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Raised Pork Pie

A savory pie with a raised pastry crust filled with seasoned pork, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. 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. Prepare a raised crust with pastry dough, about four inches high.

  2. Cut the pork into chops and beat the chops with a chopper.

Assemble and bake

  1. Season the pork with pepper and coarse sea salt.

  2. Fill the pie with the seasoned pork mixture.

  3. Cover the pie with the top crust and pinch the edges to seal.

  4. Brush the crust with egg yolk.

  5. Bake in a 400°F (200°C) oven for two hours, covering with paper to prevent burning.

Serve

  1. Pour gravy over the pie.

  2. Add mustard if desired.

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

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

  2. Pork + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,445 recipes

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

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

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

  4. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. 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 savoury meat filling; beating the chops tenderises the meat for a more even texture.
Egg yolk
Brushed on the crust, it promotes browning and a glossy golden finish.
Pastry dough
Forms the raised crust that holds the filling and encloses it during baking.

The step that matters

Bake with paper covering. The crust can scorch over a long two-hour bake, so covering it with paper protects it while the filling cooks through.

Swap the mustard

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against pork, pepper, 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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English 10Leicestershire 6Cheshire 5Raised 5Apple 3Crust 3 See all 68 →

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