Cumberland Spare Rib Pie recipe
information
Cumberland spare rib pie is a deep dish pie made especially from spare ribs of pork.
ingredients
150 g (6 oz) shortcrust pastry
1 kg (2 lb) spare ribs of pork
1 pint (600 ml) stock or 1 chicken stock cube and water
egg and milk to glaze
3 tbls (25 g) 1 oz flour
1/2 teaspoon chopped parsley
1/2 teaspoon chopped sage
salt and pepper
1 kg (2 lb) spare ribs of pork
1 pint (600 ml) stock or 1 chicken stock cube and water
egg and milk to glaze
3 tbls (25 g) 1 oz flour
1/2 teaspoon chopped parsley
1/2 teaspoon chopped sage
salt and pepper
method
1. Cut the pork into pieces of about 4 cm (1 1/2 in) each and toss them in seasoned flour.
2. Put the meat into a deep pie dish and sprinkle with herbs.
3. Half fill the dish with chicken stock.
4. Press a strip of pastry around the rim of the pie dish and attach the lid, sealing well.
5. Decorate, glaze and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 45 minutes.
2. Put the meat into a deep pie dish and sprinkle with herbs.
3. Half fill the dish with chicken stock.
4. Press a strip of pastry around the rim of the pie dish and attach the lid, sealing well.
5. Decorate, glaze and bake at 220°C, 425°F, mark 7 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 45 minutes.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
