Raised Pork Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 3 lb (1.5 kg) belly pork
  • 1 tablespoon salt
  • Pepper
  • Pinch each dry mustard and ground allspice
  • ¼ oz (7 g) gelatine

Hot-water crust

  • Made with 1 lb (500 g) plain flour


Trim the meat from the bones and chop into small pieces. Put the bones and gristle into a pan with the salt and pepper, cover with water and simmer for 2 to 3 hours to make stock.

Shape the pie crust from three-quarters of the pastry (you can buy special raised pie moulds from kitchen supply shops). Fill with the chopped meat, seasoned with salt, pepper, mustard and allspice. Cover with the pie lid and brush the top with beaten egg, making a hole in the centre of the pastry.

Bake in the oven at gas mark 4, 350°F (180°C), for 2½ hours, reducing the heat after 30 minutes to gas mark 3, 325°F (160°C). Remove from the oven and allow to cool.

Strain the stock, mix with the gelatine dissolved in 1 tablespoon of hot water and pour into the pie. Serve hot or cold.