MELTON MOWBRAY PORK PIE

Preparation Method :

• To make the pastry, warm a mixing bowl and sieve the flour and a pinch of salt into it. Make a well in the centre and add the egg yolk.
• Gently heat the lard in the milk and water until it has melted, then bring rapidly to the boil.
• Pour immediately into the well in the flour and draw the ingredients together with a wooden spoon to form a soft, pliable but not sticky ball of dough.
• Transfer to a lightly floured surface and knead until it is smooth and elastic and easy to work. Cover the dough and leave to rest in a warm place for 20-30 minutes.
• Mix together the pork, bacon, sage, thyme, anchovy essence and spices. Lightly season. Moisten with 45 ml of the stock.
• Roll out two thirds of the pastry on a lightly floured surface and mould round a 1.1 kg floured straight-sided jam jar, or line a raised pie mould or drop-sided terrine.
• If using a jar, leave the pastry to set on a baking sheet, then gently ease out the jar.
• Pack the meat mixture into the pastry. Roll out the remaining pastry to make a lid for the pie. Press the edges together tightly to seal.
• Scallop the edges and decorate with pastry leaves. Cut a hole in the centre of the pastry lid.
• Tie a double thickness of buttered greaseproof paper around the outside of the pie if formed using a jam jar. Brush the top with beaten egg.
• Place on a baking sheet if using a mould or terrine.
• Bake at 200°C (400°F) mark 6 for 20 minutes, then reduce the temperature to 180°C (350°F) mark 4 and bake for a further 2¼ hours.
• Remove the mould or greaseproof paper, brush the sides and top with egg and return to oven for 10-15 minutes, until well browned. Remove from oven, leave until almost cold.
• Heat the stock in a saucepan and sprinkle in the gelatine. Stir briskly until dissolved. Leave to cool slightly.
• Pour liquid through hole in pastry lid. Leave in a cool place overnight.
• Serve cut in thick slices.