How To Make Traditional English Pork Pies
A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. It is intended to be eaten cold, the jelly acting as a protective layer that keeps out airborn nasties and which also stabilises the pie for carrying about without it breaking. The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming. The Melton Mowbray pork pie used uncured pork and was hand raised . This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. These are simple to make and really delicious, especially with a good mustard. They are perfect for picnics as they keep well and travel well. For the history of the famous Melton Mowbary pork pie, visit the website of the Melton Mowbray Pork Pie Association. I am so pleased such an organisation exists 🙂
A Flavour To Suit You
Whatever your tastes, were sure to deliver on flavour.
Whatever type of larger pie youre looking for, youre sure to find it here at Toppings, and they taste just a delicious as they look, so youll be able to cut that slice with confidence that therell be some left for second helpings!
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History Of The Pork Pie
Back in the day portions of cooked meat or rissoles were often encased in a salt dough to protect it and keep it fresh. The dough wasnt edible but was peeled off and discarded with only the contents eaten. These workers lunches were probably the first known picnics.
Over time hundreds of recipes for meat wrapped in pastry have evolved . Terrine en croute, sausage rolls, pithiviers, sciachiatta, beef wellington, sfeeha but none are as beloved as the traditional English Pork Pie
The pork pie began life as a humble lunch for farmers and miners, but it was soon elevated by the aristocracy in the Victorian Era. They would pack extravagant picnics and hearty hunting lunches with the pork pie as the centrepiece. Delicious, filling and sturdy these pies were always sure to fill empty stomachs.
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Forming The Pies In The Mould
Press the warm hot water crust paste into a greased muffin or pie mould. It is easy to work in. Try to press it into and even thickness. In each paste-lined moulding, add a generou blob of the meat filling, then quickly roll out a small ball of paste into a circle to top the pie. Pinch it onto the lining paste to form a good seal. Because jelly will be added later, a central hole is cut out from each of the uncooked pies. This also allows some moisture out which helps the pie become nice and crusty as it cooks and not soggy. This is most easily done with an apple corer
Finishing The Pies By Adding The Jelly
Finally, when the pies are cold, they can be topped up with jelly. This is easiest with packet gelatin, although you can boild up pig’s trotters if you prefer the authentic touch. The jelly here was simply a fairly rich stock , with slightly more jelly than the packet recommends, to make sure it is set firmly. I use about half as much again as the packet says. The jelly is poured through the holes in the pies using a jug. Each pie should be topped up until you can see jelly puddling in the hole. Leave to set. This will take several hours. Once the pies are completely cold and the jelly set, ease them out of the mould with a flexible small pallette knife and store in an airtight box in teh refridgerator. They keep for several days.
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Traditional English Beef & Potato Picnic Pies
Delicious little “hand pies” which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5″ disposable aluminium pie tins however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5″ pies that have been made here are quite generous, so if you wish, make them smaller than that – maybe in a muffin tin!
Provided by French Tart
Yield 6 individual pies, 6 serving
Number Of Ingredients 19
| 1 lb white potato, peeled, diced & boiled |
| 2 -3 tablespoons milk |
| 2 white onions, peeled & diced finely |
| 1 -2 garlic clove, peeled & crushed- |
| 15 ounces canned tomatoes |
| 1/2 pint beef stock, made with a stock cube |
| 1 teaspoon mixed herbs |
| 1 tablespoon tomato puree |
| black pepper |
| 2 packets puff pastry |
| flour |
| 1 eggs, beaten well or 1 milk |
| sea salt |
Steps:
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How The Humble Pork Pie Charmed The English
In British food culture, savory meat pies rank highly as both pocket-sized snacks and meals in their own right. There are steak and ale pies, pastry filled with beef braised in ale there is, of course, the shepherd’s pie, a crowd favorite both in the British Isles and abroad there are pies filled with all manner of less common beasts and fish and fowleel pie, say, and squab pieand there’s fidget pie, which is more of a bacon tart than a true pie, filled with slices of cured meat, apple, and sometimes onions and potatoes. Meat pies figure heavily in British-inflected popular culturethink of Mrs. Lovett’s meat pie shop in Sweeney Todd, and the old nursery rhyme “Sing a Song of Sixpence,” which tells the story of “four and 20 blackbirds, baked in a pie.”
But the squat, round pork pie is arguably the most English one of all. Typically produced and consumed in the eastern half of England, it is rarely spotted in Scotland, Wales, or even the West Country.
This early Christmastime tradition of pork pie eating may have eventually allowed the dish to shift from a preservative method to a food enjoyed for its distinct culinary virtues. But the advent of industrially milled and thus more affordable white wheat flour certainly played a role as well. As Mason notes, cheaper flour allowed pork pies more akin to our refined, modern versions to become widely available, which paved the way for the dish to cement its place in English cuisine.
Melton Mowbray Pork Pies
Dickinson & Morris has been baking Melton Mowbray Pork Pies since 1851. We are the oldest remaining bakers of the authentic Pork Pie in the town centre today.
In 1992, after fire had devastated the period style building, Samworth Brothers bought the property and carried out extensive refurbishment and renovation in conjunction with English Heritage. Ye Olde Pork Pie Shoppe reopened in October of that year, and re-established the town’s envied position as the centre of excellence for all pork pies.
In response to the high demand for Dickinson & Morris pork pies nationwide, they were launched nationally through leading high street retailers in 1996. Due to this unprecedented demand, the baking of these pies now also takes place at a bigger bakery located just outside Leicester. Continued demand for such quality products led to the opening of The Sausage Shop next door, offering a wide variety of premium speciality sausages – in October 2019 the Sausage Shop became Mrs Kings bakery . As a means of keeping all their passionate customers happy, Dickinson & Morris have also established a chilled mail order service. Order your Pork Pie hampers and gifts along with our other delicious ranges, all available to buy online now.
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Best Places To Buy English
Ex-pat Brits and visitors from the United Kingdom often pine for homely treats such as the Melton Mowbray-style pork pie.
To much delight, and often after much searching, they can find expertly-made pork pies throughout the country, often made by butcheries that specialise in products aimed at the ex-pat market.
Here are five of the best.
Best Places To Buy Pork Pies In New Zealand
Auckland
131 Westend Rd, Westmere, Auckland
This award-winning butchery makes weekly batches of pork pies in large and small sizes and understands the need to keep them nicely chilled. They also provide other ex-pat treats such as white and black pudding, haggis, Cornish pasties and Scotch pies.
Tauranga
Papamoa Plaza, Papamoa, Tauranga, Bay of Plenty
Makes pork pies with pure pork and no preservatives or additives. These come in small, large and family sizes. The butchery also makes a range of other products of interest to Brits including black pudding, Cornish pasties, faggots and Scotch eggs.
Hastings
Corner of Warren St N & St Aubyn St, Hastings, Hawkes Bay
This family business began in 1914 and has been passed through the generations from founder Carl Vogtherr to his great-granddaughter Claire.
They provide online sales, run courses for those who want to learn the fine art of making sausages or salami, and their store sells a range of speciality meats, and, of course, English-style pork pies.
Christchurch
10 Rossini Way, Rolleston, Christchurch, Canterbury
Makes English-style pork pies in large and small sizes, as well as a large range of other artisan products. This online business delivers weekly to the wider Christchurch area and can deliver outside the area too .
Dunedin
46 Glasgow St, South Dunedin, Dunedin, Otago
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Why We Make Them
Founder and Chef Damian Sandercock grew up with pork pies being part of his childhood lunches and family gatherings.
He found it difficult to find the perfect pork pie one with delicious pastry, a good amount of pepper and just the right amount of jelly. So he started practising and perfecting the recipe.
Not only does Piper Street Food Co. make 100s of them a week, but Damian also teaches classes on how to make them. In fact, their most popular Cooking Class is The Best of British Pork Pies, Cornish Pasties, Piccalilli and Eccles Cakes.
Piper Street Food Co. is renowned for having the best pork pies – this is because everything is made from scratch using the best ingredients from rendering the lard, hand mincing pork, grinding the spice mix, to simmering the perfect stock for the clear jelly.
But the main reason everyone loves these olde worlde pies is because they are the most convenient, delicious snack ever invented. They travel well, which means they make the perfect snack, great picnic addition or lunch on-the-go.
How To Eat Or Serve
A pork pie is best eaten cold or even better at room temperature.
Everyone has their own favourite condiment to go with a pork pie some love hot English mustard or Branston pickle.
We love ours with beetroot relish or a crisp pickled onion.
A Pork Pie can be served as a ploughmans lunch with a pickle, cheese and onion.
The true beauty of a Pork Pie is you can simply enjoy them as they are.
PERFECTION !, The best pork pies we have ever had.
We remember some of the pies we used to enjoy before we came to Australia 49 years ago, Spears, Brains & Parsons all quite nice but your product is the best ever, thank you so much
As you can imagine, I have tasted many pork pies over the years and I must say that yours was one of the best I have ever had . The meat and jelly were brilliantly peppery. Just how I like it- yours are head and shoulders above your competitors
Thanks again, Damian, for a brilliant pork pie. I plan to return soon to sample some more.
I bought a Pork Pie off you when passing through Kyneton yesterday and felt I had to contact you.
That had to be The BEST Pork Pie I have EVER had !…and I have had ‘a Few’ !! Thank YOU and keep on Baking Delicious Food
We tasted your pies yesterday at the Lost Trades Fair, absolutely delicious and made with ‘proper’ pastry and with jelly inside.
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