Hand raised pork and apple pie

Simon Hallas

Simon Hallas

4th March 2012

Hand raised pork and apple pie

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Hand raised pork and apple pie recipe below, as tried and tested by professional chefs - Why not give it a try? The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising - shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies.When baked, the crust acquires a rich, shiny, golden-brown exterior, which is fairly crisp and water-resistant. This allows the pies to be filled with a savoury jelly or gravy as they cool, often through a central hole in the crust made expressly for the purpose during raising.


  • Ingredients:
  • For the pastry:
  • 50g lard diced
  • 50g butter diced
  • 100ml water
  • 275g plain flour
  • ½ teaspoon salt
  • 1 medium eggs beaten
  • For the filling:
  • 350gm pork shoulder
  • 11ogm bacon
  • 1 tablespoon of coarse salt
  • 1 ½ teaspoons sage
  • 1 teaspoon freshly milled pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 2 eating apples


For the pastry:
Put the lard, butter and water in a saucepan and heat gently until melted, do not boil.
Sift the flour and salt in a bowl together, make a well in the centre and add the beaten egg, stirring them gently around with a knife so they are half mixed with the flour.
Pour in the melted fat and water together and mix together to form a soft dough.
Add up to 50ml of warm water if too dry, knead gently, adding more flour if too sticky to handle.
Wrap in clingfilm and chill for 1 hour, this will allow the paste to chill to a temperature to enable rolling
Also resting the paste allows for the paste to relax, enabling rolling and preventing shrinkage upon baking
For the filling:
Begin the recipe by preparing the meats which need to be coarsely chopped in a processor. Then simply combine all the filling ingredients and season. Fry a small piece to check balance of flavours and seasonings is correct. adjust bif required.
Pre-heat the oven to gas mark 4, 350°F (180°C).
Peel and dice the apples, cook in a little brown sugar until cooked but still firm
Mix in gently to the pork filling
Line a pie hoop with pastry; add the filling, pushing down.
Egg wash the rim and place lid on top
Egg wash and use trimmings to make a pattern for the top
Put 2 vent holes in and bake
When nearly cooked, carefully remove the hoop to brown the sides of the pastry.
10. Leave to cool and fill with gelatine

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you