Now usually a cold-served double-crust pie filled with chunks of seasoned pork, usually in a hot-water crust and filled out with a jellied stock made from pork trotters.


Pork Pie from www.bostonsausage.co.uk


Original Receipt from 'The Cook's and Confectioners Dictionary by John Nott (Nott 1723)

To Make a Pork Pye
Take the Skin off your Pork, cut it into Stakes, season it pretty well with Salt Nutmeg slic'd and beaten, Pepper, put in also Pippins cut into small pieces as many as you think convenient and sweeten with Sugar to your Palate, put in half a Pint of White wine, lay Butter all over it, close up your Pye and set it into the Oven.




Waitrose Mini Melton Mowbray Pork Pie (2014)