Hand Raised Pork pie. Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow instructions and tasty recipe will show you how. A traditional pork pie is made using hot water pastry which is then raised by hand using a mould or in my case a jam jar for support.

Chris Moorby shows you how to make your own hand raised pies at home. Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success. You can cook Hand Raised Pork pie using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hand Raised Pork pie

Prepare of The Filling:.
Prepare 600 grams of Shoulder of Pork cut in 5 cm dice.
Prepare 250 grams of Diced pork Belly 5 cm.
It's 250 grams of Bacon (l use smoked streaky), cut in 5cm dice.
It's 1/2 tsp of dried sage.
Prepare 1/2 tsp of dried thyme.
Prepare 1/2 tsp of Mace.
It's 1 tsp of ground white pepper.
Prepare 2 pinch of Ground nutmeg.
You need 1 tsp of salt.
It's of For the Pastry:.
It's 200 grams of Lard.
It's 220 grams of water.
It's 575 grams of Strong flour.
You need 1 pinch of Salt.
It's 1 each of eggs.
Prepare of For the Stock:.
It's 1 of Pork, Cicken or Vegetable stock cube.
Prepare 200 ml of boiling water.
You need 5 leaves of gelatine to set the stock.

This easy-to-make pastry used for raised pies is crisp and crumbly. The trick is to shape it while the pastry is still warm and pliable as it loses its smooth texture and. The original Melton Mowbray pork pie is a thing of beauty, and this is our version. Place the pies on a wire rack over a baking tray.

Hand Raised Pork pie instructions

Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side.
Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry.
Allow the pastry to cool a little so you can handle it but it must be warm. Cut a quarter of the pastry and set aside for the lid. with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can.
Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place.
Brush the top with egg. Make a hole in the top of the lid ro allow the steam out. Place on a baking sheet/tray and place in the oven at 180C for 30 minutes then reduce to 150C and bake for a further 90 minutes.
After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold.
When cooking has finished allow to cool. when cold add the stock with the gelatine through the hole in the top (a small funnel is very useful) and refrigerate overnight. Eat and enjoy the following day!.

Carefully pour the chilled stock into the pie holes, letting it settle each time before adding more. As a hand raised pie cooks, the meat inside naturally shrinks. This leaves you with a gap between that delicious, buttery pastry and the meaty bit in the middle. In days gone by, when refrigeration was primitive, that gap could have posed serious health risks. A hand raised pork pie is a thing of beauty - regal and prominent, it's well worth the effort of putting it all together.