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Snacks | Meat

Melton Mowbray style pork pie

A picnic special that will protect your DNA, eyesight, energy, immune system, bones and sinews

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Melton Mowbray style pork pie recipe
Serves:
10
Preparation:
45 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Fish, Sulphur dioxide, Eggs, Gluten
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What are the health benefits of Melton Mowbray style pork pie?

A picnic special that will protect your DNA, eyesight, energy, immune system, bones and sinews

 

Ingredients

Method

Ingredients

400g pork belly, minced or chopped finely nutritional information
400g pork belly, minced or chopped finely
250g smoked streaky bacon, cubed nutritional information
250g smoked streaky bacon, cubed
½ tsp ground mace nutritional information
½ tsp ground mace
½ tsp ground nutmeg nutritional information
½ tsp ground nutmeg
Tbsp chopped fresh sage nutritional information
Tbsp chopped fresh sage
Tsp chopped fresh thyme nutritional information
Tsp chopped fresh thyme
Tsp salt nutritional information
Tsp salt
Tsp ground white pepper nutritional information
Tsp ground white pepper
575g plain white flour nutritional information
575g plain white flour
200g lard nutritional information
200g lard
220ml water nutritional information
220ml water
1 egg, beaten nutritional information
1 egg, beaten
6 gelatine leaves nutritional information
6 gelatine leaves
300ml chicken stock nutritional information
300ml chicken stock
800g lean pork shoulder, minced or chopped finely nutritional information
800g lean pork shoulder, minced or chopped finely
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
2) To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
3 )Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
4) Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
5) Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
6) Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.

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