Pie Recipe (August 2017)

As promised, here is our 150th anniversary pie recipe.

For an oval pie mould measuring 9cm deep, 22cm long and 12cm wide.

570g plain flour
270g lard
1 heaped teaspoon salt
170ml boiling hot water
500g Boiled York Ham
500g Veal Shoulder
300g fatty pork belly (rindless)
1 onion finely chopped and sweated in a knob of butter.
1 sprig sage leaves
1 tsp mace
Salt and pepper

If you can get a couple of pigs trotters add them to the ham cooking water with an onion, carrot and bouquet garni. Skim the surface during cooking to remove any scum and strain once the ham has been removed. Once cooled this should set. Alternatively add gelatine leaves or powder to the ham stock according to the packet instructions once the ham has been removed and the stock strained. You’ll need about ½ pint of jelly for the pie.

To make the pastry crumb 100g of lard into the plain flour and salt using your fingertips. Melt the remaining 170g lard in a saucepan over a low flame. It should be hot enough that when you flick a drop of water into the lard it sizzles. Boil 170ml water in a separate pan. Using a tabletop mixer fitted with a dough hook (or a large heatproof bowl and wooden spoon) gradually add the hot lard and boiling water to the flour mixing vigorously until all the water is thoroughly mixed in. The pastry should cool for a good hour before using although it’s best not letting it get too cold. To make the filling chop everything up into small pieces (1cm cubes) and mix together.

To assemble the pie take ¾ of the pastry and roll into a ball. Place in the bottom of the pie tin and carefully but firmly flatten out over the bottom and sides of the tin using your fingers. Try and ensure an even thickness and plug any cracks with more pastry. The ends of the pastry should hang over the lip of the tin. Now put the tin in the fridge for 20 minutes for the pastry to harden. Meanwhile roll out the remaining ¼ of the pastry to form the lid. Put the pie filling into the tin using wet hands to stop it sticking and tamping down to avoid any air pockets. The filling should be domed above the sides of the tin. Brush the pastry rim with water and place the lid on top. Cut off excess pastry and crimp. Decorate if you like and cut in a hole in which you can pour the jelly. Brush with an egg yolk and water glaze.

Bake at 190 o C for 20 minutes then turn the oven down to 160 o C for a further 30 minutes until the pie is an even, golden colour.  Cool for at least 30 mins before carefully taking out of the pie tin. Cool for a further hour at least, before filling with warm jelly.

Celebrating 150 Years (August 2017)

We are proud to celebrate our 150th anniversary this year and to mark the occasion in true Yorkshire style, we’ve created a one of a kind celebration pie! The anniversary pie is made in a traditional game pie mould, with hand raised pastry, locally sourced rose veal and York ham, produced from Appleton’s own pigs, which are reared on the family farm in Ripon. The pie will be available to customers from Monday 14th – Friday 18th of August to kick off our anniversary celebrations.

Owner Anthony Sterne said “Reaching our 150th anniversary is a very proud moment for Appleton’s. Despite the sad decline of many butcher’s shops in Britain in the past few years, we are lucky to be supported by fantastic loyal customers, who come to Appleton’s for high welfare local meat, prepared with care and great service. We have created the anniversary pie using a recipe resurrected from the Appleton’s vaults, and we hope many of our customers will join in our celebrations and try it this week.”

We have lots going on through the week in our four shops, including tastings and a scratch card competition! Make sure to visit us in Ripon, Wetherby, Boroughbridge and York, we look forward to celebrating with you.



Our Anniversary (August 2017)

This year Appleton’s Butchers is turning 150 and we’re celebrating in style. Join us in our four Yorkshire butchers shops next week for tasters, competitions and a very special pie.

Please join us in our four Yorkshire butchers shops next week, for tasters, competitions and a very special pie.

Find us in Ripon, Wetherby, Boroughbridge and York where you’ll receive a warm welcome and discover exceptional food. We look forward to celebrating our anniversary with you from Monday 14th August 2017.

Yorkshire Day (August 2017)

Wishing all our customers, staff and social media followers a very Happy Yorkshire Day!

We have four butchers shops scattered throughout Yorkshire, in the wonderful towns of Wetherby & Boroughbridge & the cities of Ripon & York.

Pop in for a taste of Yorkshire, with plenty of quality meat and, of course, our famous pork pies.

Have a fantastic #YorkshireDay!

Stock Up The Fridge (July 2017)

School’s almost out for summer so it’s time to start stocking up that fridge.

The moans of “I’m hungry” will soon be heard echoing around your house, so be prepared with an answer of “There are some sausage rolls in the fridge” which will bring a smile to their faces!

Be sure to set yourself up every morning with a hearty breakfast, or quality bacon is perfect for sandwiches! Enjoy picnics in the park with our perfect pork pies and be sure the best sandwich fillings are ready for trips to the beach, we’re thinking roast pork!

Plan your meals ahead too and be sure you have what ingredients you need. That way you can enjoy every day of the holidays with your little ones without too much distraction.

Have an awesome summer!

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