Melton Mowbray Pork Pie - Large 1lb

Every Englishman knows that the finest pork pies come from the pretty Leicestershire town of Melton Mowbray. We’ve based ours on the age-old Melton recipe and this 1lb version will not disappoint! It’s handcrafted with uncured cuts of traditionally seasoned, peppery pork, encased in a thick, hot-water crust pastry and a hand-crimped lid. The pastry is made to a secret recipe, passed down through the family from a Yorkshire butcher. 

Serving Instructions
Our authentic Pork Pies are completely cooked and should be traditionally served at room temperature or chilled. Pies can stay in the refrigerator for up to 3 days once defrosted and can last up to 3 months in the freezer. For best results, defrost in the fridge overnight before consuming. Do not refreeze once defrosted.

If you choose to reheat your pie, place on a tray in a preheated oven at 400F for 25-30 minutes from frozen, or 15minues from refrigerated. Internal temperature should reach at least 165F. Leave to stand for 2 minutes before serving.

Microwaving is discouraged as it can compromise texture - softening the pastry and causing the gelatin to run.

Serving Suggestions
English Pork Pies are traditionally served cold, but that doesn't mean you can't enjoy them hot if you prefer. Here are our serving recommendations:
Cold: Serve a cold pie with salad, English mustard, pickles, or HP brown sauce to make a perfect picnic or party snack.
Hot: Serve a hot pie with mushy peas, chips (fries) or baked beans with condiments like HP brown sauce, mustard or chutney.

Ingredients
Pork, Wheat Flour, Water, Lard, Gelatin, Rusk (Wheat flour, Water, Salt, Ammonium Carbonate (rising agent)), Seasoning (wheat flour, salt, Spices, Dextrose, Sodium Triphosphate (Stabilizer), Yeast Extract, Sugar), Salt, Glaze (Water, Maltodextrin, Modified Starch (Maize), Dextrose (Wheat) Methylcellulose, Caramel Color, Annatto Extract (color)).  Allergens: Wheat

Oh My Gosh, Not only did the large pie feed 5 of us, I was delighted beyond words with the flavours. The Hot Water pastry was crispy and delicious. The Pork filling meaty and dense and the spicing was, for me, the perfect blend of traditional spices, plenty of Pepper, Mace, etc. I've eaten, and made, more pork pies than I care to mention over the years and this is up there with the very best. - Ian R