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home > recipes > pies > market harborough pie
Melton Mowbray pie, adding the seasoning and sage to the pork. Pack half the meat into the pastry, cover with the apple, then the onion and sprinkle with the sugar. Gently pack the remaining meat on top then continue and bake as the Melton Mowbray pie. Serves 8-10. HOT WATER PASTRY 350g/12 oz plain flour 1 teaspoon salt 125g/5 oz lard 150 ml / .25 pint water Sift the flour and salt together into a mixing bowl. Cut the lard into about 4 pieces and put into a pan with the water. Place over a moderate heat and bring gradually to the boil. As soon as the mixture boils, pour it immediately into the centre of the flour. Beat well with a wooden spoon until the mixture clings together in a ball, leaving the sides of the basin clean. When cool enough to handle, place on a lightly floured surface and * knead lightly until smooth. Use as directed in the recipe. Experience hints It is important to knead until smooth for a good pastry. Don't try to make the pastry too thin, it is a thicker pastry than used for other pies. In colder climates wrap any pastry not being used in cling film to keep pliable. If it starts to 'set' zap for a couple of seconds, no more and only once, on defrost in the microwave] "/>
from Australia Neighbouring Market Harborough produces a pork pie which has the same basis as the Melton Mowbray pie but also contains sliced apples and onions. This adds moisture as well as flavour and makes an altogether more interesting pie. Its origins are more closely linked to the earliest pork pies as a fourteenth-century recipe instructs that you should 'lay in your coffyn a good store of raisins and currants' before adding the meat. 350g/12 oz hot water crust pastry (see below) 675g/1 1/2 lb coarsely-minced pork 1 1/2 teaspoons salt Freshly milled black pepper 1 tablespoon chopped fresh sage or 1 teaspoon dried sage 1 large cooking apple, peeled and thinly sliced 1 medium-sized onion, peeled and thinly sliced 1 tablespoon sugar Follow the instructions for the Melton Mowbray pie, adding the seasoning and sage to the pork. Pack half the meat into the pastry, cover with the apple, then the onion and sprinkle with the sugar. Gently pack the remaining meat on top then continue and bake as the Melton Mowbray pie. Serves 8-10. HOT WATER PASTRY 350g/12 oz plain flour 1 teaspoon salt 125g/5 oz lard 150 ml / .25 pint water Sift the flour and salt together into a mixing bowl. Cut the lard into about 4 pieces and put into a pan with the water. Place over a moderate heat and bring gradually to the boil. As soon as the mixture boils, pour it immediately into the centre of the flour. Beat well with a wooden spoon until the mixture clings together in a ball, leaving the sides of the basin clean. When cool enough to handle, place on a lightly floured surface and * knead lightly until smooth. Use as directed in the recipe. Experience hints It is important to knead until smooth for a good pastry. Don't try to make the pastry too thin, it is a thicker pastry than used for other pies. In colder climates wrap any pastry not being used in cling film to keep pliable. If it starts to 'set' zap for a couple of seconds, no more and only once, on defrost in the microwave]

Market Harborough Pie


average rating = 5 stars(5.00001 comment available)
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keyword: market
keyword: harborough
ethnicity: irish
recipes for pies
recipes by mise_mi_fein
Email Address:
(posted July 27, 2005)

from
Australia

Neighbouring Market Harborough produces a
pork pie which has the same basis as the Melton Mowbray pie but also contains sliced apples and onions. This adds moisture as well as flavour and makes an altogether more interesting pie. Its origins are more closely linked to the earliest pork pies as a fourteenth-century recipe instructs that you should 'lay in your coffyn a good store of raisins and currants' before adding the meat.

350g/12 oz
hot water crust pastry (see below)
675g/1 1/2 lb coarsely-minced
pork
1 1/2 teaspoons
salt Freshly milled black pepper 1 tablespoon chopped
fresh
sage or 1 teaspoon dried sage
1 large cooking
apple, peeled and thinly sliced
1 medium-sized
onion, peeled and thinly sliced 1 tablespoon sugar

Follow the instructions for the Melton Mowbray
pie, adding the seasoning and sage to the pork. Pack half the meat into the pastry, cover with the apple, then the onion and sprinkle with the sugar. Gently pack the remaining meat on top then continue and bake as the Melton Mowbray pie. Serves 8-10.

HOT WATER PASTRY

350g/12 oz plain
flour
1 teaspoon
salt
125g/5 oz
lard
150 ml / .25 pint water

Sift the flour and salt together into a mixing bowl.

Cut the
lard into about 4 pieces and put into a pan with the water.

Place over a moderate heat and bring gradually to the
boil. As soon as the mixture boils, pour it immediately into the centre of the flour. Beat well with a wooden spoon until the mixture clings together in a ball, leaving the sides of the basin clean. When cool enough to handle, place on a lightly floured surface and * knead lightly until smooth.

Use as directed in the recipe.

Experience hints

It is important to
knead until smooth for a good pastry.

Don't try to make the
pastry too
thin, it is a thicker pastry than
used for other pies.

In colder climates wrap any
pastry not being used in cling film to keep pliable. If it starts to 'set' zap for a couple of seconds, no more and only once, on defrost in the microwave]



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from Leics, United Kingdom wrote:0  0

Cooked up a real treat thank you for the recipe
5 starsJuly 6, 2007


 
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