Melton Mowbray Style Pork Pies
Try this Melton Mowbray Style Pork Pies recipe, or contribute your own.
Try this Melton Mowbray Style Pork Pies recipe, or contribute your own.
- 4 bay leaves
- 1/2 tsp ground allspice
- 50 ml milk
- 500 g of fatty bacon (original called for pork bones and but
- bacon’s the only porky thing i can eat and handle
- 2 large coarsely chopped carrots
- 1 peeled and roughly chopped onion
- 1 coarsely chopped stick of celery
- 1 tbsp of thyme
- 1 tbsp of fresh chopped parsley
- 1/2 tbsp of black peppercorns
- 1 tsp gelatine
- 400 g regular pork mince
- 100 g lean bacon finely chopped
- 1/2 tsp grated nutmeg
- and a sprinkle of salt and black pepper
- 150 g of butter
- 50 ml water
- 450 g all purpose flour
- Carbohydrate 347.114936700382 g
- Cholesterol 323.53132769296 mg
- Fat 127.016236111058 g
- Fiber 13.2152001914978 g
- Protein 52.4848243400127 g
- Saturated Fat 78.279099030423 g
- Serving Size 1 1 recipe (1647g)
- Sodium 889.643026410397 mg
- Sugar 333.899736508884 g
- Trans Fat 10.1439866102629 g
- Calories 2751 calories
Step-by-step
- Start by making the pork jelly in advance, as this will take 3 hours to cook.
- In a medium sized saucepan, place the bacon, carrots, onion, celery, thyme, parsley, thyme, parsley, bay leaves and peppercorns, and fill with water until everything is only just covered.
- Bring to a boil then reduce to a simmer for three hours.
- Remove scum from surface, strain stock and return the sieved stock to a clean pot.
- Continue to simmer until liquid is reduced to half.
- Once finished (or if you’re short on time) I stirred in gelatine to help set the liquid to a jelly consistency, as this is what the pig bones would’ve been for.
- Meanwhile, to make the pastry, warm up the butter, milk and water in a saucepan together.
- In a mixer, make a well with the all purpose flour, and pour in warm liquid mixture.
- Use the bread kneader attachment until dough is formed and sprinkle with salt and pepper.
- Knead into a ball and set aside.
- To make the pie filling, mix together pork mince, lean bacon, allspice, nutmeg, salt and pepper.
- When ready to cook, preheat the oven to 180oC (350oF).
- Ready your pieplates by dusting lightly with flour. I used aluminum pie dishes as that's all I had, but small jam jars would be better, as they should be straight up and down.
- Set aside a quarter of the pastry to make the pie covers later.
- Roll out the rest of the pastry to about 1 inch thick and cut into a circle slightly larger than the pie dish.
- Place into the dish and press a ball of pork filling in the bottom.
- Once all are filled, using the pastry left, roll out and cut circles as pie covers.
- Place on top of the pie dishes and pinch to pastry edges together.
- Bake for ~45 minutes.
- Remove from oven and cool.
- Once cool, push a hole in the top of the pie and pour in the pork jelly.
- If the jelly is too set, heat it up slightly before pouring.
- Place in fridge to chill until jelly is set before serving with salad.
My Melton Mowbray Pork Pie Adventure
For years, I've admired the elegant simplicity and rich flavor of Melton Mowbray pork pies. Those perfectly formed pastries, filled with succulent pork and glistening jelly – they’re the epitome of British comfort food. The idea of making them myself always seemed daunting, a project reserved for seasoned bakers and butchers. But, recently, fueled by a craving for something truly satisfying and a desire to conquer a culinary challenge, I decided to give it a go. Let me tell you, it was a journey – a delicious, slightly messy, and ultimately rewarding journey!
The recipe I found, while relatively straightforward, required patience and precision. I started with the pork jelly, a crucial element that takes time to simmer and reduce. The aroma that wafted from the saucepan during the three-hour cooking process was incredible; a rich, savory scent that promised the deliciousness to come. Making the pastry was surprisingly enjoyable. I loved the feel of the dough, the satisfying kneading, the process of transforming simple ingredients into a pliable, golden crust. The pork filling was a breeze, a simple mixture of seasoned pork mince and bacon – easy to put together, a testament to the beauty of simple recipes with great ingredients.
Assembling the pies was where things got a little… interesting. My pie dishes weren’t exactly the ideal size, leading to some slightly wonky pies. Despite my imperfections, the baking process was utterly magical. The aroma of the pies baking filled my kitchen with such warmth and anticipation, that I could barely contain myself. The final touch – adding the set pork jelly – was a beautiful, satisfying moment. Watching the golden jelly settle into the hot pies, filling the gaps and adding that extra touch of elegance, was simply captivating.
The final result? Let’s just say I’ve never tasted pork pies quite like these. The pastry was perfectly crisp, the filling incredibly flavorful, and that rich, savory jelly? Pure perfection. More than just a delicious meal, it was a triumphant experience. It reaffirmed my belief in the power of homemade food and the joy of tackling culinary challenges – however intimidating they may seem at first. I highly recommend trying this recipe; it might even become your new favorite weekend project. And who knows, you might surprise yourself with the results!
Tips for Success:
- Use good quality ingredients: The better your ingredients, the better your pies will taste. Don’t skimp on the pork!
- Don't rush the process: The jelly needs time to cook, and the pastry needs time to rest. Patience is key!
- Have fun! Baking should be enjoyable. Don't worry about perfection – embrace the imperfections and enjoy the process.
Variations:
- Spice it up: Add a pinch of cayenne pepper or a few drops of hot sauce to the filling for a spicier kick.
- Add herbs: Experiment with different herbs and spices in the filling and jelly.
- Use different meats: Try using a mixture of pork and game meats for a more complex flavor.
This recipe is more than just a recipe; it's an experience. It's a journey into the heart of traditional British cooking, a testament to the beauty of simple ingredients transformed into something extraordinary. Whether you're a seasoned baker or a complete beginner, give it a try – you won't regret it.
