Step-by-Step Guide to Prepare Any-night-of-the-week Hand Raised Pork pie

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The ingredients needed to make Hand Raised Pork pie:

1. Prepare The Filling:
2. Prepare 600 grams Shoulder of Pork cut in 5 cm dice
3. Get 250 grams Diced pork Belly 5 cm
4. Prepare 250 grams Bacon (l use smoked streaky), cut in 5cm dice
5. Take 1/2 tsp dried sage
6. Make ready 1/2 tsp dried thyme
7. Get 1/2 tsp Mace
8. Prepare 1 tsp ground white pepper
9. Make ready 2 pinch Ground nutmeg
10. Get 1 tsp salt
11. Prepare For the Pastry:
12. Get 200 grams Lard
13. Prepare 220 grams water
14. Prepare 575 grams Strong flour
15. Get 1 pinch Salt
16. Prepare 1 each eggs
17. Make ready For the Stock:
18. Make ready 1 Pork, Cicken or Vegetable stock cube
19. Prepare 200 ml boiling water
20. Make ready 5 leaves 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. A hand raised pork pie is a thing of beauty - regal and prominent, it's well worth the effort of putting it all together. This hand raised pork pie is also a great meal to keep in the fridge and serve cold.

Steps to make Hand Raised Pork pie:

1. Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side
2. 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
3. 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
4. Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place
5. 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
6. 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
7. 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!

A hand raised pork pie is a thing of beauty - regal and prominent, it's well worth the effort of putting it all together. This hand raised pork pie is also a great meal to keep in the fridge and serve cold. Home » Pork Recipes » Traditional British Hand Raised Pork Pie. A pork pie is a grand English staple that no picnic or buffet table is complete without and the debate of whether you like the jelly will forever rumble on but it is something that both myself and my wife love. Thirty minutes before the end of cooking, remove paper band and brush sides with egg.

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