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Raised Pork Pie

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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.

Assemble the pie

  1. Make a raised crust pastry about 9 inches wide at the bottom and 4 inches high at the sides.

  2. Place the seasoned chops into the pastry shell.

  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.

  6. Pinch the edges together.

  7. Brush the crust with beaten egg.

Bake and serve

  1. Cover with paper to prevent burning and bake in a 300°F (150°C) oven for 2.5 hours.

  2. Store the pie in the refrigerator for 3 to 4 days and serve cold.

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 meat filling, becoming tender and juicy as it slowly cooks inside the crust.
Pastry
Holds the filling in a sturdy raised shell that keeps its shape during baking.
Egg
Brushed on the crust to promote even browning and a glossy finish.
White pepper
Adds a mild, sharp heat that seasons the meat throughout.

The step that matters

Sealing the crust. Wet the side edges before placing the top crust and pinch them firmly, because a weak seal lets juices escape and the filling dry out during the long bake.

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.

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