I love pork pie and they only ones available here are frozen, yuk.
I used to make my own nut have searched and searched and can't find my handwritten recipe which took me forever to get right . I am now back to square one.
There are dozens of pork pie recipes out there, each very different so am wondering if anyone has refined one themselves.
Traditional, using lard, etc and not salty.
I would be so grateful.
XX Jeannine
I thought that I'd published my recipe on A4A, but it turns out that it's on the blog. Anyhow, here you go - a traditional recipe that actually works, and which you can use as a starting point for your own variations: http://johnnorman.wordpress.com/2012/05/29/pork-pie-r-squared/ (http://johnnorman.wordpress.com/2012/05/29/pork-pie-r-squared/)
There are some good recipes on the BBC site you could have a look at - http://www.bbc.co.uk/food/recipes/meltonmowbrayporkpie_92224
or http://www.bbc.co.uk/food/recipes/raisedporkpie_684
Quote from: Melbourne12 on October 08, 2013, 12:16:26
I thought that I'd published my recipe on A4A, but it turns out that it's on the blog. Anyhow, here you go - a traditional recipe that actually works, and which you can use as a starting point for your own variations: http://johnnorman.wordpress.com/2012/05/29/pork-pie-r-squared/ (http://johnnorman.wordpress.com/2012/05/29/pork-pie-r-squared/)
Looks delish!
Thanks Melbourne, that one looks pretty good and similar to mine as my memory goes, the meat is chopped not minced,it has the anchovy essence, the trotter mix is the same. I would make them into 1 pounders rather than a huge one most of the time. You use bacon and I used gammon but that is OK,the only trouble is getting it. All the bacon and hams are smoked here, finding unsmoked is almost impossible but I have to do it as before, it rankles me though as the only place is Ye Olde English Butcher Shoppe" who charges a fortune for stuff that costs very little in the UK. Like $9 for a small packet of suet!!!
The recipe looks good though, I have read so many over the past couple of weeks and some amaze me.
I hand build mine om a wooden shape by the way .
Thanks again
XX Jeannine
Jeannine,
You can very easily make your own unsmoked bacon from a piece of belly pork with curing salts. I use dry curing, but you can also cure in brine. The other possibility is to put the entire piece of belly pork into a mild brine cure just for a couple of days. It'll keep the pie nice and pink, and add the necessary flavour without becoming too salty.
Regards
John
I second home dry cured bacon and gammon, taste is superb!
Oh my goodness, what we old Brits do for a bit of pie....thank you XX Jeannine
Ha ha! And I was just thinking how easy it would be for you to make your own suet! Nice fatty piece of beef, simmered and cooled until you can pick off the lid of fat, then use the beef in a stew etc.....
:notworthy:..Melbourne's pies...been blessed to be able to taste one.... :icon_thumleft:
Actually I can get the Atora suet now as I have a wholesale account with a UK store that ships stuff to me and I get Atora in commercial sizes, even with the shipping which is airfreight it works out quite reasonable, I also ger Bisto granules which I sometimes use, and canned Heinz tomato soup, plus a few other bits and bobs but I don't think they are allowed to ship bacon...mmm maybe I should check that out.
XX Jeannine