A Raised Pork Pie weighing 2 lbs.

Name: A Raised Pork Pie weighing 2 lbs
Yield: For 6-8 people
Ingredients: 1 lb lean end of belly of pork, or blade (about three parts lean to one part fat); 1 lb lean end of belly of pork, or blade (about three parts lean to one part fat); 1 lb lean end of belly of pork, or blade (about three parts lean to one part fat); ½ pint stock made with 1 pig’s trotter and the trimmings from the pork; ½ pint stock made with 1 pig’s trotter and the trimmings from the pork; ½ pint stock made with 1 pig’s trotter and the trimmings from the pork; ½ pint stock made with 1 pig’s trotter and the trimmings from the pork; water, dried sage; water, dried sage; salt and freshly ground pepper; salt and freshly ground pepper; ¼ pint water, 1 egg yolk (for glaze); ¼ pint water, 1 egg yolk (for glaze); 12 oz plain flour, pinch salt, 4 oz lard; ¼ pint water, 1 egg yolk (for glaze); 12 oz plain flour, pinch salt, 4 oz lard; 12 oz plain flour, pinch salt, 4 oz lard

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 lb lean end of belly of pork, or blade (about three parts lean to one part fat)
salt and freshly ground pepper
<

Starter

Method

Trim the meat, mince half of it as finely as you can and chop the other half into pea-sized pieces; it takes a long time. Season well, add sage to your liking and moisten with half a wine glass of water. Preheat the oven to Reg 8/450°.

Ingredients

Method

To make the p