British raised pork pies - typical dimensions?

Discussion in 'Food & Cooking' started by brianshaw, Dec 2, 2016.

  1. brianshaw

    brianshaw

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    Raised pork pies, AKA Melton Mowbray

    https://www.google.com/#q=hand+raised+pork+pies

    Never ate one and never really paid attention to them, but now interested and thinking about making some. But what size?  What is typical and what serves one person with a fairly good appetite?

    Any and all wisdom will be welcomed.
     
  2. koukouvagia

    koukouvagia

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    I know that they are traditionally made with hot water crust pastry. Maybe if you look up the dimensions of a Victorian pie mold you'll have a better idea how tall it should be.
     
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  3. flipflopgirl

    flipflopgirl

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    That is one awesome use of pork @BrianShaw  !

    Looking at the amt of ingredients as well as the slice(s) cut for photography the traditional PP is family style but IMO individuals would be just as pretty on the plate.

    I have seen a 6x5 cake pan online (anything smaller like a 5 or 4 inch would most prolly be top heavy and a disaster.) but it has been a while back and not sure if it was anything more than a flash in the pan novelty.

    Not sure if there are any that are sold with the false bottoms (spring form) but there are ways to get the pie from the pan and not have it crumble all over the place.

    Might not be as tall as the pix but would be just as pretty IMO.

    Will this be for a holiday party?

    /img/vbsmilies/smilies/thumb.gif

    mimi
     
    Last edited: Dec 3, 2016
  4. brianshaw

    brianshaw

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    I'm planning ahead to New Year Day. Often I make the French-Canadian pork pie, Tourtiere, but thinking of the British version this year. I've seen it made as loaf in English markets whee it is sold in slices. They always looked good to me but like a fool all I ever did was look at it. So mow I'll be making it without ever knowing what it should taste like.

    I like the look of individual pies. Looking around the internet it seems as thou 3" diameter is considered "large" but still for an individual serving. My guess is that the density might make it a single serving for a hungry man, though. That's the context I'm hoping someone can eventually provide.

    For a celebration I'm thinking loaf pie sliced with a salad and chutney (or two) on the side.
     
  5. morning glory

    morning glory

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    Well, I'm lucky enough to have visited Melton Mowbray and eaten the real deal! The individual pies should be approx. 3 inches across and 3 inches high. Individual pies are the traditional size - not a big pie but one per person - or shared between two,. They must be made from hand raised hot water crust pastry. You need to use a dolly or a jam jar to hand raise the pastry. 

    This is a good recipe which I've used. http://www.bbc.co.uk/food/recipes/meltonmowbrayporkpie_92224
     
    Last edited: Dec 4, 2016
  6. morning glory

    morning glory

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  7. brianshaw

    brianshaw

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    Thanks! Very helpful. That's exactly the input I was hoping for. Raised pie dolly are available on eBay but I'll probably try first with something makeshift. I haven't yet seen one available in the US.
     
    Last edited: Dec 5, 2016
  8. flipflopgirl

    flipflopgirl

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    I assumed (yep that's me ;-) you wanted that tall look.

    Do you have anything in mind?

    Popover cups would be a nice individual size but of course it is slanted in from top to bottom.

    Hmmm.

    mimi

    edit... looked at the pix again and think maybe that taller look was from photography angle....

    Carry on...

    m.
     
    Last edited: Dec 5, 2016
  9. brianshaw

    brianshaw

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    Assumptions are fine in this situation since I really am exploring the form in which I might make such a tasty delight. I contemplated popover cups but if done that way I'll probably use a "jumbo muffin" tin... to keep the sides just a little bit straighter. But its looking like a baby food jar might make a reasonable form to do the hotwater crust in a traditional stand-alone manner. The biggest delay right now.... getting a babyfood jar. My wife is interested in an interesting New Years meal but not too keen on the idea of having another baby at our age. But I am carrying on so we'll see what develops. /img/vbsmilies/smilies/surprised.gif  
     
    Last edited: Dec 5, 2016
  10. flipflopgirl

    flipflopgirl

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    Lol...I do not blame her.

    There are some recipes online that include baby food.

    Look on CT for Boomer Cake (Durango jo posted it..I think) as it uses pureed prunes.

    It is actually very very tasty without any actual prune flavor.

    mimi
     
  11. brianshaw

    brianshaw

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    In terms of form, though... I'm still a bit torn between making the raised pie in a loaf and slicing (that would look nice but may be too "French" in appearance) and making individuals. Now that I have some authoritative input on the sizing of individuals I may opt for that form. I like the look of the straight-sided cylinder with fluted edges. One of my concerns was a repeat of a previous gaff where I made something outside of my expertize and sized it wrong. It was big and impressive but so rich that after a few bites the family and guests were nearly gagging. They were way to polite and tried eating it all rather than stopping when the richness became too much. I was embarrassed.
     
  12. flipflopgirl

    flipflopgirl

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    I made a recipe of the DD's last nite and it was horrible (she will prolly read this and know I lied about the outcome) kinda greasy and over seasoned.

    The fisherman kept commenting on how greasy mine was in comparison.

    I drained the meat well but used my homemade Mexican "red gravy" which is based on lard... she uses a canned product.

    The dish filled a 10 inch cast iron skillet to the very top and other than 2 servings the rest went down the disposal.

    So yeah...I get where you are coming from .

    mimi

    edit... Maybe mini pie/tart pans?

    Lots of room on top for artistic license.

    m.
     
    Last edited: Dec 5, 2016