Melton Mowbray Pork Pie

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Title: Melton Mowbray Pork Pie
Categories: British, Pies, Pork
Yield: 8 servings

2 lb Diced pork shoulder meat
1/4"" cubes
1 ts Salt and pepper
1/2 ts Ground sage or 2-3 leaves
1 pn Each of dry mustard andi
Allspice
1 Pork and veal bones
2 Onions, chopped
1 Bay leaf
2 Or 3 sprigs of marjoram &
Thyme
8 oz Lard (yum)
1 lb Flour
2/3 c Milk mixed half and half w/
Water
1 Egg, lightly beaten

Mix the meat, salt, pepper, herbs and spices and set aside. To make
the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4
cups of water for two hours or until the liquid is reduced to 2 1/3
cups. Cool, degrease and refrigerate until it starts to jell. To make
the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon
of salt until it is the consistency of breadcrumbs. Boil the rest of
the fat with the milk and water. Make a well in the mound of flour and
while stirring with a wooden spoon, mix in the boiling liquid. Knead
and leave to rest for 10 minutes.

To make the casing or "coffyn", roll out three-quarters of the dough
into a circle 3/4" thick. Flour the outside of the tin and stand it in
the centre of the dough. Work the dough up the sides of the tin and
then gently remove the tin leaving you with a pie casing. Fill it
immediately with the meat mixture as it is likely to collapse. Roll
out the remaining dough into a circle slightly larger than the
diameter of the casing, to form the lid.

Preheat the oven to 400F Dampen the top edge of the pie and gently
press on the lid. Crimp the edge. Make a hole in the centre of the lid
and decorate it with pastry leaves. Place on a baking dish and bake in
the preheated oven for 20 minutes and then reduce the heat to 300
degrees F and bake for 1 3/4 hours. If necessary place some aluminim
foil on the top to prevent burning. Remove from the oven and allow to
cool completely. Pour the chilled stock through the hole in the lid
and refrigerate Serve Cold.

From: Julie Bertholf Date: 04 Jan 97 Meal-Master Format Recipes
(Mailing List) Ä

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