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Raised Pork Pie

A savory pie filled with seasoned pork, optionally glazed with egg and served with gravy or mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Raised Pork Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Season the meat with pepper, coarse sea salt, and sage.

Assemble and bake

  1. Fill the pie with the seasoned meat; do not add gravy unless using stiff jelly.

  2. Close the pie securely and brush the top with beaten egg.

  3. Bake for 2 hours, covering the top with buttered paper to prevent burning.

Finish

  1. Once done, you may add a little gravy and 2 teaspoons of made mustard, ensuring it does not break the crust.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + mustardtop 9% of all pairs
    Smell alikestrong
    Cooked together372 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Meat + mustardtop 13% of all pairs
    Smell alikelow
    Cooked together855 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat from a griskin
Forms the filling, and its fat content gives the cooked meat moisture and flavour.
Egg
Beaten egg brushed on the crust helps it brown and gives a glossy finish.
Stiff jelly of roast meat
Sets when cooled, giving the filled pie a firm, sliceable texture.

The step that matters

Brushing the top with beaten egg and covering with buttered paper. The egg glaze browns the crust, but the top can scorch during a two-hour bake. Buttered paper shields the surface so it colours evenly without burning.

Swap the mustard

The recipe marks mustard as optional. How well each one fits the dish's main ingredients (meat, pepper, sage, egg):

  1. Capsicumfits better
  2. Spinachfits about as well
  3. Shallotfits about as well
  4. Mustardthe original

Fit is the average pairing score against meat, pepper, sage, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

More pork pie recipes

English 10Leicestershire 6Cheshire 5Raised 5Apple 3Crust 3 See all 68 →

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