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 makes a third of all British pork pies | The Great British Bake Off
Sue Perkins is off to the town of Melton Mowbray to learn about the history of the pork pie. Over a third of Britain's pork pies are produced in this small Leicestershire town and it plays host to the oldest pie shop in the country.
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Britain's BEST Traditional Hand Raised Pork Pie!
TRADITIONAL PORK PIE - British Hand Raised Pork Pie Recipe. I have to confess this is one of my favourite projects. Although it’s just one pie the recipe can of course scale to however many you want to make. The hand raised pork pie is raised using a solid oak dolly to assist in getting the correct shape and proportions for the pork pie case. I hope you enjoy the video.
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How to Make PORK PIES The AMERICAN Way
Have you ever made a meat pie? I have, and it's delicious.
Try the recipe for yourself here:
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Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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???? Baking & Jellying a Melton Mowbray Pork Pie | Brockleby's Pies
Clare shows you how to bake and jelly one of our authentic Melton Mowbray Pork Pies, made with delicious free range pork. Order yours at
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PORK PIES | How It's Made
Ever wondered how pork pies are made? Get the full history and 'making of' right here!
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Big Pork Pie | Yorkshire Stand Pie for Christmas
At Christmas time in Yorkshire it's pretty common to see stand pies appearing in butchers' and bakers' shops. And if we still had pubs open they'd likely be selling or raffling these big pork pies. The stand pie - a shortening of 'standing' - is a raised pork pie. The shell is raised around a former and is baked without any mould or support. I won't lie, making a free-standing pork pie is a challenge, and managing to bake it without it collapsing is something that takes a bit of practice. The meat in a stand pie is usually pork shoulder and it's chopped by hand, not minced. The stand pie is similar to a traditional hand-raised Melton Mowbray pork pie, but the main difference is that the meat in a stand pie is baked with curing salt which keeps it pink. The meat in Melton Mowbray pies is not cured so it turns out greyish. As this is a Yorkshire pie, I decided to stamp the lid with the White Rose emblem of Yorkshire, and I ended up 3D printing the stamp. Also in this video I make a traditional jelly using a pigs trotter.
The written recipe for this stand pie is here:
CHAPTERS
00:00 Intro
1:35 Make Hot Water Pastry
3:39 Prep the Pork Pie Filling
6:35 Build the Raised Pastry Case and Embossed Lid
12:00 Assemble the Stand Pie
15:20 Bake the Stand Pie
15:49 Make Pigs Trotter Jellied Stock
17:12 Completing the Bake
19:15 Finish the Jelly Stock
19:55 Put the Jelly Stock in the Pork Pie
20:39 Cut the Pie Open
21:12 Taste Test Time
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We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 licence.
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