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

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Seal the Pie: Add a pastry lid and make a hole in the centre. This open-top design is a signature feature of the Melton Mowbray Pork Pie.

Bake: Place the pie in the oven, letting it bake until the pastry is golden brown and the meat inside is cooked to perfection. Hand-raised pies survive in this country, but only just. If they disappeared it would be a tragedy, not because they belong to the fabric of our culinary heritage, but because they taste so good. Remove the pie from the oven and set aside to cool. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set. When making a Melton Mowbray pork pie the essential equipment is a dolly! What exactly is a dolly in the world of pork pies?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. Wheat Flour: The hot water crust pastry typically contains wheat flour, which may be a concern for those with wheat allergies or gluten sensitivities. Made with fresh, uncured pork – pies containing cured (salted) meat have a pink filling that looks like bacon or ham; genuine Melton Mowbray pork pie filling is not cured and has the same colour as a cooked pork chop or joint. Bake at Gas 4 (180C) for one and a half hours (see tips below). When baked, remove from the oven and allow to cool slightly. Another problem to avoid is over-flouring the work surface, which can be especially tempting for a learner. Over-flouring will cause burning and blistering of the pastry.

Only a hot water crust provides the characteristic crunchy texture of a raised pie. The boiling water and lard gelatinise the starch. When it bakes it hardens without becoming short and crumbly or tough. This texture lasts for at least four days and won't soften like the outside skin of most pâtés en croûtes. If you’re fortunate enough to visit Melton Mowbray, a trip to Ye Olde Pork Pie Shoppe is a must. This iconic establishment is the heart of all things Melton Mowbray Pork Pie. The shop is a treasure trove of flavours, history, and tradition. The Wooded Dolly Tradition While visiting Ye Olde Pork Pie Shoppe in Melton Mowbray would be a dream for many, you can enjoy the same authentic taste in the comfort of your own kitchen. Let’s explore a basic recipe for making a homemade Melton Mowbray Pork Pie. The Ingredients 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. 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. HeyserThis cookie is set by Addthis. This is a geolocation cookie to understand where the users sharing the information are located.