough to handle, place on a floured work surface and knead energetically until smooth. Allow to rest for one hour at room temperature.
  3. Roll out the dough. Lightly grease and line a seven-inch raised pie tin. Cut a circle of pastry the depth and circumference of the sides of the tin, then mould and shape the dough into place. Bring the crust a half-inch above the top of the tin.
  4. Put in the filling, then cut out a circular portion of dough for the lid. Cut a small hole in its centre, then place it on top of the pie and seal the edges and trim. With the left over pastry, fashion a rose, large enough to sit over the hole. Decorative pastry leaves may be added at this stage too. Brush with an egg wash.
  5. Bake in a moderate oven for about three hours, though it may be more, or less, depending on your oven. Lower the heat after two hours if the pastry seems to be catching. When ready, remove the pie from the oven.
  6. Carefully remove the rose from the centre and pour in the reduced stock. Leave the pie somewhere cold for several hours for the jelly to set.
  7. Serve in wedges with homemade chutneys.

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