It sounds simple. You make a pastry with flour, lard (I used duck fat), boiling water, and salt. Press it into a specially-made heavy pork-pie tin. Fill with seasoned coarsely ground pork. Top with more pastry. And bake.
Well that's what I did, and, yes, it was simple. But to achieve a real Melton Mowbray style pie is not so easy.
As you can see, I slightly burned the top (it wasn't as bad as it looks); using our wood-fired cooker is a little hit-n-miss on temperature. I covered it with aluminium foil, and all was then OK.
Now all I have to do is work on my technique with the jelly; all the gaps should have been filled. I couldn't get it to pour in; too much pork inside perhaps!
As you can see, I slightly burned the top (it wasn't as bad as it looks); using our wood-fired cooker is a little hit-n-miss on temperature. I covered it with aluminium foil, and all was then OK.
When I asked Lady Magnon for her verdict, she said "It reminds me of the pie that Pip stole for Magwitch..... it's very good". She always says the right things!
Now all I have to do is work on my technique with the jelly; all the gaps should have been filled. I couldn't get it to pour in; too much pork inside perhaps!
Doesn't it feel good when you cook something and are told how good your efforts turned out? It is always wonderful to be appreciated.
ReplyDeleteShe did say something even more complimentary, but modesty got the better of me!
DeleteWell done you - although it does look more like a game pie in the picture. But it definitely looks good enough to eat.
ReplyDeleteit looks beautiful. Chinese sweet pork buns are my thing...many of the same ingredients.
ReplyDeleteI am so impressed and my mouth watering -- I'll bet it was scrumptious.
ReplyDelete'The pie that Pip stole for Magwitch...' What larks.
ReplyDeleteI've seen chefs on the telly put the jelly in through a little hole in the top, using a syringe.
ReplyDeleteSue
I made the hole (top picture), but couldn't get the jelly in. A syringe sounds like a good idea.
DeleteYou are a hero in the kitchen Cro. Detailed recipe for the pork part please?
ReplyDeleteThe filling is simply coarsely ground fatty pork, with salt, pepper, and herbs. I used belly pork.
DeleteWow, what a great pie.
ReplyDeleteBetter than most of the ones on the Great British Bake Off on the telly!
You flatterer!
DeleteYum, that looks good enough to eat.
ReplyDeleteIt looks delicious, Cro! I find my first efforts in culinary ventures are usually okay, but it takes me a few times to find the groove.
ReplyDeleteThis looks as if it could be complicated, but in fact it's as easy as pie!
DeleteI am so curious about this pie I have never heard of before. It looks delicious. Thanks for the "inside" photo.
ReplyDeleteOh for a man who can cook. And you made the pastry yourself? I salute you.
ReplyDeleteThat does look tasty...well done.
ReplyDeleteThat looks delicious.
ReplyDeleteIt looks oozing with calories, but I couldn't half eat a piece of it. (Making my mouth water)
ReplyDeleteWe have nothing at all like this in my part of the world. Looks heavy and delicious. Not sure how delicate the dish is, but can you make a bunch of holes when you turn it out, squirt the jelly up the sides, then quick flip it onto the plate? You could then squirt the jelly in thru the top hole as well.
ReplyDeletethat's a pansy potter pie!
ReplyDeleteA wot?
DeleteThat's a cracker! Looks delicious, jelly or not!
ReplyDelete