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Melton Mowbray Pie

mikieirl Jun 4, 2006 01:29 PM

Does anyone have a recommendation as to where I can find a good quality Melton Mowbray pie for sale retail in Toronto?

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  1. d
    DAB RE: mikieirl Jun 4, 2006 03:07 PM

    The Saturday farmers market at the north market at St Lawrence.

    1. b
      bluedog RE: mikieirl Jun 4, 2006 07:09 PM

      I'm too lazy to google this. What is Melton Mowbray pie?

      1 Reply
      1. re: bluedog
        mikieirl RE: bluedog Jun 4, 2006 10:20 PM

        A Melton Mowbray pie is a type of pork pie with a firm pastry crust, eaten cold. Although many slightly different types of pork pies are produced and eaten throughout the UK, the town of Melton Mowbray has done a great marketing job of associating itself with the "standard" or "best" of the type. You wouldn't want to eat this all time, but it is great pub food.
        I am looking for a good example right now because my local pub in Toronto has closed its kitchen for renovation, but has invited customers to feel free to bring their own lunch along for now. Their beer and my (bought) pie seemed a great idea - until I tried to find one.
        Well made, with good pickle, these make an excellent lunch; badly made, they are best avoided.
        Many thanks for the suggestions.

      2. t
        tpw72 RE: mikieirl Dec 22, 2007 10:01 AM

        Loblaws! and it's not bad either.

        1 Reply
        1. re: tpw72
          Aardvark RE: tpw72 Dec 22, 2007 01:38 PM

          I picked up one at Loblaws and enjoyed it howver other more knowledgeable people on this board indicated that it was a poor substitute for the real thing.

        2. JamieK RE: mikieirl Dec 22, 2007 10:27 AM

          High Street in the Underhill Plaza near Lawrence and the DVP is supposed to make great fresh Melton Mowbray Pie, according to this Toronto Star story -

          High Street
          55 Underhill Dr, Toronto, ON M3A2J8, CA

          1 Reply
          1. re: JamieK
            fruglescot RE: JamieK Dec 22, 2007 09:50 PM

            I tried High Street Fish & Chip tonight on the hunt for a" Melton Mowbray pie" and was so impressed with the look of this place (Wooden interior, spotlessly clean
            expensive condiments at each table interesting and varied menu etc.) that I stayed for the Specialty of the house...Haddock and chips. It was a good decision!
            The piece of haddock was fresh and light and tasty, beer battered and of adequate size. The chips were excellent as well, albeit too few ( I just craved more)
            Served with homemade tarter sauce and a slice of lemon, side plate of 1 slice of dark and one of white bread and 2 butter cups. I passed on a beverage longing for an ale only to discover to my delight from the accommodating waitress (One of 4 that I counted) that they had a wine and beer licence.
            about 8 varieties of beer. I settled on a Sleeman ale $4.50
            Since everything was going so well I selected the sticky toffee pudding covered in carmel pecan sauce and served with a small spot of real cream to pour over if desired, for dessert ...$4.50 Yummy treat!
            I almost forgot to pick up the Meltons as I was in such bliss but eventually remembered the original reason I had come there and bought three 3 "hand raised" pies for $13.50 plus tax. I have already tried one at home tonight and I approve it strongly. Eat at room temperature do not heat up or microwave.
            Did I mention that everything is fried in NON TRANS FAT oil as the banner inside declared.
            The place is very popular, I supposed ,as people were still coming in and being served at 8 o'clock closing time. Along with my receipt I received a discount card for 10% off my next order before Jan 31st/08.

            LOCATION: 55 Underhill Rd North York at Lawrence in the plaza ,a 3 minute walk north from Lawrence east.......... telephone 416- 510- 8905
            Check it out sometime and tell them george sent you

          2. Traiano RE: mikieirl Jul 23, 2008 11:52 AM

            Are the pies as authentic as the real thing. Is it as good as a Dickinson & Morris Melton Mowbray pork pie? Every time I've been told that such and such a place makes a good Melton Mowbray pork pie in Toronto, it's usually sub par. The crust is made out of shortening and not lard, the meat tastes like a hobo's sock. I've tried Loblaw's product. It's as good as frozen pizza.

            8 Replies
            1. re: Traiano
              Wright RE: Traiano Jul 23, 2008 12:15 PM

              The problem is Canadian pork. It's just not as good (read: fatty) as British or Irish pork, and so the lard, filling and aspic will never be as good as the Melton Mowbrays you've tried in England.
              My advice: make your own. Tamasin Day-Lewis has a good recipe in Tarts With Tops On using proper hot water pastry. Buy pork and lard from the Mennonites. Make a double batch and freeze half.

              1. re: Wright
                Traiano RE: Wright Jul 23, 2008 12:22 PM

                Thanks Wright. It sounds like you really know what you're talking about.

                1. re: Traiano
                  Wright RE: Traiano Jul 23, 2008 12:29 PM

                  Anything to get you away from Loblaws.

              2. re: Traiano
                moh RE: Traiano Jul 23, 2008 12:29 PM

                Traiano, if you haven't tried it, give the High Street Melton Mowbray a try. This is a fabulous pie. I have had my share of Melton Mowbray pies in England, and I feel this is one product that can at least compare, and even surpasses many pies I had in England. But eat it fresh. I tried to freeze some after our last trip, and they aren't as good after being frozen.

                This pie may not match your gold standard, but you may be surprised. Anyhow, they may come close enough to avoid having to make them from scratch!

                1. re: moh
                  Traiano RE: moh Jul 23, 2008 12:43 PM

                  Thanks moh. I think I will. I see a lot of virtue in authenticity and find a great many foods in Toronto get billed as something they are not. And some of those pies! "These are authentic.", claimed one east-end butcher. And not only did the pies taste nowhere close, but the butcher had the nerve to add his are better than the real thing. Disillusional. Once you've had a good one you don't want to eat the stuff that passes.

                  And I have no problem making anything worthwhile from scratch.

                  1. re: Traiano
                    Traiano RE: Traiano Jul 23, 2008 01:44 PM

                    And what about Cornish pasties. Same story I suppose?

                2. re: Traiano
                  tpw72 RE: Traiano Jul 17, 2012 09:49 PM

                  I recently had Mrs. King Melton Mowbray pie in London and The High Street on Underhill is the closest I've had to the real deal.

                  1. re: tpw72
                    barneyvernon RE: tpw72 Jul 18, 2012 05:21 PM

                    I haven't tried the Melton Mowbray at High Street but their chicken pie is fabulous. Huge pieces of white breast meat in a homemade crust. About $8 for a pie that would feed one person only. A bit pricey but very worth it for this level of quality.

                3. jlunar RE: mikieirl Jul 18, 2012 06:22 PM

                  Love High Street's Melton Mowbray! A little old, but still true - just went back last week and had it. from: http://www.foodpr0n.com/2009/12/11/me...

                  Was over at High Street Fish And Chips for the first time last week after scoring some items from the William Ashley sale. While their signature Haddock was ordered, it was the Melton Mowbray pork pie that won my stomach.

                  This traditional cold pie is a tall and fat puck of meat and subtle spices, cocooned in a thin pie shell. From first bite to last, it had a really clean and delicious pork flavour. I also very much enjoyed each mouthful with the cool layer of pork jelly – like a soft aspic – lining the inside of the pie wall. An optional side of pickled beets and coleslaw was offered as well, which I eagerly included.

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