Melton Mowbray Pork Pie

A robust pie from the Shires, justly famous for its juicy, jellied filling. Melton Mowbray Pork Pie's were originally served at high tea after a long day's hunt. Origin England, Midlands.


300 g (12 oz) hot water raised pie pastry
1 kg (2 lb) pork from the leg or shoulder
jellied stock
1 onion
bouquet garni
fresh sage, chopped
salt, pepper and a little butter
egg to glaze


1. Remove the skin, bone and gristle from the meat and cut it into small cubes.

2. Mix the meat with the salt, pepper, butter and fresh sage.

3. Pack the filling tightly into a raised pastry case.

4. Add 2 tablespoons water before putting the lid on.

5. Decorate the top with pastry leaves and a flat rose.

6. Glaze and cook in a slow oven (150 - 170°C, 300 - 325°F, gas mark 2 - 3) for 20 minutes. Then raise the ternperature to 190°C, 375°F, gas mark 5 for a further 2 1/2 hours to set the pastry.

7. Meanwhile make a rich jellied stock by boiling the bones in 900 ml (1 1/2 pints) of water with the onion, bouquet garni, salt and pepper, until the liquid is reduced to nearly half its original quantity (about 2 hours).

8. Cool the stock and skim the fat from the surface.

9. This stock is to be reheated and poured into the pie through the hole in the top of the crust when the pie is done.

10. Cover the hole with the flat rose and serve.

What did you think?

46 people have helped to review this recipe. Thankyou!

Melton Mowbray Cremation
posted by PAul Knight @ 03:11PM, 1/14/11
I followed the recipe exactly the final 2 and a half hours totally ruined the pie this is far too long
Not a Melton Mowbray Pork Pie
posted by Pie Lover @ 06:45PM, 12/31/11
A Melton Mowbray Pork Pie is legally protected and can only be made in the area around Melton Mowbray in the UK, so this pork pie recipe has the wrong title. Also important is that the pie is cooked without a mould, so that it bulges slightly as it cooks. And a proper Melton Mowbray pork pie is NEVER decorated with pastry leaves or a flat rose!
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