The Melton Mowbray Pork Pie is an iconic British delicacy, renowned for its rich flavor and unique preparation. Originating from the market town of Melton Mowbray in Leicestershire, this pie has been a cherished part of British cuisine for centuries. In this blog post, we’ll walk you through a traditional recipe for making this savory delight at home, providing tips and tricks for achieving the perfect pie.
History of Melton Mowbray Pork Pie
The Melton Mowbray Pork Pie has its roots deeply embedded in English culinary history. The pie’s distinctiveness comes from its use of a special type of pastry and a unique preparation method. Traditionally, this pie is made with seasoned pork and encased in a hot water crust pastry. Its origins date back to the 18th century, and it has been granted Protected Geographical Indication (PGI) status by the European Union, which means it must be produced in the Melton Mowbray area to be called by this name.
Ingredients for Melton Mowbray Pork Pie
For the Pastry:
- 500g plain flour
- 200g lard
- 150ml water
- 1 tsp salt
- 1 tsp pepper
For the Filling:
- 500g pork shoulder, finely chopped
- 200g pork belly, finely chopped
- 100g pork fat, finely chopped
- 1 onion, finely chopped
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp salt
- 1 egg (for egg wash)
Optional Jelly:
- 300ml pork stock
- 1 sheet of gelatine
Method
1. Prepare the Pastry
- Mix Flour and Salt: In a large bowl, combine the plain flour with salt and pepper.
- Melt Lard: In a saucepan, melt the lard with 150ml water. Heat until it’s fully melted.
- Combine: Pour the melted lard and water mixture into the flour and mix until a dough forms. Allow the dough to cool slightly.
2. Prepare the Filling
- Combine Ingredients: In a mixing bowl, combine the chopped pork shoulder, pork belly, and pork fat. Add the finely chopped onion, sage, thyme, pepper, and salt.
- Mix Thoroughly: Mix well to ensure all the ingredients are evenly distributed.
3. Assemble the Pie
- Roll Out Pastry: Divide the dough into two portions. Roll out one portion and use it to line the base and sides of a pie tin.
- Add Filling: Spoon the pork mixture into the pastry-lined tin, pressing it down firmly.
- Top with Pastry: Roll out the second portion of pastry and place it over the top of the pie. Seal the edges and make a small hole in the center to allow steam to escape.
- Apply Egg Wash: Brush the top of the pie with a beaten egg.
4. Bake the Pie
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Bake: Place the pie in the oven and bake for 1 to 1.5 hours, or until the pastry is golden brown and the filling is cooked through.
5. Optional Jelly
- Prepare Stock: Heat the pork stock until it’s warm.
- Dissolve Gelatine: Soak the gelatine in a small amount of cold water, then dissolve it in the warm stock.
- Fill Pie: Once the pie is baked and cooled slightly, pour the jelly into the hole in the center of the pie and allow it to set.
Tips for the Perfect Melton Mowbray Pork Pie
- Chill the Ingredients: For a crispier pastry, ensure that the lard and water are hot but not boiling when mixed with the flour. Chill the dough before rolling it out.
- Use High-Quality Meat: The quality of the pork is crucial. Opt for good cuts and ensure they are finely chopped.
- Let It Cool: Allow the pie to cool completely before cutting into it. This will help the filling set properly.
FAQs About Melton Mowbray Pork Pie
| Question | Answer |
|---|---|
| What makes Melton Mowbray Pork Pie unique? | The pie is known for its hot water crust pastry and the use of a specific blend of seasoned pork. It must be made in Melton Mowbray to be called by this name. |
| Can I use a different type of pastry? | Traditional Melton Mowbray Pork Pie uses hot water crust pastry. Using a different type of pastry will change the texture and taste of the pie. |
| How do I store leftover pork pie? | Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the pie for up to 3 months. |
| Can I make the pie ahead of time? | Yes, you can make the pie in advance. It often tastes better after a day or two, as the flavors have time to meld together. |
| What is the purpose of the jelly in the pie? | The jelly helps to keep the meat moist and adds extra flavor. It is poured into the pie after baking and allowed to set. |
External Resources
For more information on Melton Mowbray Pork Pie and its history, visit Melton Mowbray Pork Pie Association.
Internal Resources
Check out our other traditional British recipes on Our Recipe Collection.
Conclusion
Making a Melton Mowbray Pork Pie at home is a rewarding experience that allows you to enjoy a true taste of British tradition. With this recipe, you can create a pie that is not only delicious but also embodies the rich culinary heritage of the Melton Mowbray region. Whether for a special occasion or a hearty meal, this pie is sure to impress. Enjoy the process, and happy baking!