Classic rich raised pork pie with a wedge excised.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Raised pie along with all the recipes employing Raised pie presented on this site, with 12 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Raised pie recipes added to this site.
These recipes, all contain Raised pie as a major wild food ingredient.
A raised pie is generally a pork, ham or game pie whose outer casing is moulded entirely from Hot Water Crust Pastry. It can be served hot or cold and is ideal for picnics. The classic example being the traditional pork pie.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Raised pie recipes added to this site.
These recipes, all contain Raised pie as a major wild food ingredient.
A raised pie is generally a pork, ham or game pie whose outer casing is moulded entirely from Hot Water Crust Pastry. It can be served hot or cold and is ideal for picnics. The classic example being the traditional pork pie.
The alphabetical list of all Raised pie recipes on this site follows, (limited to 100 recipes per page). There are 12 recipes in total:
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| A good crust for great pies Origin: British | Forcemeat for Preserving Game Origin: British | Little Raised Pork Pies Origin: British |
| A standing crust for great pies Origin: British | Gooseberry and Elderflower Raised Pie Origin: Britain | Liver and Ham Forcemeat for Raised Pies Origin: British |
| Chewetts of flesh day (Chewetts for Flesh Days) Origin: England | Hot-water Crust Pastry Origin: Britain | Rich Raised Pie Origin: Britain |
| Chewetts on fysche day (Chewetts for Fish Days) Origin: England | Leshes fryed in Lenton (Fried Cakes for Lent) Origin: England | Small Raised Mutton Pies Origin: Scotland |
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