Pork pies

Name: Pork pies
Yield: For 6 pies, each serving 1-2 people
Cuisine: United Kingdom
Ingredients: 1 onion, chopped; 1 carrot, chopped; 1 pork trotter; 1 tbsp black peppercorns; ¼ tsp sea salt; 1 celery stalk, chopped; 2 bay leaves; 680 g pork belly, finely chopped or roughly minced; 4 tbsp fresh sage, minced; 4 cups (1 litre) water; 1 kg pork shoulder, finely chopped or roughly minced; 2 tsp sea salt; 1 quantity Hot water crust pastry; ½ tsp mace, ground; 2 tsp ground black pepper

Preparation info

For 6 pies, each serving
1-2
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

There is a town in the landlocked Midlands that is famous for its Pork pies. A blue commemorative plaque in Melton Mowbray celebrates Edward Adcock as the first baker to have produced the Melton Mowbray Pork pie, in 1831. Indeed, advertisements from the mid-19th century show that the Melton Mowbray Pork pie was by then considered a local speciality. The Melton Mowbray Pork pie is the only pie to have received a protected PGI status from the EU. The PGI statement explains that Pork pies beca