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

Product Information

Basically you heat water (or milk) and the fat, then pour it into a bowl of flour and salt, mix well, then knead. If you are going to err, err on less moisture, as the dough can get pretty soft easily. Photo by Holly A. Heyser The Filling Seal up the pies and paint them all over with an egg wash. Set them all on a baking sheet and bake slowly for up to 2 hours, depending on how big they are. 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. Bake at Gas 4 (180C) for one and a half hours (see tips below). When baked, remove from the oven and allow to cool slightly.

For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. While visiting Ye Olde Pork Pie Shoppe in Melton Mowbray would be a dream for many, you can enjoy the same authentic taste in the comfort of your own kitchen. Let’s explore a basic recipe for making a homemade Melton Mowbray Pork Pie. The Ingredients Set a top on each pie and crimp the lid and the rim of the pastry case together with your thumb and forefinger to seal thoroughly. Set the pies on the unlined baking sheet and brush the tops with beaten egg to glaze. Bake for 50–60 minutes until the pastry is crisp and a good golden brown all over.

Instructions

Remember I am not a Professional Baker or a Chef but a woodworker. but I do enjoy baking & reaping the benefits. My moulds I created to make my mini production line more efficient. They are simple to make so, as chefs are always banging on about a return to simplicity, why not roll up your sleeves and have a go. It just takes know-how and practice. Jelly: Pork gelatine is used to create the jelly that lines the inside of the pie. It’s a crucial element in keeping the pie moist and adding flavor. 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.

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. Chill overnight before eating. A game pie is normally eaten cold or at room temperature. Photo by Holly A. Heyser AccompanimentsMy Dolly is a bit different from the norm in the fact that it has a slighttaper making it easier to remove from the pastry. 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.