Recipe: Melton Mowbray Pork Pie 🥧
Description:
Indulge in the savory delight of this traditional Melton Mowbray Pork Pie, a culinary masterpiece that hails from the heart of England. With its flaky pastry crust and succulent pork filling, this pie is sure to become a family favorite. Follow this recipe from lovewithrecipes.com to create your own delicious pie to share with loved ones.
Nutritional Information:
- Calories: 769.3
- Fat Content: 52.1g
- Saturated Fat Content: 19.5g
- Cholesterol Content: 111.2mg
- Sodium Content: 81.2mg
- Carbohydrate Content: 46.4g
- Fiber Content: 2g
- Sugar Content: 1.3g
- Protein Content: 26g
Servings:
- Recipe Yield: 1 pie
- Recipe Servings: 8
Ingredients:
- 2 eggs, lightly beaten
- 1 lb ground pork
- 1 tsp salt
- 1/2 tsp ground sage
- 1 tsp dry mustard
- 1/2 tsp allspice
- 1 onion, finely chopped
- 1 bay leaf
- 1 tsp marjoram
- 2-3 sprigs of thyme
- 8 oz all-purpose flour
- 1/3 cup water
- 1/3 cup milk
- 10 oz lard
Instructions:
| Step | Description |
|---|---|
| 1 | In a large bowl, mix together the ground pork, salt, pepper, ground sage, dry mustard, and allspice until well combined. Set aside. |
| 2 | To prepare the stock, in a pot, combine the pork bones, chopped onions, bay leaf, marjoram, thyme, salt, and pepper. Add 4 cups of water and bring to a boil. Simmer for two hours or until the liquid is reduced to 2 1/3 cups. |
| 3 | Once cooked, allow the stock to cool, then skim off any excess fat and refrigerate until it starts to jell. |
| 4 | To make the pastry, rub 2 oz of lard into the flour and salt mixture until it resembles breadcrumbs. |
| 5 | In a separate pot, bring the remaining lard, water, and milk to a boil. |
| 6 | Make a well in the flour mixture and gradually pour in the boiling liquid, stirring continuously with a wooden spoon until a dough forms. |
| 7 | Knead the dough lightly and let it rest for 10 minutes. |
| 8 | Roll out three-quarters of the dough into a circle about 3/4 inch thick to make the pie casing. |
| 9 | Grease the outside of a pie tin and place it in the center of the dough circle. Mold the dough around the tin to form the pie casing, then gently remove the tin. |
| 10 | Fill the pie casing immediately with the prepared meat mixture. |
| 11 | Roll out the remaining dough into a circle slightly larger than the diameter of the pie casing to make the lid. |
| 12 | Preheat the oven to 400°F (200°C). Dampen the edges of the pie casing and place the lid on top. Crimp the edges to seal the pie. |
| 13 | Make a hole in the center of the lid and decorate with pastry leaves if desired. |
| 14 | Place the pie on a baking dish and bake in the preheated oven for 20 minutes. Then reduce the heat to 300°F (150°C) and continue baking for 1 3/4 hours. |
| 15 | If necessary, cover the pie with aluminum foil to prevent burning. |
| 16 | Once baked, remove the pie from the oven and allow it to cool completely. |
| 17 | Pour the chilled stock through the hole in the lid and refrigerate the pie until ready to serve. Enjoy cold. |
Keywords:
- Meat
- European
- Weeknight
- Oven
- < 4 Hours
Indulge in the rich flavors and comforting warmth of this Melton Mowbray Pork Pie, perfect for any occasion. Whether enjoyed as a hearty meal or a delightful snack, this pie is sure to impress with its delicious taste and flaky pastry crust. Gather your ingredients and get ready to savor the taste of tradition with every bite!
