use your tamper to movethepastry to match the inside of the mould achieving a smooth liner of pastry all aroundthe inside If you’re fortunate enough to visit Melton Mowbray, a trip to Ye Olde Pork Pie Shoppe is a must. This iconic establishment is the heart of all things Melton Mowbray Pork Pie. The shop is a treasure trove of flavours, history, and tradition. The Wooded Dolly Tradition 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. It makes absolutelyno difference to the moulding of the pastry . If your pie needs a lid you can now egg wash the edges of the pastry place on the lid & crimp the edges, once you'rehappy to trim the excess pastry around the edge of the dish, an old credit card is good for this using a vertical sawing action all around the edge.

A traditional game pie uses a hot water dough. This is a very sturdy dough that, while not wondrous to eat like, say, empanada dough, is fine to eat. More importantly, it makes a dough that you can tote around for a day or so at room temperature, or at least at English room temperature. Enjoy: Once your homemade Melton Mowbray Pork Pie has cooled, you can slice into it and savor the mouth-watering result of your culinary efforts. 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.Steeped in tradition, the dolly continues to play a vital role in the process. Made from wood, it provides a mold around which we form the outer case crust of hot water pastry. The hot water crust tradition was very strong in Britain during Victorian times and Melton Mowbray had rivals such as Pytchley (a game pie), Market Harborough (with sage and pork), veal and ham pies, a Cumberland pie (containing mutton and mixed fruit) and in Scotland a small mutton pie known as a "Tuppeny Struggle". Oldbury Tart, with a gooseberry filling, also uses hot water crust. Mold the Pastry: Shape the pastry into a ball and roll it out. Carefully line a pie tin with the pastry, ensuring it’s securely pressed against the sides.

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? In the town's heyday, when there were at least five shops and a factory making the pies, the pork would probably have come from Tamworth pigs.

Delivery

Made with fresh, uncured pork – pies containing cured (salted) meat have a pink filling that looks like bacon or ham; genuine Melton Mowbray pork pie filling is not cured and has the same colour as a cooked pork chop or joint.

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. 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.Melton Mowbray Pork Pies are perfect for a wide range of occasions, from picnics to family gatherings and celebrations. They add a touch of British tradition to any event. In Conclusion A bitter greens salad is a very good side dish, if you are not out and about when you are eating your pie. While visiting Ye Olde Pork Pie Shoppe in Melton Mowbray would be a dream for many, you can enjoy the same authentic taste in the comfort of your own kitchen. Let’s explore a basic recipe for making a homemade Melton Mowbray Pork Pie. The Ingredients Only a hot water crust provides the characteristic crunchy texture of a raised pie. The boiling water and lard gelatinise the starch. When it bakes it hardens without becoming short and crumbly or tough. This texture lasts for at least four days and won't soften like the outside skin of most pâtés en croûtes. 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.