Raised Pork Pie Recipes

Ingredients :

2/3 cup

1.2 kg

2

6

4 cups

150g

2

1

1 cup

2/3 cup

2 tsp

pistachio nuts, chopped

minced pork

green apples, peeled and finely chopped

fresh sage leaves, finely chopped

plain flour

butter

eggs, lightly beaten

egg yolk

vegetable stock

unsweetened apple juice

gelatine

1. Place the pistachio nuts, pork, apple and sage leaves in a bowl, mix well and season.
2. Cook a small piece of the mixture, taste and adjust the seasoning.
3. Cover the mixture and refrigerate.
4. Wrap a large piece of plastic wrap around at 6cm high, 20cm diameter, straight-sided tin.
5. Turn the tin over and grease the outside of the plastic.
6. Put the flour and 1 tsp salt in a bowl and make a well in the centre.
7. Put the butter in a saucepan with 3/4 cup water.
8. Bring to the boil, then add to the flour with the eggs.
9. Mix with a wooden spoon until combined, then turn out onto a lightly floured work surface and gather the mixture together, adding another 1-2 tbsp boiling water if necessary to form a smooth dough.
10. Wrap in plastic wrap and chill for 10 minutes.
11. Wrap a third of the pastry in plastic wrap - do not refrigerate.
12. Roll the remaining pastry into a circle just large enough to cover the outside of the tin.
13. Lift onto a rolling pin, place over the tin and quickly press to the shape of the tin before the pastry sets.
14. Chill for 2 hours, or until the pastry hardens.
15. Preheat the oven to moderately hot 200°C (400°F/ Gas 6).
16. Carefully pull the tin out of the pastry shell, and remove the plastic wrap.
17. Put the shell on a lightly greased baking tray.
18. Attach a collar made of 2 layers of greased baking paper around the outside of the pastry to support the pastry, securing them with a paperclip at the top and bottom.
19. Fill the shell with the pork mixture, then roll out the remaining pastry to form a lid.
20. Brush the rim of the base with water and press the lid on.
21. Pinch around the edge to seal.
22. Cut a small hole in the top of the pie to fit a funnel.
23. Bake for 40 minutes, and if the top of the pie is still pale, leave to cook for another 10 minutes.
24. Remove the paper and brush with the egg yolk mixed with 1 tbsp water, and bake for another 15 minutes, or until the side is brown.
25. Allow to cool.
26. Bring the stock and half the apple juice to the boil in a saucepan, then remove from the heat.
27. Sprinkle the gelatine over the remaining apple juice, and leave to go spongy.
28. Pour into the stock mixture and stir until the gelatine dissolves.
29. Place a small funnel in the hole of the pie, pour in a little of the gelatine mixture, leave to settle and then pour in a little more until the pie is full.
30. Ensure that the pie is completely full so that there are no gaps when the gelatine sets.
31. There may be some liquid left.
32. Chill for several hours, or overnight, until the gelatine has set.
33. Serve cold.

Serves 6

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