3001 Hot Pork Pie, English Style

Method

Completely cover the bottom and sides of a pie dish with thin slices of raw ham and prepare, for a medium-sized dish, 1) 600 g (1 lb 5 oz) small thickish slices of fresh pork, seasoned with salt and pepper and sprinkled with 50 g (2 oz) dry Duxelles and a pinch of chopped parsley and sage, 2) 600 g (1 lb 2 oz) raw, sliced potatoes and 3) 200 g (7 oz) chopped onion.

Fill the prepared pie dish with alternate layers of the pork, potatoes and chopped onion finishing with pork. Add dl (5 fl oz or U.S. cup) water, cover with a layer of short paste or puff paste trimmings and seal well to the edges of the dish. Brush with beaten egg, decorate by lightly scoring with a fork and bake in a moderate oven for approximately 2 hours.

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