Pie Dolly - Solid Wood - Perfect for Pie Making, Handcrafted in Ukraine

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It’s a great Leicestershire tradition – and now also a global one – to eat Melton Mowbray pork pie. By following the recipe below, you can make your own. But first, a little history. Why do pork pies have such strong connections to the county of Leicestershire? To condense hundreds of years of history into a few words, the pork pie connection exists for the following reasons: When finished you must clean your dolly thoroughly not with water. Remember that wood does not like water under any circumstances, not in the dishwasher, wood also dislikes too much heat, dampness hot cupboards even direct sunlight so avoid at all costs. Simply wipe your Dolly with Kitchen Roll then finally a dry cloth & leave to air dry then store in a dry cool cupboard. All 29 employees at the shop, from manager Stephen Hallam to the women working on the tills, know how to hand-raise a pie (some know better than others) - and that's unusual for what is basically a high street bakery. Remove the pastry from the fridge two hours before making the pie case. Gently temper the pastry by squeezing so it becomes pliable.

We are passionate about using local suppliers in all areas of our bakery business and the dollies are no exception. They are hand-turned by Jay whose business, Turnstyle Woodturners, is not far from us in Melton Mowbray. Preheat the oven to 235¼C/450¼F. Bake for 30 minutes. Turn down the heat to 180¼C/350¼F and continue to bake until the pastry is done - 50-60 minutes more. Remove from the oven and cool. They are simple to make so, as chefs are always banging on about a return to simplicity, why not roll up your sleeves and have a go. It just takes know-how and practice. This little cylinder of wood has a handle on the top. You will need to put the wooden dolly down in the middle of your pastry and press, then raise the pie up the sides of the dolly, keeping your thumbs on the shoulder of the dolly. Turning the dolly, you will then be able to raise the pie with your palms, hence the idea of the 'hand-raised' pie! You can then ease the dolly out of your pastry with a slight twist. You may have heard that there are alternative tools for this age-old method, but there really is nothing else which does the job so well. Plus, you will find that, over time and repeated usage, the wood will absorb a certain amount of fat. This will make it even easier for you to prise the raw pastry shell away from it. Small pork pie dolly Hand-raised pies survive in this country, but only just. If they disappeared it would be a tragedy, not because they belong to the fabric of our culinary heritage, but because they taste so good.

Another problem to avoid is over-flouring the work surface, which can be especially tempting for a learner. Over-flouring will cause burning and blistering of the pastry. Jelly: Pork gelatine is used to create the jelly that lines the inside of the pie. It’s a crucial element in keeping the pie moist and adding flavor. Rapeseed Oil: This oil, often used in pie pastry, is known for its health benefits, being low in saturated fat and high in unsaturated fats. My Dolly is a bit different from the norm in the fact that it has a slighttaper making it easier to remove from the pastry.

Bake: Place the pie in the oven, letting it bake until the pastry is golden brown and the meat inside is cooked to perfection. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. The Melton Mowbray Pork Pie, often referred to simply as the “Melton Pork Pie,” is a British culinary treasure. It originated in the charming town of Melton Mowbray, Leicestershire, in the late 18th century. Known for its distinctive, handcrafted appearance, this pie boasts a crispy hot water crust pastry, encasing a delicious blend of free-range pork, lard, and rich seasonings. The pie is traditionally made without a pastry case, and its unique shape and open top make it easily recognizable. A Brief History of Melton Mowbray Pork Pie Layer the Filling: Layer the seasoned pork inside the pastry case, pressing it down to ensure a snug fit.

Mostly it’s meat and fat, though. I ground some grouse meat with pork fat for part of it, and hand chopped more grouse for the rest. Doing both makes for a more interesting texture when you eat the game pie. Now lift your mould & place over the upturned tamper & pastry & holding them together place them the right way up on your worktop. The better the pork - it should be on the fatty side - the better the end product. If you use the modern, leaner breeds, you risk a dry, dense filling which comes away from the edges. Pastry: The heart of this pie is the hot water crust pastry. It’s robust and capable of holding the filling while remaining deliciously flaky. You’ll need flour, hot water, lard, salt, and egg to create this pastry. Chill overnight before eating. A game pie is normally eaten cold or at room temperature. Photo by Holly A. Heyser Accompaniments