Taylor Wimpey Melton Mowbray Recipes

MELTON MOWBRAY PORK PIE

Steps:

• 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside.
• To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.
• Cool, degrease and refrigerate until it starts to jell.
• To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.
• Boil the rest of the fat with the milk and water.
• Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.
• Knead and leave to rest for 10 minutes.
• To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick.
• Flour the outside of the tin and stand it in the centre of the dough.
• Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.
• Fill it immediately with the meat mixture as it is likely to collapse.
• Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
• Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid.
• Crimp the edge.
• Make a hole in the centre of the lid and decorate it with pastry leaves.
• Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.
• If necessary place some aluminim foil on the top to prevent burning.
• Remove from the oven and allow to cool completely.
• Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.

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.