Raised Meat Pie
Serves 8 · 2 of 7 items checked · 4 aisles
Produce
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Meat & Poultry
Pantry / Durable
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Archive recipe
A free-standing pie of minced pork and beef in a sturdy crust, seasoned with pepper and mace.
The raised pie was the great showpiece of the English table: a crust strong enough to stand without a dish, filled with well-seasoned meat and baked to last. It could be eaten hot or cold and traveled well.
The dish
2 of 7 items checked
Serves 8 · 2 of 7 items checked · 4 aisles
Bring lard and water to a boil, pour it over the flour and salt, and beat to a stiff dough. Knead until smooth and press it into a raised shape around a jar or mould.
Mix minced pork and beef with chopped onion, salt, pepper, and mace.
Fill the crust with the meat, pressing it down well, and add a little stock to keep it moist.
Cover with a pastry lid, crimp the edges, and decorate with leaves of spare pastry.
Bake until the crust is golden and firm, about an hour and a half, then cool before cutting.
Adapted from The English Huswife.
The method in Paris · Paris, France