Melton Mowbray style pork pies
This recipe makes about 6 single portion Melton Mowbray style pork pies using hot water crust pastry and best quality ingredients.
Raised pies are easier to make whilst the pastry is warm.
| Melton Mowbray style pork pies | |
|---|---|
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| Servings: | Serves 6 - Enough pastry for 6 small pork pies |
| Calories per serving: | 519 |
| Ready in: | 1 hour 35 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
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Best recipe reviewLove the jelly 4.8/5 Such fabulous pies from such an unassuming place. I stayed there years ago, it's the kind of place where nothing ever happens - however, they invented a great pie! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Hot water pastry
- 225 g (8 oz) strong plain flour
- Pinch of crushed sea salt
- 25 ml (1 fl oz) milk
- 25 ml (1 fl oz) water
- 75 g (3 oz) lard or shortening
- 1 large egg yolk, whisked, for glazing and sealing
- Pork pie filling
- 350 g (12 oz) pork shoulder, including a little fat
- 110 g (4 oz) unsmoked back bacon rashers, rind removed
- 1.5 teaspoons chopped fresh sage
- ½ teaspoon anchovy essence or 1 teaspoon finely chopped anchovies
- ¼ teaspoon ground allspice
- ¼ teaspoon ground mace
- Sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 180° C (350° F - Gas 4)
Method
- Prepare the filling
- Add all of the ingredients to a food processor and chop to a coarse mix using the pulse button a few times. Don't over do it or you will end up with meat paste
- Hot water crust pastry
- Sift the salt and flour into a bowl
- Mix the water and milk into a small pan gently heat
- Cut the lard into small pieces and drop into the milk/water mix
- Once the lard has completely melted, raise the heat and bring to the boil and then immediately remove from the heat
- Pour into the flour and using a wooden spoon, mix well
- Dust a chopping board with a little extra flour and knead the dough for a minute or two
- Use 2/3rds of the dough for the pies and 1/3 for the lids
- Divide 2/3rd into 6 and roll into balls, using your hands, mould each ball into a pie shape
- Divide the filling into six portions and fill the pies
- Using a pastry brush, paint a little of the egg yolk around the rim of each pie
- Divide the remaining 1/3rd into six pieces, roll into balls and then roll each ball flat to make the pie lids
- Crimp the lids to the pies with the tines of a fork and glaze the pies with any remaining egg yolk
- Make a little steam slash in the top of each pie and bake on a tray for about 50 to 55 minutes
- Allow to cool on a wire rack
Serving suggestions
Serve warm or cold
Chef's notes
Having made these, I would suggest that this quantity is better suited to 4 slightly larger pies. Although unconventional, to prevent them collapsing, I would bake them in muffin trays.
Authenticity
Please note: True Melton Mowbray Pork Pies do not and never have contained cured pork (bacon).
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