If it’s too cold it will crack and you’ll have to start again.”, “Using just pork belly meat may create a filling that’s a bit greasy, while leg meat alone will be firm and quite dry. A mix might work well but it’s up to you.”, “Care needs to be taken when baking as no two ovens are the same. 4.8 /5 Such fabulous pies from such an unassuming place. Remove the pastry from the fridge at least two-three hours before making the pie case. * Pinch of salt Gently remove the pastry case from the dolly by teasing the pastry away from the sides with your thumbs. Just lightly brush the top of the pie (not the crimp) with egg and make a hole in lid centre. Make the pastry Sift flour and salt into a warm bowl and rub in 15g of lard. Bake in the oven at Gas Mark 4 (220°C) for approximately 1.25 -1.5 hours. Wrap in plastic film and put in … The recipe was modified and the the pies were transported beyond their native Midland's home, Melton Mowbray, into London's elite in the capital. Place filling into the pastry case. We propose a toast! * 50g lard for the best of C&TH, Country & Town House Bring to the boil. Our eight content pillars celebrate the finest in Culture, Style, Interiors, Property, Schools, Hotels & Travel, Food & Wine and Health & Wellbeing. Raise the pastry to the top of the dolly and prepare to remove the dolly from the pastry case. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. The rest is history. 400g/14oz shoulder of pork, finely chopped. Pinch the edges of the pastry to seal the pie. Season with salt and freshly ground black pepper. But first, a little history. Seal and finish the pie by hand, gently pinching the lid and wall sides together. And don’t over-knead your pastry – it’s not bread.”, “Your pastry needs to feel like Play Doh before you start to make the pie case. Take your dolly, or if you do not have one of these, a regular sized jam jar, and push firmly into the centre of the pastry. * Salt and pepper These days the true Melton Mowbray pork pie recipe and production is legally protected having been allocated PGI status by the European Union. Gently heat the remaining lard and water together until boiling, then add to flour, mixing until mixture is cool enough to knead. Bake at Gas 4 (180C) for one and a half hours (see tips below). Learn more. When baked, remove from the oven and allow to cool slightly. 1 – despite lockdown, Sponsored post: The story behind Price & Fretwell’s award-winning Church Hill Farm chicken, How The Rustic Crust of Nottinghamshire’s home-made pizza oven grew into a gleaming 55-seater restaurant. Protected status Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). After baking, make two holes in the lid and pour in jelly. Chill the pie for at least 1 hour in a fridge, or for best results, overnight. Our Story starts with an amazing woman. Make the remaining piece of pastry into a ball and leave in the fridge overnight. Add the water and lard and mix thoroughly. Recipe review. Firmly place your ball of coarsely chopped, seasoned fresh pork into the pastry case, moulding the sides to the meat to ensure no air remains in the body of the pie. Roll out pastry for lid, damp the rim of the pastry case with egg and press together. Make a well in the flour and pour in the warm lard mixture. Pastry Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. Baking For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Leave to cool further, ideally overnight, in a fridge. Knead well. Burleighs Gin of Leicestershire celebrates sixth birthday! The pastry is best made the day before and kept in the fridge wrapped in cling film. © 2020 Great Food Club. Place pie in a fridge overnight. They sold like hot cakes. Chop pork and season with salt and pepper. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Roll out pastry for lid, damp the rim of the pastry case with egg and press together. Raise the pie Dice the fresh uncured pork into small pieces and season well with salt and pepper. Bake the pie for 30 minutes. What’s on this week? Knead well to ensure no air is in the pastry. The filling Sift flour and salt into a warm bowl and rub in 15g of lard. Mix well to combine, until the mixture comes together to form a dough. Carefully remove the dolly from the pastry once your pie casing is formed. Brush the top of the pie (not the crimp) with egg and make a hole in lid centre.

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