This iconic British dish features a distinctive hot water crust pastry that is crisp on the outside and tender within. The filling consists of diced pork shoulder seasoned with sage, pepper, and mustard, bound by a rich, jellied stock. Unlike fruit pies, this savory masterpiece is served cold, offering a firm, sliceable texture that holds its shape perfectly. It is a staple of the Sunday roast or a traditional ploughman’s lunch. The contrast between the flaky, golden shell and the savory, herb-infused meat makes it a timeless favorite for afternoon tea or a hearty picnic. Mastering the crust is key to achieving the authentic, rustic charm of this historic recipe.
Melton Mowbray Pork Pie
Description
This iconic British dish features a distinctive hot water crust pastry that is crisp on the outside and tender within. The filling consists of diced pork shoulder seasoned with sage, pepper, and mustard, bound by a rich, jellied stock. Unlike fruit pies, this savory masterpiece is served cold, offering a firm, sliceable texture that holds its shape perfectly. It is a staple of the Sunday roast or a traditional ploughman's lunch. The contrast between the flaky, golden shell and the savory, herb-infused meat makes it a timeless favorite for afternoon tea or a hearty picnic. Mastering the crust is key to achieving the authentic, rustic charm of this historic recipe.Ingredients
Directions
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Prepare the stock by boiling pork and veal bones, chopped onions, bay leaf, marjoram, thyme, salt, and pepper in 4 cups of water for two hours until reduced to 2 1/3 cups.
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Cool the stock, skim off any fat, and refrigerate until it begins to jell, then reserve for later use.
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Make the pastry by rubbing 2 oz of lard into flour mixed with a teaspoon of salt until it resembles breadcrumbs.
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Boil the remaining lard with milk and water until just simmering.
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Make a well in the flour mixture and stir in the boiling liquid with a wooden spoon until combined.
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Knead the dough briefly and let it rest for 10 minutes to cool slightly but remain pliable.
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Roll out three-quarters of the dough into a circle and form the "coffyn" or pie casing by working the dough up the sides of a floured tin, then gently removing the tin.
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Mix the diced pork shoulder with salt, pepper, sage, and dry mustard.
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Fill the pastry casing immediately with the seasoned pork mixture, pressing it down firmly as the crust may collapse if left empty.
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Roll out the remaining dough into a circle slightly larger than the pie opening to form the lid.
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Preheat the oven to 400&# 194;°F (204ðC).
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Dampen the top edge of the pie casing, press on the lid, and crimp the edges to seal.
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Make a small hole in the center of the lid for steam and decoration, and add pastry leaves if desired.
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Bake at 400ðF (204ðC) for 20 minutes, then reduce heat (149ðC)to 300ðF and bake for another 1 hour 45 minutes, covering with foil if the top browns too quickly.
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Remove from the oven and allow the pie to cool completely to room temperature.
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Once cooled, pour the chilled jellied stock through the hole in the lid to set the filling.
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Refrigerate the pie until the jelly is fully set before serving cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 293.6kcal
- % Daily Value *
- Total Fat 16.8g26%
- Saturated Fat 5.8g29%
- Cholesterol 90.8mg31%
- Sodium 173.5mg8%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0.7g3%
- Sugars 0.4g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The hot water crust is unique because it is not flaky like puff pastry; it should be crisp and firm. Handle it while warm for best pliability.
Ensure the stock is properly jellied before pouring it into the pie. If it is too loose, reduce it further or add a bit of gelatin.
The pie is best served cold, straight from the refrigerator, which allows the jelly to hold the meat in place when sliced.
Traditionally, a small amount of pork skin is added to the filling to help create the jelly.
