Chef Josh Eggleton, who transformed 200-year-old The Pony & Trap from a rural pub into a gastronomic attraction and was awarded a Michelin star for this, teaches how to cook British classics. He shares recipes for pies that appeared in England in the 18th-19th centuries.
Pork pie
Melton Mowbray Pork Pie is the official name for Britain's most famous classic meat pie. Melton Mowbray is the town in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray pies began to be especially popular with fox hunters. Now the official name (like traditional recipe pie) are protected by the European Protected Designation Law. And only products made in a certain area around the city of Melton Mowbray have the right to it.
To make a pie with a diameter of 15 cm you will need:
filling:
- 500 g pork shoulder or loin without skin, meat cut into 1 cm cubes
- 400 ml brine
- 100 g chopped pork belly or ground pork
- 100 g smoked bacon, finely chopped
- 2 tbsp. l. fresh sage, finely chopped
- 2 tbsp. l. fresh thyme leaves, finely chopped
- 1 tsp without the top (or less) of freshly ground black pepper
- ½ tsp ground cloves
- ½ tsp ground nutmeg (or nutmeg)
- ½ tsp salt
dough:
- 25g butter, diced + extra for greasing the pan
- 75 g melted lard(lard)
- 100 ml water
- 225 g sifted flour
- 1 tsp salt
- 1 egg + 1 egg for greasing the pie
sauce:
- 125 ml cider
- 125 ml pork stock
- 6 g sheet gelatin
Place the pork cubes in a bowl and pour over the brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and pat dry on a kitchen towel. To prepare the dough, place in a small saucepan butter and lard, pour in water. Heat until butter and lard are melted, but do not bring to a boil. In a bowl, combine flour and salt, add the egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is homogeneous and does not stick to your hands. Wrap it in cling film and refrigerate for 1 hour. In a large bowl, combine the washed and patted pork cubes, minced meat or minced meat, bacon, herbs, spices, and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Lightly grease a 15cm removable bottom baking dish with butter. Remove the dough from the refrigerator and cut off a quarter of it - we will make the top of the pie from this piece. Roll out the larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Put the cake on the bottom of the baking dish, gently press the dough to the bottom and walls of the form, leave the excess around the edges free. Put the stuffing in the form, pressing the meat tightly. Roll the reserved quarter of the dough into a flat cake, put it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, connect with the edges of the cake and press the seams with the tines of a fork. Make a small hole in the center for steam to escape. Place the cake in the oven and bake for 25 minutes at 180°C. Then lower the temperature to 160°C and bake for another 45 minutes. Take the cake out of the oven and remove from the mold. Use a pastry brush to coat all over raw egg and return to the oven for another 20 minutes - the crust should turn golden. Cool the finished cake on a baking rack. Combine cider and pork stock in a small saucepan, bring to a boil over medium heat, let half of the liquid boil away, then remove from heat. Soak the gelatine sheets in a little cold water for 3 minutes, beat until smooth, add to the cider and pork broth mixture and mix thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Before serving, make sure the cake has warmed up to room temperature. Offer mustard and pickled cucumbers to it.
shepherd's pie
Shepherd's lamb pie is a relative of the "cottage pie", as the casserole began to be called from the end of the 18th century, in which the poor found use for leftovers fried meat and mashed potatoes. Shepherd's pie appeared a century later. The slower and longer you cook the lamb, the more tender it will turn out. The perfect accompaniment to this traditional British dish is pickles in a spicy sauce.
For 4-6 servings you will need:
- 600 g minced lamb shoulder
- 2 tbsp. l. vegetable oil
- 40 g butter
- 5 shallots, finely minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 tsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary leaves, finely chopped
- 2 tbsp. l. tomato paste
- 3 garlic cloves, peeled and crushed
- 500 ml dry red wine
- 20 g sifted flour
- 250 ml chicken broth
- 8 waxy potatoes, peeled
- 4 egg yolks
- freshly ground black pepper
Place a large saucepan over high heat and brown the meat in vegetable oil in three batches. Drain the lamb in a colander to drain excess fat. Rinse the pot and return to the fire. Melt 15 g butter and sauté all vegetables except garlic for 1 minute. Then add the herbs and continue cooking for another 5 minutes. Put the lamb in the pot tomato paste and garlic. Simmer over low heat for 2-3 minutes. Pour in the red wine and let the alcohol boil away, leaving a quarter of the liquid in the pot. Turn up the heat and add flour to the pot. Continue cooking for another 3 minutes, stirring constantly. Pour in chicken bouillon, bring to a boil, and then simmer the meat for 1-1.5 hours over low heat. Salt and season to taste. Cut potatoes into halves. Place in a bowl, pour cold water, salt, bring to a boil and simmer for about 30 minutes over low heat. Then drain in a colander and let dry thoroughly. Pound it into a puree, add the remaining butter, salt and season to taste. Cool down a bit. Preheat oven to 200°C. Put the meat in a heat-resistant ceramic dish and spread it evenly over the bottom. Pour over the remaining in the pot meat sauce. Thoroughly mix the egg yolks into mashed potatoes, put it on top of the meat and lightly beat the mashed potatoes with a fork. Bake in the oven for 20 minutes.
Old English apple pie
Old English apple pie is very popular, thanks in large part to the bountiful apple harvest that the UK boasts every autumn. There are several old recipes- for example, created in the counties of Devonshire, Somerset and Dorset. I believe that the right apple pie should be seasoned with nutmeg. And this is the kind of pastry that only gets tastier with time. The taste of Old English apple pie is at its maximum about a week after cooking.
To prepare 10-12 servings you will need:
- 3 eggs
- 450 g powdered sugar
- 350 ml vegetable oil
- 1 tsp vanilla extract
- 425 g wheat flour
- 1 tsp salt
- 1 tsp soda
- 1 tsp ground cinnamon
- 170 g raisins
- 7 Granny Smith apples, peeled and cut into 1cm cubes
- 115 g walnuts, chopped
- butter for greasing molds
Preheat oven to 170°C. Spread with butter and line with food parchment 2 split forms for pies with a diameter of 20 cm. In the mixer bowl, using the paddle attachment, beat the eggs and powdered sugar - the mixture should double in volume. Pour in vegetable oil and mix at low speed mixer. Add vanilla extract. Sift together the flour, salt, baking soda and ground cinnamon and add to the egg mixture. Mix well. Raisins, apples and walnuts Sprinkle with flour and also dip into the mixer bowl. Stir again. Divide the resulting dough in half and put into prepared forms. Bake in the oven for 1-1.5 hours, checking the readiness with a metal skewer. Then take the pies out of the oven, cool for 5 minutes and remove from the molds. Cool completely on a wire rack.
Discussion
Made an old English apple pie today. Very tasty, easy to prepare and not expensive in time and price. Recommend!
I will definitely try)
Comment on the article "3 Classic English Pies: Chef's Recipes"
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Description
meat pie It's an English meat pie. However, it has its own characteristics that distinguish this dish from the pie of any other cuisine in the world.
Firstly, English pie should be baked in a special round shape with high, slightly sloping sides. Often in the same form, the share is served on the table.
Secondly, the dough in the pai does not play a special role. This is just a "container" for stuffing. But certain requirements are also imposed on him: the dough for the English share must be yeast-free, layered or puff, mixed with beef interior fat, which is now usually replaced with butter.
Our step-by-step recipe with photos will tell you in detail how to cook an English meat pie at home. In fact, everything is very simple, and you can easily cope with cooking, which is the time to start.
Ingredients
-
(170 g) -
(50 g) -
(50 g) -
(40 g) -
(2 g) -
(1 g) -
(1 g for the dough + 5 g for the filling) -
(250 g) -
(500 g) -
(80 ml) -
(1 PC.) -
(15 g) -
(a little for frying)
Cooking steps
We put all the ingredients we need on the table.
Chop the onion into small cubes.
Slightly let it in vegetable oil.
Add sliced porcini mushrooms. If there are no whites, you can replace with champignons, but with whites it is tastier and more aromatic.
We also send pieces of veal there.
Add cumin. Salt, pepper to taste. We add a small amount beef broth(you can just water) and simmer for no more than 15 minutes.
From flour, butter, a pinch of salt, cold water, egg yolk and sugar, knead the dough. We roll out and fill them with a round baking dish, covering the sides. We send it to a heated oven at a little less than 180 degrees to bake for 15 minutes.
We take out the form with ready dough out of the oven and put the meat filling inside.
Cover it with mashed potatoes. If desired, rub a little hard cheese on top of it.
Bake the pie in the oven at 180 degrees for about 8-12 minutes.
Now our delicious meat pie according to the English recipe is absolutely ready, and it's time to start tasting it.
Bon Appetit!
Taste a delicious and very satisfying pie with meat stuffing, which is considered an important picnic dish in England. Every hostess can cook a traditional English meat pie at home. The dish turns out unusually tasty, and the meat is tender.
INGREDIENTS
- Pork - 0.5 kg;
- Smalets-75;
- Smoked bacon - 100 g;
- Butter-25 g;
- Flour - 240 g;
- Gelatin-6 g;
- Meat broth-200-250 g;
- Eggs-2 pcs.;
- Dry herbs to taste;
- Black pepper - 0.5 tsp;
- Ground nutmeg - 1/3 tsp;
- Water-100 ml;
- Salt to taste.
COOKING
- First of all, we will cook the broth, as for jelly. It is best to cook it pork feet, in which case you may not need gelatin. You can also use regular stock for the pie. Wash the meat and cut into small cubes.
- Bacon is also finely chopped.
- Mix meat with bacon, add dry or fresh aromatic herbs, salt, pepper, nutmeg. We mix.
- Melt the butter and lard in a wok. Pour water into the melted fat and add salt, bring to a boil.
- Sift the flour into a bowl, add the egg, mix.
- Then we pour hot water with fat and mix first with a spoon, and then with your hands. The dough should be homogeneous and should not stick to your hands. If necessary, add flour.
- We remove the dough in the refrigerator for 30 minutes.
- Grease a mold with high sides with oil.
- We cut off 1/4 of the dough, from it we make a “lid” for the pie. We roll out the rest of the dough with a thickness of 0.5-0.8 cm, place it in a mold, pressing it against the walls and forming sides.
- Put the stuffing inside. Form the lid from the rest of the dough.
- Lubricate the edges of the pie with water so that the lid sticks to it well, and pinch. Make a hole in the center of the lid. Brush the top with egg.
- We place the cake in an oven preheated to 180 * C, bake it for 25 minutes at 180 degrees, and then 45 minutes at 160 degrees.
- Soak the gelatin in a strong broth, when it swells, heat it up and stir until the gelatin is completely dissolved. Pour the cooled gelatin solution through the hole in the lid of the pie after the pie is baked.
- We put ready pie to a cold place. After the cake has cooled well, cut it and serve it to the table.
Bon Appetit!
Watch the video below for another pie recipe.
Boil the potatoes until tender in salted water. Drain the water and mash the potatoes with a potato masher. Add cream (or milk) and butter to potatoes.
We grate the cheese and add it to the puree (leave a little cheese for sprinkling the top of our "shepherd's pie").
We beat the eggs. Mash mashed potatoes with cheese and eggs until smooth.
Chop finely peeled onion and garlic.
Heat the vegetable oil in a frying pan and fry the onion and garlic, stirring, until the onion is transparent.
To the onion fried with garlic, add chopped meat(I used minced pork).
Pour the broth to the minced meat with vegetables, add the Worcestershire sauce, tomato paste (I replace the tomato paste with 1 teaspoon with a slide of paprika, exclusively from the preferences of my family), salt and pepper to taste.
Stew the minced meat over low heat until cooked (15-20 minutes), the meat is saturated with the taste of spices during stewing and becomes very fragrant.
After 15-20 minutes, the meat will be ready and you can start assembling the English shepherd's pie. To do this, line the baking dish with parchment.
Spread half of the mashed potatoes on parchment paper.
Put minced meat on top of the puree.
Cover the minced meat with the remaining puree.
And top with the remaining grated cheese.
We put our cake in a preheated oven and bake for 30 minutes at a temperature of 180 degrees (until golden brown).
Delicious, fragrant English shepherd's pie is ready, we take it out of the oven and cool it a little so that it cuts well. Serve the cake sprinkled green onion or greenery. The dish goes well with both fresh and pickled vegetables. Try to cook this delicious casserole called "English Shepherd's Pie" and I'm sure your family and friends will appreciate your efforts!
Bon appetit everyone!
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