📝 About This Recipe
A true icon of British culinary heritage, the Melton Mowbray pork pie is distinguished by its rich hot water crust and hand-chopped succulent pork. Unlike molded pies, this authentic version is baked free-standing, resulting in its characteristic bowed sides and rustic, golden-brown finish. Each bite offers a harmonious blend of seasoned meat and savory aspic jelly, making it the ultimate centerpiece for any picnic or charcuterie board.
🥗 Ingredients
The Meat Filling
- 700 grams Pork Shoulder (hand-chopped into 0.5cm cubes)
- 150 grams Pork Belly (skin removed, finely diced for fat content)
- 100 grams Smoked Streaky Bacon (finely chopped)
- 1.5 teaspoons Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon White Pepper (for traditional heat)
- 1/4 teaspoon Ground Mace
- 1 tablespoon Fresh Sage (very finely minced)
- 1/4 teaspoon Ground Nutmeg
The Hot Water Crust
- 450 grams Plain Flour (plus extra for dusting)
- 150 grams Lard (high quality, chilled and cubed)
- 150 ml Water
- 1 teaspoon Salt
- 1 Egg (beaten, for glazing)
The Savory Jelly
- 300 ml Chicken or Pork Stock (high quality, well-seasoned)
- 2 leaves Gelatin Leaves (softened in cold water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the hand-chopped pork shoulder, pork belly, and bacon. Mix in the salt, peppers, mace, nutmeg, and sage until the meat is thoroughly seasoned and slightly tacky.
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2
To make the pastry, place the flour and salt in a heatproof bowl. In a saucepan, heat the lard and water together until the lard has completely melted and the liquid reaches a rolling boil.
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3
Pour the boiling lard mixture into the flour and stir immediately with a wooden spoon until a dough forms. Once cool enough to handle, knead briefly until smooth. Do not overwork or the pastry will become tough.
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4
Reserve one-quarter of the dough for the lid, keeping it warm in a bowl covered with a towel. Use the remaining three-quarters to form a large ball.
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5
On a lightly floured surface, 'raise' the pie. You can do this by molding the warm dough around a floured jam jar or a wooden pie dolly, pressing the dough up the sides to create a cylinder roughly 15cm tall.
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6
Gently remove the jar or dolly. Pack the meat filling tightly into the pastry case, ensuring there are no large air pockets.
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7
Roll out the reserved lid dough. Dampen the top edges of the pie wall with water, place the lid on top, and pinch the edges firmly together to create a decorative crimp.
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8
Cut a small hole (about 1cm) in the center of the lid to allow steam to escape. Chill the pie in the refrigerator for at least 30 minutes to set the shape.
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9
Preheat your oven to 190°C (375°F). Place the pie on a baking tray lined with parchment paper. Brush the top and sides with the beaten egg glaze.
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10
Bake for 20 minutes, then reduce the heat to 160°C (320°F) and bake for a further 1 hour and 15 minutes. If the pie browns too quickly, cover the top loosely with foil.
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11
Remove the pie from the oven and brush with a second layer of egg glaze for a high-gloss finish. Return to the oven for 10 minutes to set the glaze.
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12
Allow the pie to cool completely. While cooling, heat the stock and dissolve the softened gelatin into it. Once the pie is cold, use a small funnel to pour the liquid jelly through the hole in the lid.
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13
Refrigerate the pie overnight. This is crucial as it allows the jelly to set and the flavors of the meat to mature before serving.
💡 Chef's Tips
Always hand-chop the meat rather than using ground pork; the texture is the hallmark of a true Melton Mowbray pie. Work with the hot water crust while it is still warm; if it cools down too much, it becomes brittle and difficult to mold. Ensure the jelly is added only when the pie is completely cold to prevent the pastry from becoming soggy. Don't be afraid of the white pepper; it provides that distinct, nostalgic 'pork pie heat' that black pepper alone cannot achieve.
🍽️ Serving Suggestions
Serve chilled with a generous dollop of sharp, crunchy Piccalilli. Pair with a wedge of aged English Stilton cheese and a few pickled onions. Accompanied by a glass of strong English Ale or a crisp hard cider. A simple side of dressed watercress adds a fresh, peppery contrast to the rich meat.