Beef and Pork Raised Pie

I’ve published my third book with my friend and colleague, Brian Polcyn, exploring pâté, typically ground and seasoned meat baked and served cold. In the book, Brian wanted to include something he referred to as a raised pie, common in British cookery. I’ve long made my Uncle Bill’s pork pie, ground pork around which dough is formed free-style, which is a version of raised pie, a recipe that hails from Shropshire. But Brian created a similar effect that’s much easier to shape and cook and s