Raised Pork Pie Recipes
pistachio nuts, chopped
green apples, peeled and finely chopped
fresh sage leaves, finely chopped
eggs, lightly beaten
unsweetened apple juice
- Place the pistachio nuts, pork,
apple and sage leaves in a bowl, mix well and season.
- Cook a small piece of the mixture,
taste and adjust the seasoning.
- Cover the mixture and refrigerate.
- Wrap a large piece of plastic wrap
around at 6cm high, 20cm diameter, straight-sided tin.
- Turn the tin over and grease the
outside of the plastic.
- Put the flour and 1 tsp salt in a
bowl and make a well in the centre.
- Put the butter in a saucepan with
3/4 cup water.
- Bring to the boil, then add to the
flour with the eggs.
- Mix with a wooden spoon until
combined, then turn out onto a lightly floured work surface and
gather the mixture together, adding another 1-2 tbsp boiling water
if necessary to form a smooth dough.
- Wrap in plastic wrap and chill for
- Wrap a third of the pastry in
plastic wrap - do not refrigerate.
- Roll the remaining pastry into a
circle just large enough to cover the outside of the tin.
- Lift onto a rolling pin, place
over the tin and quickly press to the shape of the tin before the
- Chill for 2 hours, or until the
- Preheat the oven to moderately hot
200°C (400°F/ Gas 6).
- Carefully pull the tin out of the
pastry shell, and remove the plastic wrap.
- Put the shell on a lightly greased
- Attach a collar made of 2 layers
of greased baking paper around the outside of the pastry to support
the pastry, securing them with a paperclip at the top and bottom.
- Fill the shell with the pork
mixture, then roll out the remaining pastry to form a lid.
- Brush the rim of the base with
water and press the lid on.
- Pinch around the edge to seal.
- Cut a small hole in the top of the
pie to fit a funnel.
- Bake for 40 minutes, and if the
top of the pie is still pale, leave to cook for another 10 minutes.
- Remove the paper and brush with
the egg yolk mixed with 1 tbsp water, and bake for another 15
minutes, or until the side is brown.
- Allow to cool.
- Bring the stock and half the apple
juice to the boil in a saucepan, then remove from the heat.
- Sprinkle the gelatine over the
remaining apple juice, and leave to go spongy.
- Pour into the stock mixture and
stir until the gelatine dissolves.
- Place a small funnel in the hole
of the pie, pour in a little of the gelatine mixture, leave to
settle and then pour in a little more until the pie is full.
- Ensure that the pie is completely
full so that there are no gaps when the gelatine sets.
- There may be some liquid left.
- Chill for several hours, or
overnight, until the gelatine has set.
- Serve cold.
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