Hand raised pork and apple pie

Simon Hallas

Simon Hallas

4th March 2012
Simon Hallas

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

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