This portly pastry, filled with pork and savoury jelly, is a British classic dating back centuries.
Few dishes link Britain so closely to its gastronomic past as the pork pie. Indeed it’s one of the rare everyday foodstuffs that would be instantly recognisable to our medieval forebears. A pork pie is a food that can be enjoyed on any occasion. It’s great for picnics and looks great enough to be the main attraction at a party—author DH Lawrence ate one for Christmas Day breakfast.
Alan Davidson’s The Oxford Companion to Food says that the pork pie comes from the raised pie, or coffyn, which was popular in the Middle Ages. In these pies, a strong crust protected something more fragile and valuable. One might send wild venison into town wrapped in pastry, for instance. The likes of veal and ham, or mixed game, are still popular in raised (i. e. pies that can stand on their own; chef Calum Franklin’s book The Pie Room has recipes for everything from coronation chicken to mac and cheese raised pies. Plain pork, however, is now by far the most common filling.
Since the 1700s, the town of Melton Mowbray in Leicestershire has been famous for its pork pies. The pies are made from whey that is left over from making cheese (stilton is made nearby), which is then used to feed pigs. The pies that were made were an easy lunch for workers to pack, and they became more popular because Melton was in a great area for fox hunting. Rich hunters brought this easy-to-carry snack with them when they went on hunts, and in 1831, bakers started sending it to London by stagecoach.
Melton Mowbray pork pies can be found in all major supermarkets now. They were given EU protected geographical indication status in 2009, which later became a UK protected geographic origin mark. This means that they can only be made in a certain area around the town.
The pork pie is a cherished staple of British cuisine From picnic lunches to pub grub, these portable meat pies are enjoyed across the UK. But the jelly layer inside often raises questions for the uninitiated. What exactly is that mysterious gelatinous blob, and why is it there?
In this comprehensive guide we’ll uncover everything you need to know about pork pie jelly
- Traditional jelly ingredients in pork pies
- The purpose and function of the jelly
- How pork pie jelly is made
- Can you make pork pies without jelly?
- Troubleshooting jelly consistency issues
- Other common pork pie FAQs
Whether you’re an aspiring pie maker or just pork pie curious, let’s get to the bottom of the wiggly, wobbly mystery meat filling!
Traditional Ingredients for Pork Pie Jelly
According to traditional recipes, pork pie jelly usually contains two main ingredients:
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Clarified butter or lard – Provides moisture and fat to fill gaps left by shrinking meat
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Gelatin-rich pork stock – Made from boiled pork bones/trotters to solidify the jelly.
By blending hot, melted butter and gelatinous pork stock, it solidifies into a firm jelly consistency when cooled. The butter provides flavor and moisture while the stock gives it spreadable viscosity.
In some recipes, the jelly may also contain small amounts of pork fat and juices released during cooking for extra porky richness. But clarified butter and pork bone stock form the basis for classic pork pie jelly.
The Vital Purpose and Function of Pork Pie Jelly
You may be wondering why pork pies contain jelly at all. Why not just meat and pastry?
In fact, the jelly filling serves several crucial functions:
1. Prevents a moisture vacuum inside the pie – As the pork cooks, it shrinks and releases moisture. The jelly fills this empty space instead of air, keeping the interior moist.
2. Absorbs fat and juices – The hot jelly liquefies the pork’s melting fats and absorbs them before they can saturate the crust, preventing a greasy pie.
3. Provides structural stability – The firm jelly physically supports the chunks of meat so they don’t collapse during slicing or eating.
4. Adds flavor – Butter and pork stock infuse the jelly with savory, meaty taste.
5. Extends shelf life – With no air pockets, the jelly inhibits bacteria growth and keeps the pork fresher longer.
Step-By-Step: How Traditional Pork Pie Jelly is Made
Classic pork pie jelly requires just a few simple steps:
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Simmer pork bones/trotters to extract gelatin and make stock. Strain out solids.
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Clarify butter by melting, skimming fat, and straining out milk solids.
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Combine hot stock and butter. Season with salt, pepper, herbs etc.
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Once the pie crust is filled with pork, pour in the liquid jelly mixture through a small hole in the top.
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Bake the pie. As it cooks, the jelly will melt then re-solidify around the meat as it cools.
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The pie can be served warm or cold – the jelly firms up either way after several hours of cooling.
And that’s it – the hot stock/butter combo transforms into a firm, stable jelly as the pie bakes and chills. Simple ingredients, but integral for the perfect pie texture.
Can You Make Pork Pies Without Jelly?
Technically yes, it’s possible to bake pork pies without any jelly inside. However, they will be far inferior in quality:
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Meat dries out faster and becomes tough without moisture.
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No support structure, so the interior can collapse when cut.
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Air pockets promote faster spoilage.
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Lacking flavor enhancement from savory pork jelly.
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Increased risk of soggy bottom crust from pork juices.
While jelly-free pork pies can be made, expect poor texture, shorter shelf life, and lower overall enjoyment. The jelly provides irreplaceable benefits.
Troubleshooting Jelly Consistency Problems
Getting the ideal wobble and firmness for pork pie jelly takes practice. Here are some common issues and solutions:
Jelly too soft – Needs more gelatin. Simmer pork bones longer to extract more collagen.
Jelly won’t set – Too much moisture. Reduce stock or add a teaspoon of gelatin powder.
Jelly tough/rubbery – Overcooked stock. Use lower heat and don’t boil vigorously.
Jelly greasy – Too much fat/butter. Clarify the butter better by skimming and straining.
Jelly bland – Boost flavor with more salt, herbs, spices, or pork bone ratio.
Getting the jelly texture just right takes trial and error. But the results are well worth it for the perfect pork pie!
Other Common Pork Pie Jelly Questions
Can you use other jellies besides pork stock? Yes, beef or veal stock also works. Or use gelatin powder dissolved in any flavorful broth.
Do you have to use butter in the jelly? No, but it provides moisture, flavor and fat. Substitute lard or olive oil if desired.
Should the jelly completely fill the pie? Not necessarily – some air gaps are normal as the jelly shrinks during cooling.
How long do pork pies with jelly keep? About 3-5 days refrigerated. The jelly helps extend shelf life.
Can you freeze pork pies? Yes, they freeze well for 2-3 months. Thaw overnight in the fridge before serving.
Satisfying Your Curiosity on Pork Pie Jelly
From its collagen-rich bone stock origins to its vital moisture-locking purpose, the jelly in pork pies certainly has fascinating complexity behind its wiggly appearance.
Hopefully this guide has answered all your pork pie jelly questions and illuminated the tradition behind its production. Armed with this knowledge, you can now demystify that squishy stuff for jelly-wary guests and appreciate the British classic even more.
So next time you bite into a perfect two-tone slice with that contrasting meat and jelly pattern, you’ll know the chemical magic and generations-old technique behind creating the ultimate pork pie texture.
Where to try pork pies
Ye Olde Pork Pie Shoppe, Melton Mowbray
Dickinson, who won the Melton Mowbray pork pie category at the British Pie Awards not long ago, Along with the traditional pie, it has a pie with stilton and a few less traditional ones with things like chili, black pudding, and apple.
Stanforth Butchers, Skipton
People from the South who are used to eating pies at room temperature are in for a big surprise when they try the warm pies at this famous North Yorkshire pork pie shop. Just be sure to tuck a napkin into your collar before taking a bite, because they’re famously juicy.
The Wyre Pie Company, Tenbury Wells
The sage and thyme-spiked “Mr. Williams” pork pie won three stars at this year’s Great Taste Awards and is also sold at some butcher shops and farmers markets in the Marches. The judges were most impressed by the well-seasoned pork and jelly, which they said was “sweet, juicy, and just rich enough to add more satisfaction.” ”To subscribe to.
How are pork pies made?
The most important part of a pork pie is the pastry, which gives it its strong shell and makes it different from sausage rolls or hand-held pies that look like pasties. It’s not made from crumbly shortcrust or airy puff. Instead, it’s made from hot water crust pastry, which is a dense dough made of flour, lard, salt, and boiling water that has been kneaded a lot to make the gluten stronger. Traditionally, this was shaped around a wooden “dolly” mold and then baked without any support. This made a pie with a slightly bulging shape, which you can still see in the Melton Mowbray version. However, these days, most of them are packed into tins with straight sides.
Once upon a time, these pies probably held the more unusual parts of the pig. These days, they are usually made with shoulder (Mark Hix’s recipe), belly (Keith Floyd’s favorite), or a mix of both, minced but not too finely. Because it has fresh meat in it instead of cured meat, the inside of a Melton Mowbray pie is the gray color of roast pork instead of the ham-like pink color that is common elsewhere. It is seasoned with salt, pepper, nutmeg, or mace. Since this filling gets smaller while it’s cooking, a savory jelly is poured into the pie through a hole in the top after it’s cools.
Pork Pie, how to make this classic hot water pastry meat pie
FAQ
What is the jelly in pork pies called?
Can you buy the jelly for pork pies?
Can you get pork pies without jelly?
What is pork pie crust made of?
What is pork pie jelly?
If you’re a tad food-squeamish, you might not be appreciative of this next detail. A traditional pork pie jelly will be made from hot pork stock, which then cools and hardens, much in the same way as hot meat fat solidifies as it chills.
How do you make pork pie jelly?
A traditional pork pie jelly will be made from hot pork stock, which then cools and hardens, much in the same way as hot meat fat solidifies as it chills. Alongside carrots, bay leaves, onions, sage, thyme, black pepper, salt, and pork bones, pork trotters are conventionally used to create the stock itself.
Does British pork pie have jelly?
No, British pork pie has jelly specifically added to it in liquid form after the pie itself is cooked, through a hole left in the top crust specifically for this purpose. There used to be a good reason to add the jelly to the meat pie: food safety. In the time before refrigerators, it was hard to keep meat without some spoilage.
Why do pork pies have jelly?
On the other hand, proponents of jelly argue that it’s an important part of a traditional pork pie. Not only does it help keep the meat moist and tender, but it also helps to preserve it. Without jelly, the meat in a pork pie can dry out and become tough. There is also a cultural significance to jelly in pork pies.