How To make Melton Mowbray Pie
1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 ts Thyme
1/2 ts Salt
4 Eggs, hard cooked, halved
2 c Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 ts Sage
1/4 ts Pepper
3 pk Gelatin, unflavoured
PAStrY:
Any standard pastry recipe Cream Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as
pkg directs with bouillon. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer.
How To make Melton Mowbray Pie's Videos
Traditional Pork Pie Recipe | Good Housekeeping UK
Serve up a wonderful meaty masterpiece with this super easy traditional pork pie recipe from the Good Housekeeping Cookery Team.
Watch our step-by-step video to find out how to make pork pie from scratch with hot water crust pastry. This pork pie recipe shown here is more traditional as it is a Melton Mowbray pork pie, which is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. Nowadays, this pork pie is perfect for a picnic or packed lunch, as well as special occasions like Boxing Day lunch.
The dish may seem a little daunting but with this easy-to-follow pork pie recipe it’s surprisingly simple to make and is quite impressive to serve up. Once you’ve learned how to make pork pie, you can easily adapt the recipe to include other meats or meat-free fillings.
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Melton Mowbray Pork Pie - Hot or Cold?
The Pork Pie, a British institution, but where did the Pork Pie originate from? Was it Melton Mowbray? Well in today’s vlog, I take a trip to Dickinson & Morris, Ye Olde Pork Pie Shoppe in Melton Mowbray.
In cockney rhyming slang pork pies, porkie pies, or just porkies, means lies.
But rest assured it’s no word of a lie that Brits love pork pies!
There are pork pies and there are Melton Mowbray pork pies. Named after the market town in Leicestershire, Melton pies have been handmade in Melton Mowbray since the late 18th century. The uncured meat is chopped rather than minced and the crust is formed by hand to give an irregular shape.
15 things to do in Melton Mowbray...
Visit Dickinson & Morris, Ye Olde Pork Pie Shoppe...
Music...
Funk This Up - Fox Morrow
I get my music here...
A Pork Pie is Not Just a Pork Pie
Chef and beer aficionado Richard Fox teams up with Pork Pie Pete from Pork Farms to talk all things Pork Pie. Foxy learns how to bake his very own tasty British classic treat while advising on the perfect accompaniments for three different pork pie recipes - Mild Sweet Cured, Original and Vintage Melton Mowbray.
New EXTRA SPECIAL LARGE MELTON MOWBRAY PORK PIE in ASDA food review
Asda UK. New. Food review.
Pork Pie, how to make this classic hot water pastry meat pie
a classic hot water crust pie, filled with quality meat, no filler
For the hot water pastry, you'll need:
2500ml water
200g lard
1 teaspoon salt
300g strong bread flour
200g plain white flour
1 egg yolk for glazing
For the meat filling, you'll need:
500g pork mince
200g smoked pancetta
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
For the jelly, you'll need:
2 gelatin leaves
200ml chicken stock
Music:
bensound.com
Royalty Free Music from Bensound
How to Make an Easy Traditional British Pork Pie
A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!
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Recipe:
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Pork pie filling (this was enough filling for 3-4 pies):
I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper
Salt
Pastry (This was more than enough for 4 pies)
Water 300g
Butter 175g (You can use 175g of Lard instead or a mixture of the two)
Salt 10g
Flour 675g (13% protein content)
Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock):
2 large ham hocks
1 large carrot
1 large onion
Thyme
Black pepper
Touch of mace
Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.
Continue to cook for 6 hours on a low simmer, top up with water as necessary
Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
Refrigerate the stock until needed
You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use if you need it.
You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.
I hope you enjoy the recipe and let me know in the comments if you have any questions!