A robust pie from the Shires, justly famous for its juicy, jellied filling. Melton Mowbray Pork Pie's were originally served at high tea after a long day's hunt. Origin England, Midlands.

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. Cool, degrease and refrigerate until it starts to jell. 3. To make the pastry, rub 2 oz

Method for "Melton Mowbray Pork Pie" Mix the meat, salt, pepper, herbs and spices and set aside. 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. Cool, degrease and refrigerate until it

The sides of the Melton Mowbray Pork Pie are bow-shaped as they are baked free standing, whereas most other pork pies are straight-sided being baked in hoops. The meat used is fresh pork which is naturally grey when cooked (like roast pork), not pink like most other pork pies, which use cured pork.