This is a festival dish but well worth making. Start at least one day ahead because you are making stock to jell. Don't schedule anything else for the two days you are working on this recipe. Serve with a green salad and beer. The best books for this kind of recipe are Jane Grigson's Good Things and Charcuterie and French Pork Cookery. Elizabeth David has some meat pie ish recipes and Diana Kennedy as well. It is amazing if you make your own lard but then you need a three day weekend. I really should look into purchasing a pig, but then I would have to buy a freezer to go with it. —luvcookbooks
pork bones with meat attached
Raised Crust Pork Pie
pork fat, cut from pork shoulder
pepper, or to taste
1 3/4 pounds
In This Recipe
Simmer all ingredients, covered with water, for several hours. Skim as you go when scum rises to the surface. Strain and cool in the refrigerator. Remove fat. Return to pan and reduce to 2 cups. Refrigerate. It should jell. If it doesn't, add some plain gelatine.
Raised Crust Pork Pie
Cube the pork shoulder, removing fat and skin. Grind about half the pork shoulder and mix all ingredients together. Refrigerate.
Preheat oven to 400. Combine flour and salt. Melt lard and water. When they come to a boil (watch carefully), pour into the flour and salt mixture. As soon as it coheres, turn it out onto a floured surface and lightly knead, about like a biscuit dough. It will be tough if you overwork it.
Roll out two thirds of the dough and line a deep dish pie pan. Spoon filling over the bottom crust. Rolll out the top crust and pinch the edges of the bottom crust and top crust together. You want a plain edge, not fluted or crimped.
Carefully cut a round hole in the middle of the top crust and hold it open with a rolled up piece of parchment paper or some aluminum foil.
Brush with egg yolk wash if desired and bake for half an hour. Lower heat to 350 and bake for another hour. Cool and remove the parchment paper from the hole in the middle of the top crust.
Warm the pork jell until it is just liquid and pour into the hole in the middle of the top crust, slowly and carefully. It is best to do this one spoonful at a time. Otherwise it doesn't seep out to the edges of the pie. Also, do not spoon it into a completely cold pie or it won't absorb well. If the pie is too hot, the stock melts into the bottom crust and the bottom crust is soggy. This is not an easy recipe and you will never make it again if you do not follow the directions and end up with a magnificent pie. You will not need all of the jellied stock, stop when the round hole is not dispersing the jell, about 3/4 to 1 cup.
Cover and refrigerate. When you serve it the stock will have jelled. This is a very filling pie. You only need a green salad and then a long walk before dessert. Someone else will bring the dessert, a non pastry dessert, maybe fresh fruit salad or chocolate dipped candied grapefruit peel served with espresso and Sambuca.