The inside of the pie the cut into at 7m11s doesn't look anything like the one being sold in the shop at 0m17s. The texture of the former looks like the meat has been finely ground with a machine, whereas it should be roughly chopped by hand into small cubes.
I am not an expert on British pies. I haven't tasted all those other brands. I live in Montreal, Quebec, Canada and we can't get them here. I can't even have them shipped here. We lived in England for a short while and my husband is Scottish - that's the connection. There is the odd British store near us which carries pies made by people who do it on a small scale. I have tried these when I find them but, so far, none are good enough to replace the ones I make. I used this video and any recipes or information I could find online as a guideline and I used the Melton Mowbray name to find this information because it was the only one I could remember. I have tweaked my recipe over the years combining information on spices etc and even adding things which I consider would go well. My husband, son and daughter-in-law (her dad was a Brit, so, she is familiar with the pies) all love them. I 've got a job for life mass producing them each fall so we can enjoy them at Christmas and later in the year. I'm getting a bit long in the tooth and I think I will have to seriously train my daughter-in-law to gradually take over from me. To all you pie lovers out there, whatever the brand - enjoy!
My late mother is from Melton Mowbray and emigrated to Canada with her family recipe. My son turned me a dolly and last year I made a magnificent batch of pies. But do think I can find her recipe...where the heck did I put it! Thanks for this video, it reminds me how to make the raised crust.
I lived in Melton 2 years as a yank in the early 80's. Would go to this shoppe.. Returned to Melton around 2005 and bought some to smuggle back through customs in the US...
Well, I seem to have gone against every recipe and rule on youtube for pork pie making - I raised the pastry in a rectangular tin when it was still hot, put the meat straight in and cooked it straight away. Jelly addition when cool and you know what ? It came out absolutely magnificent though I do say so myself - crusty golden pastry, great filling, even the pastry bottom was dry and firm, not soggy. So is there really a need to ‘rest’ it etc? I followed a recipe from my cookbook from the 1960’s and there was no mention of any resting needed!
I live local and went to the shop the pies were of very little bb date i found ones with a lot better dates in the supermarket, i do like dm pies but i like to make my own too
If you read my reply below, you'll see that I only used this video as a guideline. I'm not naive enough to think they would publish the entire recipe online. I watch the video to remind me how to hand raise the pies etc. According to my family, my pies are the best.
Great video ... I adore learning how to make old time classics. Sadly, nobody I know makes and sells these in my area (Long Island, NY), so I'll just have to do it myself. Novice questions: 1) What's the diameter of the wooden dolly used at 2:19 ? I'd have to guess 4" or so. I'll probably have to use a jelly jar. 2) I assume the dough is room temperature when you shape it ? Thanks in advance.
I live in Montreal, Quebec (can't buy proper pork pies here either) I went to a local woodworker and showed him pictures of the dolly and told him what diameter I wanted. I had him make it 3" across and my pies turned out bigger than the ones in the video. I wouldn't go as far as 4". I put the dough in the fridge for about an hour before using it. It's too sloppy if it's too warm.
Thank you. I'll probably go to my local Home Depot, and if I can find a 3" diameter wood dowel/rail, I'll get them to cut me a piece. Cheers. Any shortcuts on the jelly ? I love trotters, but only make them rarely, so for my test batch I was considering borrowing a shortcut from chinese soup dumplings and just adding gelatin to some chicken broth, and using that. Wont taste the same, but it should be enough to learn the technique.
This is my shortcut recipe for the jelly. It's for 12 pies made with a 3" dolly. 6 cups chicken stock 6 7g packages of gelatine 1½ tsp salt 1½ tsp msg 1½ tsp soy sauce or Maggi I always make too much - you can probably get away with 4 cups of broth. I pour the jelly in at least twice. I find it leaks out of the cracks (I can't seem to avoid having cracks in the pastry) so I pour in the jelly and put the pies in the fridge. When the jelly has solidified, the leaks will be sealed and the next day you can pour in more jelly (it melts easily in the microwave) and it will stay in the pies. Yes, I use MSG - big deal. So do all the Chinese restaurants and I'm not dead yet. You can skip it if it worries you. I think soy sauce has it too. Enjoy.
Changed their formula some years ago. Awful result where the pieces of pork shoulder were replaced by a homogenised gruel. I wrote to them to complain. Their responce was that nothing had changed and i was imagining it. I responded by describing the problem very clearly and suggesting that I was not stupid!!! The response was... Er, yes, we have, but it was a "customer preference" (Oh, Really!!!). I tried the result about 6 months later and it was no better. Once, these were a great pie. Now, forget it! They are living on the reputation of the town. Buy pies elsewhere, preferably from an artisan who knows what to do. PS AVOID FORMAN AND FIELD!!! Update. Two years on D and M have pretty much gone back to the old recipe. Hooray! I am buying them again and they are probably the best pie available in supermarkets. The larger they are the better.
Nothing is as good as it used to be. We bought a Hoover vacuum about 10 years ago - it was not very good and, yet, they used to have such a good reputation. Maybe Dickson and Morris are outsourcing and having the pies made in China.
How interesting, the pork and haggis mix. I’ve just made a very successful pp (completely going against all the rules it seems - see my main comment ) but the addition of haggis (which hubby and self love) will be my next effort!
I have had them there alright but not as good as the hype makes out have had tastier pies a bit to peppery for me overpowers the meat which I found a bit bland good pastry though
Not my jelly. Did you compare a refrigerated pie with a frozen pie? Perhaps you didn't get enough jelly into the pie in the first place. They have a tendency to leak. I use a syringe and pump it in watching the bottom to check if it's leaking out. When it starts to leak, I stop and refrigerate. When the jelly has solidified, I pump more in , now that the leak is blocked by solid jelly. @@ashleycrisp4608
No , the way I read your comment is that you froze your pork pies . On past experience when the jelly is frozen it becomes a different texture , not firm . @@ingridblack7298
Dickinson & Morris are poor pies 70% fat and there sasage rolls poor to I can't find a good pie Melton Oakham as best pork pie Leesons . Then there is Nelsons from Stamford god knows what they have done to there pies they taste awfull
Your pies are quite good ,but nowhere near as good as a John smiths pork pies from the Midlands that has won so many awards it's untrue!.. your pies do not have enough seasoning in them (pepper mace etc )other, wise they are good pie !..good and by a John smiths pork pie and you will see what I mean .This Melton pie thing is a load of Bollocks!!!.
Gerald Swain sorry but as an employee at dickinson and Morris I fail to see your point. Mainly because our pork pies have also won many awards and do contain a lot of seasoning, and I most certainly would not describe the 'pie thing' as 'bollocks' just my view.
My recipe does includes (this is for 14 pies) 4½ tsp. fresh sage (finely chopped) 4½ tsp. fresh thyme (finely chopped) 3½ tsp. salt 2 tsp pepper 3 tsp. fish sauce 2¼ tsp. MSG 2¼ tsp. ground mace 2 tsp. ground allspice I realized that they can't be putting just salt and pepper in them. I don't think they want to give everything away with their video.
@@ingridblack7298 how much pork do you use for 14 pies. Is it ground, chopped or both? I live in Maryland, USA, where pies are non existent, so it's either an annual trip to Dùn Èidean to visit my daughter and son in law and 2 1/2 year old grand daughter or make them myself. I just finished turning a block of oak into a dolly on my lathe, and I'm hot to go! Yrs, Bill Deutermann
You don't need pink meat it's to fatty as for getting a 3rd prize a Melton pork pie ? From were 1 butcher in Melton sells Nelson s of Stamford Melton capital of food your having a laugh
