Pork pie
Pork pie
Pork pie (/pɔːrk paɪ/) is a traditional British meat pie, usually served cold. It consists of a filling of minced pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry.
Etymology
The term "pork pie" is believed to have originated from the English Midlands during the 18th century. The name is derived from the primary ingredient, pork, and the pie-like structure in which it is baked.
History
Pork pies have been a staple in British cuisine since the 18th century. They were traditionally made in Melton Mowbray, a town in Leicestershire, England, where the pies are still produced today. The pies were originally made for the working class as a portable lunch option.
Ingredients and Preparation
The primary ingredient in a pork pie is pork, which is minced and mixed with pork fat. This mixture is then encased in a hot water crust pastry, which is made from flour, hot water, and lard. The pie is then baked until the pastry is golden brown. After baking, a jellied pork stock is added to the pie, which sets as it cools and adds additional flavor.
Variations
There are several variations of the traditional pork pie, including the Melton Mowbray pork pie, which is made with uncured pork and has a hand-formed crust. Other variations include the Piccalilli pork pie, which includes a layer of piccalilli, and the Stilton pork pie, which includes a layer of Stilton cheese.
Related Terms
- Meat pie: A pie with a filling of meat and often other savory ingredients.
- Melton Mowbray: A town in Leicestershire, England, known for its production of pork pies.
- Piccalilli: A British pickled vegetable relish that is sometimes included in pork pies.
- Stilton: A type of English cheese that is sometimes included in pork pies.
External links
- Medical encyclopedia article on Pork pie
- Wikipedia's article - Pork pie
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