How to Master the Art of Making a Delicious Raised Pork Pie at Home

Raised pork pie is a classic British dish that has charmed taste buds for generations. With its flaky pastry and satisfying filling, it’s a dish that’s perfect for impressing guests or enjoying a cosy meal at home. This post will guide you through making your own raised pork pie, including the filling, the pastry, and a special stock infusion to enhance the flavour.

This recipe will guide you through each step of making your own perfect homemade pork pie.

The Allure of Raised Pork Pie

Raised pork pie is more than just food; it represents a cherished tradition. Originating from the East Midlands of England, this dish is often featured at picnics and festive gatherings. Imagine biting into a pie filled with a delightful mixture of pork mince, sausages, and bacon. The flavours are hearty and fulfilling. This nostalgic dish remains a favourite among many.

Raised Pork Pie - The Recipe

Ingredients

For the Filling

• 750g pork mince (not lean)

• 4 good quality Lincolnshire sausages, casings removed

• 400g pork belly, finely chopped

• 250g smoked bacon, cubed

• ½ tsp ground mace

• 2 large pinches ground nutmeg

• 1 tbsp fresh chopped sage

• 2 pinches of flaky sea salt

• 1 tsp ground black pepper or rainbow pepper

  
  

For the Pastry

• 575g plain flour

• 200g lard

• 220ml water

  
  

To Finish

• 1 egg, beaten

• 6 gelatine leaves

• 300ml chicken stock

  
  

Method

Step 1: Prepare the Filling

Begin by preheating your oven to 180°C (160°C fan/gas 4). In a large bowl, combine all the ingredients for the filling, ensuring a good distribution of textures and herbs.

Step 2: Make the Pastry

Next, we’ll prepare the pastry. In a large bowl, add the plain flour. In a small saucepan, heat the lard and water gently until the lard melts completely. Bring this mixture to a gentle boil, then pour it into the flour using a wooden spoon. Allow the mixture to cool until it’s warm, then knead well until the dough is smooth. It is important to do this whilst the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.

Step 3: Assemble the Pie

Cut off about a quarter of the dough and wrap it in cling film for the lid. Roll out the remaining dough into a circle and place it into a non-stick 20cm springform cake tin. While the dough is warm and easy to manipulate, make sure it coats the bottom and sides evenly, avoiding any holes. Fill the pastry with the meat mixture, packing it down firmly. Roll out the reserved dough for the lid, set it on top, and pinch the sides to create a seal. Remember to pierce a small hole in the centre to let steam escape during baking.

Step 4: Bake the Pie

Place your assembled pie in the oven for 30 minutes. Then, reduce the heat to 160°C (140°C fan/gas 3) and bake for another 90 minutes. Brush the top of the pie with the beaten egg for a golden finish, and return it to the oven for an additional 20 minutes. After baking, let the pie cool completely. This cooling period allows the filling to set. Do not be tempted to remove the pie from the tin.

Step 5: Prepare the Stock

While your pie cools, soak the gelatine leaves in cold water for about 5 minutes, then squeeze out the excess water. Heat the chicken stock until it is almost boiling, take it off the heat, and stir in the gelatine until dissolved. Allow this mixture to cool to room temperature.

Step 6: Infuse the Pie with Stock

Using a small funnel, gently pour the cooled stock into the pie through the top hole. Take your time with this step, pouring a little at a time, allowing the stock to soak into the filling. This process is essential as it enhances the moisture and flavour of your pie.

Step 7: Setting the Pie

Rest the pie, still in it's baking tin, in the fridge overnight, to ensure the gelatine mixture and pie filling have completely set, before removing the pie from its tin the next day

Tips for Success

• Quality Ingredients: The taste of your raised pork pie heavily depends on the quality of the ingredients. For instance, using high-quality pork and sausages can elevate the flavour significantly.

  
  

• Don’t Rush the Pastry: When making the pastry, ensure you knead it thoroughly. A well-kneaded dough will yield a tender and flaky crust, crucial for a successful pie.

  
  

• Allow the Pie to Fully Set in the Tin: You really can not rush this stage. The gelatine around the pork filling needs to be fully set and fridge cold before you attempt to release the pie, otherwise your pastry casing will be soggy and collapse.

  
  

Serving Suggestions

Pair it with a side of pickles, a tangy chutney, or a fresh ploughman lunch for a delightful meal. It makes for a great picnic option or a standout item on a charcuterie board.