Hand-raised vegetable pie

    1 hour 35 min

    Hand-raised pies are an old traditional form of pie, the best known being the "Melton Mowbray Pork Pie". It uses hot water pastry and is moulded by hand before filling. It's not the easiest method but it is worth the effort. This version is vegetarian but the ingredients can easily be changed for the pastry and the jelly and the filling can be easily improvised.


    Wiltshire, England, UK
    9 people made this

    Makes: 3 pies

    • For the pastry
    • 200g (7 oz) plain flour
    • 55g (2 oz) strong bread flour
    • 55g (2 oz) butter
    • 150ml (1/4 pint) hot water
    • 75g (2 1/2 oz) vegetable suet
    • 1 teaspoon salt
    • For the filling
    • 2 carrots, diced
    • 1/2 swede or 1 turnip, diced
    • 1 onion, finely chopped
    • 1 clove garlic, chopped
    • salt and pepper, to taste
    • 1 egg, for brushing
    • For the jelly
    • 150ml (1/4 pint) hot water
    • 1 vegetable stock cube
    • 1 sachet vegetable gelatine

    Prep:25min  ›  Cook:40min  ›  Extra time:30min chilling  ›  Ready in:1hr35min 

      For the pastry:

    1. Mix the two flours together and then rub in the butter until the mixture resembles fine breadcrumbs.
    2. In a saucepan, combine the water, suet and salt and bring to the boil. Once boiled, pour onto the flour and mix together with a spoon.
    3. Tip onto a floured board and bring together into a ball. Divide the pastry into thirds and then remove a quarter of each to be used as the lids.
    4. Wrap three jam jars with cling film.
    5. Using your fingers shape a ball of pastry into a rough circle. Place the jam jar in the middle and then lift the pastry up and mold it into the sides. Repeat for the other two pastry balls. Carefully check the bases for holes and then place in the fridge for 20 to 30 minutes.
    6. For the filling:

    7. Meanwhile, steam the carrots and swede until tender. Drain and set aside.
    8. Gently fry the onion, garlic and pepper then add to the cooked vegetables. Add salt and pepper to taste and mix together well.
    9. When the bases are well chilled, remove the jars from the fridge and our some boiling water into them to slightly soften the pastry. Gently remove the jars. The bases should stay up on their own but if they look like they are sagging put them back in the fridge for a short while.
    10. Preheat the oven to 200 C / Gas 6.
    11. Trim the tops of the pastry to make it level then pack with the filling allowing room for the jelly after cooking.
    12. Roll out each of the lids, then place the lid on top of the filling and crimp around the edge. Make a hole in the centre to allow any steam to escape. Brush the lids with egg wash.
    13. Bake until light golden brown all round, 30 to 40 minutes. Remove from the oven and place on a cooling rack for 10 minutes.
    14. For the jelly:

    15. Meanwhile as the pies are baking, bring the water and the stock cube to the boil then add the sachet of vegetable gelatine. When dissolved transfer to a small jug. If at any time this mixture starts to thicken too much simply pop into the microwave for a few seconds.
    16. Pour the gelatine mix into the hole in the lid of the pies. I used a small funnel but a steady hand might suffice. It is important to do this while the pie is still hot or the jelly will not penetrate to the bottom of the pie. After five minutes check through the holes and top up if necessary.
    17. Leave to cool overnight. Best eaten cold with a little mustard on the side.


    The vegetable suet can be switched for the more traditional animal based suet. This, together with a filling of chicken or diced pork would make a more authentic pie. Whichever you choose, it is the technique that is on display.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Fun little pies. Quite a bit of work but really rewarding end result. Every part of the process brings a moment of 'ooh that's cool', particularly when pouring in the jelly. Also the filling can be whatever you've got, but I think the swede/carrot core is a good call, my only addition was parsnip which worked great with the flavours. Thanks for this hippychris  -  30 Dec 2016