It’s the 2nd Annual Pieathalon, kittens!
Welcome to my contribution, the Melton Mowbray Pie from the Vincent Price Treasury of Great Recipes. This British recipe was submitted by the lovely Jenny of Silver Screen Suppers, who, happens to be British.
This is a whopper of a recipe.
Lemme walk you through it….
12:30: removed the bone and the fat and all the tendons from a 4.3 lb pork shoulder. Also peeled the delicious skin off of a frozen chunk of Christmas Eve ham that I was still holding onto. Because Christmas Eve ham should never just be tossed into the trash.
1:15: added pork bone to a pot with two pigs feet (I did 2 because I couldn’t find any veal) and the celery, onion, etc. to make stock. On to simmer.
2:00: made pastry with the help of my trusty KitchenAid mixer
2:25: covered dough to rest
2:30: cubed pork shoulder and ham into small cubes and combined with salt, pepper, and sage. It took me a whole frickin half hour to cube the meat!
3:00: knead/cut/roll out dough and lined spring-form pan
Oh, bother. I am so bad at baking/pastry. But I gotta do what I gotta do…
I was really shocked at how well that worked out
3:35: filled the dough-lined pan with the cubed meat mixture and water.
However, the cup of water leaked out the hinge side of the pan. Whoops! I guess I didn’t seal the dough well enough.
Rolled the last part of the dough into a big round and used a shot glass to cut out little circles out of dough scraps to make the “rose.”
4:05: Strained the stock (mind you, this had been simmering since 1:15), let it sit
4:30: dropped oven temp to 300
Here, I sat down and watched a couple episodes of Daredevil. I was into the first hour but then it kinda lost my interest. Most likely because I was thinking about the next step…
6:15: Skimmed the fat off of the stock, softened the gelatin, mixed it in and boiled it. Poured the gelatin/stock into the pie
I do not own a funnel. So sometimes I have to Macgyver it. But the “funnel” didn’t even work that well, so I just poured the majority of the gelatin/broth just went into the three gaps along the edge of the pie that formed during baking.
6:35: Pie filled! On table to cool down before chilling overnight in the fridge.
This is what it looked like:
And then I took a nap.
This pie was an all-day affair and, essentially, took away six hours of my life (with the exception of the hour and a half or so that I sat down and watched Daredevil). So, this was, like, over four hours of active time on this damn thing. My feet and my back hurt afterwards.
It’s hell to get old!
So the next day…PORK PIE POTLUCK!
What else were you expecting? This pie serves twelve. So I brought in friends. And they all brought dishes, like Brussels sprouts and tabbouleh and lentil salad and potato salad, etc.
It was a lovely buffet.
Here’s the pie!
We ate, we drank, we were all kinds of merry, and then I insisted that everyone fill out comment cards. Because it’s easier to just have them write about it than myself.
Some choice bits:
Good shit. Wasn’t expecting a cold dish, but this was legit.
Puts my two favorite words together: pork and pie!
Emily’s outfit: 5 stars (love the headband)
Pie looked beautiful. Impressed with use of spring-form pan…pastry was buttery and flaky.
Flaky and meaty, a perfect combo!
Makes me want to drink Pilsner and eat picnic-style with some cheese and crackers and then go for a boat ride with a guy named Laurent.
The conversations were meat-focused.
This drawing is a thumbs-up. Not a dick.
Honestly, I was really surprised with how well this turned out and how much my friends like it. It was definitely the best pastry I’ve ever made. Right on, Mr. Vincent Price! I’m going to have to file that pastry recipe away for the future.
Liked this? Check out what the other Pieathalon people made! Just click on the links!
- The Velveteen Lounge Kitsch-en experimented with Swiss Pie With Hot Dogs!
- Pizza Peach Pie brought to us by Mandee at Vintage Recipe Cards
- Saucy Cherie whipped up Prune Whip Pie
- Our old friend Dr. Bobb of Dr. Bobb’s Kitschen brings us Mincey Peach Pie!
- Pasta Cheese Pie is the dish of the day at Yesterday’s Menus
- Ashley over at A Pinch of Vintage made Pecan Pie (I think with ketchup in it…?)
- There’s Blueberry Cream Pie over at Bittersweet Susie
- The BattenburgBelle tried French Onion Pie
- Kelli’s Kitchen baked a White Christmas Pie
- Retro Recipe Attempts attempted Steak & Mushroom Pie
- Taryn Retro Food For Modern Times traveled to Belgium for Belgian Onion Pie
- Jenny made a Magic Cream Pie over at Silver Screen Suppers
- There’s a Cottage Cheese Apple Pie in Clara’s Heritage Recipe Box
- Poppy of Grannie Pantries offers a Brandy Alexander Pie
- A Book of Cookrye serves up the mysteriously named Gowanda Pie
- RetroRuth at The Mid-Century Menu tried out a Cheese Pie
- Sarah at Directionally Challenged Cooking baked a Fiesta Almond Peach Pie