Pie Dolly - Solid Wood - Perfect for Pie Making, Handcrafted in Ukraine

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Filling: The star of the show is the pork filling. Use high-quality, free-range pork, seasoned with pepper, salt, and a touch of jelly. 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. All 29 employees at the shop, from manager Stephen Hallam to the women working on the tills, know how to hand-raise a pie (some know better than others) - and that's unusual for what is basically a high street bakery.

To make the pastry, put both the flours in a mixing bowl and rub in the butter until the mixture looks like fine crumbs. Put the lard, boiling water and salt into a small pan and heat until the lard has melted, then pour onto the flour mixture. Stir with a wooden spoon until the mixture comes together into a dough. To condense hundreds of years of history into a few words, the pork pie connection exists for the following reasons: Wheat Flour: The hot water crust pastry typically contains wheat flour, which may be a concern for those with wheat allergies or gluten sensitivities. Melton Mowbray pork pies have had Protected Geographical Indication (PGI) status since July 2009. This means the hallowed words ‘Melton Mowbray’ can only be applied topork pies if they’re: A bitter greens salad is a very good side dish, if you are not out and about when you are eating your pie.

Bake at Gas 4 (180C) for one and a half hours (see tips below). When baked, remove from the oven and allow to cool slightly. For those with dietary concerns, it’s essential to know the nutritional information and allergen details of the Melton Mowbray Pork Pie. Nutritional Information 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 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.

Brush the inner rim of the pastry with egg wash. Fit the lid in place and seal. Make eight thumb-and-forefinger crimps around the edges. This little cylinder of wood has a handle on the top. You will need to put the wooden dolly down in the middle of your pastry and press, then raise the pie up the sides of the dolly, keeping your thumbs on the shoulder of the dolly. Turning the dolly, you will then be able to raise the pie with your palms, hence the idea of the 'hand-raised' pie! You can then ease the dolly out of your pastry with a slight twist. You may have heard that there are alternative tools for this age-old method, but there really is nothing else which does the job so well. Plus, you will find that, over time and repeated usage, the wood will absorb a certain amount of fat. This will make it even easier for you to prise the raw pastry shell away from it. Small pork pie dolly Pastry: The heart of this pie is the hot water crust pastry. It’s robust and capable of holding the filling while remaining deliciously flaky. You’ll need flour, hot water, lard, salt, and egg to create this pastry. The Melton Mowbray Pork Pie, often referred to simply as the “Melton Pork Pie,” is a British culinary treasure. It originated in the charming town of Melton Mowbray, Leicestershire, in the late 18th century. Known for its distinctive, handcrafted appearance, this pie boasts a crispy hot water crust pastry, encasing a delicious blend of free-range pork, lard, and rich seasonings. The pie is traditionally made without a pastry case, and its unique shape and open top make it easily recognizable. A Brief History of Melton Mowbray Pork Pie Bake: Place the pie in the oven, letting it bake until the pastry is golden brown and the meat inside is cooked to perfection.

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. Hand-raised pies survive in this country, but only just. If they disappeared it would be a tragedy, not because they belong to the fabric of our culinary heritage, but because they taste so good.