Quoted message said:From: "Brannon Mackie" <[email hidden]>
My Mother went to England and tasted this pie. She really liked it and I
would like to give her an autherntic recipes.
Melton Mowbray
Serves 8
plain flour 450g (1 lb)
Egg yolk 1
Lard 175g (6 oz), diced
Milk 100ml (4 fl oz)
Lean pork 900g (2 lb), cut into 1/2 cm (1/4 inch) dice
Bacon rashers 3, finely diced
Fresh sage 1 tsp, finely chopped
Fresh thyme 1 tsp, finely chopped
Anchovy essence 1 tsp
Ground mace 1/2 tsp
Ground allspice 1/2 tsp
Chicken stock 600ml (1 pint)
Egg, 1, beaten, to glaze
Gelatine 15g (1/2 oz)
Warm a mixing bowl and sieve the flour into it. make a well in the centre
and add the egg yolk. Gently heat the lard in the milk until it has
melted, then bring rapidly to the boil. Pour immediately into the well in
the flour and draw the ingredients together with a wooden spoon to form a
soft, pliable but not sticky ball of dough. Transfer to a lightly floured
surface and knead until it is smooth and elastic. Cover and leave to rest
in a warm place for 20 30 minutes. Pre heat oven to 200 C / 400 F / Gas 6.
Mix together the pork, bacon, herbs, anchovy essence and spices. Moisten
with 3 tablespoons of the stock.
Roll out two thirds of the pastry on a lightly floured surface and mould
round a 1.1 kg (21/2 lb) floured straight sided jam jar, or line a raised
pie mould or drop sided terrine. If using a jar, leave the pastry to set
on a baking sheet, then gently ease out the jar. Pack the meat mixture
into the pastry. Roll out the remaining pastry to make a lid for the pie.
Press the edges together tightly to seal. Scallop the edges and decorate
with pastry leaves. Cut a hole in the centre of the lid. Tie a double
thickness of buttered greaseproof paper around the outside of the pie if
formed using a jam jar. Brush the top with beaten egg. Place on a baking
sheet if using a mould or terrine. Bake for 20 minutes. Reduce the
temperature to 180 C / 350 F / Gas 4 and bake for a further 21/4 hours.
Remove the mould or greaseproof paper, brush the sides and top with egg
and return to the oven for 10 15 minutes, until well browned. Remove from
the oven, leave until almost cold. Heat the stock in a saucepan and
sprinkle in the gelatine. Stir briskly until dissolved. Leave to cool
slightly. Pour liquid through the hole in the pastry lid. Leave in a cool
place overnight. Serve cut in thick slices.
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