cant let you guys have all the gratitude on home made cooking.

I amm one absolute lover of pork pies,ever since I was a kid in short pants palethorpes pork pies to die for.

then there was 6yrs in Yorkshire from mon to sunday at all the greyhound tracks [ pork pies.]

sunday at Featherstone rovers ground pork pie,mushy peas and mint sauce.

then in pontefract,normanton,Selby in fact even the pit canteen at kellingley.pork pies.

now in Thailand I make my own,i have pie tins so its pretty easy,except that I find most spices are not that strong or have a lack of taste.

I have mastered the art of making the pie filling as so the jelly goes all around the pie.making the filling like meat balls and arrangeing them around the wall of the pastry and one in the middle.

the filling I use is rough chopped shoulder and some pieces of fat.

for the jelly a trotter or hock,cider and gelatin I find makes a good taste,what is a pork pie without the jelly?

I will make my pies with hot water crust pastry,half butter and half rendered down pork fat,when they come out of the oven I let them cool and refridgerate overnight.with the filling inside nice and cold, I make my jelly,make a hole in the middle of the lid and pour in the gellatine mixture which will set very quickly as the pie is cold.

now comes the hardest part,i have colemans mustard,my own piccalilli and a jar of branston pickle so do I eat one pie or two.

so next week is pie week and I have saved the spices from the mama noodles to go with the meat just incase they do taste yumee I will make an extra 6.

so come on guys lets have your recipes.

meatboy a lover of all good food.

Don't be a hog on your own.

Post the recipe and perhaps some photos and maybe I will try to make them as well.

I have a ton of recipes saved. The problem is actually sending them. I can post them to Google drive and an email address can give you access.

A lot but not all have a URL so that you can get there and find other stuff.

Colemans mustard is good but so is HP sauce.

Edited July 2, 201412 yr by billd766

That looks good build, the best pork pie i've had in Thailand was from Big Joe's in Samui at 80 baht it was a big size and worth every penny.

I'ts now run by a nice guy called steve since the passing of joe..

i hope it's ok to post the link.

http://www.samuihomemadefood.com/

RIP BIG JOE

That looks good build, the best pork pie i've had in Thailand was from Big Joe's in Samui at 80 baht it was a big size and worth every penny.

I'ts now run by a nice guy called steve since the passing of joe..

i hope it's ok to post the link.

http://www.samuihomemadefood.com/

RIP BIG JOE

It looks good, tastes good and by golly it does you good

Actually that was an advert in the UK for Mackeson stout beer with Bernard Miles

I remember it well build.

That looks good build, the best pork pie i've had in Thailand was from Big Joe's in Samui at 80 baht it was a big size and worth every penny.

I'ts now run by a nice guy called steve since the passing of joe..

i hope it's ok to post the link.

http://www.samuihomemadefood.com/

RIP BIG JOE

It looks good, tastes good and by golly it does you good

Actually that was an advert in the UK for Mackeson stout beer with Bernard Miles

nay lad a pork pie and a pint of cold cider or two.mackeson in a beef pie.now your talking.

That's a seriously good OP MB, palethorpes, eh by gum, I remember them well from my Batley and Mirfield days!

That's a seriously good OP MB, palethorpes, eh by gum, I remember them well from my Batley and Mirfield days!

and their sausage wernt bad either.is that batley in Yorkshire,i saw a few world class stars there.

just made 3 pork pie mixes to test,let them cool then in the fridge,then comes the proof in the eating.

if they are as good as the smell I will post them tomorrow,dont tell anyone its meatboy's secret recipe's.

hmmm... how long can you keep them after making? I fancy having a go myself, I stopped eating them in the UK many many moons ago when I discovered that I had a horrible lump of yellow wobbly stuff half way down my throat and had to 'regurgitate' it. Dunno if I can find any cider though, maybe white vinegar will do it. Off to my favourite cooking ebsite right now.

hmmm... how long can you keep them after making? I fancy having a go myself, I stopped eating them in the UK many many moons ago when I discovered that I had a horrible lump of yellow wobbly stuff half way down my throat and had to 'regurgitate' it. Dunno if I can find any cider though, maybe white vinegar will do it. Off to my favourite cooking ebsite right now.

I normally make a dozen wrap them in greased proof paper then into the freezer.if you don't want to use cider for the jelly use some apple jus.

hmmm... how long can you keep them after making? I fancy having a go myself, I stopped eating them in the UK many many moons ago when I discovered that I had a horrible lump of yellow wobbly stuff half way down my throat and had to 'regurgitate' it. Dunno if I can find any cider though, maybe white vinegar will do it. Off to my favourite cooking ebsite right now.

I normally make a dozen wrap them in greased proof paper then into the freezer.if you don't want to use cider for the jelly use some apple jus.

I normally wrap mine aluminium foil to freeze them

I am just having my lunch of boiled eggs, HP sauce and home made ham that I finished on Wednesday.

I have about 3kg of honey and mustard bacon finishing off curing in the fridge too and I must make some more bread tonight to bake in the morning.

I looked up a few recipes. I need gelatin and lard. Lard I can do but gelatin ?

Sent from my GT-S7500 using Thaivisa Connect Thailand mobile app

Any supermarket...

I looked up a few recipes. I need gelatin and lard. Lard I can do but gelatin ?

Sent from my GT-S7500 using Thaivisa Connect Thailand mobile app

I get my gelatin in home fresh gelita 12leaves 57bht.goner make a dozen tomorrow, but I got a great tasting spice mix for the jelly,it came out of a packet of mama noodles don't know which flavor but yum yum in dusky pink lettering.

Any supermarket...

Thanks. I will look tomorrow but I very much doubt it in Buriram. It would be interesting to try to make gelatin, lard looks easy enough. I suppose I could use the crackling left over from making lard in bread or Foccacia. .

Any supermarket...

Thanks. I will look tomorrow but I very much doubt it in Buriram. It would be interesting to try to make gelatin, lard looks easy enough. I suppose I could use the crackling left over from making lard in bread or Foccacia. .

should be ok.without gelatin as long as you have some trotter or hock bones and don't leave the pies out of the fridge for long,i found with natural jelly expecialy making brawn was it desolves quickly in the heat.

I looked up a few recipes. I need gelatin and lard. Lard I can do but gelatin ?

Sent from my GT-S7500 using Thaivisa Connect Thailand mobile app

If you get stuck send me a pm and I will post some to you as a one off deal.

Makro sell pork backfat for 55 Baht a kilo , for the lard lovers.

Makro sell pork backfat for 55 Baht a kilo , for the lard lovers.

yep b.tesco 165bht.kilo 66%meat,33%fat.and that is added.

Cheaper in the local markets.

I read that you should take pork belly,and this indeed is cheap in the markets. Poor Thais take rubbish when they don't have money for cooking oil and the difference in taste (I am told) is significant. I still wonder what I can do with the crackling apart from, obviously, eating it.

just tried one of my pies I made yesterday,the pastry perfect [all butter this time],the jelly to die for using the spice out of mama noodles packet, but the filling was awful,i put in loads of spice but the wrong meat it was from the hock,should have simmered it for an hr.first.

oh well 4cans cider first then the pie.

just tried one of my pies I made yesterday,the pastry perfect [all butter this time],the jelly to die for using the spice out of mama noodles packet, but the filling was awful,i put in loads of spice but the wrong meat it was from the hock,should have simmered it for an hr.first.

oh well 4cans cider first then the pie.

Maybe... leave out the cider?

just tried one of my pies I made yesterday,the pastry perfect [all butter this time],the jelly to die for using the spice out of mama noodles packet, but the filling was awful,i put in loads of spice but the wrong meat it was from the hock,should have simmered it for an hr.first.

oh well 4cans cider first then the pie.

Maybe... leave out the cider?

leave out the cider,that would be worse than me eating before my beloved dog.

get down boy your not having a pie.

just tried one of my pies I made yesterday,the pastry perfect [all butter this time],the jelly to die for using the spice out of mama noodles packet, but the filling was awful,i put in loads of spice but the wrong meat it was from the hock,should have simmered it for an hr.first.

oh well 4cans cider first then the pie.

Maybe... leave out the cider?

leave out the cider,that would be worse than me eating before my beloved dog.

get down boy your not having a pie.

well they are not going in the bin,the wf.and dog had a big chunk out of the 2kilo.one and I steamed what was left,

and yes micky without the cider.but I had export instead.

Ok, then...

Ok, then...

I learnt to make pies at one of them APPROVED SCHOOLS.

Why don't you Pie Men Google Pork Pie Appreciation Society.Quite interesting.

Why don't you Pie Men Google Pork Pie Appreciation Society.Quite interesting.

Ace of Pop is quite right. It is fairly interesting apart from the fact that all the pies are bought in rather tahn home made and they are basically pork pie eaters rather than pork pie makers.

Ah, the PPAS... great group.