Melton Mowbray Pork Pie

Ingredients

• For the hot water crust pastry: For the hot water crust pastry:
• 500g (4 cups) plain flour 500g (4 cups) plain flour
• 200g (7 oz) lard 200g (7 oz) lard
• 200ml (7 fl oz) water 200ml (7 fl oz) water
• 1 tsp salt 1 tsp salt
• For the pork filling: For the pork filling:
• 500g (1.1 lb) pork shoulder, finely chopped 500g (1.1 lb) pork shoulder, finely chopped
• 100g (3.5 oz) pork belly, finely chopped 100g (3.5 oz) pork belly, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried sage 1 tsp dried sage
• 1 tsp ground black pepper 1 tsp ground black pepper
• 1 tsp salt 1 tsp salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 30g (total), 10g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the hot water crust pastry. Make a well in the center.
2. 2.
   In a saucepan, heat the lard and water until the lard has melted. Pour the hot liquid into the well of the flour mixture.
3. 3.
   Stir the mixture with a wooden spoon until it forms a dough. Knead the dough on a lightly floured surface until smooth.
4. 4.
   Divide the dough into two portions, one slightly larger than the other. Wrap them in cling film and refrigerate for 30 minutes.
5. 5.
   In a separate bowl, mix together the pork shoulder, pork belly, onion, garlic, thyme, sage, black pepper, and salt for the filling.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Roll out the larger portion of the pastry on a floured surface to fit a 20cm (8-inch) pie dish. Line the dish with the pastry, leaving any excess hanging over the edges.
8. 8.
   Fill the pastry-lined dish with the pork filling, pressing it down gently.
9. 9.
   Roll out the remaining pastry to create a lid for the pie. Place it over the filling and seal the edges by crimping with your fingers or a fork.
10. 10.
    Make a small hole in the center of the pie to allow steam to escape during baking.
11. 11.
    Bake the pie in the preheated oven for 1 hour or until the pastry is golden brown and the filling is cooked through.
12. 12.
    Allow the pie to cool completely before serving.

Treat your ingredients with care...

• Pork shoulder — Ensure the pork shoulder is finely chopped to achieve a consistent texture in the filling.
• Pork belly — Finely chop the pork belly to add richness and moisture to the filling.
• Dried thyme — If using fresh thyme instead, double the quantity as dried herbs are more concentrated.
• Dried sage — If fresh sage is available, use 2 teaspoons of chopped fresh sage instead.

Tips & Tricks

• For a richer flavor, marinate the pork filling overnight in a mixture of Worcestershire sauce, mustard, and apple cider vinegar.
• To achieve a golden-brown crust, brush the pastry with an egg wash before baking.
• Serve the Melton Mowbray Pork Pie with a dollop of English mustard for an extra kick of flavor.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes to the pork mixture.
• Leftover pie can be enjoyed cold or gently reheated in the oven for a few minutes.

Serving advice

Slice the Melton Mowbray Pork Pie into wedges and serve as a main course or as part of a picnic spread. Accompany it with a fresh green salad or pickles for a delightful contrast of flavors.

Presentation advice

Present the Melton Mowbray Pork Pie on a wooden board or a traditional pie dish to showcase its rustic charm. Dust the pie with a sprinkle of flour for an authentic touch.