Some may enthuse about early bronze candlesticks, others about Scotch eggs, but I have a thing about Pork Pies.
Lady Magnon has just returned from her pre-Christmas London shopping trip, and brought back two mini bite-size Pork Pies as a wee present.
OK, I HAD requested something a little bit more 'substantial', but even mini pies will do; especially as I'm on a diet.
I think I shall just have to get out my Paul Hollywood 'pork pie cook book'. They're not difficult to make; it's getting the interior jelly right that's the tricky bit.
Now, back to my pie!
OK, I HAD requested something a little bit more 'substantial', but even mini pies will do; especially as I'm on a diet.
I think I shall just have to get out my Paul Hollywood 'pork pie cook book'. They're not difficult to make; it's getting the interior jelly right that's the tricky bit.
Now, back to my pie!
18 comments:
It's making me hungry!
Is the plate hand painted? The reason I ask is back when crafting was kind of big around here people got so adept at making the dots, they would often intentionally make a slight mistake to keep it from looking manufactured. The dots on your plate do not look perfect and in my opinion, that's good. :)
Yes, all hand painted. I think they come from Devon in S W England. I've been trying to buy more, but can't find any.
I understand. It is a great looking design and a great color. Maybe an estate sale...sometimes children don't appreciate things like that and sell it.
Mum makes her own pork pies. They're lush and well worth the effort.
I've made them twice, but I couldn't get the jelly to go in! I must try again.
I can see that were it not for Lady M your diet would be pie in the sky by now! But must admit Cro, they are my downfall too. Never tried making them but I guess home made would taste marvellous.
At first glance I thought it was a Spanish hat!
At least she thought of you while she was away.
Since you are on a diet, small is good and thoughtful.
That was her excuse too!
Lovely..but not quite a scotch egg
Cro, I love making raised pies as we call them, I use pigs neck with a bit of thin end belly. I cut all the meat from the neck and then boil the rest of its spine with a whole onion or two and a full head of garlic a handful of uncrushed or lightly hit black peppercorns, a handful of fresh Bay leaves. If you can find a pigs trotter then chuck that in and leave for several hours overnight is best in the cool end of your AGA which isn't an AGA, a carrot or parsnip if you have some going sad doesn't go amiss.
I don't precook the filling. I just chop it by hand into fine-ish cubes...bits about a quarter inch. I pull out the gristly bits and give them to the dogs while I'm chopping.
Knock up your pastry in small batches. Hot pastry is mouldable when it is hand hot. Mould it round a jam jar and leave it to set. I use 50% lard 50% suet to a 100% strongest white four. Trim of the excess and dump it. I used to use it for lids but even with a heavily decorated pie I could tell. I saved the raw flour/suet/lard mixture in a big bowl. Took a handful or so and then added boiling water.
Pop your pies on a tray and give them as much heat as you can muster. After an hour pull them out and glaze them, I only use the white for glazing. I save the yolks for ladies. Cakes and that.
If you
Bring your pies from the oven pour in your filtered stock.
A lot of effort for a pie. They freeze just perfect..The raised by is almost art.
Mmm mmm! That looks delicious!
We have pork pie for Christmas breakfast ( with Branston pickle and brown bread). I assume it is a Leicestershire tradition , as per the famous Melton Mowbray pork pies. I prefer bigger ones as there seems more meat to the amount of pastry!
How lovely! Lady M struck the perfect balance: she pleased your palate without sabotaging your diet in the process. I'm not familiar with pork pies, but it sure does look good.
Hard to get good meat pies here!
I shall make one very soon, and let you see the result, Thanks Adrian.
Pork pie for Christmas breakfast sounds perfect. Lady M always has smoked salmon on toast (in bed), so I'm a little tied. I'll suggest pp this year, but I think I know her reply in advance.
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