Dish
Melton Mowbray Pork Pie
The pie is made with a filling of chopped pork and pork jelly, seasoned with salt and pepper. The hot water crust pastry is made with flour, lard, water, and salt. The pastry is rolled out and used to line a pie dish, then the filling is added. The top of the pie is covered with more pastry and the pie is baked until golden brown. The pie is traditionally eaten cold, often with pickles or chutney.
Origins and history
The Melton Mowbray Pork Pie has been made in the town of Melton Mowbray since the 18th century. It was originally made by local farmers as a way to use up leftover pork. The pie was granted Protected Geographical Indication (PGI) status in 2009, which means that only pies made in the traditional way in the designated area can be called Melton Mowbray Pork Pies.
Dietary considerations
Contains pork and lard. Not suitable for vegetarians or vegans.
Variations
There are many variations of pork pies made in different parts of the UK, such as the Cornish pasty and the Scotch pie.
Presentation and garnishing
The pie can be decorated with pastry leaves or other shapes before baking for an attractive finish.
Tips & Tricks
Make sure to chill the pie thoroughly before serving to allow the jelly to set.
Side-dishes
Pickles, chutney, or mustard are often served with Melton Mowbray Pork Pie.
Drink pairings
Beer or cider are good drink pairings for Melton Mowbray Pork Pie.
Delicious Melton Mowbray Pork Pie recipes
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