Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hand raised pork pie. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Free UK delivery on eligible orders. Read customer reviews & find best sellers. Order Directly Online Or Download Our App. Explore Our Online Menu And Get Inspired Online By Our Food The end result is an easy, delicious pork pie that's easy to do.

Hand Raised Pork pie is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Hand Raised Pork pie is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook hand raised pork pie using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hand Raised Pork pie:

1. Get The Filling:
2. Make ready 600 grams Shoulder of Pork cut in 5 cm dice
3. Take 250 grams Diced pork Belly 5 cm
4. Get 250 grams Bacon (l use smoked streaky), cut in 5cm dice
5. Take 1/2 tsp dried sage
6. Prepare 1/2 tsp dried thyme
7. Get 1/2 tsp Mace
8. Get 1 tsp ground white pepper
9. Get 2 pinch Ground nutmeg
10. Make ready 1 tsp salt
11. Get For the Pastry:
12. Make ready 200 grams Lard
13. Get 220 grams water
14. Get 575 grams Strong flour
15. Take 1 pinch Salt
16. Make ready 1 each eggs
17. Prepare For the Stock:
18. Prepare 1 Pork, Cicken or Vegetable stock cube
19. Get 200 ml boiling water
20. Get 5 leaves gelatine to set the stock

Bring just to the boil and then stir into the flour using a wooden spoon. The gaps left in the pork pie are filled with jellied pork stock to preserve it for longer. Pork pies are usually served cold or at room temperature as a snack or with a salad. A hand-raised pie is a traditional, deep, pie made with hot water crust pastry shaped or raised, by hand.

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!

Pork pies are usually served cold or at room temperature as a snack or with a salad. A hand-raised pie is a traditional, deep, pie made with hot water crust pastry shaped or raised, by hand. No tin or mould is needed. Hand raised pork pies originate from Melton Mowbray and they have been given protected status so that the pies which carry the 'Melton Mowbray' name have to be produced within a specified geographic area. These pies are made without a tin and the hot water crust pastry is shaped around a dolly (or a jar with clingfilm wrapped round it), then filled with meat, sealed, cooked in the oven and.

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