Melton Mowbray Pork Pie
2 lb Diced pork shoulder meat 1/4"" cubes 1 ts Salt and pepper 1/2 ts Ground sage or 2-3 leaves 1 pn Each of dry mustard andi Allspice 1 Pork and veal bones 2 Onions, chopped 1 Bay...
Ingredients
- 2lbdiced pork shoulder meat
- 1/4"" cubes
- 1tsp salt and pepper
- 1/2tsp ground sage or 2-3 leaves
- 1pn each of dry mustard andi
- 2onions, chopped
- 1bay leaf
- 2or 3 sprigs of marjoram &
Directions
- 1
2 lb Diced pork shoulder meat 1/4"" cubes 1 ts Salt and pepper 1/2 ts Ground sage or 2-3 leaves 1 pn Each of dry mustard andi Allspice 1 Por
- 2
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
- 3
Cool, degrease and refrigerate until it starts to jell
- 4
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
- 5
Boil the rest of the fat with the milk and water
- 6
Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid
- 7
Knead and leave to rest for 10 minutes
- 8
To make the casing or "coffyn", roll out three-quarters of the dough into a circle 3/4" thick