Raised Pork Pies from The Times Cookery Book by Katie Stewart
Small raised pork pies are easier to make than large ones. These pies make a pleasant lunch or supper dish. Cut each pie in half and serve with salad. Season the pork sausage meat and add a pinch o...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 5 full tablespoons mixed milk and water
- egg and milk for glazing
- 2 hard-boiled eggs
- pinch powdered sage
- 3 oz (75 g) white fat or lard
- 1 level teaspoon salt
- 8 oz (225 g) plain flour
- salt
- pepper
- ½ lb (225 g) pork sausage meat
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