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Since 1851. Based in the town of Melton Mowbray in Leicestershire, the spiritual home of the Pork Pie, we have been making and baking pies for over 170 years. Our world famous Ye Olde Pork Pie Shoppe was originally a bakery opened by John Dickinson in 1851, but it was his Grandmother, Mary Dickinson, who is credited with creating the Melton ...
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Feb 27, 2024 · How to make the pastry. Sift flour and salt into a warm bowl and rub in 15g of lard. Gently heat the remaining lard and water together until boiling, then add to the flour, mixing until mixture is cool enough to knead. Knead well to ensure no air is in the pastry. Keep aside a quarter of the pastry for the lid.
Oct 11, 2023 · Brush the top of the pie with a beaten egg to create a golden finish. Preheat your oven to 180°C (350°F). Place the pie in the oven and bake for approximately 60 to 75 minutes or until the pastry is golden brown, and the meat inside is thoroughly cooked. Once baked, allow the pie to cool before slicing and serving.
- Main Course
- 7 min
- 300
Mar 2, 2020 · Chill thoroughly, preferably overnight. Baking. Bake at Gas 4 (180C) for one and a half hours (see tips below). When baked, remove from the oven and allow to cool slightly. Jellying. While baking, make jelly by dissolving gelatine in pork stock. After baking, make two holes in the lid and pour in jelly.
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This portly pastry, filled with pork and savoury jelly, is a British classic dating back centuries.
This article was produced by National Geographic Traveller (UK)
According to The Oxford Companion to Food, by Alan Davidson, the pork pie is a direct descendant of the medieval raised pie, or coffyn, in which a sturdy crust acted as packaging for something more delicate and valuable. One might send wild venison into town wrapped in pastry, for instance. The likes of veal and ham, or mixed game, are still popular in raised (i.e. freestanding) pies; chef Calum Franklin has recipes for everything from coronation chicken to mac and cheese raised pies in his book The Pie Room. Plain pork, however, is now by far the most common filling.
The Leicestershire town of Melton Mowbray has been known for its pork pies since the 1700s — a by-product of the local cheesemaking industry (stilton is produced nearby), whose surplus whey proved ideal for fattening pigs. The resulting pies were an easy packed lunch for labourers, and became more widely popular thanks to Melton’s position in prime fox-hunting country. Wealthy huntsmen took their taste for this handy horseback snack away with them, and bakers began to sell to London by stagecoach in 1831.
The most important element of a pork pie is the pastry, for it’s this robust casing that sets it apart from sausage rolls or hand-held, pasty-like pies. Rather than crumbly shortcrust or airy puff, it’s made from hot water crust pastry, a dense dough of flour, lard, salt and boiling water, thoroughly kneaded to develop the gluten and make it as strong as possible. Traditionally this was formed around a wooden ‘dolly’ mould and then baked without support, leading to a pie with the slightly bulging silhouette still found in the Melton Mowbray version, but others today are often packed into straight-sided tins instead.
Once upon a time such pies were probably a repository for more unusual parts of the pig, but these days they tend to be made with shoulder (as in Mark Hix’s recipe), belly (as preferred by the late Keith Floyd), or a mixture of both, minced — but not too finely. Because it contains fresh — rather than cured — meat, the inside of a Melton Mowbray pie is the grey of roast pork, rather than the ham-like pink common elsewhere, and seasoned with salt, pepper and nutmeg or mace. This filling shrinks during cooking, so once the pie has cooled, a savoury jelly is poured in through a hole on top to stop it drying out.
Ye Olde Pork Pie Shoppe, Melton Mowbray
The most recent winner of the Melton Mowbray pork pie category at the British Pie Awards, Dickinson & Morris was first established in 1851, and has its outlet in the old bakery in town. As well as the classic version, it offers a pie with stilton, along with several less traditional options featuring the likes of chilli, black pudding and apple.
Stanforth Butchers, Skipton
Southerners used to enjoying their pies at room temperature should prepare to have their minds blown by the warm versions served at this celebrated North Yorkshire purveyor of pork pies. Just be sure to tuck a napkin into your collar before taking a bite, because they’re famously juicy.
The Wyre Pie Company, Tenbury Wells
Also available at various butchers and farmers markets throughout the Marches, the ‘Mr Williams’ sage and thyme-spiked pork pie scooped a coveted three stars at this year’s Great Taste Awards, with judges particularly impressed by the well-seasoned pork and jelly that’s “sweet, juicy and just rich enough to add further satisfaction.”
- Felicity Cloake
Jan 29, 2024 · The pastry is a bit tricky; it’s called a hot-water-raised pastry. It’s a mixture of flour, lard, and water. The lard is heated in water until it melts then the flour is stirred in. When it’s cool enough to handle it’s kneaded until smooth and rolled out. Here’s where the difficult part comes in.
Step-by-step. Cut about 300g of the meat into neat cubes of about 1cm, and very finely chop or mince the rest - don't use a processor. (You may find it easier to buy 300g lean pork, plus 700g good minced pork with around 20% fat.) Mince or finely chop the bacon. Put all the meat into a bowl with the sage, anchovy essence, a little salt, plenty ...
