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I have just finished making half a dozen 1 1/2 lb Melton Mowbray STYLE pork pies...Needles to say, I am not going to eat them all in the next week...I would like to freeze 4 of the pies for later consumption...

MY QUESTION IS:...Am I best to freeze them prior to baking...... or after they have been baked...??? I am concerned about the jelly primarily along with other concerns....

My initial thought is to freeze them prior to baking, then thaw (or bake from frozen)... Then allow to cool and add the jelly...Then cool and dig in...

WHAT SAY YOU....Any help will be appreciated...

Mike from British Columbia Canada...

Mike,

I have never seen a commercial frozen pork pie, so assume that it's not good to do when it's cooked; the commercial guys would be bound to do it if it was.

If pushed, I'd go for freezing before cooking. Obviously, with the jellied stock frozen separately for adding after cooking.

Phil

Thanks Phil.....
My inclination is the same as yours.....Freeze, then bake...My only question is: Do I bake from frozen (approx. 350 F for 1 1/2 to 2 hrs) OR Thaw then bake at a similar temperature for a lesser period of time???

So many questions...SO few answers...

I shall freeze and wrap in parchment paper and then cryovac (vacuum pack) then into the freezer for a week/month or 2....

I have looked for the answer to these questions, with no firm answers....I shall advise when I have completed this exercise and let you know the results...

Mike....(just down the road from Brican)

I think I'd start by cooking from defrosted - it's quite a lump to heat through otherwise. I'd open the bag and put it on dry parchment before defrosting - I'd be worried about the pastry going soggy.

Brican's from Lancashire - it's all meat and tater pies up there! (My Mum's also from Lancashire!)

Good luck.

Phil

wheels wrote:Mike,

If pushed, I'd go for freezing before cooking. Obviously, with the jellied stock frozen separately for adding after cooking.

Phil

Well that wasn't so obvious to me - something to think about. We freeze uncooked pork pies frequently.
Phil

Please tell us more - we're just guessing - you have actual experience.

Phil

wheels wrote:Brican's from Lancashire
Phil

But Wheels/Phil, turnerm/Mike is in Vancouver ... just across the street from me

I normally bake, place in jelly then freeze

As the subject is Melton Mowbray pork pie, can anyone tell me how much salt and pepper to use per 500grm of meat. Thank you.
Mike.

I use 1.2% salt, 0.35% white pepper.

It needs to have a pepper bite and be well seasoned. 1% salt would be fine though. For a 1½lb pie, I use 12oz meat and ¾ teasp salt and ½ teasp pepper. I also season the pastry with a similar level of salt. A 1lb flour mix gets 1 teasp salt and makes two pies with 12oz of meat in each.

Also, don't forget to season the jelly. It makes all the difference.

This recipe is easy and makes a really good pie. It's from 'Mr Melton Pork Pie' himself: the face of the largest of the Melton Pie makers:

https://www.greatfoodclub.co.uk/how-to- ... -pork-pie/

Phil

Thank you for that info. I have come across that recipe before but it doesnt give quantities of seasoning. We visit Rutland two or three times a year and purchase two or three pork pies each time from Leesons butchers in Oakham. Of all the various "Melton Mowbray" pies they are our No 1. Its all a matter of personal taste isnt it.
As far as freezing said pies is concerned, Leesons vac-pac them for us and they go straight into the freezer when we get back home. When thawed they are as good as when they went in.

Mike.

Thanks for that link!