Melton Mowbray Pie
A robust pie from the Shires, justly famous for its juicy, jellied
filling. A little anchovy essence gives the meat an extra savoury tang.
The pies were originally served at high tea after a long days hunt.
Serves 8
450g (1 lb) Plain flour
1 Egg yolk
175g (6 oz) diced Lard
100ml (4 fl oz) Milk
900g (2 lb) Lean pork, cut into 1/2 cm (1/4 inch) dice
3 finely diced Bacon rashers
1 tsp, finely chopped Fresh sage
1 tsp, finely chopped Fresh thyme
1 tsp Anchovy essence
1/2 tsp Ground mace
1/2 tsp Ground allspice
600ml (1 pint) Chicken stock
1 Egg, beaten, to glaze
15g (1/2 oz) Gelatine
Warm a mixing bowl and sieve the flour into it. Make a well in the centre
and add the egg yolk. Gently heat the lard in the milk until it has melted,
then bring rapidly to the boil. Pour immediately into the well in the flour
and draw the ingredients together with a wooden spoon to form a soft, pliable
but not sticky ball of dough. Transfer to a lightly floured surface and knead
until it is smooth and elastic. Cover and leave to rest in a warm place for
20-30 minutes. Pre-heat oven to 200 C (400 F/ Gas 6).
Mix together the pork, bacon, herbs, anchovy essence and spices. Moisten
with 3 tablespoons of the stock. Roll out two thirds of the pastry on a
lightly floured surface and mould round a 1.1 kg (21/2 lb) floured straight
sided jam jar, or line a raised pie mould or drop-sided terrine. If using a
jar, leave the pastry to set on a baking sheet, then gently ease out the jar.
Pack the meat mixture into the pastry. Roll out the remaining pastry to
make a lid for the pie. Press the edges together tightly to seal.
Scallop the edges and decorate with pastry leaves. Cut a hole in the
centre of the lid. Tie a double thickness of buttered greaseproof paper
around the outside of the pie if formed using a jam jar. Brush the top
with beaten egg. Place on a baking sheet if using a mould or terrine.
Bake for 20 minutes. Reduce the temperature to 180 C (350 F / Gas 4)
and bake for a further 2 1/4 hours. Remove the mould or greaseproof paper,
brush the sides and top with egg and return to the oven for 10-15
minutes, until well browned. Remove from the oven, leave until almost
cold.
Heat the stock in a saucepan and sprinkle in the gelatine. Stir briskly
until dissolved. Leave to cool slightly. Pour liquid through the hole in
the pastry lid. Leave in a cool place overnight. Serve cut in thick
slices.
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