Skip to main content
Main

Raised Pork Pie

A pork pie with a raised crust, baked at 300°F for 2.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: White pepper and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,312 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Raised Pork Pie

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut the pork loin into chops, removing bones and rind.

  2. Season the chops with white pepper, salt, and cayenne.

Build the pie

  1. Make a raised crust pastry about 9 inches wide and 4 inches high.

  2. Place the seasoned chops inside the crust.

  3. Roll out another piece of pastry to cover the top.

  4. Wet the edges of the side crust.

  5. Place the top crust on the side crust.

  6. Pinch the edges together.

  7. Brush the top with beaten egg.

Bake and store

  1. Cover with paper to prevent burning.

  2. Bake in a 300°F (150°C) oven for about 2.5 hours.

  3. Store and eat cold for 3 to 4 days.

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. White pepper + eggtop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Pork + white peppertop 30% of all pairs
    Smell alikelow
    Cooked together791 recipes

    Shared aroma: methyl butyrate (fruity, apple).

  3. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Pork loin
Forms the meaty filling that sets firm and sliceable when cooled.
Egg
Glazes the top crust, promoting browning and a glossy finish.
Pastry for raised crust
Holds its tall shape around the filling and encloses the meat while it bakes.

The step that matters

Covering the top with paper. Without a cover, the exposed crust browns too fast over the long bake. Paper shields it while the pork cooks through slowly.

Swap the white pepper

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

  1. Nutmegfits better
  2. Sagefits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against pork, 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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes