Ingredients
-
3 - 4
-
1
-
1
-
4
-
2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
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., A good recipe. In England, the best pork pies are claimed to be from the town of Melton Mowbray in Leicestershire where I worked at one time. No, not making pork recipes – making dog food!. The filling for this pie is very similar to the one use, taken from a Melton recipe.The main criterion is that the pork or at least most of it should be cubed 1/4-3/8″ rather than minced/ground. This gives a wonderful mouth-feel.
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Steps
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1
Done
|
Put First Four Ingredients Into a Saucepan, Cover With Water. |
|
2
Done
|
Heat to a Simmer For 20 Minutes, Then Boil to Reduce Liquid to About Half to Three Quarters of a Cup. |
|
3
Done
|
Strain and Cool. |
|
4
Done
|
Mix Pork With Spices and Herbs, Salt and Pepper. |
|
5
Done
|
Bring Milk, Water and Lard to a Boil, Gradually Beat It Into the Flour and Salt in a Bowl. |
|
6
Done
|
Knead 3-4 Minutes. |
|
7
Done
|
Roll Out Two Thirds of the Pastry, Line an 8" Spring Form Pan. |
|
8
Done
|
Add the Meat Mixture and 4 Tbsp. |
|
9
Done
|
of the Meat Stock to the Pie Case. |
|
10
Done
|
Roll Out Remaining Dough to Form Lid, Seal Edges Well With Water. |
