Melton Mowbray style pork pies

From Cookipedia

Melton Mowbray style pork pies
Melton Mowbray style pork pies
Servings:Serves 6 - Enough pastry for 6 small pork pies
Calories per serving:519
Ready in:1 hour 35 minutes
Prep. time:35 minutes
Cook time:1 hour
Recipe author:Chef
First published:31st January 2013

This recipe makes about 6 single portion Melton Mowbray style pork pies using hot water crust pastry and best quality ingredients.

Raised pies are easier to make whilst the pastry is warm.

Hot water pastry


Printable 🛒 shopping list & 👩‍🍳 method for this recipe

Pork pie filling

Mise en place

  • Preheat the oven to 180° C (350° F - Gas 4)


Prepare the filling

  1. Add all of the ingredients to a food processor and chop to a coarse mix using the pulse button a few times. Don't over do it or you will end up with meat paste

Hot water crust pastry

  1. Sift the salt and flour into a bowl
  2. Mix the water and milk into a small pan gently heat
  3. Cut the lard into small pieces and drop into the milk/water mix
  4. Once the lard has completely melted, raise the heat and bring to the boil and then immediately remove from the heat
  5. Pour into the flour and using a wooden spoon, mix well
  6. Dust a chopping board with a little extra flour and knead the dough for a minute or two
  7. Use 2/3rds of the dough for the pies and 1/3 for the lids
  8. Divide 2/3rd into 6 and roll into balls, using your hands, mould each ball into a pie shape
  9. Divide the filling into six portions and fill the pies
  10. Using a pastry brush, paint a little of the egg yolk around the rim of each pie
  11. Divide the remaining 1/3rd into six pieces, roll into balls and then roll each ball flat to make the pie lids
  12. Crimp the lids to the pies with the tines of a fork and glaze the pies with any remaining egg yolk
  13. Make a little steam slash in the top of each pie and bake on a tray for about 50 to 55 minutes
  14. Allow to cool on a wire rack

Serving suggestions

Serve warm or cold

Chef's notes

Having made these, I would suggest that this quantity is better suited to 4 slightly larger pies. Although unconventional, to prevent them collapsing, I would bake them in muffin trays.


Please note: True Melton Mowbray Pork Pies do not and never have contained cured pork (bacon).

Recipe review

Love the jelly

4.8/5 Such fabulous pies from such an unassuming place. I stayed there years ago, it's the kind of place where nothing ever happens - however, they invented a great pie! Jerry, aka Chef (talk)

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