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Raised pork pie
Hand-raised hot water crust pie of seasoned chopped pork
This is a raised pork pie in the style of Melton Mowbray in Leicestershire, the hunting town whose pies were carried in saddle bags; only pies made in the area may use the town's name, so this is our home version. Chopped, uncured pork shoulder and belly, peppered and spiced with mace, is packed into a crisp hot water crust made with lard, baked with bowed sides, then filled with a savoury jelly. Eat it cold with English mustard and pickle at picnics or on Boxing Day. Chef's tip: work the pastry while it is still warm; as it cools it cracks.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 1 ⅓ lb pork shoulderfinely chopped by hand
- 7 oz pork belly, skinlessminced
- 1 ½ tsp salt
- 1 tsp white pepper
- ½ tsp ground mace
- ½ tsp dried sage
For the hot water crust
- 16 oz plain flour
- 1 tsp salt
- 4 oz lard
- ¾ cup water
- 1 eggbeaten
For the jelly
- 1 cup chicken stockhot
- 3 gelatine leavessoaked in cold water
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Method
0/7 doneStep 1: Mix the 1 ⅓ lb pork shoulder, 7 oz pork belly, skinless, 1 ½ tsp salt, 1 tsp white pepper, ½ tsp ground mace and ½ tsp dried sage. Fry a teaspoonful to taste for seasoning, then chill the mix.
10 minStep 2: Heat the oven to 350°F (325°F fan). Put the 16 oz plain flour and 1 tsp salt in a bowl. Bring the 4 oz lard and ¾ cup water to the boil, pour onto the flour and mix with a spoon, then knead briefly to a smooth, warm dough.
6 minStep 3: Keep a quarter for the lid. Press the rest into a greased 15 cm springform tin or a 1 kg loaf tin, working it up the sides evenly.
10 minStep 4: Pack in the filling firmly, roll out the lid, brush the rim with 1 egg, press on and crimp. Make a 1 cm hole in the centre and brush the top with egg.
10 minStep 5: Bake for 1¾–2 hours, until deep golden; the filling must reach 160°F in the centre (push a thermometer through the hole). If the top darkens, cover with foil.
110 minStep 6: Cool for 30 minutes. Squeeze the 3 gelatine leaves, dissolve it in the hot 1 cup chicken stock and pour slowly through the hole with a small funnel until it won't take any more. A common mistake is adding the jelly to a hot pie, which runs out through cracks.
35 minStep 7: Chill overnight before unmoulding and slicing. Keep in the fridge and eat within 3 days.
480 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 30 g
- Fat
- 35 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does raised pork pie take?
- About 180 minutes in total: 60 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground mace?
- Ground nutmeg, same amount (a little stronger).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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