How To make Melton Mowbray Pork Pie
2 lb Diced pork shoulder meat
1/4"" cubes
1 ts Salt and pepper
1/2 ts Ground sage or 2-3 leaves
1 pn Each of dry mustard andi
Allspice 1 Pork and veal bones
2 Onions, chopped
1 Bay leaf
2 Or 3 sprigs of marjoram &
Thyme 8 oz Lard (yum)
1 lb Flour
2/3 c Milk mixed half and half w/
Water 1 Egg, lightly beaten
Mix the meat, salt, pepper, herbs and spices and set aside. To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. Cool, degrease and refrigerate until it starts to jell. To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. Boil the rest of the fat with the milk and water. Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid. Knead and leave to rest for 10 minutes.
To make the casing or "coffyn", roll out three-quarters of the dough into a circle 3/4" thick. Flour the outside of the tin and stand it in the centre of the dough. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. Fill it immediately with the meat mixture as it is likely to collapse. Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
Preheat the oven to 400F Dampen the top edge of the pie and gently press on the lid. Crimp the edge. Make a hole in the centre of the lid and decorate it with pastry leaves. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. If necessary place some aluminim foil on the top to prevent burning. Remove from the oven and allow to cool completely. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold. (Mailing List) ?
How To make Melton Mowbray Pork Pie's Videos
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...
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Northern Style Pork Pies @Pie Recipes
There are few things better in the world than biting into a hot pork pie and having the luscious savoury jelly dribble down your chin. I call these pies 'northern-style' to differentiate them from Melton Mowbray pork pies which are always served cold. The northern pies are also excellent cold, but the hot option makes them truly special.
The written/printable version of this recipe is here:
#PieRecipes
Other Pie Recipes
Steak & Kidney Pie:
Steak & Ale Pie:
Chicken and Mushroom Pie:
Chicken, Leek & Bacon Pie:
Gala Pie (slicing pork pie with egg):
Melton Mowbray-style Pork Pie:
Minced Beef & Cheese Pie:
Lattice-Topped Cherry Pie:
Blueberry Pie:
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Traditional Pork Pies Recipe & Ploughman's lunch | Step by step
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Hey folks! Tonight for tea we had a ploughman’s lunch…so made a couple of tasty pork pies to go with it :) The weather has been lovely over the past week and just perfect for this kind of thing. Everything I used in the video will be listed below…enjoy! These ingredients will give you two quite large individual pies or one even bigger pie.
-Cheryl x
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What I used - Makes two 5 inch pies or one large pie
Hot water pastry:
260g (9oz) Plain flour
60g (2oz) Butter
70g (2½oz) Lard
1 teaspoon of salt
110ml (4 floz) Water
The filling:
400g (14oz) Pork mince (20% fat)
150g (5oz) Lean pork loin steak
Seasonings used:
½ teaspoon each of - salt, sage, thyme, parsley, paprika & white pepper
1 Beaten egg
For the savoury jelly:
200ml (7oz) Water
1 jelly stock pot or stock cube - I used a chicken stock pot
2 Gelatin sheets- I used Dr Oatker premium sheet gelatin
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Hot Water Crust Pork Pies
Learn how to make mouth-watering hot water crust pastry for you homemade pork pies.
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Dickinson & Morris Melton Mowbray Pork Pie
Dickinson & Morris Melton Mowbray Pork Pie
classic British Pork Pies juicy and succulent
the humble pork pie is one of my very favourite indulgent snacks, they are not that healthy but a rare treat (that are not rare enough in my diet) the pork pie is a hand raised pie, meaning traditionally a wooden stick called a dolly is used to shape the still warm hot water pastry, and you raise the dough up the sides of the wooden pole. The best pork pies use bacon and a fatty cut of pork diced by hand and not minced so the home made pork pies are surely superior to the mass machine made alternative. I loved making these pork pies and I hope you do to.