Melton Mowbray Style Pork Pies | The Hobbit | An Unexpected Party
  • 500g of fatty bacon (original called for pork bones and trotters, but
  • bacon’s the only porky thing I can eat and handle without gagging)
  • 2 large coarsely chopped carrots
  • 1 peeled and roughly chopped onion
  • 1 coarsely chopped stick of celery
  • 1 tbsp of thyme
  • 1 tbsp of fresh chopped parsley
  • 4 bay leaves
  • ½ tbsp of black peppercorns
  • 1 tsp gelatine
  • 400g regular pork mince
  • 100g lean bacon finely chopped
  • ½ tsp ground allspice
  • ½ tsp grated nutmeg
  • and a sprinkle of salt and black pepper
  • 150g of butter
  • 50ml milk
  • 50ml water
  • 450g all purpose flour
  1. Start by making the pork jelly in advance, as this will take 3 hours to cook.
  2. In a medium sized saucepan, place the bacon, carrots, onion, celery, thyme, parsley, thyme, parsley, bay leaves and peppercorns, and fill with water until everything is only just covered. Bring to a boil then reduce to a simmer for three hours. Remove scum from surface, strain stock and return the sieved stock to a clean pot. Continue to simmer until liquid is reduced to half.
  3. Once finished (or if you’re short on time) I stirred in gelatine to help set the liquid to a jelly consistency, as this is what the pig bones would’ve been for.
  4. Meanwhile, to make the pastry, warm up the butter, milk and water in a saucepan together.
  5. In a mixer, make a well with the all purpose flour, and pour in warm liquid mixture.
  6. Use the bread kneader attachment until dough is formed and sprinkle with salt and pepper.
  7. Knead into a ball and set aside.
  8. To make the pie filling, mix together pork mince, lean bacon, allspice, nutmeg, salt and pepper.
  9. When ready to cook, preheat the oven to 180oC (350oF). Ready your pie
  10. plates by dusting lightly with flour. I used aluminum pie dishes as that's all I had, but small jam jars would be better, as they should be straight up and down.
  11. Set aside a quarter of the pastry to make the pie covers later.
  12. Roll out the rest of the pastry to about 1 inch thick and cut into a circle slightly larger than the pie dish.
  13. Place into the dish and press a ball of pork filling in the bottom.
  14. Once all are filled, using the pastry left, roll out and cut circles as pie covers.
  15. Place on top of the pie dishes and pinch to pastry edges together.
  16. Bake for ~45 minutes.
  17. Remove from oven and cool.
  18. Once cool, push a hole in the top of the pie and pour in the pork jelly.
  19. If the jelly is too set, heat it up slightly before pouring.
  20. Place in fridge to chill until jelly is set before serving with salad.
Adapted from the recipe from Melton Mowbray pork pie from
Recipe by In Literature at