Melton Mowbray Pork Pie

READY IN: 2hrs 35mins
YIELD: 1 pie




  • 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside.
  • To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.
  • Cool, degrease and refrigerate until it starts to jell.
  • To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.
  • Boil the rest of the fat with the milk and water.
  • Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.
  • Knead and leave to rest for 10 minutes.
  • To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick.
  • Flour the outside of the tin and stand it in the centre of the dough.
  • Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.
  • Fill it immediately with the meat mixture as it is likely to collapse.
  • Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
  • Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid.
  • Crimp the edge.
  • Make a hole in the centre of the lid and decorate it with pastry leaves.
  • Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.
  • If necessary place some aluminim foil on the top to prevent burning.
  • Remove from the oven and allow to cool completely.
  • Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.