Old-fashioned Raised Pork Pies
These were originally raised by hand using old-fashioned wooden pie moulds but, in the 21st century, deep muffin tins make everything so much simpler. The most famous English pork pies come from Melton Mowbray and traditionally, a very small amount of anchovy essence was used to add subtle additional flavour.
|Need help with conversions?|
|You will also need a non-stick muffin tin, with 6 cups, each one 3 inches (7.5 cm) across the top, and about 1¼ inches (3 cm) deep, lightly buttered, a plain 3¼ inch (8 cm) pastry cutter, and a baking sheet.|
This recipe is taken from The Delia Collection: Pork.
Begin the recipe by preparing the meats which need to be coarsely chopped in a processor using the pulse button – you need a chopped rather than a minced effect. Then simply combine all the filling ingredients and give everything a really good seasoning. Pre-heat the oven to gas mark 4, 350°F (180°C).
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I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home-made pickles or chutneys. This is perfect food for outdoor eating and picnics
The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch. For a whole pie, use
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