Contribute something productive you reprobate!!

The leading English language magazine. Now covering Poitou-Charentes, Dordogne, Vendée and Haute-Vienne too!

Living magazine distribution map

August Bonus Recipe - Raised Pork Pie by Nikki Legon

August Bonus Recipe - Raised Pork Pie by Nikki Legon

This is a great pie to take on a picnic. It does take a bit of preparation and planning but the end result will bring you a round of applause from your family and friends, serve it with a mixed salad and some cold new potatoes.




For the Filling

1 kilo belly pork, finely chopped
175g pork mince
150g streaky bacon, finely chopped
2 tsp sea salt
1 tsp ground allspice
1 tsp grated nutmeg
1 tsp mace
1 tsp chopped fresh sage
1 tsp white pepper

For the Pastry

150ml milk
150ml water
175g lard
675g plain flour
1 tsp salt
1 tsp black pepper
beaten egg to glaze

For the Jelly stock

3 pigs trotters
2 celery sticks
1 large carrot, chopped in chunks
1 onion, halved and quartered
2 bay leaves
1 tsp black peppercorns
2 litres water


The Jelly Stock

Start by making your jelly stock. If there were any bones on your belly pork add these also along with the trotters and all the other ingredients. Add the water and bring to a simmer. Skim off any scum, then simmer gently for 3 hours, skimming occasionally.

Drain in a colander over a bowl, reserving all the stock and discarding the rest. Strain the stock through a fine sieve into a clean pan and bring to the boil. Boil until the liquid has reduced to about 1 litre then leave to cool, cover and chill.

The Filling

Melt the butter in a frying pan and fry the onions for a few minutes without colouring. Take off the heat and add the allspice, grated nutmeg, mace and chopped fresh sage.
Mix the cooled cooked ingredients with the chopped and minced pork, season with salt and pepper, refrigerate until needed.

The Pastry

Preheat the oven to 180°C, 350°F, Gas mark 4
Makes a large pie using a 20cm clip sided cake tin.

Bring the milk, water and lard to the boil. Sift the flour and salt into a large bowl, leave a well in the centre, pour the boiling liquid into the flour and mix with a wooden spoon to form a dough. Knead lightly by hand - be careful as it will be hot.
Roll out a quarter of the pastry for the lid and leave to one side.
Shape the rest of the pastry into a round on a floured surface, and gently push it out to fill the cake tin. It should be approximately 5 mm thick and fit just above the top of the mould. This is quite tricky, so be patient and it will happen. Make sure there are no holes or cracks in the pastry as the jelly will leak out.
Fill the lined mould with the pork filling, packing it to just above the top. Fold the pastry around the top on to the mix and brush with beaten egg. Place the lid on top of the pie and press the edges together cutting away any excess.
Using a 1cm plain metal piping nozzle, cut a cross in the centre of the pie and place the nozzle in, this is used to fill with the jelly when cooked and cold.
Brush the pie with the beaten egg. Bake immediately in the preheated oven for  30 minutes. Reduce the oven temperature to 160°C, 350°F, Gas mark 3 and cook for a further hour.
Remove from the oven, brush again with egg wash and bake a further 30 minutes until golden brown.
Check the temperature by sticking a skewer through the nozzle, if it comes out hot and clean the pie is done, if not cover the top with foil and cook a further 15 minutes check again. Remove from the oven and let the pie rest for 30 minutes.
Using a jug and funnel, fill the pie slowly with the jelly until you cannot get any more jelly into the pie. Refrigerate and, if possible, leave overnight before cutting into wedges and serving.


Nikki Legon is the chef and owner of the Hotel  Restaurant Karina in Les Métairies, just outside Jarnac in Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and  restaurant. For more information see their website.

Photo: Shutterstock