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Posted 20 hours ago

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

£13.625£27.25Clearance
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A traditional game pie uses a hot water dough. This is a very sturdy dough that, while not wondrous to eat like, say, empanada dough, is fine to eat. More importantly, it makes a dough that you can tote around for a day or so at room temperature, or at least at English room temperature.

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: The dolly creates an upright case into which we place the hand-chopped and seasoned free-range pork. Nothing supports a handmade pork pie during baking, unlike many of the mass-produced varieties. 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?

The Pie Dolly.

Another problem to avoid is over-flouring the work surface, which can be especially tempting for a learner. Over-flouring will cause burning and blistering of the pastry. 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. Let me start with the elephant in the room, and that’s how do you go about making the shape for a hand-raised pie properly? You have two choices: Use a mold or dolly, or McGyver it.

Using just pork belly meat may create a filling that’s a bit greasy, while leg meat alone will be firm and quite dry. A mix might work well but it’s up to you.”

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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. Enjoy: Once your homemade Melton Mowbray Pork Pie has cooled, you can slice into it and savor the mouth-watering result of your culinary efforts. 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.

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