Recipe for Summer Raised Pie 
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Yield:
8
Ingredients:
Amount Ingredient
For the filling: ----------------
455 gm lean boneless pork (such as leg steaks or boned shoulder)
1 lrg onion peeled and quartered
3 tbl chopped fresh parsley
1 tsp each chopped fresh thyme and sage or 1/2 teaspoon each dried
1/2 tsp cayenne pepper
1/2 x teapoon salt or to taste
Freshly ground black pepper
2 tbl set honey
230 gm good quality sausage meat
170 gm turkey escalopes
----------------- For the hot water crust pastry: ----------------
340 gm strong plain flour
1 x level teaspoon salt
85 gm white fat
185 ml mixture of milk and water
Beaten egg to glaze
To complete
280 ml wellflavoured jellied
Instructions:
Instructions: An 18 cm round springrelease tin or loosebased cake tin

The filling consists of layers of three mixtures: the minced pork mixture the sausagemeat and the turkey.

To make the minced pork mixture coarsely mince or process the pork with the onion. Stir in the herbs cayenne pepper and the salt.

Fry or poach a teaspoon of the mixture to taste for seasoning adding more salt and some ground pepper as necessary.

Set this mixture aside.

Make the sausagemeat mixture by beating the honey into the sausagemeat. Set aside. Finally cut the turkey escalopes into thin strips and season lightly.

Set aside.

Make the hot water crust pastry (qv Veal Ham and Egg Pie).

When cool enough to handle roll out twothirds of the dough to a circle large enough to line the base and sides of the tin and to hang over the side of the tin by about 2.5 cm . Press the pastry neatly into the tin.

Spread half the sausagemeat mixture evenly over the pastry.

Spoon over half the minced pork mixture.

Cover with the turkey strips neatly arranged in an even layer.

Spread with the remaining minced pork mixture and top with the final layer of sausagemeat mixture.

Fold the excess pastry neatly over the filling.

Brush this rim with a little water.

Set the oven at Gas Mark 6 400 degrees F 200 degrees C. Roll out the remaining pastry to an 18 cm circle.

Use to cover the pie pressing the edges firmly down on to the dampened pastry rim to seal.

Neatly flute the edges and make a fairly large steam hole in the centre of the pie.

If wished decorate with pastry trimmings cut in the shape of leaves or a tassel.

Brush the pastry with beaten egg.

Bake for 30 minutes then reduce the heat to Gas Mark 4 350 degrees F 180 degrees C and bake the pie for a further 1 1/2 hours.

Leave the pie to cool in the tin then chill overnight.

Fill with jellied stock (qv veal ham and egg pie)

Serves 8

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