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.

It’s a great Leicestershire tradition – and now also a global one – to eat Melton Mowbray pork pie. By following the recipe below, you can make your own. But first, a little history. Why do pork pies have such strong connections to the county of Leicestershire? 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.A bitter greens salad is a very good side dish, if you are not out and about when you are eating your pie. When finished you must clean your mould & tamper, do not under any circumstances immerse in water, not the dishwasher either. Wood does not like water at all & not direct sunlight or stored in a hot cupboard. Simply brush off all the excess flour & wipe with a damp cloth leaving it to air dry then store in a dry cool environment. We are passionate about using local suppliers in all areas of our bakery business and the dollies are no exception. They are hand-turned by Jay whose business, Turnstyle Woodturners, is not far from us in Melton Mowbray. The hot water crust tradition was very strong in Britain during Victorian times and Melton Mowbray had rivals such as Pytchley (a game pie), Market Harborough (with sage and pork), veal and ham pies, a Cumberland pie (containing mutton and mixed fruit) and in Scotland a small mutton pie known as a "Tuppeny Struggle". Oldbury Tart, with a gooseberry filling, also uses hot water crust. 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

You don’t need to be a connoisseur to know there is a world of difference in making pork pies by hand versus mass production. What is their role in making a Melton Mowbray pork pie?

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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 Bake at Gas 4 (180C) for one and a half hours (see tips below). When baked, remove from the oven and allow to cool slightly. In the town's heyday, when there were at least five shops and a factory making the pies, the pork would probably have come from Tamworth pigs.

Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside. 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 dollyThey are simple to make so, as chefs are always banging on about a return to simplicity, why not roll up your sleeves and have a go. It just takes know-how and practice. It was featured recently on TV by Paul Hollywood, you could Google Paul Hollywood Pork Pie Dolly or you could watch it onYou Tube. Chill overnight before eating. A game pie is normally eaten cold or at room temperature. Photo by Holly A. Heyser Accompaniments 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

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. Ye Olde Pork Pie Shoppe's jelly is based on 20 large pork trotters to 10 gallons water. Boil for 3-4 hours, strain and build up to yield 10 gallons again. There is no need for bare baking, if that thought worriesyou. fill your pastry shell with rice or baking beans & bake at 170c for just 10 mins. Layer the Filling: Layer the seasoned pork inside the pastry case, pressing it down to ensure a snug fit.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. For those with dietary concerns, it’s essential to know the nutritional information and allergen details of the Melton Mowbray Pork Pie. Nutritional Information Remove the pastry from the fridge two hours before making the pie case. Gently temper the pastry by squeezing so it becomes pliable. The better the pork - it should be on the fatty side - the better the end product. If you use the modern, leaner breeds, you risk a dry, dense filling which comes away from the edges.