Melton Mowbray Pork Pie recipe
information
A robust pie from the Shires, justly famous for its juicy, jellied filling. Melton Mowbray Pork Pie's were originally served at high tea after a long day's hunt. Origin England, Midlands.
ingredients
300 g (12 oz) hot water raised pie pastry
1 kg (2 lb) pork from the leg or shoulder
jellied stock
1 onion
bouquet garni
fresh sage, chopped
salt, pepper and a little butter
egg to glaze
1 kg (2 lb) pork from the leg or shoulder
jellied stock
1 onion
bouquet garni
fresh sage, chopped
salt, pepper and a little butter
egg to glaze
method
1. Remove the skin, bone and gristle from the meat and cut it into small cubes.
2. Mix the meat with the salt, pepper, butter and fresh sage.
3. Pack the filling tightly into a raised pastry case.
4. Add 2 tablespoons water before putting the lid on.
5. Decorate the top with pastry leaves and a flat rose.
6. Glaze and cook in a slow oven (150 - 170°C, 300 - 325°F, gas mark 2 - 3) for 20 minutes. Then raise the ternperature to 190°C, 375°F, gas mark 5 for a further 2 1/2 hours to set the pastry.
7. Meanwhile make a rich jellied stock by boiling the bones in 900 ml (1 1/2 pints) of water with the onion, bouquet garni, salt and pepper, until the liquid is reduced to nearly half its original quantity (about 2 hours).
8. Cool the stock and skim the fat from the surface.
9. This stock is to be reheated and poured into the pie through the hole in the top of the crust when the pie is done.
10. Cover the hole with the flat rose and serve.
2. Mix the meat with the salt, pepper, butter and fresh sage.
3. Pack the filling tightly into a raised pastry case.
4. Add 2 tablespoons water before putting the lid on.
5. Decorate the top with pastry leaves and a flat rose.
6. Glaze and cook in a slow oven (150 - 170°C, 300 - 325°F, gas mark 2 - 3) for 20 minutes. Then raise the ternperature to 190°C, 375°F, gas mark 5 for a further 2 1/2 hours to set the pastry.
7. Meanwhile make a rich jellied stock by boiling the bones in 900 ml (1 1/2 pints) of water with the onion, bouquet garni, salt and pepper, until the liquid is reduced to nearly half its original quantity (about 2 hours).
8. Cool the stock and skim the fat from the surface.
9. This stock is to be reheated and poured into the pie through the hole in the top of the crust when the pie is done.
10. Cover the hole with the flat rose and serve.
rate this recipe
9.8
out of 10
20 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
