Proper old fashioned pork pies

[billd766]

Yesterday I made 6 old fashioned style pork pies using this recipe.

http://uktv.co.uk/food/recipe/aid/575663

It took me and my beautiful assistant fair bit of time and they weigh in at about 400 grammes each.

I used my faithful panel of food tasters from next door, 2 Thai ladies, one had not tasted the pie before I left and the other said nothing. Of the 3 children aged 9,7 and 3, the 2 older ones said yummy and the youngest just ate the filling.

For my dinner tonight I am having a pork pie, 2 boiled eggs and some cheese with a chouce of French's Spicy Brown or Yellow mustard, Branston Pickle or HP Sauce. HP sauce was my preference.

Proper old fashioned pork pie v04.doc

My beautiful assistant who I am teaching to cook western food. She comes from next door and wants to learn how to cook.

[SunsetT]

Are you sure you are getting enough protein in your diet............. !!!

Im in the UK at present and have made an important discovery re. pork pies: I like the mini pork pies as a snack between meals sometimes. I dont eat a lot of them but if I buy packs of 4 when they r on offer I will freeze them. I've found that they defrost really quickly with the centres ending up hot. Though traditionally eaten cold they are tastier when hot. I reckon heating them really brings out the flavour of the pork.

[meatboy]

Are you sure you are getting enough protein in your diet............. !!!

Im in the UK at present and have made an important discovery re. pork pies: I like the mini pork pies as a snack between meals sometimes. I dont eat a lot of them but if I buy packs of 4 when they r on offer I will freeze them. I've found that they defrost really quickly with the centres ending up hot. Though traditionally eaten cold they are tastier when hot. I reckon heating them really brings out the flavour of the pork.

hot? but it melts the jelly.

steaming is the best way with a pot of jelly on the side.

[AyG]

To be a proper pork pie it has to be hot water crust pastry, so for me the recipe's close but no cigar.

A couple of months ago The Telegraph had a recipe for a rather more elaborate pork pie which I'm planning on making.

http://www.telegraph.co.uk/foodanddrink/recipes/11449787/Caramelised-leek-and-fennel-pork-pie-recipe.html

[billd766]

To be a proper pork pie it has to be hot water crust pastry, so for me the recipe's close but no cigar.

A couple of months ago The Telegraph had a recipe for a rather more elaborate pork pie which I'm planning on making.

http://www.telegraph.co.uk/foodanddrink/recipes/11449787/Caramelised-leek-and-fennel-pork-pie-recipe.html

The pastry recipe is similar to this one.

Hot water crust pastry v03 for big pork pies.doc

[SunsetT]

Are you sure you are getting enough protein in your diet............. !!!

Im in the UK at present and have made an important discovery re. pork pies: I like the mini pork pies as a snack between meals sometimes. I dont eat a lot of them but if I buy packs of 4 when they r on offer I will freeze them. I've found that they defrost really quickly with the centres ending up hot. Though traditionally eaten cold they are tastier when hot. I reckon heating them really brings out the flavour of the pork.

.....Sorry....meant to say 'defrost really quickly in a microwave'.................

[impulse]

I get more pork pies than I ever dreamed of here in Asia...

But not the kind I can eat.

[firefox999uk]

Cheers for the recipe Bill…

I've been threatening to make pork pies for a while now…

in fact I bought some pork shoulder a while ago that’s still in the bottom of the freezer and

i have some trotters in there aswell to make the jelly.

I already have a few kilo of lard that I rendered down a couple of months ago,

So you have spurred me on to get cracking with them.

Thanks.

Have a Nice Day

[billd766]

Cheers for the recipe Bill…

I've been threatening to make pork pies for a while now…

in fact I bought some pork shoulder a while ago that’s still in the bottom of the freezer

and I already have a few kilo of lard that I rendered down a couple of months ago,

So you have spurred me on to get cracking with them.

Thanks.

Have a Nice Day

I need to wait for 'er indoors to come back from holiday to render me some more lard.

I reckon the pies are nicest with Branston pickle.

I also suggest that you use egg yolks rather than milk for the glazing.

[tolsti]

Cheers for the recipe Bill…

I've been threatening to make pork pies for a while now…

in fact I bought some pork shoulder a while ago that’s still in the bottom of the freezer and

i have some trotters in there aswell to make the jelly.

I already have a few kilo of lard that I rendered down a couple of months ago,

So you have spurred me on to get cracking with them.

Thanks.

Have a Nice Day

Could you maybe do a step by step photo guide?.... Just asking

[wooloomooloo]

The poor girl doesn't look so sure. Sorry.

[billd766]

Cheers for the recipe Bill…

I've been threatening to make pork pies for a while now…

in fact I bought some pork shoulder a while ago that’s still in the bottom of the freezer and

i have some trotters in there aswell to make the jelly.

I already have a few kilo of lard that I rendered down a couple of months ago,

So you have spurred me on to get cracking with them.

Thanks.

Have a Nice Day

Could you maybe do a step by step photo guide?.... Just asking

I have the full sized version but that is 74Mb or the reduced in size version at 17 Mb.

I can try to send you the smaller one in a pm but I am not sure if the larger one will go through the system.

[tolsti]

if you could I would be grateful.... if it doesnt work then don't worry...cheers