Pork pies are a beloved British snack, enjoyed by many for their savory filling and crispy crust. But what about the jelly?
Traditionally, pork pies were made with a layer of jellied pork stock to keep the meat moist and add flavor. However, in recent years, it seems that the amount of jelly in pork pies has decreased significantly. Some even claim that they can’t find any jelly at all!
So, what happened to the jelly in pork pies? In this article, we’ll explore the history of pork pies and their jelly filling, as well as investigate why there seems to be a lack of jelly in modern-day pork pies.
Get ready for a deep dive into the world of pork pies and their delicious (or not so delicious) jelly filling.
Why Is There No Jelly In Pork Pies Anymore?
There are a few theories as to why there seems to be a lack of jelly in modern-day pork pies. One possibility is that it’s simply a matter of taste. As tastes change and evolve, perhaps people are less interested in the jelly filling and prefer a drier, meatier pie.
Another theory is that it’s a cost-cutting measure. Adding jelly to pork pies can be time-consuming and expensive, especially if high-quality ingredients are used. By reducing the amount of jelly or eliminating it altogether, manufacturers can save money and increase profits.
However, it’s important to note that not all pork pies are created equal. Some brands and makers still include a generous amount of jelly in their pies, while others may skimp on it. It’s also worth noting that homemade pork pies often include more jelly than store-bought versions.
The History Of Pork Pies And Their Jelly Filling
The history of pork pies and their jelly filling is a fascinating and somewhat confusing one. The first recorded proto-pork pie recipe dates back to the medieval era and can be found in a manuscript known as The Forme of Cury. This recipe for “Mylates of Pork” contained ground pork and was cooked in a rudimentary pastry shell, but also included cheese, eggs, and saffron.
Over the centuries, the pork pie evolved to resemble a “parcel” of pastry wrapped around a pork filling. Originally baked in a clay pot covered with rough pastry, it eventually developed into the hand-raised pies we know today. The meat of the pie was grey in color because it was made from local pigs slaughtered during the hunting season, which coincided with the production of pork pies.
One key element of the traditional pork pie is the addition of bone stock jelly. This jelly was added to the hot pies to fill all the air spaces, preserving the meat inside the pie longer and ensuring that it did not crumble when carried by hunters riding over ditches. The jelly was also used to give the pie more solidity, reducing the risk of it crumbling when carried.
The use of jelly in pork pies can be traced back to the development of the dairy industry in the Melton Mowbray area, where whey, a by-product of cheese production, was an ideal food for pigs. As a result, pork became a common feature of the Melton diet. The addition of bone stock jelly helped to preserve the meat inside the pie longer and ensured that it did not crumble when carried.
While some modern-day pork pies may skimp on the jelly filling or eliminate it altogether, it remains an important part of traditional pork pie recipes. In fact, producers in Melton Mowbray have gone as far as registering their product with a Protected Designation of Origin status, like Champagne or Parma ham. This status ensures that the recipe, baking technique, and region of production are all tightly controlled to ensure authenticity.
The Traditional Recipe For Pork Pies
The traditional recipe for pork pies is a classic British dish that has been enjoyed for generations. The key ingredient in this recipe is the hot water crust pastry, which gives the pie its signature texture and flavor. To make the pastry, mix together flour, salt, and boiling water until a dough forms. Next, add in lard and knead until smooth. Once the pastry is ready, it’s time to prepare the filling.
The filling for pork pies typically consists of chopped pork, onions, and savory seasonings such as nutmeg, salt, and pepper. Some recipes also include potatoes or other vegetables. The pork is usually cooked over medium heat until thoroughly cooked and then mixed together with the other ingredients.
To assemble the pie, line a pie dish with the hot water crust pastry and spoon in the pork mixture. Top with another layer of pastry and brush with egg white. Finally, bake at 375 degrees F (190 degrees C) for 45 minutes.
One of the unique features of traditional pork pies is the addition of jelly. The jelly is made by simmering stock from the pork bones with gelatin until it sets into a savory jelly. This jelly is poured into the pie through a hole in the top crust before baking.
While some modern-day pork pies may omit the jelly filling for various reasons, it’s important to remember that this ingredient has been a staple in traditional pork pies for centuries. Whether you prefer your pork pie with or without jelly, there’s no denying that this classic dish remains a beloved part of British cuisine.
The Decline Of Jelly In Pork Pies
The decline of jelly in pork pies is a topic of much debate among enthusiasts. In the past, a good pork pie was defined by its hot-water pastry shell, meaty filling, and a thin layer of wobbly jelly made from a rich stock. However, in recent years, the amount of jelly in pork pies has decreased significantly.
One possible reason for this decline is the changing tastes of consumers. While some people still enjoy the jelly filling, others may find it unappetizing or unnecessary. As a result, manufacturers may be reducing or eliminating the jelly to cater to these changing tastes.
Another factor could be cost-cutting measures. Adding jelly to pork pies can be time-consuming and expensive, especially if high-quality ingredients are used. By reducing the amount of jelly or eliminating it altogether, manufacturers can save money and increase profits.
However, it’s worth noting that not all pork pies have seen a decline in jelly. Some brands and makers still include a generous amount of jelly in their pies, while others may skimp on it. Additionally, homemade pork pies often include more jelly than store-bought versions.
Ultimately, whether or not a pork pie has jelly is a matter of personal preference. Some people may prefer a drier pie with less jelly, while others may crave the traditional taste and texture of a pork pie with ample amounts of savory jelly.
The Reasons Behind The Decrease In Jelly
There are several reasons why the amount of jelly in pork pies has decreased over time. One factor is the availability and quality of pectin, a key ingredient in creating a gel-like texture. The amount of sugar and pectin used in a recipe can greatly affect the final texture of the jelly. If the quality or quantity of pectin used is not sufficient, the jelly may not set properly.
Another factor is the acidity of the fruit used in creating the jelly. Fruits with low acidity levels may require additional acid ingredients to ensure proper gelling. Commercial pectin products often contain added acids to help with gelling.
Cost may also play a role in the decrease of jelly in pork pies. Adding jelly can be time-consuming and expensive, especially if high-quality ingredients are used. By reducing or eliminating the amount of jelly, manufacturers can save money and increase profits.
It’s important to note that not all pork pies are created equal and some brands still include a generous amount of jelly in their pies. Additionally, homemade pork pies often include more jelly than store-bought versions. Ultimately, the decrease in jelly in pork pies may be due to a combination of factors including taste preferences, cost-cutting measures, and availability/quality of ingredients.
The Controversy Surrounding Jelly In Pork Pies
Despite the fact that some pork pies still contain jelly, there is a controversy surrounding its use. Some people argue that it’s unnecessary and unappetizing, while others believe that it’s an essential component of a traditional pork pie.
One argument against jelly is that it’s made from boiled pig trotters, which can be unappetizing to some people. Additionally, the texture of the jelly can be off-putting to those who prefer a drier pie. Some also argue that the jelly can overpower the flavor of the meat and pastry.
On the other hand, proponents of jelly argue that it’s an important part of a traditional pork pie. Not only does it help keep the meat moist and tender, but it also helps to preserve it. Without jelly, the meat in a pork pie can dry out and become tough.
There is also a cultural significance to jelly in pork pies. The Melton Mowbray Pork Pie Association was formed in 1998 to gain protected geographical indication status for the world-famous Melton Mowbray Pork Pie. This was done in order to maintain the quality and production standards of the pies, which includes the use of bone-stock jelly.
The Future Of Jelly In Pork Pies
Despite the current trend towards drier pork pies, there are still those who appreciate the unique texture and flavor that jelly adds to the pie. As such, there may be a future for jelly in pork pies, albeit in a different form or quantity.
One possibility is that jelly may be used in a more creative way, such as flavored or spiced jellies that complement the pork filling. Another option is to use a different type of gelatin or binding agent that provides the same texture and preservation benefits as traditional bone stock jelly.
Additionally, there may be a growing demand for artisanal and traditional pork pies, which could lead to a resurgence in the use of jelly. As consumers become more interested in high-quality, authentic products, manufacturers may need to adapt and include more traditional ingredients in their recipes.
