Melton Mowbray Pie

This is a traditional raised pork pie which is sometimes called Leicestershire Pie, because this county in England is the haven of good pork pies. Melton Mowbray Pie is always served cold and is very appetizing. It may be cut into very thin slices and served as an hors d’oeuvre or as a main course with a variety of salads. To shape the pastry, mould it around the outside of 2-pound jam jar or a similar sized receptacle. If one of these is not available, a loose-bottomed cake tin may be used; however, this will not give the traditional shape.

1 teaspoon vegetable oil

12 oz. Hot Water Crust Pastry dough, kept warm

1| lb. fillet of pork, cut into f-inch cubes

2 teaspoon grated nutmeg

2 teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon salt

2 teaspoon black pepper oz. gelatine

5 fl. oz. strong home-made beef stock

Preheat the oven to moderate 350 BF (Gas Mark 4, 180°C).

Grease the base and sides of a 2-pound jam jar with the oil. Set aside.

Remove one-quarter of the dough and set it aside on a plate. Keep it warm.

Pat the remaining dough into a circle. Stand the jam jar, upside-down, on a flat surface and put the circle of the dough on the base. Press the dough from the bottom down the sides of the jar until the dough covers two-thirds of the jar and is 2-inch thick all over. Set aside for 10 minutes or until the dough has cooled and become firm.

Cut out a double thickness of grease-proof or waxed paper in a strip long enough to go round the jar leaving a little extra. Place the strip of paper round the dough and’ secure it with 2 paper clips. Turn the jam jar over on to its base and place it on a baking sheet. Gently ease the jam jar out of the dough case. Set aside.

In a medium-sized mixing bowl, com-bine the pork cubes,, nutmeg, thyme, sage, salt and pepper. Put the seasoned meat in the dough shell, being careful

The warm pastry is moulded around the outside of a lightly greased glass storage jar until it is -inch thick.

The pastry case supported by grease-proof paper is placed on a baking sheet before filling with the pork.

After dampening the edges of the pastry case, place the lid on top and crimp the edges to seal them. not to disturb the shape of the shell. Trim the shell so that it is nearly level with the meat filling.

Press out the’ remaining dough into a circle slightly larger than the top of the shell. Place the dough circle on top and trim it to fit. Dampen the edges with water and press them together to seal. Cut the dough trimmings into small leaves.

Dampen the leaves with water and decorate the top of the pie with them. Make a small hole in the centre of the top.

Place the pie in the centre of the oven and bake for U hours.

Remove the baking sheet from the oven. Remove and discard the greaseproof or waxed paper and paper clips. Return the pie to the oven and bake for a further 45 minutes or until a skewer inserted through the hole into the pie pierces the meat with ease. Remove the baking sheet from the oven and set the pie aside to become completely cold. Place the cooled pic on a plate.

In a small saucepan, dissolve the gelatine in 4 tablespoons of the beef stock over moderate heat, stirring constantly. When the gelatine mixture is clear, remove the pan from the heat. Pour the gelatine mixture into a small jug and stir in the remaining beef stock. Pour the stock mixture through the hole in the pie until the stock comes just below the surface of the pie crust.

Place the pie in the refrigerator and chill for 3 hours or until the stock mixture has set. Remove the pie from the refrigerator and keep cool until serving.

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