Melton Mowbray Pork Pie

Method

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1. For the jelly, simmer the trotters with the water, onion, bay and salt 3 hours, then strain and chill. It should set firm.

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2. Mix the chopped pork with the salt, white pepper, mace, nutmeg, sage and cold water. Fry a teaspoon of it to check the seasoning.

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3. Sift the flour and salt into a bowl and make a well.

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4. Boil the lard and water together, pour it into the well and mix quickly with a spoon, then bring together by hand.

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5. Working fast while the dough is warm, keep back a quarter for the lid and mould the rest up the inside of a 15 cm tin, or around a jam jar, to an even 8 mm.

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6. Pack the filling in tightly, doming the top slightly.

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7. Roll the reserved pastry into a lid, seal and crimp the edges, and cut a 1 cm hole in the centre.

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8. Glaze with the beaten egg and bake at 200C fan / 220C / gas 7 for 25 minutes, then at 160C fan / 180C / gas 4 for a further 80 minutes.

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9. Cool the pie completely, at least 3 hours.

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10. Warm the jelly until just liquid and pour it through the hole a little at a time until the pie will take no more.

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11. Refrigerate 4 hours before cutting.

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Chef’s Tips

• Shape the crust warm, within ten minutes. Cold hot water crust cracks.
• Chop the pork by hand. Mincing gives a solid grey block.
• Jelly into a cold pie only, and pour it in slowly.

Pairing Suggestions

• Piccalilli
• Pickled onions
• A pint of bitter

Storage & Reheating

Refrigerated for 5 days. Do not freeze — the jelly breaks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.