Raised Pork Pie
Submitted by davepeters
Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.
YIELD
4 servingsPREP
10 minCOOK
90 minREADY
100 minA raised pork pie is old-school British baking at its finest. The crust is hand-raised around a jar while still warm, forming a sturdy, free-standing shell that holds its shape without a tin. It’s a technique that goes back centuries and produces a pie with real character.
Hot water crust pastry is unlike anything else you’ll make. Lard melted in milk and water gets poured into flour while boiling hot, creating a pliable dough that you mold like clay. The trick is speed. Once the lard starts to cool, the pastry turns brittle and cracks. Work it while it’s warm and pliable, and you’ve got a beautiful case.
The filling is straightforward: diced pork with a mix of lean and fat, seasoned with herbs and pepper. After baking, jellied stock gets poured through a hole in the lid using a funnel, filling every gap. As it chills, that jelly sets and keeps the meat moist.
Kitchen Tips
- Keep the reserved lid dough covered and warm while you shape the case. Cold dough won’t roll or seal properly.
- Don’t rush removing the jar. Let the dough cool and firm enough to hold its shape, then gently twist and lift.
- If the top browns too quickly, lay damp greaseproof paper over it for the last stretch of baking.
- Make the jellied stock from pork bones ahead of time. It needs to set in the fridge before you pour it.
Variations
- Pork and apple: Add diced apple to the filling for a sweet-savory twist popular in the West Country.
- Game pie: Use a mix of pork and diced pheasant or rabbit for a more rustic, countryside version.
Ingredients
Directions
Dice pork for filling, season well and add herbs.
For hot water crust: warm a mixing bowl and sift in flour and salt, make a well in the centre of the flour.
Heat lard in milk and water. When just boiling, pour into the well in the flour, stir quickly with a wooden spoon until thick, then work with hand to a dough. Turn on to a board or table, cut off a quarter of the dough, put it back in the bowl and cover with a cloth. Pat out the rest of dough with the fist to a thick round, set a large jar in the centre and work dough up sides. Let dough cool then gently lift out jar. Fill dough case with meat mixture. Roll or pat out remaining dough to form a lid, leave a small hole in it, then put on top of pie, seal edges. Glaze with milk if wished. Slide pie on to a baking sheet and bake in pre-set oven for 1 to 1½ hours at 350℉ (180℃). If pie is getting too brown, cover with damp greasproof paper towards end of cooking time. Leave until cool before placing a funnel in hole in lid and filling up with jellied stock. WATCHPOINT You must work quickly and mould pastry while it is still warm, otherwise lard sets and pastry becomes brittle.
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