I've mentioned this many times, but one of the things I miss most from Blighty is a good Pork Pie. A slice of pie with some pickles (for lunch) is about as good as it gets.
The French equivalent is this Paté en croute. The exterior pastry is much the same, the jelly is much the same, and I suppose that the chunky pork filling is much the same; and yet, it's a very different beast.
This particular version (above) has an added strip of foie gras, some truffle shavings, and a sprinkling of pistachio nuts; none of which would ever be allowed in an English Melton Mowbray Pie.
This is pie that is eaten by itself; to add mustard or pickled onions would be sacrilege. But that is half the fun of a pukka Pork Pie; a dollop of mustard, an onion or two, and maybe even a chunk of good mature Cheddar on the side.
The above was good (if a bit rich); but give me the simplicity of a Melton Mowbray Pie any day!
I cam imagine the taste by the beautiful picture.
ReplyDeleteMust say that looks delicious Cro.
ReplyDeleteWe both love pork pie - our butcher makes his own and I personally think they are superior to Melton Mowbray but each to his own. They are such an English thing. When I was a child and we had our own pig each year, my mother used to make one or two pork pies using the proper hot water crust and moulding it round a real pork pie mould and then pouring in jelly. My mouth waters as I write this.
I have made my own, but couldn't get the jelly liquid to go in; otherwise it was OK. I might try again.
DeleteI tend to read your blog around 10.30 a.m and you always make my mouth water ! I really fancy a pork pie now and, as luck would have it, I just happen to have 6 mini Melton Mowbery's in the fridge !!!!! Your French take on the pork pie looks very tempting but I can imagine that it's very rich. Our daughter would fight you for it and sell her soul to the Devil for a slice …. she adores foie gras !! XXXX
ReplyDeleteHmmm....never had anything like this. It reminds me of something my grandfather used to eat. I think he called it Headcheese. Possibly it was made with the meat boiled off a literal head...pig heads, maybe? It was in a sort of jellied loaf that he cut slices from. As a little girl just the thought of it made me shudder!
ReplyDeleteTHIS looks delicious, though!
DeleteHeadcheese, or Paté de tete, is still around (and very good). It often has chopped Gherkins set into it as well.
DeleteA great meal to raise the cholesterol levels
ReplyDeleteCro, which fortunately you have no problem with or am I mistaken ?
You are right. So such delights are only eaten when I need a lift.
DeleteI love pork pies, but not Melton Mowbray ones. I like good pork and lots of jelly. There is something about a Melton Mowbray pie that makes it dry and I don't go a lot on the flavour or the pink colour and the pastry is too dry.
ReplyDeleteAlthough your pate en croute look scrummy - you can't beat a good old fashioned pork pie as long as the pastry isn't soggy - I like mine with picallili. Oh dear - I'm making myself hungry now.
ReplyDelete