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crustyo44

Home made Pork Pie recipe

Hi,
Are there any members than can suggest a good family style Pork Pie
recipe with a foolproof crust.
The net is full of recipes but I prefer recipes that have been family favourites.
I hope to have some spare time this winter and need to keep busy.
Thank you.
Jan.  Brisbane.
midlandsman

There's two here:

http://www.localfoodheroes.co.uk/weblog/pivot/entry.php?id=157

HTH
pricey

Mine is on here some where but I cant find it
MrsWW

pricey wrote:
Mine is on here some where but I cant find it


Found the thread on yours Pricey but couldn't see your recipe there?  Very tasty looking  photo though.

If you go to the search function putting "pork pie" in the top box and then your name in the author's box up it pops  
pricey

 found it, I never did put it up did I    leave it with me.
lottie

I've made Pricey's pork pie and it's an easy and good recipe.
gerryindevon

Re: Home made Pork Pie recipe

crustyo44 wrote:
Hi,
Are there any members than can suggest a good family style Pork Pie
recipe with a foolproof crust.
Jan.  Brisbane.

I made a 8" (20cm) pork pie the other day and thought it the best I'd had. By chance I wrote all the ingredients down as I made it. Would you like my version?
Woodsmoke

I can't speak for anyone else, Gerry. But I certainly would!  
gerryindevon

Pie ingredients:
1lb pork (mix of fat and lean) chopped but not too small (absorbs more jellied stock than if small or minced),
2oz bacon, chopped small,
1 soupspoon Dijon mustard,
1 soupspoon Geo Watkins Anchovy Sauce,
1 medium onion finely chopped and fried until very soft,
1 saltspoon (˝teaspoon) each of seasalt, black pepper, white pepper, rosemary and sage (both dried but use more if fresh).
Mix all together well by hand.

Pastry:
Mine came out of the freezer and I can't remember whether I made it from lard or goose-fat.
1lb of made-up pastry was enough for the pie and lots of leafy decorations.
Assemble the pie and leave overnight in fridge before baking the next day (I hadn't done this before and think it an improvement).
Do you want more details about the pastry-making, the jellied stock (pie absorbed a good 6 fluid ounces) and the cooking of the pie?

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