Obviously game will be in a game pie. Duh. But beyond that one rule, it’s kind of anything goes. Whatever game floats your boat, your choice of herbs, mushrooms if you want, onions, etc. 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. Add your filling then egg washthe top edges & add the lid crimpingall the way round, now we are ready for the oven proper. We are passionate about using local suppliers in all areas of our bakery business and the dollies are no exception. They are hand-turned by Jay whose business, Turnstyle Woodturners, is not far from us in Melton Mowbray.

Now lift your mould & place over the upturned tamper & pastry & holding them together place them the right way up on your worktop. If you’re fortunate enough to visit Melton Mowbray, a trip to Ye Olde Pork Pie Shoppe is a must. This iconic establishment is the heart of all things Melton Mowbray Pork Pie. The shop is a treasure trove of flavours, history, and tradition. The Wooded Dolly Tradition

So-called raised pie recipes often tell the domestic cook to raise the dough around a jam-jar. It may well work, but a professional chef should invest in a wooden dolly. The dolly is a cylinder of wood with a handle on top. For a 1lb pie the cylinder should be 23/4in in diameter and 31/2in high, plus the handle. Ye Olde Pork Pie Shoppe owns a few antique ones, but it also had others run up for it by a local turner. Wood absorbs fat over time and it's easier to prise the raw shell away from it. Here’s how to make a British hand-raised pie with game. A game pie is a classic hand pie made with a hot water crust and whatever wild game you have handy; I used grouse and pork. Photo by Holly A. Heyser There is no need for bare baking, if that thought worriesyou. fill your pastry shell with rice or baking beans & bake at 170c for just 10 mins. Mostly it’s meat and fat, though. I ground some grouse meat with pork fat for part of it, and hand chopped more grouse for the rest. Doing both makes for a more interesting texture when you eat the game pie. 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

To make the pastry, put both the flours in a mixing bowl and rub in the butter until the mixture looks like fine crumbs. Put the lard, boiling water and salt into a small pan and heat until the lard has melted, then pour onto the flour mixture. Stir with a wooden spoon until the mixture comes together into a dough. use your tamper to movethepastry to match the inside of the mould achieving a smooth liner of pastry all aroundthe inside It was featured recently on TV by Paul Hollywood, you could Google Paul Hollywood Pork Pie Dolly or you could watch it onYou Tube. Rapeseed Oil: This oil, often used in pie pastry, is known for its health benefits, being low in saturated fat and high in unsaturated fats. 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.

To condense hundreds of years of history into a few words, the pork pie connection exists for the following reasons: For those with dietary concerns, it’s essential to know the nutritional information and allergen details of the Melton Mowbray Pork Pie. Nutritional Information

See also How to Perfectly Cook Frozen Sausage Rolls in Your Air Fryer Exploring the Art of Hot Water Crust Pastry: A Culinary Marvel Pasteurized Egg: If you have egg allergies or concerns, ensure that the pastry uses pasteurized egg. Raise the pie with the palms, turning the dolly. Don't use your fingers or the pastry will not be even. When the dough reaches the top of the dolly, it's ready.Remove the dolly by pushing your thumb between it and the pastry and gradually easing it free; it helps to keep turning the dolly. Ye Olde Pork Pie Shoppe's jelly is based on 20 large pork trotters to 10 gallons water. Boil for 3-4 hours, strain and build up to yield 10 gallons again. Filling: The star of the show is the pork filling. Use high-quality, free-range pork, seasoned with pepper, salt, and a touch of jelly.