Pork Pie
Ingredients
Directions
The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the pastry
Cut the pastry into six pieces, reserving a little for the cover.
Shape one piece into a round or oval form using your hands.
Fill and seal
Press the small pieces of meat mixed with fat into the pastry.
Cover with rolled-out pastry of appropriate thickness.
Seal the edges by pressing with your thumb and finger.
Trim the edges with scissors and bake for 1.5 hours at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pastry
- Forms the sealed case that holds the filling and bakes into a crisp shell.
- Meat
- Provides the savoury filling that sets firm as the pie bakes.
- Fat
- Adds moisture and richness to the meat so it stays tender when baked.
The step that matters
Seal the edges. A tight seal keeps juices and fat inside the pie while it bakes, so the filling stays moist and the pastry does not leak or collapse.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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