Vale of Mowbray Grosvenor Pork Pie with Egg,, 0 g

Product Information

Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made. Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough How to Tell if You're Buying an Authentic Melton Mowbray Pork Pie". Melton Mowbray Pork Pie Association. Archived from the original on 4 July 2015 . Retrieved 1 October 2010.

Cover the pie with the pastry lid, push it down into the pie tin and tightly around the pie filling. Pinch edges of the pastry lid and the pastry overhang (from the base) together to seal the pie. Take a knife and go around the sides of the pie tin cleaning the pastry up. You can use up any left over pastry to make pastry pie leaves and other shapes etc. to go on the pie lid. In celebration of British pork, the recipe I am sharing today is for a British pie classic, Gala Pie, made with gammon and fresh free-range eggs, beautifully seasoned and encased in a crisp, golden hot water pastry case – perfect for picnics, buffets, Christmas, Easter, family get-togethers and the school or office lunch box. Gala pie is normally made with pork, but I have a recipe that uses gammon (or ham) which we all prefer, so that’s the recipe I am sharing today. The onions in the pie filling sweeten the pie, complimenting the herbs, Worcestershire Sauce and pork meat, but if more than a small onion is used the taste of onion will start to dominate. The egg is a bundle of savoury joy next to the sweetness of the meat filling; while the pastry, using the very reliable hot water-crust recipe, is predictably tasty and substantial, crisp on the outside and soft on the inside. Pork, Egg & Ham Pie Recipe Recipe Ingredients: The main distinctive feature of a Melton pie is that it is made with a hand-formed crust. [8] The uncured meat of a Melton pie is grey in colour when cooked and the meat is chopped, rather than minced. As the pies are baked free-standing, the sides bow outwards, rather than being vertical as with mould-baked pies. Melton Mowbray pork pies are served at room temperature, [9] [10] unlike pork pies in Yorkshire which may be served hot.Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. [2] In France the same recipes gave rise to the modern Pâté en croute [ fr]. Many medieval meat pie recipes were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. A particularly elaborate and spectacular recipe described in medieval recipe collection The Forme of Cury was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current in the 18th century under the name "battalia pie". [3] Hannah Glasse's influential 1747 recipe collection included a recipe for a " Cheshire pork pie", having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint (285ml) of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form.

History of the Melton Mowbray Pork Pie". The Melton Mowbray Pork Pie Association. Archived from the original on 2 May 2015 . Retrieved 28 August 2013. We have some of the best pork in Europe (and the world) and where I live in North Yorkshire, there are some wonderful free-range pig farms close by; so, fresh free-range pork as well as gammon, sausages and bacon are readily available in the local farm shop, plus it’s lovely to see the pigs happily playing in and munching on grass in the fields nearby, it’s a real field to fork enterprise. An annual pork pie competition is held in April at The Old Bridge Inn, Ripponden, Yorkshire. [18] Variations [ edit ] Gala pie Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.Take just over half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in, covering the pastry base. Use your fingers to make a trench down the middle of the meat filling and bring it up at the sides. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.