A Cheshire pork pye

A Cheshire pork pye


2 people made this

About this recipe: Straight from Hannah Glasse--BLESS HER!!! An 18th century recipe for pork pie in a double shortcrust pastry.

ReeveofKnoxshire Tennessee, United States

Makes: 1 pie

  • 1 double pie-paste (top & bottom)
  • 800g (1 3/4 lb) cubed pork
  • salt
  • pepper
  • nutmeg
  • 4 sliced apples
  • 1 tablespoon sugar
  • 120ml white wine
  • knob of butter

Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

  1. Preheat the oven to 190 C / Gas 5.
  2. Line a pie-plate with paste.
  3. Dust pork with salt, pepper and nutmeg.
  4. Place half the pork in paste, cover with the apples and sprinkle with sugar, and then the rest of the pork. Pour wine over all. Put bits of butter over top.
  5. Cover with paste-cap; paint with glaze (1 yolk and 1 tablespoon water) if you want to, then slash.
  6. Bake for 1 hour 15 minutes.

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