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Raised Pork Pie

A raised pork pie filled with seasoned pork and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sage and pepper 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 the filling

  1. Season the pork with salt, sage, and pepper.

Shape the pie

  1. Mold the crust with your hands or a pie mold while warm.

  2. Set the crust aside until cold, then fill it tightly with the seasoned meat.

  3. Wet the edges of the pie and place the lid on top.

  4. Weigh off ¼ lb of crust for the lid and keep it warm.

  5. Trim the edges neatly with scissors.

  6. Make a hole in the center of the lid.

  7. Decorate the lid as desired.

  8. Tie a band of paper around the pie.

  9. Place the pie on a baking sheet.

Bake and finish

  1. Bake at 400°F (200°C) for about 2 hours.

  2. Start with a hot oven for the first 10-15 minutes, then reduce the heat to cook slowly until done.

  3. Ensure the pork is thoroughly cooked.

  4. Fill the pie with good gravy made from the bones when done.

  5. Brush with beaten egg 10 minutes before it's done for a better appearance.

  6. Serve cold, garnished with parsley.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

What each ingredient does

Pork
Forms the main filling, providing the savory meat that the pie is built around.
Hot crust
Holds its shape while warm so it can be molded and filled, forming the pie's structure.
Salt
Seasons the pork and helps bring out its flavor.

The step that matters

Fill the crust tightly while it is cold. A warm crust softens and slumps, so it must cool until firm before filling. Packing the meat tightly leaves less air, which helps the pie hold its shape and reduces collapse during baking.

Swap the sage

How well each one fits the dish's main ingredients (pork, pepper):

  1. Sagethe original
  2. Thymefits about as well
  3. Marjoramfits about as well
  4. Parsleyfits less well

Fit is the average pairing score against pork, pepper. 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.

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