“And pork-pie and salad,” said Bombur.
– Chapter 1, An Unexpected Party, The Hobbit, J.R.R. Tolkien
Melton Mowbray Style Pork Pies | The Hobbit | An Unexpected Party
Author: Bryton Taylor @ Food in Literature
- 500g of fatty bacon (
originalcalled 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
- Start by making the pork jelly in advance, as this will take 3 hours to cook.
- 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.
- 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.
- Meanwhile, to make the pastry, warm up the butter, milk and water in a saucepan together.
- In a mixer, make a well with the all purpose flour, and pour in warm liquid mixture.
- Use the bread kneader attachment until dough is formed and sprinkle with salt and pepper.
- Knead into a ball and set aside.
- To make the pie filling, mix together pork mince, lean bacon, allspice, nutmeg, salt and pepper.
- When ready to cook, preheat the oven to 180oC (350oF). Ready your pie
- plates by dusting lightly with flour. I used
aluminumpie dishes as that's all I had, but small jam jars would be better, as they should be straight up and down.
- Set aside a quarter of the pastry to make the pie covers later.
- Roll out the rest of the pastry to about 1 inch thick and cut into a circle slightly larger than the pie dish.
- Place into the dish and press a ball of pork filling in the bottom.
- Once all are filled, using the pastry left, roll out and cut circles as pie covers.
- Place on top of the pie dishes and pinch to pastry edges together.
- Bake for ~45 minutes.
- Remove from oven and cool.
- Once cool, push a hole in the top of the pie and pour in the pork jelly.
- If the jelly is too set, heat it up slightly before pouring.
- Place in fridge to chill until jelly is set before serving with salad.
Adapted from the recipe from Melton Mowbray pork pie from http://www.bbc.co.uk/food/recipes/meltonmowbrayporkpie_92224