In Praise of Pork Pies

[Phog Allen]

Oh yes. The almighty artery hardening pork pike. In all it's glory. A thing of beauty surpassed only by its flavour. Specifically the Melton Mowbray variety. I made one of these this weekend and the lads at work made short order of it this morning. Here is the official website. Melton Mowbray Pork Pie Assocation I made different style in that it was eight inches in diameter and of course, not in the Melton Mowbray region! I followed the recipe at VideoJug. It was delicious and I am happy to report it turned out exactly like the one in the video! I haven't had a good pork pie in years. What strikes me the oddest is the crust. Usually a short crust type pastry is guaranteed to be tough as leather when you work it like that or use hot ingredients. This one is flaky as can be. Give it go chaps. You won't be disappointed.

Regards, Todd

 

[heybatter]

I will give them praise, I was just thinking about these today. There was a little market near my hometown in Methuen, MA that made these and served them warm. So delicious.

But I haven't found(or really looked) for any since moving to Dallas about six years ago. The search is on!

 

[Rushman2112]

One of the few things I miss about being away from UK... Pork pie, pickles and a beer, the lunch of champions.

 

[Andy]

Mmmm.....Pork pies, can't walk past the continental shops without stopping to get one or two.....sometimes three!

 

[YetiDave]

Love 'em, just so long as they don't have jelly in them. Eurgh...

 

[Gong Show]

Funny thing, went into the local British shoppe today when a hankering for a Cornish Pastie hit.
They were sold out. The shopkeeper told me that a cold pork pie was what I needed.
Half way through, I noticed the jelly. Soldiered through the rest without looking at it.
Wasn't sure about the jelly until I started reading this thread and YetiDave.
Now I know...wait for the Cornish Pastie!!

GS

 

[galopede]

The jelly is a traditional part of a porkie. It is poured in through the hole in the top while it is still warm from the oven.

Personally I like a decent splodge of hot English mustard with mine. Clears the sinuses!

Gareth

 

[YetiDave]

It is traditional, bloody wish it wasn't though!