Melton Mowbray Pie Recipe




Melton Mowbray Pie Ingredients

1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
1 tsp thyme
1/2 tsp salt
4 eggs, hard cooked, halved
2 cup canned bouillon
2 small onions, chopped fine
2 tbsp worcestershire sauce
1/2 tsp sage
1/4 tsp pepper
3 package gelatin, unflavoured

PASTRY

1 any standard pastry recipe
1 cream

A Recipe for
Melton Mowbray Pie

 

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Melton Mowbray Pie

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.







Melton Mowbray Pie Directions

Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.

Serves: 20

 

 

 

 

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