Pork Pie with Raisins


300 g (12 oz) shortcrust pastry
1 lb (450 g) lean pork, diced
1 1/4 cup (1/2 pint) 300 ml jellied stock
2 oz (50 g) seedless raisins or 2 oz (50 g) chopped prunes
1 onion
salt and pepper
bouquet garni (see below)
egg to glaze

for the bouquet garni

2 bay leaves
stalks of bunch of parsley
central stern of bunch of celery
2 sprigs of thyme


1. Dice the pork and simmer it in 300 ml (1/2 pint) of water with an onion and bouquet garni (see below) for 45 minutes until tender.

2. If you add a pig's trotter to this water you can make your jellied stock at the same time as you are cooking the meat.

3. Drain the meat and continue simmering the stock until it is reduced to 150 ml (1/4 pint).

4. Roll out the pastry and line a pie tin with half the amount.

5. Mix the pork and raisins, season and put in the pie.

6. Decorate, glaze and make a hole in the top.

7. Bake for 35 minutes at 200°C, 400°F, gas mark 6. When the pie is cold, pour in the seasoned stock.

8. Serve cold with a rich, fruity chutney to enhance the flavour of the raisins.

to make jellied stock

1. Add 2 level tablespoons gelatine to 300 ml (1/2 pint) stock.

to make bouquet garni

1. Simmer all the ingredients (as for bouquet garni, above) in the water for 45 minutes.

2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.

3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.

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