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Ingredients :
Pastry: 200 milliliters of water, 75 grams of butter and lard, 450 grams of sifted plain flour, a pinch of salt, 1 beaten egg, 1 teaspoon of vegetable oil.
Filling: 175 grams of minced pork shoulder, 50 grams of minced belly pork, salt and pepper to taste, 1/4 teaspoon of mace and freshly ground nutmeg, 1 egg.
Jelly: 3 gelatin leaves, 1 cup chicken stock, salt, and white pepper.
Instructions: Pastry
1. put water, butter, and lard in a saucepan and bring it to a gentle boil. Make sure the butter and lard are melted.
2. In a heatproof bowl put in the flour, salt, and egg. Stir with a knife. Add the hot liquid mixture in with the dry mixture and stir until you get the dough.
3. Put the dough on a lightly floured surface and knead the dough until it becomes smooth and silky.
4. Take small jam jars and cover the outside with oil. Roll 2/3 of the dough till about a quarter-inch thick. Make a 6-inch circle fit along the bottom of the jam jar. make sure it is mostly even but if it tears you can just mold it back with your fingers. cover that with a strip of greaseproof paper and tie it so it can keep its shape. Place it in the fridge for hardening.
Filling:
1. Pre-heat oven to 325 F.
2. Put both types of meat in the bowl and the salt, pepper, mace, and nutmeg. Mix it thoroughly.
3. Take the pastry bowls for the fridge, place it on a sheet without the jam jars, and fill it with the meat mixture. but not completely to the top. Then cut holes to cover the pies. There should be about 3-4 pies. Put the lid on top and pinch the rim for a tight seal. using a skewer and toothpick poke a hole so it can't explode.
4. With a beaten egg and a pinch of salt mixed together, use that to brush onto the pies. Bake for 50-60 min or until the temp of it is 176 F. After baked brush more egg/salt mixture on the pies.
Jelly:
1. soak gelatin leaves in cold water for 15 min. squeeze the leaves to add warmed chicken stock. Leave to cool then add salt and pepper.
2. pour it in the hole in the pie. Use can use a funnel for more accuracy.
This was one of the medieval cuisine recipes that are used in the United Kingdom. Most of these medieval cuisines recipes have a sweetened component that is most likely some sort of fruit. These dishes are also supposed to be served cold or at room temperature. By the 19th century, very sweetened fruit and variety of meat combinations were becoming less common and so became the modern Pork Pie they have today.
In the United Kingdom, there is one place where it has its own sign for their Pork Pie Shoppe. This Shoppe is owned by Dickenson and Morris who have been baking since 1851. It is so well known that it is on Melton Mowbray. In 2009, all those pie shoppes have the PGI status (Protected Geographical Indication). Therefore those shoppes are the only ones allowed to use Melton Mowbray name on their packaging.
