I am trying to find good old recipes for raised pies i.e. pork, game, chicken and ham. Can you help please?

Answer 1

I don't know about old recipes, but try this:

Melt 1/3 cup butter or margarine in a large sauce pan. Saute 1/2 cup to 1 cup of chopped onion until tender. Add 1/3 cup flour and stir into a paste. Do all this over a medium-low heat.
Add 1 can of broth (chicken, beef, vegetable) and 2 cups water. Stir until the mixture is rich and bubbly. Add salt and pepper to taste. Add 1 teaspoon (or more for your taste) or Worchestershire sauce.

Stir in one bag of frozen peas & carrots (or your vegetables of choice). Continue cooking until veggies are warm. Add 2-3 cups of meat, chopped or cubed. Remove pan from heat. Prepare your pie crust ... any crust that uses flour, water, shortening and salt is fine.

Line the pie pan with bottom crust. Fill with the meat and vegetable mixture ... if you have extra, it can be frozen. Top with the second crust and poke several holes in the top for venting. Bake in a preheated 375 degree oven for about 30 minutes, or until the top crust is a nice golden brown.

This is a basic recipe that can be adapted to almost anything with a little tweaking to the ingredients used.

Answer 2

Raised Pies are made from Hot water crust pastry.
The pastry should be mixed quickly, and warm, so it is easy to "raise" into the shape of a pie. If it is too hot it will be soft and floppy, if too cold it will be difficult to raise without braking.

Sift 1lb flour into a bowl with a pinch of salt.
Heat 5 oz lard, or a mixture of butter and suet in a pan with 1/4 pint water or milk. Bring to the boil. Pour the liquid into the flour and mix quickly, knead it gently in a warm place and let it stand for 1/2 hour to "recover".
Roll it out on a lightly floured pastry board, and "raise it into a pie shape.

There are 3 main methods of "raising" a pie.
The easiest is to line the inside of a well greased loose bottomed cake tin, or special raised pie tin. Divide the pastry into two equal sized pieces, then half one of these pieces.
Roll out one of the small pieces to slightly bigger than the bottom of the tin, and tuck it in.
Roll the large piece into a long thin strip, and line the sides of the tin, and stick up 1/2 inch above the sides of the tin.
Fill your pie with chosen filling, and roll the remaining piece to form a lid.

The second method is to divide the pastry into 1/4 and 3/4. Using the 3/4 piece hollow it out using knuckles and draw the sides up to form a case. Fill and use the remaining piece for a lid.
(This method is best tried with small pies, as it requires some experience)

Method 3 is to mould the pastry around the bottom of a floured jar of suitable size, saving some of the pastry for a lid. Leave it to set before removing the jar.

When filling pies, fill them to the brim with the filling mixture, damp the edges and nip them together, make a hole in the middle of the lid to allow steam to escape, and decorate with pastry trimmings of scrolls or roses etc.

Brush the pie over with egg yolk and pin a paper around it to keep it in shape, if you are not usung a tin.

Bake in a preheated moderate oven for 1-2 hours depending on content and size.

Remove paper, if used, for last half hour of baking, but don't open the oven door until the pie has been in for at least an hour.

Add extra stock through the hole in the lid with the aid of a funnel, but do not remove from baking sheet until the pie is cold.

Some suggestions for traditional fillings are:-

Forcemeat - good quality sausage meat with chicken, veal or rabbit, herbs, shallots and mushrooms or truffles.

Pheasant or Partridge

Hare

Minced lamb

Tongue

Pigeon

Pork
Veal and Ham

Best of luck - making these sort of pies is an art which requires practice, but well worth the effort.

Answer 3

Try Tamasin Day-Lewis.

Answer 4

Go to Delia Smith's website

Answer 5

Try this site:

www.allrecipes.com

Type "game pie" or "meat pie" or even "chicken pie" into the search bar.

Answer 6

you could try and get hold of theFARM HOUSE COUNTRY COOK BOOK FROM YOUR LOCAL LIBARY