Pie Dolly - Solid Wood - Perfect for Pie Making, Handcrafted in Ukraine

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My Dolly is a bit different from the norm in the fact that it has a slighttaper making it easier to remove from the pastry. Jelly: Pork gelatine is used to create the jelly that lines the inside of the pie. It’s a crucial element in keeping the pie moist and adding flavor.

The Melton Mowbray Pork Pie, often referred to simply as the “Melton Pork Pie,” is a British culinary treasure. It originated in the charming town of Melton Mowbray, Leicestershire, in the late 18th century. Known for its distinctive, handcrafted appearance, this pie boasts a crispy hot water crust pastry, encasing a delicious blend of free-range pork, lard, and rich seasonings. The pie is traditionally made without a pastry case, and its unique shape and open top make it easily recognizable. A Brief History of Melton Mowbray Pork Pie Melton Mowbray Pork Pies are perfect for a wide range of occasions, from picnics to family gatherings and celebrations. They add a touch of British tradition to any event. In Conclusion To make the pastry, put both the flours in a mixing bowl and rub in the butter until the mixture looks like fine crumbs. Put the lard, boiling water and salt into a small pan and heat until the lard has melted, then pour onto the flour mixture. Stir with a wooden spoon until the mixture comes together into a dough.To condense hundreds of years of history into a few words, the pork pie connection exists for the following reasons: Sift flour and salt into a warm bowl and rub in 15g of lard. Gently heat the remaining lard and water together until boiling, then add to flour, mixing until mixture is cool enough to knead. Knead well. Reserve a quarter of the pastry for the lid. Shape the remaining piece into a ball-like dome and leave in the fridge overnight. Ye Olde Pork Pie Shoppe's jelly is based on 20 large pork trotters to 10 gallons water. Boil for 3-4 hours, strain and build up to yield 10 gallons again.

In the town's heyday, when there were at least five shops and a factory making the pies, the pork would probably have come from Tamworth pigs. For those with dietary concerns, it’s essential to know the nutritional information and allergen details of the Melton Mowbray Pork Pie. Nutritional Information Add your filling then egg washthe top edges & add the lid crimpingall the way round, now we are ready for the oven proper.Mold the Pastry: Shape the pastry into a ball and roll it out. Carefully line a pie tin with the pastry, ensuring it’s securely pressed against the sides. When finished you must clean your dolly thoroughly not with water. Remember that wood does not like water under any circumstances, not in the dishwasher, wood also dislikes too much heat, dampness hot cupboards even direct sunlight so avoid at all costs. Simply wipe your Dolly with Kitchen Roll then finally a dry cloth & leave to air dry then store in a dry cool cupboard. You don’t need to be a connoisseur to know there is a world of difference in making pork pies by hand versus mass production. What is their role in making a Melton Mowbray pork pie?

Roll out the 2 saved portions of dough to make discs 13cm across, or to fit the size of the pies you’ve moulded. Make a hole in the centre of each lid, then chill them for about 20 minutes. Let me start with the elephant in the room, and that’s how do you go about making the shape for a hand-raised pie properly? You have two choices: Use a mold or dolly, or McGyver it. Pastry: The heart of this pie is the hot water crust pastry. It’s robust and capable of holding the filling while remaining deliciously flaky. You’ll need flour, hot water, lard, salt, and egg to create this pastry. Here’s how to make a British hand-raised pie with game. A game pie is a classic hand pie made with a hot water crust and whatever wild game you have handy; I used grouse and pork. Photo by Holly A. HeyserIt was featured recently on TV by Paul Hollywood, you could Google Paul Hollywood Pork Pie Dolly or you could watch it onYou Tube. Chill overnight before eating. A game pie is normally eaten cold or at room temperature. Photo by Holly A. Heyser Accompaniments

use your tamper to movethepastry to match the inside of the mould achieving a smooth liner of pastry all aroundthe inside See also How to Perfectly Cook Frozen Sausage Rolls in Your Air Fryer Exploring the Art of Hot Water Crust Pastry: A Culinary Marvel Rapeseed Oil: This oil, often used in pie pastry, is known for its health benefits, being low in saturated fat and high in unsaturated fats.

Small pork pie dolly

They are simple to make so, as chefs are always banging on about a return to simplicity, why not roll up your sleeves and have a go. It just takes know-how and practice.