English Pork Pie Recipe

[dianne pierce]

Would love an authentic Mowbray Pork Pie recipe as we cannot get them here in New Zealand. My elderly neighbours are craving one of these. My English neighbour remembers the true pork pie being pink in the middle. Can anyone help please?

[CakePoet]

BBC Food - Recipes - Melton Mowbray pork pie

This what get nearest Mowbray, it doesnt become pink unless the bacon is heavy salted with curing salt. I sometimes use lightly brine ham hock to get it pinker.

[Addie]

I watched Britain's Baking Show tonight, and they made a beautiful one.
And welcome to DC. As you can see, have a question, we have an answer. Have a problem? We have a solution. In fact we have lots of answers and solutions. Stick around. Have fun with us.

[Mad Cook]

Originally Posted by dianne pierce

Would love an authentic Mowbray Pork Pie recipe as we cannot get them here in New Zealand. My elderly neighbours are craving one of these. My English neighbour remembers the true pork pie being pink in the middle. Can anyone help please?

The pink is due to the use of saltpetre not to under-cooking. This is very difficult to come by nowadays as it is used in home-made explosives. The last time I tried to buy my usual 1/2 ounce in the pharmacy which has supplied me in the past I was told that it is now illegal to sell it (in UK). Oddly, you can buy it by the kilo from Amazon. Weird!

The best recipes for anything in the charcuteries or English pie-making line is Jane Grigson's "Charcutery and English Pork Cookery". I expect you'll find a copy on Amazon. Or try this

Make the perfect Melton pork pie this Christmas | Great Food Club

[Mad Cook]

Incidentally, it won't be a Melton Mowbray pie if you make it in NZ.

The name is now protected under EU "Protected Geographical Indication" legislation. According to Wikipaedia "the name Melton Mowbray can now only be applied to uncured pork-filled pies cooked without supporting hoops and made within a 10.8 square mile (28 square kilometre) zone around the town" of the same name

[GotGarlic]

Originally Posted by Mad Cook

The pink is due to the use of saltpetre not to under-cooking. This is very difficult to come by nowadays as it is used in home-made explosives. The last time I tried to buy my usual 1/2 ounce in the pharmacy which has supplied me in the past I was told that it is now illegal to sell it (in UK). Oddly, you can buy it by the kilo from Amazon. Weird!

The best recipes for anything in the charcuteries or English pie-making line is Jane Grigson's "Charcutery and English Pork Cookery". I expect you'll find a copy on Amazon. Or try this

Make the perfect Melton pork pie this Christmas | Great Food Club

People use pink curing salt these days instead of saltpeter.

[ArthasMenethil]

Tried the recipe, it's pretty good, especially with piccalilli. Thanks for linking it man!

[Sir_Loin_of_Beef]

Originally Posted by Mad Cook

Incidentally, it won't be a Melton Mowbray pie if you make it in NZ.

The name is now protected under EU "Protected Geographical Indication" legislation.

But seeing that Great Britain has left the EU, I wouldn't think that would be a consideration any more.

BTW, this is also a Mowbray pork pie.

In denim!