Raised Pies (Continued)

TO RAISE A PIE

Second Method
Initial attempts at hand-raised pies should be made with tiny ones, which are less challenging to manage, and ideally, one should be shown how to do this.  It is beneficial to watch someone else, possibly the local pork butcher, do it.
MOULD the pastry while it is still warm, dividing the dough into two pieces, one of them using about a quarter of the dough,which is for the lid and should be put in a warm place with a cloth over it while the large piece is being moulded.  Hollow this out into a round with your knuckles and draw the sides up  to form a case, say about 4 inches across and about 1/4-inch thick, trimming the edges with scissors if necessary

Third Method
THE PIE can also be raised or moulded by hand round a 2-lb oiled or floured jam jar.  If a larger one is to be made, use a floured tin.  Mould most of the dough over the inverted jar or tin.  When it is up to the edge, roll it sideways to smooth the outside and loosen the pastry.  Trim the top of the paste with scissors.  Leave it till set before removing the tin or jam jar

Now you have three methods on how to raise a pie.  You can try them all or just follow the one that you like and comfortable with.  All the best to you all, have fun cooking raised pies.

A Recipe from the Edwardian Era

AN EDWARDIAN GAME PIE
With Pheasant or Casserole Partridge and Truffles
LINE and buttered cake-tin or pie-mould with hot-water-crust.  Put a layer of good pork sausage-meat on the bottom, cut up a brace of pheasants, or stewing partridges, removing the flesh from the bones, season them nicely, put them in the pie with 3 sliced hard-boiled eggs, 1 sliced (tinned) truffle and the truffle liquid from the little tin.  Make small round balls of the remaining sausage-meat, using about 1 lb all together, and add these.  Pour in a bit of game stock (made from the pheasant or partridge bones).  Put on the pastry lid, etc.  Bake 2 hours in a moderate oven,.  Mix a little aspic powder according to the suppliers' instructions with some of the simmering stock from the game bones, pour this in through the hole in the lid.
Dish the pie, when cold, on a folded napkin, decorate with parsley

TO FILL AND BAKE
FILL THE PIE to the brim with the meat mixture.  Cut the small piece of dough into a round for the top.  Lay this on, damping and nipping the edges together to make a lid.  Make a hole in the middle of it and decorate with leaves and roses, or scrolls or lattice and so on.  Brush the pie over with the yolk of an egg, and pin a piece of paper round the outside to keep it in good shape. Lift it gently with a fish slice on to a greased baking sheet.  Bake it in a preheated moderate oven (350 degrees F Mark 4) for 1 1/2 to 2 hours according to the contents and size.  Remove the paper for the last half hour of baking, but resist the temptation to open the oven door until the pie has been in for an hour.  After removing it from the oven, add any new stock through the hole in the top, with the aid of a funnel, but let the pie get cold before taking it off the baking sheet.


I hope you like this topic about how to raise pie and the hot water crust pastry recipe (based on a recipe book: English Recipes And Others, And Now Devised for Modern Use by Sheila Hutchins)

Inspirations Words

The best way to make a child eat his food is to let him

see his parents enjoying theirs

(Home is Where the Heart Is)
August 2



Thank You For Visiting
Until Next Post
Susy