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Raised Pork Pie

A pork pie with a raised crust, filled with seasoned pork and 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 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare a raised crust pastry about 4 inches high.

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

Assemble

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

  2. Fill the pie with the seasoned pork.

  3. Cover with pastry.

  4. Pinch the edges to seal.

  5. Brush the top with egg yolk.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) for 2 hours, covering with paper to prevent burning.

  2. Pour gravy into the pie.

  3. 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 that cooks through during the long bake.
Pastry
Forms the sturdy raised case that holds the filling and gravy in shape.
Egg yolk
Brushed on top to promote even browning and a glossy finish.
Gravy
Adds moisture and savoury flavour to the filling as the pie bakes.

The step that matters

Covering the top with paper during the bake. The pie bakes for two hours, and the egg-glazed pastry can darken and burn before the filling is cooked. A loose paper cover slows browning on the surface while heat reaches the centre.

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.

More pork pie recipes

English 10Leicestershire 6Cheshire 5Raised 5Apple 3Crust 3 See all 68 →

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