Raised Pork Pie

For a tin or dish of 1.5 litres (2½ pint) capacity, ideally a spring form deep cake tin. Serves 6-8.

For the pastry:

100g (3½ oz) lard

100g (3½ oz) butter

200ml (7fl oz) water

550g (1lb 4oz) plain flour

2 eggs



1 kg lean shoulder of pork

175g (6oz) fresh white bread crumbs

Salt and freshly ground black pepper

A combination of some or all of the following ground spices:

Allspice, nutmeg, juniper, coriander (seed)

24 sage leaves

75ml (3fl oz) cold water

  • Chop the lard and butter, place in a bowl. Bring the water to the boil and then pour over the fat. Place the flour and salt in another bowl, make a well in the centre and put in it the two eggs. When the butter and lard has melted start mixing it into the flour/egg mixture. Eventually combine all the ingredients into a dough. Line your chosen dish using three quarters of the pastry. Mould it into the tin with your hands. Mince the meat (I find it best to chop three quarters of the meat and mince the other quarter). Chop the sage leaves. Mix all the ingredients together and season well. Pack the meat into the pie dish carefully ensuring not to damage or make a hole in the pastry. Roll out the reserved quarter of the pastry, wet the edges of the pastry in the tin and place the lid on the top. Trim the edges and crimp to seal. Preheat the oven to 190C (375F, Gas mark 5). Cut a small round hole in the centre with a very small cutter, this lets the steam out and will later be useful for putting in the jelly. Egg wash the top and cook the pie for 40 minutes then reduce the oven to 180C (350F, Gas mark 4) for a further 50-65 minutes. Check with a skewer, through the hole in the centre, that the meat is done. Remove from the oven and allow to cool.

If you want to fill the spaces in the pie with jelly, make up 275ml (½ pint) of chicken stock with boiling water and melt into it 2 leaves of gelatine. Pour through the centre hole while the pie is still warm. Chill in the fridge overnight.

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