One item I like to add to a ploughman’s lunch is Melton Mowbray pork pie. Whenever I have had overseas guests with us, they have sometimes been confused by this humble pie. You never, ever serve a pork pie hot or even warm. It’s a type of hand raised pie, the pastry being formed on a pie dolly (very tricky to pull off, quite literally, as you might have seen if you tuned into this season of the BBC’s Great British Bake Off!), and then filled with cured, seasoned meat. You see variations of this pie all over the place in England, sometimes with a boiled egg within the meat, or chutney. But the original is the best in my book… although, am I the only one to pick out and discard any gelatine around the edges?
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