Cumbria Tradition Cumberland Boar Pie

A version of the original Cumberland pie using boar rather than mutton. The recipe is for two large pies but you can make them any size you want. It is a typical medievalpie.

700g (1.5 lb) boar
900g (2 lb) stoned raisins
900 (2 lb) currants
110g (4 oz) candied peel
Pinch of nutmeg
Pinch of mixed spice
900g (2 lb) soft brown sugar
125ml (4 floz) rum
1.8 litres (3 pints) hot water
1.8kg (4 lb) crust patry
Salt and pepper

Put the meat, raisins, currants and peel through the mincer and then mix with nutmeg,mixed spice, sugar, salt and pepper, and the rum. Make the pastry and line two raised piemoulds, setting aside enough pastry for the lids. Fill the pies with the mixture and cover with the lids. Crimp the edges and make a hole in the top. Brush with beaten egg and bake in a pre-heated oven for 30 minutes at 220°C/ 425°F/ gas 7, reducing to 170°C / 325°F / gas 3 for the remaining two hours
Serves 8 10

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