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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Put first four ingredients into a saucepan, cover with water.
2. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
3. Strain and cool.
4. Mix pork with spices and herbs, salt and pepper.
5. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
6. Knead 3-4 minutes.
7. Roll out two thirds of the pastry, line an 8 spring form pan.
8. Add the meat mixture and 4 Tbsp.
9. of the meat stock to the pie case.
10. Roll out remaining dough to form lid, seal edges well with water.
11. Make a hole in center of pie.
12. Glaze with beaten egg.
13. Bake at 425 degrees for 30 minutes.
14. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
15. Cool pie.
16. Warm the remaining jellied stock, then pour into the center hole in the pie.
17. Chill.
18. Note: If you don't have bones for the stock, use 2 tsp.
19. of Gelatine to 1/2 pint stock.
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