> Pork Pies
Pork pies are one of the traditional British hand - raised pies. Generally,
pork pies are better known than Game Pies or Mutton Pies because they have
become a commercial success and are in some cases mass produced. Bought Pork
Pies have long featured at picnics and high tea.
Pork Pies are made with hot water pastry which involves boiling up the fat
(usually lard) with water and adding this to the flour to form a dough. The
dough is then "raised" or shaped around a mould or sometimes (probably
more traditionally) no mould is used, wherein lies the skill.
Melton Mowbray Pies are not made with the help of a mould. The pastry case is
then packed with chopped, highly seasoned pork and a lid is put on. After
baking, stock is poured in through a hole in the lid. The stock sets around the
meat to form the delicious "jelly" in the pie.
Originally pastry (or paste) was not intended to be eaten. It was merely a means of holding cooked meat.
Gradually the art of pastry making emerged and today we tend to judge a Pork Pie
or Cornish Pasty as much by the texture and taste of the pastry as by the filling.
If you have a question or comment relevant to this page, then please post it below.
The above recipe is the one I've made--hot water and lard for the crust. In the 50's our English neighbor in Maplewood,NJ got theirs from their butcher in New York and brought it over at Christmastime. Ate it cold with hot mustard made by mixing mustard powder and water. Wonderful memory. Found a recipe similar to this one at the library [before computers 1970's] and enjoyed the memory again. Delicious. [The spicy mustard is essential!!!]
Allow the pie to cool and rest overnight (the chopped pork filling will shrink). Make two holes in the top of the pastry. Melt a couple of sheets of gelatine (saves messing about with pigs trotters), with a stock cube and gently pour through one of the holes (the other hole will act as a vent). Allow to cool and chill.Pork pies are meant to be served and eaten cold. Serve with salads, pickles, hard English cheeses and a good glass of fine ale!
pork pie meat should only be seasoned with salt and pepper
Gelatine? Good Lord, you'll never make a decent pie that way. You use a pig's trotter or two, boil for three hours with the traditional clove-studded onion, carrot, celery, pepper corns and bouquet garni (herbs you like tied up in a muslin bag). Strain into a clean pan and reduce to a pint or so.
had a go at the be ro recpies for pork pie but let down wth trying to get the gelitine and chicken stock down the funnell as it came out of the top could anbody give me some tips please
I am looking for a recipe. My husband's grandmother made a meat pie they called "spotata/spudata pie" (I don't know the correct spelling) All I really know is that it was lean ground pork, cider vinegar & onion in the filling and baked in a pie shell. My husband said it was best served cold. Any ideas?
had trouble getting jelly evenly around pie any advice
I have been a competition chef for many years and recntly have been a pie judge at county shows, many amature cooks excel at making pork pies and the best tasting are always the pies made with the use of molds.
Adding seasoning of your choice improves the flavour and the jelly must always be made with pork bones and pigs trotters.
The Melton Mowbray style pie is insipid and the grey coloured meat is a turn of, if you like quality pork pies buy them from a good quality butcher not your supermarket
A nice change is to add boiled eggs to the meat mixture.These can be sliced half or left whole.Just place the eggs on the outer rim of the pan.
I have been a professional cook all of my life so know a bit about the fine art of cooking.I made the Mowbray pie recently but was not charmed and prefer my own recipes.I added sausage meat to the pork which was a big mistake.While cooking the fat from the sausage meat leaked out of the pie and into the oven.I have never made any pie before without cooking the meat first.
a good variation is to add chicken stock instead of water in the pastry, and to add either miced bacon or sausage meat to the filling,(or even minced pork fat if you want to be really authentic) and plenty of sage. Also i find that if you just use chicken stock instead of plain water for the jelly, it will make the best pies.
have you tried Tesco? i think that Trex or any solid vegetable fat would work ok.
I cant find anywhere that sells lard - what else can I use ??
hi does anyone else have any more pork pie ideas/recipes.
hi does anyone else have any more pork pie ideas.
1lb plain flour
1/2 pint hot water
beaten egg for brushing
2lb shoulder of pork, trimmed, boned and diced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 teaspoon gelatine
- Sift the flour and salt into a warmed bowl.
- Put the warm water into a saucepan with the lard and bring to the boil, stirring.
- When the lard is melted pour this into the flour.
- Mix quickly to a dough and then knead lightly until smooth.
- Divide the pastry into four bits.
- Shape each quarter around a floured jam jar (this will be the case of the pork pie), reserving enough pastry to make lids later on.
- Put jam jars with pastry around them in the fridge until set and firm.
- When firm remove the pastry from the jam jars and place the pastry shapes onto a well greased baking tray.
- Make the lids with the reserved pastry.
- Boil all the meat trimmings and bones in water until it is reduced to a very strong stock.
- Roll the meat in the seasonings and spice.
- Fill the pastry cases with the seasoned meat.
- Cover with the lids.
- Seal by dampening the edges with a little water and pinch into a traditional pork pie crimp.
- Brush the top with the beaten egg and make a hole for the steam to escape from in the middle of the lid.
- Bake at 220 degrees c for about 30 minutes, then reduce heat to 180 degrees c and cook for a further 1 3/4 - 2 hours.
- Remove from oven and allow to cool.
- Dissolve the gelatine in 1 tablespoon of very hot water.
- Add about 100ml stock to the gelatine and pour it into the pies through the holes in the lids so that it fills the pie to the top.
Sounds tasty - let me know if you try it.
hi im after the recipe for the british pork pie because im a big fan can u help plz many thanx dean