Pork Pie

[Gandahar]

Lucas CAV said:

The idea of a Pork pie is always nicer than the reality tbh

I always end up eating more of the pastry than the pie....

Has anyone eaten a Chinese pork pie that tasted like chicken ?

Just askin

[jet_noise]

I've just had breakfast. And then I see this thread. I am now hungry again. Very HUNGRY.

Some great stuff here. Can I see a thread incoming "Eating a pie, enjoying the view" (from the car window but still...) much like the beer one. But with pies. Beer too if you wish

Butcher in Pershore market stocks Fladbury pork pie. Very savoury if a little fine in consistency.
Another Pershore butcher (Abbey) do their own p-pies. Black pudding+pork a nice change but the Pershore one is the best. Bit of spring onion, bit of heat. A real biff around the tastebuds.
None of this mustard/ketchup/piccalilli malarkey. Surely the correct addition to a pork pie is Branston pickle?

Now, about that cheese + baked bean topped monster/mutation. You should be hung, drawn, quartered and killed with fire.
Can I have some, please

ETA condiment preference

[Don]

Hmmmn.

How does one best enjoy a Pork Pie for dinner? I don't want a Pork Pie Ploughman's.

I'm thinking Pork Pie, hot, with cheesy chips and red sauce?

[Vaud]

Don said:

Hmmmn.

How does one best enjoy a Pork Pie for dinner? I don't want a Pork Pie Ploughman's.

I'm thinking Pork Pie, hot, with cheesy chips and red sauce?

Maybe a jacket potato and some roasted tomatoes, with a dollop of mustard on the side?

[FiF]

Any hot pork pie absolutely must have processed peas as accompaniment. Yes I know. :council:

[Funky Panda]

The ones with stuffing on top for me

[toastybase]

What made it worse is that he got his foot stuck in the damn thing. He's fine but has never fully recovered.

We used to go round to his to play cards but I have't been there for a while

[mybrainhurts]

toastybase said:

What made it worse is that he got his foot stuck in the damn thing. He's fine but has never fully recovered.

We used to go round to his to play cards but I have't been there for a while

Wibble, potato...

[ApOrbital]

Foot stuck in a pie?

[seyre1972]

FiF said:

Any hot pork pie absolutely must have processed peas as accompaniment. Yes I know. :council:

Bonfire night food - Oven baked pork pie, in a bowl, with the warmed jelly poured into the hole on top of the Pork Pie - with mushy peas ladled over the top

Dressing of really vinegary mint sauce and white pepper

Used to be a shop in Harehills Leeds where you could get warm/fresh pies - and again had a big metal jug sat on a hot plate - which they would pour in the warmed salty jelly - you'd then stand outside eating them all the while leaning forward so as not to dribble/drop any down your front.

As for what goes with a pork pie - in this order - English Mustard (Coleman only - not the cheap Tesco own brand), HP Brown Sauce, Piccalilli, Branston.

[RC1807]

OK, I'm back in Blighty from Weds. I can see a few packs of MM pies going in the shopping, along with dirty supermarket sausages, bacon and black pudding!

[skilly1]

We need more pics of pies !

[dimots]

seyre1972 said:

FiF said:

Any hot pork pie absolutely must have processed peas as accompaniment. Yes I know. :council:

Bonfire night food - Oven baked pork pie, in a bowl, with the warmed jelly poured into the hole on top of the Pork Pie - with mushy peas ladled over the top

Dressing of really vinegary mint sauce and white pepper

Used to be a shop in Harehills Leeds where you could get warm/fresh pies - and again had a big metal jug sat on a hot plate - which they would pour in the warmed salty jelly - you'd then stand outside eating them all the while leaning forward so as not to dribble/drop any down your front.

As for what goes with a pork pie - in this order - English Mustard (Coleman only - not the cheap Tesco own brand), HP Brown Sauce, Piccalilli, Branston.

Brought back memories of childhood in Barnsley/Wakefield. Proper Northern that

[Vaud]

I think it is better if the jelly is left to set and the pie "mature" over a day or two.

[Tony Angelino]

Vaud said:

I think it is better if the jelly is left to set and the pie "mature" over a day or two.

Jelly is what you eat with icecream, not with a growler!

[seyre1972]

dimots said:

seyre1972 said:

FiF said:

Any hot pork pie absolutely must have processed peas as accompaniment. Yes I know. :council:

Bonfire night food - Oven baked pork pie, in a bowl, with the warmed jelly poured into the hole on top of the Pork Pie - with mushy peas ladled over the top

Dressing of really vinegary mint sauce and white pepper

Used to be a shop in Harehills Leeds where you could get warm/fresh pies - and again had a big metal jug sat on a hot plate - which they would pour in the warmed salty jelly - you'd then stand outside eating them all the while leaning forward so as not to dribble/drop any down your front.

As for what goes with a pork pie - in this order - English Mustard (Coleman only - not the cheap Tesco own brand), HP Brown Sauce, Piccalilli, Branston.

Brought back memories of childhood in Barnsley/Wakefield. Proper Northern that

Leeds born, but grew up in Wakefield. Lived abroad/down south since 1991 however ... when I do get back home - will always have "Northern delicacies" - proper Fish and chips, Gledhills steak pie, Pork pies, potted beef, scuffler bread cakes

[Tony Angelino]

seyre1972 said:

dimots said:

seyre1972 said:

FiF said:

Any hot pork pie absolutely must have processed peas as accompaniment. Yes I know. :council:

Bonfire night food - Oven baked pork pie, in a bowl, with the warmed jelly poured into the hole on top of the Pork Pie - with mushy peas ladled over the top

Dressing of really vinegary mint sauce and white pepper

Used to be a shop in Harehills Leeds where you could get warm/fresh pies - and again had a big metal jug sat on a hot plate - which they would pour in the warmed salty jelly - you'd then stand outside eating them all the while leaning forward so as not to dribble/drop any down your front.

As for what goes with a pork pie - in this order - English Mustard (Coleman only - not the cheap Tesco own brand), HP Brown Sauce, Piccalilli, Branston.

Brought back memories of childhood in Barnsley/Wakefield. Proper Northern that

Leeds born, but grew up in Wakefield. Lived abroad/down south since 1991 however ... when I do get back home - will always have "Northern delicacies" - proper Fish and chips, Gledhills steak pie, Pork pies, potted beef, scuffler bread cakes

Great shout with Gledhills, although I will raise you a Hoffmans and/or a Richmonds in the WF pie stakes......

[PedroB]

I usually make a big pork pie for over the Christmas period. I roughly follow Hugh Fearnley-Whittingstall's recipe.

This is this year's effort with a pint glass for scale, it is a bit of a whopper...

[Sheets Tabuer]

PedroB said:

This is this year's effort with a pint glass for scale, it is a bit of a whopper...

Looks like a standard pint glass to me.

Anyhow if you are every around Rugby Joseph Morris butchers have pies to die for.

[soxboy]

When I got married there was a buffet for the evening do, part of which was a stand pie, i.e. a big pork pie.

The next morning at breakfast nobody cared how good the cake was or where it was from, everyone just wanted to know where the pie was from.

(Lishmans of Ilkley btw)