RAISED PORK PIE AT CHRISTMAS(or any time!)

pork and chicken and apricot pie

RAISED PORK PIE AT CHRISTMAS

 

There is nothing so nice as a good homemade pork pie, especially at Christmas time

FOR THE PASTRY

 

450g of plain flour

1tsp salt

275g good butter, chilled and grated

3 free range eggs, plus a yolk

3 tbsp cold water

 

Sift the flour and salt into a mixing bowl. Grate the chilled butter and rub until the mixture resembles fine breadcrumbs. Bind together with beaten eggs and the water to make soft dough. Chill in the fridge and then roll out and cut off one third to set aside. Use the rest of the pastry to line a 20cm cake tin with a clip side, and leave excess pastry hanging over the edges.

 

FOR THE JELLY

 

900g pork bones and 1 pig’s trotter

1 carrot, 1 onion, black pepper, 4 cloves and chopped celery, bay leaf, thyme and parsley and rosemary (liberal tsp of each) and salt.

 

Put all of these ingredients into a large saucepan, cover with water, bring to the boil and then pop into the simmering oven of the Aga and forget for 3-4 hours. Strain the liquid and then boil to reduce to about 1pt. Adjust seasoning. Leave to cool.

 

FOR THE FILLING

 

1kg of pork shoulder (boned and chopped into small pieces)

225g lean bacon

A good handful of moist dried apricots

Chopped fresh sage and rosemary

Ground mace, nutmeg and allspice – good tsp each

4 tsp anchovy essence

2 tsp Teriyaki sauce

Salt and pepper

 

Take half the pork and half of the bacon and zap in a food processor until coarsely chopped. Stir into the rest of the pork, apricots and spices and herbs; add the anchovy essence and teriyaki sauce, lots of seasoning and a couple of beaten eggs to bind.

 

Assemble the pie – spoon the filling into the lined tin and dome past the rim line. Cover with the remaining pastry, shape around the rim, and then cut a small circle in the centre and replace the plug. Brush with beaten egg, decorate and bake in the roasting oven of the Aga for about 35 minutes. For a two oven, place the cold shelf on the second set of runners and cook for a further two hours beneath, or place into the baking oven for 1 ½ hours, covering with greaseproof paper if becoming too brown. Leave to cool and then pour the warmed jelly through the hole in the top. Leave to cool and then gather many people for a picnic.