Regular readers will know that I am a great advocate of the humble (and not so humble) British PORK PIE. I understand that 40 Million of these beauties are eaten in the UK each year.
A good pork pie is a delight, but sadly most are of mediocre or inferior quality. The one below (which looks, and is, perfect) is from Waitrose, and is one of the best. It is by a Co called Walkers, and is made specially for Waitrose. You can buy them at their Deli counter.
Pork pie making shouldn't be a mystery. A good 'hot water crust pastry' filled with slightly seasoned minced Pork, and later filled with a flavoursome jelly; that's all it is. I have even made them myself; although I did find it difficult filling the jelly liquid.
What better treat for a Summer picnic than a really good hand-made pork pie. That F & M hamper in the boot of the Royce should contain cold game meats, chilled sparkling wine, home-made pickles, and of course a Grand Pork Pie. A Dickensian Pie. One that would feed at least a dozen people, and still have some left-over for the servants.
Ignore that boring Polo at Windsor, or those tedious horses racing around at Ascot, and enjoy a relaxed afternoon on your tartan blanket, with a large slice of pie and some piccalilli. I'm almost swooning just thinking about it.
p.s. The French make something called 'Paté en Croute' (below), which in many ways is similar, although it comes in a long square block. It can be OK, but it's never as good as a pukka Pork Pie.
24 comments:
It's many years since I've tasted any sort of pork pie, pukka or not. I have thought about making them but you need that pukka English atmosphere too. I've got a tartan blanket and the pickles
You're already half way there! The making of the pies isn't difficult, except the later filling with the liquid jelly; which can run out if there are tiny holes in the crust (I know to my cost).
Pork pies are P's absolute favourite treat. I must buy him one soon.
Óooo, I'm shopping today so might pop one in the trolley - along with a Scotch egg as a nod to JG 🥰
One of my favourite treats too. If you have a nearby Waitrose, try their 'Walkers Pie'.
I'm less fond of Scotch eggs. I find them a bit 'wooly'. However, a really good one is superb.
I am from Leicester/shire the home of Walkers, and Melton Mowbray! Not lived there for many a year but we still keep up the tradition of pork pie for Christmas day breakfast. ( with Branston pickle)
Never have them otherwise!
The Walkers pies are excellent; so many these days are poor quality. We always used to have a big flat pie for Christmas, but they haven't been around for a while.
Though I love pork pies, when I visit the supermarket I have to hold my right hand back when I walk past them. Otherwise, I would be purchasing a fresh pork pie on every shopping trip. You can't beat a good quality pork pie but one's intake should be rationed.
I agree. One a month maybe, or perhaps two.
I don't purchase my pork pies from a supermarket, such poor quality, BUT, I will look out for them when next in Waitrose.
It's a shame that the ordinary pies one buys in supermarkets are so poor. They always used to be so much better. I can't imagine what they've done to them.
Oh be still my beating, diabetic heart
The English butcher here made lovely pork pies, probably almost as good as Walkers. Sadly he has now retired and the shop is closed up. Yet another sign of the times.
Forget the Diabetes and indulge! I do.
What a shame. A lost treasure.
I like a good meat pie. To my knowledge, the Walker pork pies are not available in the US.
I made a chicken pie last night for dinner and it was excellent.
A great way to live.
No, I think they're made exclusively for Waitrose. I used to buy small home-made Chicken Pies from a local Deli; they were fantastic.
The best. Life plus Pork Pie, perfect.
I could eat one right now (and I’m in Portugal where there are lots of gastronomic treats).
I love those little custard tarts they make in Portugal; I can't remember their name!
Pasteis de nata. I’ve had one just about every day for 3 weeks!
Apparently the monks used egg whites to starch their vestments and used up the yokes to make these tarts.
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