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Rich Raised Pie
Rich Raised Pie is a traditional British recipe for a classic chicken, pork and veal pie cooked as a raised pie using hot water crust pastry. The full recipe is presented here and I hope you enjoy this classic British version of: Rich Raised Pie.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
8–10
Rating: 
Tags : Pork RecipesChicken RecipesFowl RecipesBaking RecipesBritish Recipes
A classic British recipe for a large pie of pork, chicken, bacon and veal with jelly in a hot water crust. One pie shown in the image, with a wedge removed.
Ingredients:
450g
hot-water crust pastry (ie made with 450g flour)
veal bones
1.2kg oven-ready chicken, boned (reserve the bones, skin and giblets)
salt and freshly-ground black pepper, to taste
225g lean pork
225g lean streaky bacon rashers, rinded
225g boned veal shoulder
2 tbsp fresh
parsley, chopped
450g pork sausage meat
Method:
Chop the veal bones then combine these with the chicken bones, skin and giblets in a pan. Cover with water, season to taste then bring to a boil and cook until you have a concentrated, jellied, stock. Take this off the heat pass through a sieve before cooling then chilling in the refrigerator (any fat will set on the top and the jellied stock will be the layer beneath this).
Separate the chicken breasts from the remainder of the meat and cut into pieces then mince the remainder of the flesh along with the pork and half the bacon. Dice the veal and combine this in a bowl with the parsley. Cut the remaining bacon in half then stretch each piece with the back of a knife. Spread a thin layer of the sausage meat mix on each teased-out piece of bacon and roll up.
Now prepare the pastry and use 2/3 of this to line a 20cm oval pie mould set on a baking tray. Press the pastry well into the base then use three quarters of the remaining sausage meat mix to form a lining over the pastry. Fill the centre alternately with the bacon rolls, minced pork mixture, veal and chicken breasts. Season thoroughly then cover with the remaining sausage meat.
Dampen the edges of the pastry with water, roll out the remaining piece of pastry then use as a lid. Trim the edges and seal thoroughly. Trim the edges neatly then use the pastry trimmings to decorate the pie. Form a hole in the centre of the pie then brush with the beaten egg.
Transfer to an oven pre-heated to 200°C and bake for 30 minutes then reduce the oven temperature to 170°C and bake for a further 2 hours (cover with foil once the pastry is a rich golden brown to prevent it from colouring further).
Remove from the oven and allow to cool completely then use cool (but not cold) jellied stock to fill the pie through the hole slashed in the top. Leave for several hours to set before cutting and serving.
