Label
All
0
Clear all filters

Warwickshire Pork Pie

Rate this recipe

Preparation info
  • 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Unbaked Pie Pastry, 2-crust
  • 3 pounds boned fresh pork shoulder
  • 2 tablespoons

Method

  1. Preheat oven to moderate (350°F.).

  2. Reserve one-quarter of the pastry for the pie cover. Roll the remainder to one-eighth-inch thickness and line a loaf pan (9 × 5 × 3 inches) or a round pâté form (5½ inches in diameter). Take care not to stret

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


The licensor does not allow printing of this title