Raised Pork Pie

Manawatu Times, Volume 61, Issue 7, 9 January 1936, Page 10

Raised Pork Pie

Tako lib. flour, Coz. lard, ono gill water, lib. pork, pepper and salt, Aoz. gelatine. Put the flour in a basin, melt the lard in a saucepan, add one gill of water, pour it .into the middle of the flour, and stir with a wooden spoon until cool enough to handle, then knead it well. Divide a piece of the pastry for the lid, shape the rest to line a mould—a small caketin is good. Cut the meat into dice, season with pepper and salt, and add one tablespoon of water. Fill the mould and egg the edges of the pastry. Cover the top with a round of pastry and press the edges well together. Knock up the edges and scallop them and egg all over the top. Make a large hole in the middle and decorate with leaves. Bake in a hot oven for 20 minutes, then in a cool one for 2J hours. Dissolve the gelatine in a small cup of water, and when the pie is cold pour it in through tho hole in the pie. This pie is delicious cold if eaten with a salad.