Are you ready to embark on a culinary journey to the heart of England? Today, we're crafting a truly authentic Melton Mowbray pork pie, a dish steeped in history and bursting with flavour. This isn't just a pie; it's a celebration of simple, high-quality ingredients and time-honoured techniques. Whether you're a seasoned baker or a kitchen novice, this recipe will guide you through creating a delicious homemade pork pie that rivals any you'll find in a traditional British bakery. It's the perfect addition to your repertoire of easy recipes and healthy meals, ideal for a quick dinner idea or a special occasion.
Ingredients:
For the Pastry:
- 225g plain flour
- 110g lard, cold and cubed
- 50ml ice-cold water
- Pinch of salt
For the Pork Filling:
- 450g pork shoulder, finely minced
- 1 large onion, finely chopped
- 1 tsp ground sage
- 1 tsp ground thyme
- ½ tsp ground black pepper
- 1 tsp salt
- 1 tbsp pork fat (optional, for extra richness)
- 1 large egg, beaten (for glazing)
Instructions:
Making the Pastry:
- Combine dry ingredients: In a large bowl, sift together the flour and salt.
- Cut in the lard: Add the cold, cubed lard to the flour and use your fingertips to rub it in until the mixture resembles breadcrumbs. Avoid overworking the dough.
- Add water gradually: Gradually add the ice-cold water, mixing gently until the dough just comes together. Be careful not to add too much water.
- Wrap and chill: Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Preparing the Pork Filling:
- Sauté the onion: Gently sauté the finely chopped onion in a pan until softened but not browned. This step enhances the flavour of the filling.
- Combine ingredients: In a large bowl, combine the minced pork, sautéed onion, sage, thyme, pepper, salt, and optional pork fat. Mix well to ensure even distribution of flavour.
Assembling and Baking the Pie:
- Roll out the pastry: On a lightly floured surface, roll out two-thirds of the pastry into a circle large enough to line a 20cm loose-bottomed pie tin.
- Line the tin: Carefully transfer the pastry to the tin, pressing it gently into the base and sides. Trim any excess pastry.
- Add the filling: Spoon the pork filling into the pastry-lined tin, spreading it evenly.
- Top with pastry: Roll out the remaining pastry and use it to cover the pie. Crimp the edges to seal, ensuring a good airtight seal to prevent leakage during baking. Cut a few small slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden brown finish.
- Bake: Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for approximately 1 hour and 30 minutes, or until the pastry is golden brown and the filling is cooked through. A meat thermometer inserted into the thickest part of the filling should read 75°C.
Serving Suggestions:
Serve your homemade Melton Mowbray pork pie warm or cold, sliced and enjoyed as a delicious main course or a hearty snack. It pairs perfectly with a simple side salad or some crusty bread.
Tips and Variations:
- For a richer flavour, add a tablespoon of apple sauce or some finely chopped apples to the filling.
- If you don't have lard, you can substitute it with butter or shortening, but the flavour might be slightly different.
- Feel free to experiment with different herbs and spices to create your own unique twist on this classic recipe.
- For a vegetarian alternative, substitute the pork with lentils or mushrooms.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on ingredients and serving size) Protein: High Fat: Moderate Carbohydrates: Low
This delightful Melton Mowbray pork pie recipe is a testament to the enduring appeal of simple, wholesome food. Enjoy the process of creating this iconic British dish, and savour every delicious bite! This homemade cooking experience is sure to become a family favourite amongst your delicious dishes and best recipes.