Warwickshire Pork Pie

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Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

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 grated onion
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup cold water
  • 1 egg, lightly beaten
  • 1 envelope unflavored gelatin
  • 2 cups Pork Broth or Chicken Stock

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 stretch the pastry and not to have overlapping folds at the corners.

  3. Cut the pork into one-and-one-half- to two-inch cubes and mix with the onion, salt, pepper and three tablespoons of the water.

  4. Pack the mixture into the pastry-lined pan. Roll out the remaining pastry for a cover. Moisten the pastry edges and seal the cover onto the sides. Decorate the edges.

  5. Make a hole in the center of the cover to allow the steam to escape. Cut pastry leaves from the scraps, moisten the undersides, and place around the steam hole. Cut an oblong of pastry four inches long and one-half inch wide. Roll up lengthwise and pinch one end to make a rosette.

  6. Mix the egg with the remaining water and brush the top of the pie and the rosette with the mixture. Place both on a baking sheet and bake for two hours, or until the internal temperature registers 185°F.

  7. Soften the gelatin in one-quarter cup of the broth. Heat the remaining broth, add the gelatin mixture, and stir to dissolve. Cool and chill until partially set.

  8. As the pie cools add the jellied broth at intervals through the hole in the crust until the pie will hold no more. Chill the pie for several hours before removing from the pan to serve. Cover the hole with the rosette.

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