Pork Pie Mould Where To Buy
A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad.
pork pie mould where to buy
Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern Pâté en croute [fr]. Many medieval meat pie recipes were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. A particularly elaborate and spectacular recipe described in medieval recipe collection The Forme of Cury was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current in the 18th century under the name "battalia pie". Hannah Glasse's influential 1747 recipe collection included a recipe for a "Cheshire pork pie", having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint (285ml) of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form.
Traditional pies use a mix of fat and cured meat, giving the filling a pink colour. They are often produced in moulds or forms, giving the outside of the pie a very regular shape. This method is simpler and cheaper for volume production, and hence the more common choice for commercial manufacturers.
As the meat shrinks when the pie is cooked, traditional recipes specified that clarified butter or a hot pork stock was poured into the pie after baking. This would set when cool, filling the gap between meat and pastry and preventing air from reaching the filling and causing it to spoil. Commercial makers use a 6% solution of gelatin at between 80 and 90 C (176 and 194 F), added into the pie immediately after baking.
The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. While it is sometimes claimed that Melton pies became popular among fox hunters in the area in the late eighteenth century, it has also been stated that the association of the pork pie trade with Melton originated around 1831 as a sideline in a small baker and confectioners' shop in the town, owned by Edward Adcock. Within the next decade a number of other bakers then started supplying them, notably Enoch Evans, a former grocer, who seems to have been particularly responsible for establishing the industry on a large scale. Whether true or not the association with hunting provided valuable publicity, although one local hunting columnist writing in 1872 stated that it was extremely unlikely that "our aristocratic visitors carry lumps of pie with them on horseback".
The main distinctive feature of a Melton pie is that it is made with a hand-formed crust. The uncured meat of a Melton pie is grey in colour when cooked and the meat is chopped, rather than minced. As the pies are baked free-standing, the sides bow outwards, rather than being vertical as with mould-baked pies. Melton Mowbray pork pies are served at room temperature, unlike pork pies in Yorkshire which may be served hot.
In the light of the premium price of the Melton Mowbray pie, the Melton Mowbray Pork Pie Association applied for protection under European protected designation of origin laws as a result of the increasing production of Melton Mowbray-style pies by large commercial companies in factories far from Melton Mowbray, and recipes that deviated from the original uncured pork form. Protection was granted on 4 April 2008, with the result that only pies made within a designated zone around Melton (made within a 28 square kilometres (10.8 sq mi) zone around the town), and using the traditional recipe including uncured pork, are allowed to carry the Melton Mowbray name on their packaging.
There is a tradition in the East Midlands of eating pork pies for breakfast at Christmas. While its origin is unclear, the association of pork pies with Christmas dates back to at least the mid-19th century and it was by far the busiest time of year for the Melton manufacturers.
In Yorkshire, pork pies are often served hot, accompanied with gravy or with mushy peas and mint sauce. It is also a common combination served at Bonfire Night celebrations. In Yorkshire slang a pork pie is sometimes called a "growler", a term probably derived from the "NAAFI growler" of earlier naval and army slang.
The "gala pie" is a variety of pork pie where the filling includes a proportion of chicken and a hard-boiled egg (also known as a Grosvenor pie). Gala pies are often baked in long, loaf-type tins, with multiple eggs arranged along the centre.
These mini pork pies are fun to put together and are a good introduction to working with hot water crust pastry. Use the best ingredients so you can get the best flavour.\n","recipeYield":"Serves 6 pies","recipeCategory":"Pastry","recipeIngredient":["475g pork tenderloin\r","\r","125g unsmoked streaky bacon\r","\r","1 small onion, finely chopped\r","\r","2 tsp finely chopped sage\r","\r","1 tbsp finely chopped flat-leaf parsley\r","\r","\u00bc tsp ground nutmeg\r","\r","\u00bc tsp ground black pepper\r","\r","salt","375g plain flour\r","\r","\u00bd tsp salt\r","\r","100g lard, cut into small pieces \r","\r","40g butter, cut into small pieces \r","\r","beaten egg, to glaze"],"recipeInstructions":["@type":"HowToStep","text":"For the filling, roughly chop the pork and put it into a food-processor. Pulse briefly until it looks like coarse minced meat. Be careful not to over-process or it will become too smooth \u2013 you want to have a bit of texture. (Or you can chop it very finely with a sharp knife.) Transfer the pork to a bowl. Finely chop the streaky bacon, leaving the fat on to keep the filling moist. Add to the bowl along with the onion, sage, parsley, nutmeg, pepper and a little salt. Cover and chill until ready to use. It is good to have the filling all ready to go, as you want to deal with the pastry quite quickly once it is ready to roll out.","@type":"HowToStep","text":"Now make the pastry. Put the flour and salt into a large heatproof bowl. Tip the lard and butter into a small pan and pour in 150ml water. Heat this over a medium heat so the fats can melt, then raise the heat. As soon as it all comes to a boil, pour it into the flour. (Don\u2019t let it simmer away or you will lose some volume.) Stir well with a wooden spoon until well mixed to form a soft dough. Leave it for a minute or two so the dough is a bit cooler to handle.","@type":"HowToStep","text":"Tip the dough onto a lightly floured surface and knead briefly until smooth. Wrap it in clingfilm and chill for 30\u201340 minutes. Try not to leave it much longer as this type of pastry can easily harden over time and become difficult to handle. It just wants to have cooled down a bit so it is easier to roll out.","@type":"HowToStep","text":"Lightly butter 6 small pudding moulds. Preheat your oven to 200\u00b0C\/180\u00b0C fan\/400\u00b0F\/Gas 6. Divide the meat filling into six equal amounts. Cut the dough in half and keep one half wrapped while you shape the other half into a disc and roll out on a well-floured surface, to about 3mm thick. Using an upturned bowl or saucer as a cutting guide, cut out three 14cm circles for the base of each pie and three 8cm circles for the lids. Re-roll any pastry trimmings if needed so you can cut out all three lids.","@type":"HowToStep","text":"Line three of the small pudding moulds with the larger circles, pressing the pastry well against and up the sides, pressing and smoothing it with your fingers (you'll find this pastry quite pliable) so it evenly covers the inside of the moulds, smoothing out any thicker folds that have formed. It should reach just above the top of each mould.","@type":"HowToStep","text":"Spoon a portion of the filling into each pastry-lined mould and press it down so that it is well packed in. It should sit slightly below the top of each tin.","@type":"HowToStep","text":"Brush the pastry edges with egg and cover with the pastry lids, pressing them down onto the filling. Press the edges well together to seal, then flute them to decorate.","@type":"HowToStep","text":"Brush the pastry with beaten egg to glaze and make a hole in the middle of each lid with a skewer to create a small vent. Repeat with the remaining half of the pastry and filling so you have six pies.","@type":"HowToStep","text":"Sit the pies on a baking sheet and bake for 40\u201345 minutes until the pastry is a rich golden brown. Remove them from the oven and let them sit for about 30 minutes. While they're still warm, and in case any juices have bubbled over and stuck to the insides of the tins, loosen all around the edges of the pastry to make sure they can easily be released later. Leave the pies in their moulds for a couple more hours until completely cold and the juices have all gone back into the meat, before turning them out.Photography: Amanda Heywood \u00a9 Hodder & Stoughton"]}(function(w, d, s, l, i) w[l] = w[l] )(window, document, 'script', 'dataLayer', 'GTM-5HM59T9');You are viewing this website with an old browser please update to a newer version of Internet Explorer here.Skip to contentThe Great British Bake OffToggle NavigationHomeNewsRecipesYour bakesThe BakersShopAn Extra SliceAboutContact Us View our Facebook page (This link opens in a new window)
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Catch up on All 4 (Link opens in new window)Mini Pork PiesThese mini pork pies are fun to put together and are a good introduction to working with hot water crust pastry. Use the best ingredients so you can get the best flavour. 041b061a72