English pork pies have a rich history dating back several centuries and are considered an iconic part of British culinary heritage. The origins of pork pies can be traced to medieval times when they were a practical and portable way to preserve meat. They were particularly popular among hunters and travelers due to their long shelf life and easy transportability.
The exact origins of pork pies are debated, but they are believed to have originated in the Melton Mowbray region of Leicestershire in England. Melton Mowbray pork pies, named after the town, have become synonymous with traditional English pork pies and are considered the most authentic and highly regarded versions.
The flavor profile of English pork pies is a delightful combination of savory, spiced pork encased in a crisp pastry crust. The filling is typically made from a mixture of ground pork and finely chopped pork shoulder. It is seasoned with traditional herbs and spices such as thyme, black pepper, nutmeg, and cloves, giving it a robust and aromatic flavor.
The pastry crust plays an essential role in the overall flavor and texture of the pork pie. Traditional pork pies feature a hot water crust, which results in a sturdy and slightly crumbly pastry that provides a satisfying contrast to the moist filling. The lard or vegetable shortening used in the crust adds richness and flavor, while the cooking process creates a golden, crisp exterior.
English pork pies are traditionally served cold or at room temperature. They are often enjoyed as a standalone snack or as part of a picnic or buffet spread. To serve them, simply slice the pork pie into wedges or squares, showcasing the attractive layers of golden pastry and flavorful filling. They can be served with accompaniments such as pickles, Branston pickle (a tangy chutney), or English mustard, which add tanginess and complement the savory flavors of the pie. The combination of the flaky crust, well-seasoned pork filling, and accompanying condiments makes for a satisfying and flavorsome experience.
Melton Mowbray pork pies, with their distinctive bow-shaped sides and uncured pork filling, have been awarded Protected Geographical Indication (PGI) status by the European Union, recognizing their cultural significance and ensuring their traditional production methods are preserved. This recognition underscores the enduring appeal and importance of pork pies in British cuisine.
Pork pies
Ingredients
For the hot water crust:
- – 4 cups all-purpose flour
- – 1 teaspoon salt
- – 1 cup water
- – 1 cup lard or vegetable shortening
For the filling:
- – 1 pound ground pork
- – 1/2 pound pork shoulder finely chopped
- – 1 small onion finely diced
- – 2 cloves garlic minced
- – 1 teaspoon fresh thyme leaves
- – 1/2 teaspoon ground black pepper
- – 1/2 teaspoon salt
- – 1/4 teaspoon ground nutmeg
- – 1/4 teaspoon ground cloves
- – 1/4 cup chicken stock
Instructions
- For the hot water crust, in a large mixing bowl, combine the flour and salt. In a saucepan, heat the water and lard or vegetable shortening over medium heat until the fat has melted and the mixture comes to a gentle boil.
- Make a well in the center of the flour mixture and pour in the hot water and fat mixture. Stir with a wooden spoon until the dough comes together and forms a ball. Be cautious as the mixture will be hot.
- Turn the dough out onto a floured surface and knead it gently until smooth. Divide the dough into two portions: two-thirds for the base and one-third for the lid. Wrap each portion in plastic wrap and let them rest for 10 minutes.
- Preheat your oven to 400°F (200°C).
- For the filling, follow the same instructions as in the previous recipe: in a large skillet, cook the ground pork and chopped pork shoulder over medium heat until browned and cooked through. Add the diced onion, minced garlic, thyme, black pepper, salt, nutmeg, cloves, and chicken stock. Cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
- Roll out the larger portion of dough on a floured surface to fit the base and sides of a greased 9-inch pie dish or springform pan. Line the dish with the rolled-out dough, ensuring it covers the base and sides.
- Fill the pie dish with the cooled pork filling, pressing it down gently to remove any air pockets.
- Roll out the smaller portion of dough to create the pie lid. Place it over the filling and press the edges to seal. Trim any excess dough and crimp the edges to create a decorative pattern.
- Make a small hole in the center of the pie lid to allow steam to escape during baking. Brush the top of the pie with beaten egg for a glossy finish.
- Bake in the preheated oven for 40-45 minutes, or until the crust turns golden brown.
- Once the pie is cooked, remove it from the oven and let it cool completely before serving. This will allow the filling to set and the flavors to meld together.
