Pork Pies

[truck71]

Is there much love for these on here? Picked up a nice one this afternoon, came straight home and mixed up some English mustard and troughed it. Now struggling not to buy another!

[LordGrover]

That's because it looks like a lady sized pork pie.

I used to get the proper man sized 'catering' sized pork pies from the local butcher. They were epic, but try as I might I never finished more than half in a sitting.

[truck71]

It is indeed a lady sized one, it was all the restraint I could muster when buying it. Blimey they're good.

[Cheese Mechanic]

My local Farm shop does stonking Pork pies, and Scotch eggs amongst other things.

Mustard, Pork Pie , Pickle, food of the gods.

(Only an occasional treat these days , after becoming a health bore, but what a treat!!)

[C0ffin D0dger]

Yep, there is much love for the good old pork pie here, and scotch eggs, pasties, sausage rolls, and anything else unhealthy but ultimately delicious.

I'm hungry now

[PedroB]

Love a good pork pie. Had a go at making a beasty sized one last Christmas which was surprisingly easy and tasty.



the moneyshot:

[LordGrover]

[dazco]

anonymous said:

[redacted]

Jelly is not padding sir, it is an intricate part of any good pork pie.

I love pork pies but, oddly, have no time for the Melton Mowbray pie.

Next question is.....pink or grey meat? I'm a pink man myself.

[eggchaser1987]

Think I may be picking one up for dinner this evening.

I really do enjoy a nice gala pie, with the egg and plenty of jelly around the outside. Bit of pickle and mustard and a pickled egg to go with it.

[piecost76]

Had a black pudding & haggis scotch egg - belter!

[Rick101]

Whixley Pork Pies.

Tremendous.

[vournikas]

PedroB said:

Love a good pork pie. Had a go at making a beasty sized one last Christmas which was surprisingly easy and tasty.



the moneyshot:

Fair play, that looks epically good! Feel free to post up the recipe and method.

My "go to" porkus pie is from our butchers. Crispy pastry, just enough jelly, and great (grey) peppery filling. Failing that, the local Lidl occasionally stocks Pat Gorman pies which - although very good indeed - lack the flavour of the pork filling in the ones from Parkinsons.

[Vyse]

Costco has some stunning pies/porky ones.

http://www.costco.co.uk/view/category/uk_catalog/c...

[ChrisnChris]

If you're down south, or don't make your own, I highly recommend these

http://www.jakesartisanpies.co.uk/

[Davey S2]

Love them but hard to thing of anything quite as bad for you for the size.

I have fond memories of when living with my parents getting in from the pub pi$$ed and demolishing 3 or 4 of them straight from the fridge.

[Scantily]

A good pork pie is one of the finest snacks on earth.

I just sincerely wish that they weren't so ridiculously unhealthy.

[0000]

There's little better in life than a pork pie.

[anonymous-user]

I don't eat them these days, but back in the day I prefered supermarket porkies to the 'gourmet' farm shop pies.

I'd easily eat a pack of 4 mini pies and a tub of coleslaw.

Wishing I hadn't clicked on this topic now...

[georgefreeman]

If anyone is local to Dunnington, York visit the local Costcutter. Locally sourced Pork Pies with caramelised Onion. Just had one for lunch and it was amazing! Will update with pics.

[soad]

dazco said:

Jelly is not padding sir, it is an intricate part of any good pork pie.

I love pork pies but, oddly, have no time for the Melton Mowbray pie.

Next question is.....pink or grey meat? I'm a pink man myself.

The correct answer is one of each, surely?


The meat often comes from pigs trotters and heads. Ones that have grey meat inside were cooked from raw pork; ones that have pink meat inside were made with cured pork.

Some people say that pork pies shouldn't be pink inside, as that indicates cured meat, but many afficionados see pink as a sign of a good pie, and disagree.

Jelly is poured into the pies after they have been cooked and cooled. This protects the meat inside, gives it a longer storage life. Cheaper ones may have too much jelly in them, which many people don't like.

The pastry should be crisp, not soggy. Inside, the filling should be lean, instead of leaden and heavy from fat, but still be juicy from just enough fat and jelly.