Melton Mowbray style pork pies
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
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 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).
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