Raised pork pie

Raised pork pie

Encyclopedia of Food and Cookery

A true raised pie is made without a supporting mound, using hot water pastry which sets, when cool, into a sturdy shell that will stand by itself even before baking. The same pastry is used for the large cold pies which are called ‘raised’ but are made in decorative moulds – a splendid British tradition for cold buffets, pub meals and picnics.


Quantity Ingredient
1kg pork, a mixture of lean and fat, cut into 1 cm cubes
1 teaspoon salt
1 tablespoon mixed fresh herbs, chopped
or 1 tablespoon parsley, chopped, mixed with 1 teaspoon dried herbs
pinch cayenne
freshly ground white pepper
1 quantity Hot water pastry
egg, beaten, to glaze

Jellied stock

Quantity Ingredient
375g pork bones
1 onion
1.5 litres water
1 bouquet garni
6 white peppercorns


  1. Make jellied stock the day before preparing pie. Place all ingredients in a heavy saucepan, cover and simmer very, very gently for about 4 hours, replenishing water as needed. Strain and allow to cool. Adjust seasoning if necessary. Chill and lift off fat.
  2. Combine pork with salt, herbs, cayenne and plenty of pepper. Set aside.
  3. Set aside one-third of pastry dough for the lid, keeping it covered in a basin over hot water to prevent it hardening. Flatten remaining dough with your fist, lift into a loose-sided 20 cm pie mould or springform tin and press it quickly onto the bottom and sides of the mould, bringing pastry just above rim.
  4. Fill mould to brim with pork filling, doming it slightly to support top crust. Roll out remaining dough and cover pie, pressing edges firmly to seal. Trim off overhang (return it to warm basin), press edge all round to push it out a little and flute with fingers.
  5. Cut a hole in centre of pie; decorate with a pastry rose, placed over hole, and some pastry leaves made from trimmings. Glaze pie with beaten egg.
  6. Bake in a preheated moderate oven (180°C) for 2 hours, covering top with a piece of foil if pastry is browning too much. Remove from oven and allow to cool in the mould.
  7. Warm jellied stock gently until just melted. Remove pastry rose from pie, place a funnel in the hole and gradually pour in stock to fill pie. Allow to cool and set.
  8. To serve, replace pastry rose, remove sides of mould and lift pie onto a serving platter. If the pie is for a picnic, carry it in its mould and remove when you get there.


  • Veal and ham pie: Follow recipe above, but substitute veal bones for pork bones to make the stock and use the following filling instead of pork filling: 750 g boneless shoulder of veal, cut into 2.5 cm cubes; 125 g lean ham, cut into small strips; 1 small onion, finely chopped; 2 teaspoons finely chopped parsley; 1 teaspoon grated lemon zest; salt and freshly ground black pepper.

    Arrange veal, ham and onion in layers inside pastry shell, scattering with parsley and lemon zest and seasoning with salt and pepper. Dome top slightly. Hard-boiled eggs may be placed end to end when the pie is half-filled and covered with remaining filling. This gives a slice of egg in the middle of each slice of pie when it is cut.

    Individual raised pork pies: The ingredients given for raised pork pie will make 2 small pies 10–13 cm in diameter. Prepare jellied stock and filling as directed in recipe. Make hot water pastry. For each pie, take half the pastry dough and set aside one-third of this for lid (keep all dough you are not using in a covered bowl over hot water).

    Have ready a large glass jar 10–13 cm in diameter and at least 10 cm high which has been rinsed out with hot water, dried and floured on the outside. Press remaining dough out to a round, stand jar in the middle and mould dough quickly around it, working up the sides. Turn jar upside-down with dough on it and continue to mould, pulling dough gently until it is about 10 cm high. Place a collar of double baking paper around the dough and secure it with a paper clip. Allow dough to cool, then carefully ease jar out of the dough case. Stand case on a baking tray.

    Spoon in filling, mounding it up. Roll out the reserved dough for lid, dampen edges and cover pie, pinching lid onto sides. Make a hole in centre of lid and decorate with a pastry rose or leaves and berries placed over hole. Glaze top with beaten egg and bake in a preheated moderate oven (180°C) for 1–1½ hours, removing paper collar after 30 minutes and covering top with a piece of foil if necessary to prevent over-browning. When cool, fill up carefully with stock as for raised pork pie. Makes 2.
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