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A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry . [ 1 ]
The name Melton Mowbray can now only be applied to uncured pork-filled pies cooked without supporting hoops and made within an area around the town bounded by the M1, A45, A605, A1 and A52 but including Grantham, Northampton, Nottingham and Stamford, a total of approximately 1,800 square miles (4,700 square kilometres).
A Melton Mowbray pork pie. In England, pork pies were being made in Melton Mowbray, Leicestershire by the 1780s, according to the Melton Mowbray Pork Pie Association (founded in 1998). The pies were originally baked in a clay pot with a pastry cover, developing to their modern form of a pastry case.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet Thinly sliced lemons, sugar, and eggs in a crust, first made by the Shakers. Shepherd's Pie: United Kingdom: Savory
The reputation of pork depends upon the life of the pig. In early medieval Europe, when most pigs foraged in the woods, pork was the preferred meat of the nobility. By 1300 most forests had been ...
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Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, scotch pies and more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally ...