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Recipe for meat pie crust?
(Alex Rast) wrote in
:
> I'm looking for a recipe for a specific type of meat pie crust. It's
> quite common in Britain, and I can probably make a guess at the
> recipe, but it'd be nice to get something more definite.
>
> Anyway, it's for the kind of big (9" or 10"), round-dish meat pies you
> often find. The crust is something like a flaky pie crust, but made
> somewhat sturdier with the addition of eggs. Typically, it's also a
> little thinner (you can roll it out more because with the eggs, it's
> not so fragile). One of its big advantages is that it doesn't get
> terribly soggy on the bottom when laden down under piles of meat and
> gravy. When baked the top has a *very* attractive golden-brown sheen
> to it (it's shiny, not flat). Can someone give me a reliable recipe
> for this?
Alex,
I direct you to the following two sites for Melton Mowbray Pork Pie
descriptions and a recipe. I feel certain that this is the type of crust
you are looking for. It is known as a "raised" crust, not because it
uses yeast, but because of the technique of constructing it.
I bake a Melton Mowbray Pork Pie every Christmas and it's become a
tradition in our house.
I hope this is what you're after...
http://www.outlawcook.com/Page0120.html
http://www.hwatson.force9.co.uk/cook...nmowbraypie.ht
m
Wayne
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