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Melton Mowbray Pork Pie

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)3953.394
Total fats (g)262.8564
Carbohydrates (g)160.4701
Protein (g)219.8554
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside. | 2. To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. | 3. Cool, degrease and refrigerate until it starts to jell. | 4. To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. | 5. Boil the rest of the fat with the milk and water. | 6. Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid. | 7. Knead and leave to rest for 10 minutes. | 8. To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick. | 9. Flour the outside of the tin and stand it in the centre of the dough. | 10. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. | 11. Fill it immediately with the meat mixture as it is likely to collapse. | 12. Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid. | 13. Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid. | 14. Crimp the edge. | 15. Make a hole in the centre of the lid and decorate it with pastry leaves. | 16. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. | 17. If necessary place some aluminim foil on the top to prevent burning. | 18. Remove from the oven and allow to cool completely. | 19. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 2 lbs diced cut 1151.4693 0.0 204.3631 30.8267
    salt pepper 1 teaspoon - - - -
    sage 1/2 teaspoon ground - - - -
    mustard 1 pinch 0.0197 0.0034 0.0021 0.0003
    allspice 1 pinch 0.3123 0.0856 0.0072 0.0103
    pork bone - - - -
    veal bone - - - -
    onion 2 chopped 128.0 29.888 3.52 0.32
    bay leaf 1 - - - -
    marjoram 2 -3 0.0 0.0 0.0 0.0
    thyme 2 -3 0.0 0.0 0.0 0.0
    lard 8 ounces 2045.6994 0.0 0.0 226.7959
    flour 1 578.28 126.6054 9.401 2.2436
    water 1/3 cup 0.0 0.0 0.0 0.0
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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