dinner · dairy-free
Melton Mowbray pork pie
Leicestershire's raised hot-water-crust pie of chopped pork, sealed with jelly and eaten cold.
- Time
- 240min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix filling and season well.
-
2
Heat lard and water to boiling; stir into flour to a dough.
-
3
Raise the crust around a mold, fill and add a lid with a hole.
-
4
Bake at 200°C (400°F) for 30 minutes, then 180°C (350°F) for 1¼ hours, until the filling reaches 71°C (160°F) in the centre.
-
5
Cool, then pour warm jellied stock through the hole; chill overnight.
