📝 About This Recipe
A true icon of British charcuterie, this Melton Mowbray style pork pie features a hand-raised hot water crust pastry that is crisp, golden, and incredibly sturdy. Inside, you'll find a succulent, coarsely chopped pork filling seasoned simply with salt and plenty of black pepper, characteristic of the Leicestershire tradition. Finished with a rich, savory bone-broth jelly that fills every nook and cranny, this pie is a labor of love that rewards the patient cook with unparalleled depth of flavor.
🥗 Ingredients
The Meat Filling
- 800 grams Pork Shoulder (finely hand-chopped into 5mm cubes)
- 200 grams Pork Belly (skin removed, finely chopped for fat content)
- 100 grams Smoked Bacon (finely minced)
- 1 tablespoon Ground Black Pepper (freshly cracked)
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Dried Sage (rubbed)
- 1/4 teaspoon Ground Nutmeg
Hot Water Crust Pastry
- 500 grams Plain Flour (plus extra for dusting)
- 200 grams Lard (high quality, chilled)
- 200 ml Water (boiling)
- 1 teaspoon Salt
- 1 Egg (beaten for glazing)
Savory Jelly
- 300 ml Pork Stock (high quality, reduced)
- 2 sheets Gelatin Leaves (bloomed in cold water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chopped pork shoulder, pork belly, and bacon. Add the salt, black pepper, sage, and nutmeg. Mix thoroughly with your hands to ensure the seasoning is evenly distributed, then cover and chill while you prepare the pastry.
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2
To make the pastry, sift the flour into a heatproof bowl and make a well in the center. In a small saucepan, bring the water and lard to a boil until the lard is completely melted.
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3
Carefully pour the boiling lard mixture into the flour well. Use a wooden spoon to stir quickly until a dough forms. Once cool enough to handle but still very warm, knead the dough briefly until smooth.
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4
Reserve one-quarter of the dough for the lid, keeping it wrapped in a warm towel. With the remaining dough, either 'hand-raise' the pie by molding it around a floured wooden dolly or a jam jar, or line a 15cm deep springform tin, pressing the dough up the sides to form a tall cylinder.
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5
Pack the chilled meat mixture into the pastry case, pressing down firmly to remove any air pockets. The meat should come nearly to the top of the pastry rim.
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6
Roll out the reserved pastry for the lid. Dampen the edges of the pie wall with water, place the lid on top, and pinch the edges together firmly to create a decorative crimped seal.
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7
Cut a small hole (about 1cm) in the center of the lid to allow steam to escape. Brush the top and sides (if not using a tin) with the beaten egg wash.
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8
Preheat your oven to 180°C (350°F). Place the pie on a baking tray and bake for 30 minutes. Then, reduce the heat to 160°C (320°F) and bake for another 75-90 minutes until the pastry is deep golden brown and the internal temperature of the meat reaches 75°C (167°F).
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9
Remove the pie from the oven. If you used a tin, carefully remove the sides and brush the exterior with more egg wash, then return to the oven for 10 minutes to crisp the sides.
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10
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
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11
Warm the pork stock and stir in the bloomed gelatin until dissolved. Once the pie is cold, use a small funnel to slowly pour the liquid stock through the hole in the lid. Tilt the pie gently to help the liquid settle into the gaps.
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12
Return the pie to the fridge for another 2-3 hours until the jelly is completely set before slicing and serving.
💡 Chef's Tips
Hand-chopping the meat instead of using a grinder is essential for the authentic Melton Mowbray texture. Do not let the pastry cool down too much before shaping; it must be warm to be pliable and prevent cracking. If you don't have pork stock, use a high-quality chicken stock enriched with a little extra gelatin. Always season the meat more than you think; cold pies lose some flavor impact compared to hot dishes. Ensure the jelly is liquid but not hot when pouring it into the pie, otherwise, it may melt the fat in the pastry.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of sharp English mustard. Pairs beautifully with a side of pickled onions or a tangy Branston-style pickle. A crisp, bitter English Ale or a dry cider cuts through the richness of the pork perfectly. Serve as part of a traditional Ploughman’s lunch with crusty bread and sharp cheddar cheese. A simple side of dressed watercress adds a lovely peppery freshness to the plate.