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Cumberland Spare Rib Pie recipe
Cumberland Spare Rib Pie
Cumberland spare rib pie is a deep dish pie made especially from spare ribs of pork.

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. 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 220C, 425F, mark 7 for 10 - 15 minutes, then reduce the heat to 180C, 350F, mark 4 and cook for a further 45 minutes.