Melton Mowbray Pork Pie

... submitted by mise_mi_fein
from Australia

350g/12 oz hot water crust pastry [see end]
900g/2 lb coarsely-minced pork *
2 teaspoons salt freshly milled black pepper
1 tablespoon chopped fresh sage or
1 teaspoon dried sage
Beaten egg for glazing

[*You must have approx 2/3 meat too 1/3 pork fat, for a moist pie and the mince must be
coarse not fine. If mincing your own use the largest hole] Grease 15-cm/6-in
loose-bottomed cake tin with lard, then lightly with flour.

Knead the pastry thoroughly until it is smooth. Cut off a quarter of it and, wrap it in
cling film and put on one side. Put pastry into the tin and, using your fingers, gently
mould it round the inside until it comes about 1.25cm/. 5 in. above the rim of the tin.
Try to make the pastry as even as possible and make certain there are no holes in it.
Put on one side while preparing the filling. If making small individual pies you can
hand raise the pastry using a glass or other suitable utensil. If making a large pie, to
avoid splitting of the case as it cooks, make in a lightly greased 15 cm / 6" spring
form [loose bottomed] cake tin. Commercial pie makers generally use a pie ring and this
is a similar process Mix the pork with the seasoning and sage, kneading the mixture well
with your hands, so all ingredients are evenly mixed in. You can add spices if you wish,
such as nutmeg or mace, but this is not traditional for a Melton Mowbray pie. Carefully
pack the meat into the pastry case, then brush with the beaten egg. Roll out the
remaining pastry to a circle for lid. Place in position, trim the edges then mark them
with fork if wished for a decorative edge [we just crimp with our fingers] - Make a
large hole in the centre for the steam to escape. Any pastry trimmings can be rolled out
and cut into leaves to decorate the top. Lightly brush these with beaten egg and place
in position in the oven. Bake in a hot oven, 220 C/425 F/Gas Mark 7 for 15 minutes.
Reduce the heat to 180 C/350 F/Gas Mark 4 and bake for a further 45 minutes. Remove the
pie from the oven and very gently remove the sides of the cake tin. Great care must be
taken not to break or crack the pastry.Brush all over the pastry with beaten egg, making
sure that the hole in the top is not sealed up. If the steam is unable to escape at the
top, it is liable to burst the sides open, which will result in all the meat juices
being lost. Replace in the oven for a further 30 minutes or until golden brown. Remove
from the oven and allow to cool. If desired, at this stage, [before it is cold] pour a
good stock made from boiling pig bones, trotters, pig cheeks [anything that makes a
jelly stock when cold] into the hole in the centre until it reaches the top and leave to
set. [I love a pork pie to have this jelly in it but it is an individual taste] Serve
either warm or cold with plenty of mustard.[ If eating hot it must be fresh from the
oven, do not heat a pork pie up again it is yuk!] Traditionally it is eaten cold with
pickles, mustard or salad. Serves 8-10 .



Hot Water Pastry

350g/12 oz plain flour
1 teaspoon salt
125g/5 oz lard
150 ml / .25 pint water

Sift the flour and salt together into a mixing bowl. Cut the lard into about 4 pieces
and put into a pan with the water. Place over a moderate heat and bring gradually to the
boil. As soon as the mixture boils, pour it immediately into the centre of the flour.
Beat well with a wooden spoon until the mixture clings together in a ball, leaving the
sides of the basin clean. When cool enough to handle, place on a lightly floured surface
and * knead lightly until smooth. Use as directed in the recipe.

Experience hints: It is important to knead until smooth for a good pastry. Don't try to
make the pastry too thin, it is a thicker pastry than used for other pies. In colder
climates wrap any pastry not being used in cling film to keep pliable. If it starts to
'set' zap for a couple of seconds, no more and only once, on defrost in the microwave]


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