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) ?
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Homemade Pork Pie | How to make an award winning pork pie | Melton Mowbray style pork pie recipe
How to make the most amazing pork pie. This very easy to follow recipe has step by step instructions which will produce a delicious traditional family pork pie.
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Mrs King's Melton Mowbray Pork Pies Borough Market London
The best Pork Pies from from Melton Mowbray in Leicestershire, aka the heart of the pie universe, Est 1853 Mrs Kings Pork Pies . A Traditional British food and hunting season picnic classic.
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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.
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Serve up a meaty masterpiece for all the family to enjoy with this traditional Big British Pork Pie NO CURE!. This is one of those easy cooking experiences well worth making. Can be served cold as a light meal or snack – served warm. Up to you! There is one thing, this Traditional BIG British Pork Pie beats any commercial factory-made Pork Pie Hands down! They DO NOT even come close to this Big British Pork Pie made at home! I’m making my pie the YORKSHIRE WAY!
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Ingredients
650g Pork Mince
500g Pork Shoulder cubed small
½ tsp Thyme
1 Tsp sage
1 tsp Black pepper
1 ½ tsp salt
50g bread crumbs
1 egg to egg wash
Jelly
260 ml water
6g Gelatin powder
1 tbsp pork seasoning or chicken stock cube
Hot water pastry
600g All Purpose Flour
1 tsp salt
110g Butter
130g Shortening
200g water
Cooking
200 degrees for approx. 1 hour
Let cool. Add jelly
Cool in fridge
Divide pastry 2/3rds - 1/3 rd - 2/3rds sides and bottom - 1/3rd top
NOTE: cook the pie if small for 45 minutes to 1 hour for large until a meat thermometer reads 65C. Check the internal temperature through the steam hole to reach the center of the pie.
Pie tin used 8-inch spring form cake tin
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Co-op Food | Meet the Producer – British Pork Pies
We find out how Co-op’s tasty British pork pies are made.
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