|Topic Review (Newest First)|
I wouldn't mind one in the kitchen!
I just remembered I have a Two fat Ladies cookbook. Well my OH has. Friend picked it up for him at the SPCA charity shop. Probably one in there. I think the cut of meat is the important element as they don't have 'other flavours' in and anything liquidy would make the pastry soggy. Back to the drawing (pastry) board. Thanks for the tips!
Originally Posted by charlieivan View Post
|charlieivan||You would get better results using pork belly or other fatty cuts. I have made several in the past with reasonable results. Check out the hairy bikers recipes, very good and easy to follow.|
|Drew||Viv, I'm sure many of us can give you our favourite recipe, but they may not be to your liking. Might I suggest that you look at the recipes for Melton Mowbray pork pies in Google, there are many others there using various cuts of pork that you might prefer.|
Got a tasty recipe for pork pie?
I thought for brunch on Christmas morning I'd make a family sized 'pork pie' or similar. So did a trial run using a traditional English recipe from my 50-year-old English cookbook.
Pie case, basic hot water pastry, came out delish using Atora. No problem there.
The innards left much to be desired. Recipe used finely chopped pork, chopped onion, salt, pepper and sage. I used a lean slice of pork leg. To be honest it had the flavour of dogfood.
Anyone got a proven 'tasty' recipe (without MSG/yeast extract)? Thank you!