PORK PIE (RAISED)
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.
Provided by Judi Caston
Categories Lunch/Snacks
Time 3h20m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 897, Fat 55.8, SaturatedFat 20.6, Cholesterol 137.8, Sodium 471.5, Carbohydrate 60.1, Fiber 2.4, Sugar 0.7, Protein 35.1
RAISED PORK PIE
Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Provided by Valerie Barrett
Categories Lunch
Time 3h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
- To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
- Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
- Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
- Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.
HANDRAISED PORK PIE
Inspired by a wonderful morning in an English pub in Dartmouth, England
Provided by Food Network
Categories main-dish
Yield 2 servings
Number Of Ingredients 15
Steps:
- Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.;
- Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm. Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top. Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper. *Use a bulledog clip. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2 inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side. Recommended drink: A pint of English wallop;
PORK PIE
This savory, double-crusted pie is delicious served warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
- Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
- Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
- Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.
PORK PIE
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
Provided by Laurie Bennett
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
- Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
- Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 27.6 g, Cholesterol 125.1 mg, Fat 51.1 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 17.6 g, Sodium 462.4 mg, Sugar 0.8 g
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RAISED PORK AND EGG PIE RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
- Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.
- First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands.
- To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling.
- Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
- Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.
- Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly.
- Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin.
- To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.
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