Raised pies-and their history

The history of the pie or "growler" as it is known in some parts , "Whist" in others , the list goes on , but not here, make up your own name!
However,
Melton Mowbray has a fair claim to be the pie capital of England. They do make some superb pies down there. http://www.mmppa.co.uk/

Here's the paste recipe to make the pie in the slideshow.
The quantities will make about three of these pies.
Half pound pies are a good size as they get eaten faster. That's always good . "Get em while theer wick" as they used to say!
Pies were a fast food of their day like sausages but became a status symbol, "The bigger the pie the better the family" sort of thing, so the pie became more and more elaborate!
It rather fell from grace when some unscroupulous "Piesmiths" were suspected of putting alternative fillings in the coffin paste, like starlings , rats, cats and in the case of Sweeny Todd, humans (Allegedly)--- We'll be using pork!

The coffin paste.
1lb plain white flour ; 1 tsp salt ; 7oz white lard ; 4fld oz milk 4fld oz water , mixed.
Put the liquid into a large pan and bring to the boil with the lard. cool and then take a strong wooden spoon and vigouously stir in the flour and salt a bit like making choux paste then when mixed in tip onto a board and knead until shiny and smooth --Now this paste must be worked while warm because it gets brittle as it cools its the lard setting you see.
Use whatever you have like a floured jar or bottle to raise the paste around but not less than 1/4 inch thick a bit thicker for best. and even thickness, mind the bottom edge here as it can be left a bit thick.
You should aim to achieve a "cup" of paste You need a knob of paste to make the lid if you want to use one, you can top the open pie with apple or cranberries if you like---great stuff! Think of your own topping and let me know any good alternatives!
About a pound aand a half of minced pork will do three pies. Add a cupfull of breadcrumbs or crushed crackers to bind it and a beaten egg too. Now dont mix it too hard or the meat will start smearing, that is , going pasty.
Press in your meat firmly but leave a little space for expansion.
The minced or chopped pork must be seasoned. To make it tasty you will need salt, white pepper, and possibly a few chopped sage leaves. Take a bit of meat and cook it to try the taste.
Dont go mad with the salt, think of the old BP. This fare cannot claim a place on the healthy eating menu anyway.
Brush the top lip with eggwash and position the pressed out disc of paste for the lid, pinch all around the top or press together with a fork to serrate it. Some people are said to use their false teeth for this purpose but I dont believe it! Just dont eat their doughnuts just in case!!!!
Any pastry trim can be made into leaves or petals, use your imagination!
Put a "bullet hole" in the top to allow the steam out and the jelly in when cold. finish the eggwashing of the lid and exposed sides.
Bake for 1/2 hour until golden brown test temperature is about 80c in the centre and allow to cool.
Make your jelly with gelatine and chicken stock in the absence of boiled pig foot liquor and funnel into the cool pie. if it overflows onto the pie lid, great! more fine jelly. We will do a chutney recipe to go with this soon, promise!!