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Excellent Pork Pies to Eat Cold

Pork pies made with pork trimmings, seasoned, baked, and served cold with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Excellent Pork Pies to Eat Cold

Oven, in the book's wordsA slow oven

Ingredients

Directions

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

Prepare

  1. Raise a pie crust into a round or oval form.

  2. Prepare pork trimmings and small bits. Keep fat and lean separate.

Assemble and bake

  1. Layer the pork in the crust, filling it close to the top.

  2. Cover the pie with a lid. Smooth the edge. Pinch to seal.

  3. Bake in a slow oven at 300°F (150°C) until done.

Finish and serve

  1. Pour gravy over the pies after baking.

  2. Let the pies cool completely before slicing.

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. 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 trimmings and small bits
Form the filling, giving the pie its meat and body.
Pie crust
Holds the filling in a shaped case while it bakes.
Gravy
Adds moisture and flavor to the pies after baking.

The step that matters

Let the pies cool completely before slicing. Cooling lets the gelatin and juices set, so slices hold their shape instead of collapsing and running.

“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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