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

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Basically you heat water (or milk) and the fat, then pour it into a bowl of flour and salt, mix well, then knead. If you are going to err, err on less moisture, as the dough can get pretty soft easily. Photo by Holly A. Heyser The Filling So-called raised pie recipes often tell the domestic cook to raise the dough around a jam-jar. It may well work, but a professional chef should invest in a wooden dolly. The dolly is a cylinder of wood with a handle on top. For a 1lb pie the cylinder should be 23/4in in diameter and 31/2in high, plus the handle. Ye Olde Pork Pie Shoppe owns a few antique ones, but it also had others run up for it by a local turner. Wood absorbs fat over time and it's easier to prise the raw shell away from it. When making a Melton Mowbray pork pie the essential equipment is a dolly! What exactly is a dolly in the world of pork pies?

Create the Pastry: Start by mixing flour and salt. In a separate pan, bring water and lard to a boil, then combine the two mixtures. Allow it to cool until it’s easy to handle. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. Have all ingredients weighed and ready before you start. And don’t over-knead your pastry –it’s not bread.” Raise the pie with the palms, turning the dolly. Don't use your fingers or the pastry will not be even. When the dough reaches the top of the dolly, it's ready. Sift flour and salt into a warm bowl and rub in 15g of lard. Gently heat the remaining lard and water together until boiling, then add to flour, mixing until mixture is cool enough to knead. Knead well. Reserve a quarter of the pastry for the lid. Shape the remaining piece into a ball-like dome and leave in the fridge overnight.See also How to Perfectly Cook Frozen Sausage Rolls in Your Air Fryer Exploring the Art of Hot Water Crust Pastry: A Culinary Marvel Filling: The star of the show is the pork filling. Use high-quality, free-range pork, seasoned with pepper, salt, and a touch of jelly. Only a hot water crust provides the characteristic crunchy texture of a raised pie. The boiling water and lard gelatinise the starch. When it bakes it hardens without becoming short and crumbly or tough. This texture lasts for at least four days and won't soften like the outside skin of most pâtés en croûtes. Melton Mowbray Pork Pies are perfect for a wide range of occasions, from picnics to family gatherings and celebrations. They add a touch of British tradition to any event. In Conclusion

If you’re fortunate enough to visit Melton Mowbray, a trip to Ye Olde Pork Pie Shoppe is a must. This iconic establishment is the heart of all things Melton Mowbray Pork Pie. The shop is a treasure trove of flavours, history, and tradition. The Wooded Dolly Tradition Seal up the pies and paint them all over with an egg wash. Set them all on a baking sheet and bake slowly for up to 2 hours, depending on how big they are.

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It’s very fatty, and that fat is usually lard. Butter works, too, and if you want to be adventurous, use beef tallow. I’ve not seen a hot water dough made with oil, but I imagine it could work. Preheat the oven to 235¼C/450¼F. Bake for 30 minutes. Turn down the heat to 180¼C/350¼F and continue to bake until the pastry is done - 50-60 minutes more. Remove from the oven and cool. Remember I am not a Professional Baker or a Chef but a woodworker. but I do enjoy baking & reaping the benefits. My moulds I created to make my mini production line more efficient. You can make your own Melton Mowbray pork pie using the traditional dolly at one of our pork pie making workshops. You will learn more about the tradition whilst also practising making one yourself! Not only do you take your pie home but you’ll have an enjoyable time too learning to use the dolly!

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.

Essential kit

The Melton Mowbray Pork Pie, often referred to simply as the “Melton Pork Pie,” is a British culinary treasure. It originated in the charming town of Melton Mowbray, Leicestershire, in the late 18th century. Known for its distinctive, handcrafted appearance, this pie boasts a crispy hot water crust pastry, encasing a delicious blend of free-range pork, lard, and rich seasonings. The pie is traditionally made without a pastry case, and its unique shape and open top make it easily recognizable. A Brief History of Melton Mowbray Pork Pie While visiting Ye Olde Pork Pie Shoppe in Melton Mowbray would be a dream for many, you can enjoy the same authentic taste in the comfort of your own kitchen. Let’s explore a basic recipe for making a homemade Melton Mowbray Pork Pie. The Ingredients This little cylinder of wood has a handle on the top. You will need to put the wooden dolly down in the middle of your pastry and press, then raise the pie up the sides of the dolly, keeping your thumbs on the shoulder of the dolly. Turning the dolly, you will then be able to raise the pie with your palms, hence the idea of the 'hand-raised' pie! You can then ease the dolly out of your pastry with a slight twist. You may have heard that there are alternative tools for this age-old method, but there really is nothing else which does the job so well. Plus, you will find that, over time and repeated usage, the wood will absorb a certain amount of fat. This will make it even easier for you to prise the raw pastry shell away from it. Small pork pie dolly 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. 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.