Melton Mowbray pork pies are as British as they come, so learn how to make these very specific pork pies for your next Hobbit Unexpected Party.
Bone jellied stock
Hot water crust pastry
Recipe adapted from numerous sources, including:
* If no anchovy essence, use a crushed anchovy. Cans can be found in the canned fish section of the grocery store.
**Trotters are the feet and the hock is the first joint. Both are high in collagen, which when cooked, turns into gelatine, so either can be used. Depending on your butcher or supermarket, one may be easier to source than the other. If you can’t find either, or it makes you squeamish, store-bought gelatine can be added once your pork broth is cooked. However, this is the traditional way.
***The jellied stock can be poured into a glass measuring cup, set aside to cool, then placed in the fridge for the next day. Alternatively, if you are using oven-friendly cookware, place it in the oven at 140oC overnight (9 hours) with the lid on, but slightly ajar to allow the liquid to reduce.
**** You can wrap the dough in the tea towel, then wrap in cling wrap and place in the fridge overnight. When ready to use the next day, bring back up to room temperature.
***** If pie crust breaks or crumbles, it’s too cold or too dry. Allow dough to warm first, which can be done by kneading with warm hands. If still crumbling, add a tsp of warm water and knead in. If it’s too soft and not holding form, it’s too warm. Wrap and chill for a few minutes in the fridge before trying again.