Jean Marshs Melton Mowbray Pie Recipes

S'MORES PIE

Steps:

• For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
• Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
• For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
• Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

MELTON MOWBRAY PORK PIE

Steps:

• For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted.
• Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well.
• Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside.
• For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil, then reduce the heat to a simmer. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids.
• Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint.
• For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper.
• Preheat the oven to 180C/350F/Gas 4.
• Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking.
• Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Carefully remove the dolly from the pastry once your pie casing is formed.
• Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case.
• Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid.
• Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.
• Remove the pie from the oven and set aside to cool. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set.
• To serve, cut the pie into slices and serve with piccalilli or chutney.

JEAN MARSH'S MELTON MOWBRAY PIE

Steps:

• Preheat oven to 400 degrees.
• Do not prepare the pastry until the meat is ready to be added to it.
• Cut the veal and pork into small cubes, about half an inch or less. Put the pieces in a bowl and add the sage, salt and pepper. Blend.
• Prepare the pastry and while it is still hot or quite warm set aside approximately one-quarter of the dough.
• Rub the inside of a spring-form pan, 8 1/2 inches in diameter and 2 3/4 inches deep, with lard.
• Add three-quarters of the hot or warm dough to the inside of the pan. Carefully, but quickly, spread the dough neatly and as compactly as possible over the bottom and inside rim of the pan, letting it rise slightly above the rim. Flatten the upward part of the rim slightly outward. Add the meat and pack it down lightly and evenly.
• Roll out the reserved one-quarter of dough on a lightly floured board into a circle about nine inches in diameter. Trim it all around neatly, saving all scraps of dough.
• Brush the upper rim of the dough in the pan with the egg beaten with two tablespoons water.
• Cover the meat in the pan with the circle of dough, making it fit neatly all around. Press together the circle of dough with the dough that overlaps the rim. Crimp the dough to seal well and neatly.
• Cut out a one-inch circle of dough from the center of the pastry to allow steam to escape. Return the circle of dough to the center.
• Gather together any saved scraps of dough and roll the dough out. Cut out ''leaves'' as decoration.
• Brush the top of the pie, including the cut-out circle of dough, with the beaten egg mixture. Arrange the leaves around the circle of dough in a neat pattern to resemble a rose. Brush the rose all over with the egg mixture.
• Place pie on baking sheet and set in oven. Bake 30 minutes. Reduce the oven heat to 300 degrees and bake an hour and threequarters longer. The internal temperature should be 200 degrees. Remove from oven.
• Carefully remove the rose of dough from the top of the pie.
• Heat the veal broth. Soften the gelatin in the two tablespoons of cold water and stir it into the broth. Carefully, a little at a time, pour the broth into the center hole from which the rose was removed. Use only enough liquid so that it does not overflow onto the pastry lid. Replace the rose.
• Let the pie come to room temperature. Refrigerate for several hours or overnight. Cut the pie into individual serving wedges. Serve with Cumberland sauce, if desired.