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.

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.

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.

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

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

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'.................

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

But not the kind I can eat.

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

Edited May 8, 201511 yr by 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 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.

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

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

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.

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