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Melton Mowbray Pork Pies

Macheesmo Recipe by
(2 reviews)
Melton Mowbray Pork Pies
  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 2
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Melton Mowbray Pork Pies

A delicious savory baked pie filled with browned pork and topped with a light pan gravy. Perfect comfort food and a satisfying meal!

Ingredients

2
(9 inch) pie crusts (refrigerated or homemade dough)
2
pounds boneless pork ribs or shoulder
4
ounces bacon, chopped
1
pinch salt and pepper
1
large egg
1
teaspoon all-purpose flour
1
cup beef stock

Directions

  • 1 Let pie crusts come to room temperature while you prepare the pork. Chop boneless pork into small 1/4-inch cubes and try to separate out any large chunks of fat. Preheat oven to 400°F.
  • 2 Add fat pieces of pork (hopefully 6-8 ounces) and bacon to a large cast iron skillet over low heat. Cook for 15 minutes until the fat is rendered out of the pork.
  • 3 Remove fat pieces and bacon from pan leaving the fat in the pan. Turn heat on pan up to medium-high heat.
  • 4 Season lean pieces of pork with a big pinch of salt and pepper and add to skillet. Brown pork well on all sides cooking for about 5-6 minutes.
  • 5 Remove lean pork pieces and let cool briefly. Remove pan from heat, but dont wash it.
  • 6 Working with one pie crust at a time, ball it up and cut off 1/4 of the dough. Place the 3/4 piece of dough on some parchment paper and roll it into a 5-6 inch circle. Shape it into a bowl that has edges about 1-2 inches high.
  • 7 Add 8-10 ounces of browned pork to the crust bowl. You can really pack the pork in the bowl.
  • 8 Roll out the 1/4 piece of dough and cover bowl with the crust. Brush with whisked egg and cut a hole in the center to let steam escape.
  • 9 Repeat with other pie crust and then bake pork pies at 400°F for 10 minutes. Reduce heat to 325°F and bake for another hour.
  • 10 Remove pies from the oven and let cool.
  • 11 Meanwhile, reheat pan that you browned the pork in over low heat. Once hot, stir in flour and cook for 30 seconds. Then add beef stock and stir until it comes together in a light gravy. Serve gravy with pork pies while warm.
See Step By Step

Step By Step  

If you're a Hobbit fan or a crave meaty meals, these pork pies rooted in English tradition are for you!

As prepared by Macheesmo,

Melton Mowbray Pork Pie – what a mouthful. A mouthful of deliciousness, that is!

Sometimes when I’m reading a fantasy book, I like to think what I would cook in that world. For books like The Hobbit, the answer is pretty easy since the characters focus so much on food!

I would like to think that Frodo and Bilbo would happily pull a chair up to my table if these pork pies were in the oven!

These pies are based on a classic British pork pie that is very involved to make. It requires baking and cooling and making an aspic out of boiled pork bones. I used a shortcut method, but the results are still delicious!

There aren't a lot of ingredients in this recipe, but it’s all about execution.

 

Melton Mowbray Pork Pie

For starters, take your pork (you can use boneless ribs or shoulder) and cut it into chunks. Try to split the pork into fatty pieces and lean pieces.

The fat pieces are important to make the gravy, but we’ll only use the lean pieces in the pie so it isn’t too fatty.

 

Melton Mowbray Pork Pie

For the lean pieces, take the time to cut them into nice, smaller chunks.

 

Melton Mowbray Pork Pie

To start the pork, add the fatty pieces of pork and a few strips of bacon to a cast iron skillet over low heat. You may not need the bacon if you have enough fat pieces, but I needed them.

Put this over low heat and let the fat slowly render out of the pork.

After 15 minutes or so you should have a few tablespoons of pork fat rendered out. Then you can remove the fatty pieces of pork and discard them.

 

Melton Mowbray Pork Pie

Next, season the lean pieces of pork with a big pinch of salt and pepper and add them to the same pan. Turn the heat up to medium-high and let the pork brown nicely on all sides.

Once the pork is browned, remove it from the pan, but don’t wash the pan. You’ll want all those pork flavors for the gravy later!

 

Melton Mowbray Pork Pie

Now let’s talk dough. You could make the pastry from scratch, or refrigerated pie crust works too. Roll the dough into a ball and break off about 1/4.

Take the larger hunk of dough and place it on some parchment paper. Then just use your hands to shape the dough into a bowl with edges about two inches high. 

 

Melton Mowbray Pork Pie

You should be able to fit 8-10 ounces of browned pork into each one of these small pies. You can really pack it in there!

 

Melton Mowbray Pork Pie

Roll out the smaller hunk of dough and top the bowl with the crust. Crimp the edges and brush the whole thing with egg wash. Also, cut a small hole in the top so steam can escape. 

You can do the same thing with the second pie crust in the box to get two delicious pork pies.

Bake the pies at 400ºF for 10 minutes and then turn heat down to 325ºF and bake for another hour.

 

Melton Mowbray Pork Pie

Remove the pie and let it cool.

 

Melton Mowbray Pork Pie

While it cools you can make a quick gravy in the pan that you cooked the pork in. Just reheat the pan over low heat and stir in the flour. Then stir in the beef stock and it’ll form a light but flavorful gravy.

 

Melton Mowbray Pork Pie

While the original version of this recipe actually calls for piping the gravy (or aspic) into the pies, I like to just serve it on the side so people can add it as they like.

This is a totally filling dinner and if you serve it with a salad or something, one pie can easily feed two people.

Or one very hungry hobbit.

Nick thinks a very hungry hobbit would devour these pies. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.

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Nutrition Information 
No nutrition information available for this recipe
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