📝 About This Recipe
A true icon of British culinary heritage, the Melton Mowbray Pork Pie is distinguished by its hand-crimped, bow-walled crust and its use of uncured, chopped pork. Unlike mass-produced pies, this version features a rich, hot water crust pastry that cradles a succulent, peppery filling, finished with a crystal-clear savory jelly. It is a rustic masterpiece that celebrates the golden age of English coaching inns and rural tradition.
🥗 Ingredients
The Meat Filling
- 700 grams Pork shoulder (hand-chopped into 5mm cubes)
- 150 grams Pork belly (skin removed, finely chopped for fat content)
- 1.5 teaspoons Salt (sea salt preferred)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried sage (optional, for a traditional herbal note)
- 1/4 teaspoon Ground mace (essential for the authentic flavor profile)
Hot Water Crust Pastry
- 450 grams All-purpose flour (sifted)
- 150 grams Lard (high quality, diced)
- 150 ml Water (boiling)
- 1 teaspoon Salt
- 1 Egg (beaten, for the egg wash)
The Savoury Jelly
- 300 ml Pork or Chicken stock (high quality, well-reduced)
- 2 sheets Gelatin leaves (softened in cold water)
👨🍳 Instructions
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1
Begin by preparing the filling. Hand-chop the pork shoulder and belly into small cubes (about 5mm). Do not use a food processor, as the texture should be chunky, not minced. Mix the meat with the salt, pepper, mace, and sage in a bowl. Cover and chill while you make the pastry.
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2
For the pastry, place the flour and salt in a large heatproof bowl. Make a well in the center.
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3
In a saucepan, heat the water and lard together until the lard has melted and the liquid reaches a rolling boil.
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4
Immediately pour the boiling liquid into the flour well. Stir quickly with a wooden spoon until a dough forms. Once cool enough to handle, knead briefly until smooth. Do not let it cool completely; hot water crust must be worked while warm.
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5
Set aside one-quarter of the dough for the lid, keeping it wrapped in a warm towel. Use the remaining dough to mold the pie base.
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6
Traditionally, these are 'hand-raised' around a wooden dolly or a floured jam jar. Alternatively, line an 18cm springform tin, pressing the dough up the sides so it overhangs slightly.
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7
Pack the chilled meat filling tightly into the pastry case, ensuring there are no large air pockets.
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8
Roll out the remaining dough for the lid. Dampen the edges of the pie wall with water, place the lid on top, and pinch the edges firmly to seal. Crimp the edges decoratively.
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9
Cut a small hole (about 1cm) in the center of the lid to allow steam to escape. Brush the top with beaten egg wash.
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10
Preheat your oven to 180°C (350°F). Bake the pie for 30 minutes, then reduce the heat to 160°C (320°F) and bake for another 60-90 minutes until the pastry is golden brown and the internal temperature reaches 75°C (167°F).
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11
Remove the pie from the oven and let it cool completely. It is vital to chill the pie in the fridge for at least 4 hours before adding the jelly.
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12
To make the jelly, heat the stock until simmering. Squeeze the water out of the soaked gelatin and whisk it into the hot stock. Let it cool to room temperature but not set.
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13
Using a small funnel, slowly pour the liquid jelly into the hole in the top of the cold pie. Tilt the pie gently to ensure the jelly fills all the gaps created by the meat shrinking during cooking.
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14
Refrigerate the pie overnight to allow the jelly to set firmly and the flavors to mature. Serve at room temperature.
💡 Chef's Tips
Use high-quality lard for the pastry; it provides the authentic 'snap' and flavor that butter cannot replicate. Always hand-chop your meat; the distinct texture of a Melton Mowbray pie comes from those individual nuggets of pork. Ensure the pie is completely cold before adding the jelly, otherwise the jelly will soak into the pastry and make it soggy. If you don't have a pie dolly, a straight-sided wine bottle or a jam jar wrapped in parchment paper works perfectly for hand-raising the crust. Don't skimp on the pepper; the filling should have a noticeable spicy warmth to balance the richness of the pastry.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of sharp English Piccalilli. A side of pickled onions or cornichons provides a perfect acidic crunch to cut through the fat. Pair with a glass of robust British Ale or a dry Sparkling Cider. Enjoy as part of a traditional 'Ploughman’s Lunch' with sharp cheddar cheese and crusty bread. Pack it for a sophisticated picnic—these pies are incredibly sturdy and travel well.