How To make Melton Mowbray Pie
1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 ts Thyme
1/2 ts Salt
4 Eggs, hard cooked, halved
2 c Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 ts Sage
1/4 ts Pepper
3 pk Gelatin, unflavoured
PAStrY:
Any standard pastry recipe Cream Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as
pkg directs with bouillon. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer.
How To make Melton Mowbray Pie's Videos
Melton Mowbray Pork Pies - The Kitchen Door
Using all natural, fresh and top quality ingredients, Sean Kellingray brings to you home-made:
- Gourmet Cornish pasties
- Melton Mowbray style of pork pies
- Fresh fruit pies and much more!
He can be found down at Hobbs Wharf in Gulf Harbour. Watch in HD this little video we put together and order online here
How to Make an Easy Traditional British Pork Pie
A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!
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Recipe:
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Pork pie filling (this was enough filling for 3-4 pies):
I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper
Salt
Pastry (This was more than enough for 4 pies)
Water 300g
Butter 175g (You can use 175g of Lard instead or a mixture of the two)
Salt 10g
Flour 675g (13% protein content)
Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock):
2 large ham hocks
1 large carrot
1 large onion
Thyme
Black pepper
Touch of mace
Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.
Continue to cook for 6 hours on a low simmer, top up with water as necessary
Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
Refrigerate the stock until needed
You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use if you need it.
You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.
I hope you enjoy the recipe and let me know in the comments if you have any questions!
Big Pork Pie | Yorkshire Stand Pie for Christmas
At Christmas time in Yorkshire it's pretty common to see stand pies appearing in butchers' and bakers' shops. And if we still had pubs open they'd likely be selling or raffling these big pork pies. The stand pie - a shortening of 'standing' - is a raised pork pie. The shell is raised around a former and is baked without any mould or support. I won't lie, making a free-standing pork pie is a challenge, and managing to bake it without it collapsing is something that takes a bit of practice. The meat in a stand pie is usually pork shoulder and it's chopped by hand, not minced. The stand pie is similar to a traditional hand-raised Melton Mowbray pork pie, but the main difference is that the meat in a stand pie is baked with curing salt which keeps it pink. The meat in Melton Mowbray pies is not cured so it turns out greyish. As this is a Yorkshire pie, I decided to stamp the lid with the White Rose emblem of Yorkshire, and I ended up 3D printing the stamp. Also in this video I make a traditional jelly using a pigs trotter.
The written recipe for this stand pie is here:
CHAPTERS
00:00 Intro
1:35 Make Hot Water Pastry
3:39 Prep the Pork Pie Filling
6:35 Build the Raised Pastry Case and Embossed Lid
12:00 Assemble the Stand Pie
15:20 Bake the Stand Pie
15:49 Make Pigs Trotter Jellied Stock
17:12 Completing the Bake
19:15 Finish the Jelly Stock
19:55 Put the Jelly Stock in the Pork Pie
20:39 Cut the Pie Open
21:12 Taste Test Time
#keefcooks #teamulot
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We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 licence.
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How to Make PORK PIES The AMERICAN Way
Have you ever made a meat pie? I have, and it's delicious.
Try the recipe for yourself here:
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Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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New EXTRA SPECIAL LARGE MELTON MOWBRAY PORK PIE in ASDA food review
Asda UK. New. Food review.
How to make a Pork Pie - Classic English Food - Homemade pie recipe
This is one of my all time favourite things to eat in the world, but not many people make a good pork pie. and especially not when you buy them from Tescos.
Here I show you how to make a classic English pork pie. and the result seriously was amazing.
this is an English classic food dish. Its so underrated but I know my fellow brits will agree how amazing they can really be.
give it a good, you will love it too.
you will need:
1k pork shoulder
400g plain flour
150g butter
150g pork lard
salt
black pepper
thyme
pig trotters
bay leaves
powdered gelatine
1 egg
and a lot of love....
#porkpie#britishclassics#englishpie
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