Pie Dolly - Solid Wood - Perfect for Pie Making, Handcrafted in Ukraine

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You don’t need to be a connoisseur to know there is a world of difference in making pork pies by hand versus mass production. What is their role in making a Melton Mowbray pork pie? Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.

Now your filling of choice whether it is steak & kidney, cheese & onion or even a savoury item like apple or even a custard pie mix the choice is endless. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside. It was featured recently on TV by Paul Hollywood, you could Google Paul Hollywood Pork Pie Dolly or you could watch it onYou Tube.Hand-raised pies survive in this country, but only just. If they disappeared it would be a tragedy, not because they belong to the fabric of our culinary heritage, but because they taste so good. You can make your own Melton Mowbray pork pie using the traditional dolly at one of our pork pie making workshops. You will learn more about the tradition whilst also practising making one yourself! Not only do you take your pie home but you’ll have an enjoyable time too learning to use the dolly! It’s very fatty, and that fat is usually lard. Butter works, too, and if you want to be adventurous, use beef tallow. I’ve not seen a hot water dough made with oil, but I imagine it could work.

Have all ingredients weighed and ready before you start. And don’t over-knead your pastry –it’s not bread.” Remove the dolly by pushing your thumb between it and the pastry and gradually easing it free; it helps to keep turning the dolly. Roll out the 2 saved portions of dough to make discs 13cm across, or to fit the size of the pies you’ve moulded. Make a hole in the centre of each lid, then chill them for about 20 minutes.It makes absolutelyno difference to the moulding of the pastry . If your pie needs a lid you can now egg wash the edges of the pastry place on the lid & crimp the edges, once you'rehappy to trim the excess pastry around the edge of the dish, an old credit card is good for this using a vertical sawing action all around the edge. My Dolly is a bit different from the norm in the fact that it has a slighttaper making it easier to remove from the pastry. Melton Mowbray pork pies have had Protected Geographical Indication (PGI) status since July 2009. This means the hallowed words ‘Melton Mowbray’ can only be applied topork pies if they’re: See also How to Perfectly Cook Frozen Sausage Rolls in Your Air Fryer Exploring the Art of Hot Water Crust Pastry: A Culinary Marvel

First thing is to roll out your pastry & cut out a 210mm diameter circle then place your tamper in the middle pull the pastry edges up the sides of the tamper whilst inverting the tamper.

Instructions

To condense hundreds of years of history into a few words, the pork pie connection exists for the following reasons: