4.8 /5 Such fabulous pies from such an unassuming place. Eating Remember the pie is designed to be eaten cold, not reheated. Studio 2, Chelsea Gate Studios, 115 Harwood Road, London, SW6 4QL Built by Hannah Johnson, Sign up to our newsletter Have a crack at making the gold standard of pork pies - it's surprisingly easy and very, very impressive. 1 – despite lockdown, Sponsored post: The story behind Price & Fretwell’s award-winning Church Hill Farm chicken, How The Rustic Crust of Nottinghamshire’s home-made pizza oven grew into a gleaming 55-seater restaurant. Gently heat the remaining lard and water together until boiling, then add to the flour, mixing until mixture is cool enough to knead. At opposite points around the circumference of the pie push the sides in to create a crimped finish to the top of the pie. Studio 2, Chelsea Gate Studios, 115 Harwood Road Knead well to ensure no air is in the pastry. * Salt and pepper In a large bowl, stir the salt into the flour. 400g/14oz shoulder of pork, finely chopped. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. We propose a toast! Sift flour and salt into a warm bowl and rub in 15g of lard. By following the recipe below, you can make your own. Read about our approach to external linking. Add the water and lard and mix thoroughly. Once rested, glaze the top of the pie with milk or a beaten egg for a golden brown finish (optional). Terms and Conditions /, © 2020 Country & Town House. Place filling into the pastry case. Remove the pastry case from the dolly or jar. Mix well to combine, until the mixture comes together to form a dough. For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Tip the dough out onto a work surface, and knead it slightly to make sure everything is well mixed - but be careful, it's hot! We use cookies on this site to analyse traffic, remember your preferences, and optimise your experience. Once baked until a rich, golden brown, cool the pie, make two holes in the lid and pour in the jelly. Remove from heat when the lard has all melted. * 125ml pork stock & 15g gelatine. He is passionate about the independent food & drink sector and founded Great Food Club in 2010 after being inspired by local producers near his home town. / Privacy Policy & Cookie Statement / Competition T&Cs / London’s Fine Dining Delivery Options: Which Restaurants Deliver? Learn more. Your pie will now be ready to be placed in the oven. The waste product of Stilton is whey, which provides economical food for pigs. Begin by gently squeezing / tempering the pastry ball between your hands so that it becomes pliable and mouldable. Season with salt and freshly ground black pepper. * 30ml water Chill thoroughly, preferably overnight. Seal and finish the pie by hand, gently pinching the lid and wall sides together. Rest the pie in the fridge for at least two hours (but preferably overnight) before baking. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. The filling. The pork pie is a staple in British food, beloved by generations. This is the traditional pastry used for pork pies. They’d eat the pork they’d lovingly raised over summer, while their masters tucked into a bit of swan or goose. * Pinch of salt Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. Mary Dickinson (1768-1841) OUR STORY. Visit porkpie.co.uk for more information on this pork pie recipe. Gently temper the pastry by squeezing so it becomes pliable. It’s a great Leicestershire tradition – and now also a global one – to eat Melton Mowbray pork pie. Matt lives in Melton Mowbray, Leicestershire. Bring slowly to the boil, then reduce the heat to a simmer. You may need to lower the oven temperature during the last half hour – to about Gas Mark 2.5.”. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Remove the pastry from the fridge at least two-three hours before making the pie case. * Beaten egg to glaze, Filling e: info@greatfoodclub.co.uk When baked, remove from the oven and allow to cool slightly. Bring to the boil. These days the true Melton Mowbray pork pie recipe and production is legally protected having been allocated PGI status by the European Union. Please note: True Melton Mowbray Pork Pies do not and never have contained cured pork (bacon). Protected status Roll out pastry for lid, damp the rim of the pastry case with egg and press together. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. Raise the pastry to the top of the dolly and prepare to remove the dolly from the pastry case. The Perfect Melton Mowbray Pork Pie. For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. And don’t over-knead your pastry – it’s not bread.”, “Your pastry needs to feel like Play Doh before you start to make the pie case. Place filling into the pastry case. Owen Taylor & Sons claims top haul in Q Guild of Butchers ‘Star’ Awards, The Pickled Shop of Bulwick spreads foodie love and eyes July reopening, ‘Customers fell in love with local during lockdown. Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking. How to shape hot water pastry for a raised pie, Beef and Stilton pie with celeriac mash and honey-roasted beetroot. Leicestershire pub walk: Peatling Magna to Claybrooke Parva via The Crab & Cow at Leire – a great walk made even better! To enjoy the pie at its best, remove from the fridge at least an hour before consuming. Knead for a few minutes, then form into a ball and set aside. Melton Mowbray’s Round Corner wins three golds at World Beer Awards, Melton Mowbray’s Cidentro Cider House stars on Channel 4’s Sunday Brunch, The School of Artisan Food at Welbeck reopens to students. Remove the pastry from the fridge two hours before making the pie case. BUY NOW. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. Remove the pie from the oven and set aside to cool. Chop pork and season with salt and pepper. Firmly place your ball of coarsely chopped, seasoned fresh pork into the pastry case, moulding the sides to the meat to ensure no air remains in the body of the pie. The Engine Yard at Belvoir is back open for breakfasts, gin, pizza, ice creams and more! Traditional pies use a mix of fat and cured meat, giving the filling a pink colour. Brush the top of the pie (not the crimp) with egg and make a hole in lid centre. I stayed there years ago, it's the kind of place where nothing ever happens - however, they invented a great pie… Raise the pie Slowly remove the dolly from the case. Jellying Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chop pork and season with salt and pepper. Gently remove the pastry case from the dolly by teasing the pastry away from the sides with your thumbs. * 113g plain flour Happy 40th birthday, Hambleton Hall! Pour the water into a pan and add the lard cut into chunks. Dice the fresh uncured pork into small pieces and season well with salt and pepper. Love the jelly. The recipe was modified and the the pies were transported beyond their native Midland's home, Melton Mowbray, into London's elite in the capital.


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