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Ingredientes
- traditional Melton Mowbray pork pies do not contain boiled eggs
- For the hot-water pastry:
- 5 cups all-purpose flour
- 15 tablespoons fresh rendered pork lard at room temperature
- 8 tablespoons of milk
- 8 tablespoons of water
- 1/2 teaspoon of salt
- For the filling:
- 1.7lb fresh minced pork
- 0.8lb fresh pork belly
- 1/2lb smoked bacon
- 6 large eggs
- 0.5 teaspoons of ground mace
- 2 large pinches of ground nutmeg
- 1.5 teaspoons salt
- 1 tablespoon chopped sage (dry or fresh)
- 1 teaspoon chopped fresh thyme
- 2 teaspoons white pepper
- 2 pints warm stock – chicken, vegetable or pork work fine
- 2 packets of flavorless gelatin
View Full Recipe at We Are Never Full
