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Pork Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pork Pies

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Rub the lard into the flour until well combined.

  2. Make a well in the center, add a pinch of salt, and pour in enough boiling water to form a workable dough.

  3. Knead the dough until it is not too tight or too soft.

  4. Let the dough rest for a few minutes before shaping.

  5. Mold the dough into pie shells, making about twelve at once.

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.

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