If you’re craving a taste of true British tradition, this melton mowbray pork pie recipe is the one to master. With its rich, savoury filling and crisp hot-water crust pastry, the Melton Mowbray pork pie is one of England’s most iconic regional foods — a timeless classic that captures the heart of British baking.
In this post, we’ll explore the origins of the Melton Mowbray pie, what makes it unique, and a detailed step-by-step recipe so you can recreate this delicious pork pie right at home.
What Makes a Melton Mowbray Pork Pie Special?
The Melton Mowbray pork pie comes from the historic town of Melton Mowbray in Leicestershire, England, and has been enjoyed since the 18th century. Unlike other pork pies, this variety is made with uncured pork, giving the filling its signature grey colour rather than the pink hue seen in cured meats.
Another defining feature of this melton mowbray pork pie recipe is its hand-raised hot-water crust pastry. The pastry is moulded by hand around a wooden “dolly” or jam jar and baked free-standing, allowing it to develop its famous bow-shaped sides.
This regional delicacy even holds Protected Geographical Indication (PGI) status, meaning that only pies made in or around Melton Mowbray using traditional methods can legally bear the name.
Ingredients
For the Pastry (Hot-Water Crust)
- 400g plain flour (plus extra for dusting)
- 75g butter
- 75g lard
- 125ml water
- 1 tsp salt
- 1 egg, beaten (for glazing)
For the Filling
- 500g fresh, uncured pork shoulder (finely chopped, not minced)
- 150g pork belly or back fat (finely chopped)
- 1 tsp ground black pepper
- ½ tsp salt
- ½ tsp ground mace or nutmeg
Optional Jelly (Traditional Aspic)
- 300ml pork stock
- 2 leaves of gelatine (or 1 tsp powdered gelatine)
Step-by-Step: How to Make an Authentic Melton Mowbray Pork Pie
Step 1 – Prepare the Pastry
Start by making the hot-water crust pastry. In a small saucepan, heat the lard, butter, water, and salt until just boiling. Remove from heat and pour over the flour in a large mixing bowl. Stir until a dough forms, then allow it to cool slightly before kneading.
Once cool enough to handle, knead the pastry until smooth and elastic. Wrap it in cling film and let it rest for 20 minutes.
Step 2 – Make the Filling
While the pastry rests, prepare the filling. Chop the fresh pork shoulder and pork fat into small cubes (avoid mincing to keep the authentic texture). Season with salt, pepper, and nutmeg, mixing thoroughly so every piece is well coated.
Step 3 – Shape the Pie
On a lightly floured surface, roll two-thirds of the pastry into a thick circle. Hand-raise it around a jar or dolly, creating the classic Melton Mowbray shape — slightly wider at the top.
Pack the pork filling tightly inside, leaving about 1 cm of space from the top. Roll out the remaining pastry for the lid and crimp the edges to seal. Brush with the beaten egg and make a small hole in the centre to allow steam to escape.
Step 4 – Bake
Place your pie on a baking tray and bake at 200°C (400°F) for 20 minutes, then lower the temperature to 170°C (340°F) and bake for another 50–60 minutes. The crust should be golden brown and crisp.
Step 5 – Add the Jelly (Optional but Traditional)
For a truly authentic melton mowbray pork pie recipe, fill the pie with jelly once baked. Dissolve the gelatine in warm pork stock, then carefully pour it through the steam hole until full. Let the pie chill overnight so the jelly can set and flavours meld beautifully.
Serving Suggestions
The Melton Mowbray pork pie is best served cold or at room temperature. Slice thickly and enjoy with:
- A dollop of tangy Branston pickle
- Pickled onions or gherkins
- Crisp salad leaves
- A pint of ale or glass of cider
Expert Tips
- Use fresh pork – Uncured meat is key for authentic flavour and colour.
- Don’t skip the resting time – It helps the pastry stay firm when hand-raising.
- Hand-chop your pork – This keeps the chunky, rustic texture that defines the original pie.
- Add jelly slowly – Too fast, and it’ll overflow.
The Story Behind the Melton Mowbray Pie
The Melton Mowbray pork pie is steeped in history. In the 1800s, huntsmen in Leicestershire carried these sturdy pies during long hunts — they were portable, filling, and didn’t spoil easily. Over time, local bakers perfected the recipe, giving us the signature bow-sided crust and savoury grey filling we know today.
If you’re a fan of traditional British recipes, this melton mowbray pork pie recipe is a must-try. It’s not only a delicious savoury bake but a taste of culinary heritage you can recreate in your kitchen.
For more history and inspiration, check out this external resource from the Melton Mowbray Pork Pie Association.
FAQs
Q1: Can I use cured pork or ham in a Melton Mowbray pork pie?
A1: No. Authentic Melton Mowbray pies are made with uncured pork, which gives the filling its grey colour and distinctive flavour.
Q2: Do I have to use jelly (aspic)?
A2: It’s optional, but the jelly prevents the meat from drying out and adds authenticity. If you prefer a simpler pie, you can skip it.
Q3: Can I freeze a Melton Mowbray pork pie?
A3: Yes, once cooled completely, wrap it tightly and freeze for up to 2 months. Defrost overnight in the fridge and serve cold.
Q4: What’s the best way to serve it?
A4: Traditionally, it’s served cold with pickles, mustard, or salad — perfect for picnics, parties, or pub platters.
Final Thoughts
Making a melton mowbray pork pie recipe at home takes patience and care, but the results are worth every minute. This timeless classic brings together flaky pastry, seasoned pork, and a touch of British history in every bite.
Give this recipe a try and share your results with us at foodfables.co.uk — and don’t forget to check out our post on Healthy Snack Ideas to balance out your next feast!