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{{#seo:
|title=Melton Mowbray style pork pies a British recipe
|titlemode=replace
|keywords=#meltonmowbraystyleporkpies #flour #eggyolk #lard #pork #dough #anchovyessence #plainflour #muffintrays #groundallspice #boil
|hashtagrev=032020
|description=This recipe makes about 6 single portion Melton Mowbray style pork pies using hot water crust pastry and best quality ingredients.
}}

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.

{{recipesummary
|TotalCalories = 3119
|PortionCalories = 519
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 6 - Enough pastry for 6 small [[pork]] pies
|Difficulty = 3
|TotalTime = 1 hour 35 minutes
|PrepTime = 35 minutes
|CookTime = 1 hour
|Image = [[Image:Hand raised pork pie with hot water crust pastry recipe.jpg|middle|none|alt=Electus]]
}}
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====Best 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!

 [[User:PSmith|Paul R Smith]] 
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</table>
{{RecipeIngredients
|'''Hot water pastry'''
| 225 g (8 oz) strong [[plain flour]]
| Pinch of crushed [[sea salt]]
| 25 ml (1 fl oz) [[milk]]
| 25 ml (1 fl oz) water
| 75 g (3 oz) [[lard]] or [[shortening]]
| 1 large [[egg yolk]], whisked, for glazing and sealing
|'''Pork pie filling'''
| 350 g (12 oz) [[pork]] shoulder, including a little fat
| 110 g (4 oz) unsmoked back [[bacon]] rashers, rind removed
| 1.5 teaspoons chopped fresh [[sage]]
| ½ teaspoon [[anchovy essence]] or 1 teaspoon finely chopped [[anchovies]]
| ¼ teaspoon [[ground allspice]]
| ¼ teaspoon [[ground mace]]
| [[Sea salt]] and [[freshly ground black pepper]]
}}

===[[Mise en place]]===
* Preheat the oven to 180° C (350° F - Gas 4)
===Method===

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

===Authenticity===

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

{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Historic recipes]]
[[Category:Pork recipes]]
[[Category:Pies tarts and flans]]
[[Category:British recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/meltonmowbraystyleporkpies|#meltonmowbraystyleporkpies]] [[Special:Search/flour|#flour]] [[Special:Search/eggyolk|#eggyolk]] [[Special:Search/lard|#lard]] [[Special:Search/pork|#pork]] [[Special:Search/dough|#dough]] [[Special:Search/anchovyessence|#anchovyessence]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/muffintrays|#muffintrays]] [[Special:Search/groundallspice|#groundallspice]] [[Special:Search/boil|#boil]]
</code>

Melton Mowbray style pork pies - Revision history

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