Yorkshire Pork Pie
Hot-water pastry double-crust pie filled with well-seasoned chopped pork and formed with a hole in the upper crust through which bone jelly is poured after baking.
Original Receipt from' Warnes every-day cookery: containing one thousand eight hundred and fifty-eight distinct receipts' (1872)
Small Raised Yorkshire Pork Pies.
Time, one hour and a half.
733. Two pounds of neck of pork; a quarter of a pound of butter; a quarter of a pound of suet; one pound of flour; a teaspoonful of sage; pepper and salt. Chop a quarter of a pound of suet very fine, mix it with a quarter of a pound of butter, and a pound of fine dry flour, and put it into a stewpan over a slow fire to become hot, and the suet and butter melted. Then knead it into a very stiff paste, and set it before the fire covered over with a cloth until required. Cut the pork into the smallest pieces and season them highly with pepper, salt, and a teaspoonful of powdered sage. Divide the paste into as many pieces as you think fit, reserving some for the tops; raise them into round forms, fill them with the small pieces of seasoned pork, cover the tops over, pinch them round with your thumb and finger, and bake them in a very hot brick oven.
See: Yorkshire (Christmas) Pie
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