Click on the image, above to submit to Pinterest.
Mansfield Gooseberry Pie
Mansfield Gooseberry Pie is a traditional English recipe for a classic pie of gooseberries cooked in a lard pastry shell. The full recipe is presented here and I hope you enjoy this classic English version of: Mansfield Gooseberry Pie.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6–8
Rating: 
Tags : Baking RecipesBritish RecipesEnglish Recipes
This is a descendant of the raised Warden Pies prevalent in Shakespeare's day. The recipe was adapted over the years and by the 1920s these were a feature of the Mansfield Fair.
Ingredients:
For the Pastry:
450g plain flour
225g lard
cold water to bind
For the Filling:
1kg gooseberries, topped and tailed
2 tbsp demerara sugar
2 tsp butter
a little melted
redcurrant jelly
For the Glaze:
1 tbsp sugar
1 tbsp water
Method:
For the dough, finely dice the lard them mix in a bowl with the flour. Rub the lard into the flour until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the ingredients together as a dough. Form into a ball, cover with clingfilm (plastic wrap) then chill in the refrigerator for 30 minutes.
After this time, turn 2/3 of the dough out onto a floured work surface and roll out until large enough to cover the base and sides of an 18cm diameter round cake tin or pork pie ring.
Fill the pastry with the gooseberries and sprinkle over the demerara sugar. Dot the top with the butter. Roll out the remaining pastry to make a lid. Crimp this to the pastry sides and trim off any excess. Form a steam hole in the centre and decorate the top of the pie with any pastry trimmings.
Transfer to an oven pre-heated to 220°C and bake for 15 minutes. Reduce the oven temperature to 180°C and bake for 30 minutes. About 10 minutes before the pie is due to be ready, mix together the sugar and water and use to brush over the pie as a glaze.
When the pie is done, remove from the oven and pour the melted redcurrant jelly through the steam hole in the centre. Allow to cool in the tin before slicing into wedges and serving.
