pork pie recipe please
Posted: Sun Jun 15, 2008 10:22 amHI, I have been trying to look for a PP recipe in this forum and have drawn a blank. Can anyone point me in the right direction please?
Cheers WW
Cheers WW
Hi WW,
Try Here.
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https://forum.sausagemaking.org/
pork pie recipe please
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Posted: Sun Jun 15, 2008 10:22 amPosted: Sun Jun 15, 2008 10:34 amPosted: Sun Jun 15, 2008 12:10 pmWW
Are you looking for a raised Melton Mowbray type pie, a moulded 'cured meat' pie of the type found in Yorkshire, or another variety?
Phil
Are you looking for a raised Melton Mowbray type pie, a moulded 'cured meat' pie of the type found in Yorkshire, or another variety?
Phil
Posted: Mon Jun 16, 2008 7:40 amHi Wheels
I am fine on the pastry its a recipe for the filling I am after.
Cheers WW
I am fine on the pastry its a recipe for the filling I am after.
Cheers WW
Posted: Mon Jun 16, 2008 7:52 amMany thanks Oddley thats just what I need.
All the recipies ask for fresh chopped herbs but I am going to have to substituite them for dry herbs unfortunatly due to the volume I now have to make.
I have found that all my most popular pies have fruit in them somewhere so I am going to start with a pork and cranberry pie and see where we go from there.
GOS pig being delivered tomorrow, so must go and sharpen the knives - cheers again WW
All the recipies ask for fresh chopped herbs but I am going to have to substituite them for dry herbs unfortunatly due to the volume I now have to make.
I have found that all my most popular pies have fruit in them somewhere so I am going to start with a pork and cranberry pie and see where we go from there.
GOS pig being delivered tomorrow, so must go and sharpen the knives - cheers again WW
Posted: Mon Jun 16, 2008 2:26 pmWW
For pork pie I keep it simple. To 12oz of pork I add 0.75 tsp of salt, 0.5 tsp ground white pepper, a pinch of mace and 1 tsp rubbed sage. I chop the pork finely rather than mince it.
The results are here (plus one made using Oddley's recipe) - Both are good.
From this base you could also add anything else you wanted.
Phil
For pork pie I keep it simple. To 12oz of pork I add 0.75 tsp of salt, 0.5 tsp ground white pepper, a pinch of mace and 1 tsp rubbed sage. I chop the pork finely rather than mince it.
The results are here (plus one made using Oddley's recipe) - Both are good.
From this base you could also add anything else you wanted.
Phil
Posted: Mon Jun 16, 2008 4:12 pmI assume you're using frozen cranberries WW?
Posted: Tue Jun 17, 2008 8:50 amThank you Wheels very helpfull indeed.
Hi Saucissoon - no I tend to use a commercial cranberry preserve this time of year.
Thanks for the help - cheers WW
Hi Saucissoon - no I tend to use a commercial cranberry preserve this time of year.
Thanks for the help - cheers WW
Posted: Thu Jun 19, 2008 7:38 amHi all I have tried Tesco, Waitrose, Sommerfield and Sainsburys to get all spice but none of them seem to stock it - any ideas?
Cheers WW
Cheers WW
Posted: Thu Jun 19, 2008 8:19 amwelsh wizard wrote:Hi all I have tried Tesco, Waitrose, Sommerfield and Sainsburys to get all spice but none of them seem to stock it - any ideas?
Cheers WW
I use this blend' although I get it in our local supermarket.
Not sure if these guys sell online but would be worth a call...
http://www.schwartz.co.uk/productdetail.cfm?ID=5131
Posted: Thu Jun 19, 2008 9:31 amMany thanks Johnfb - I will look out for it
Cheers WW
Cheers WW
Posted: Thu Jun 19, 2008 12:46 pmMine is shwartz and I'm 95% sure I got it in Sainsburys. The Sainsbury site is down due to technical errors but both Tesco and Waitrose are showing it as in stock (Waitrose sell both Shwartz and Bart) around here. Franco sells it for much less and if you ordered 2 lots of 100g at �4.98 + �3.00 shipping it would still be cheaper than at the shops. Of course you could make a lot of pork pies with 200g allspice 
Posted: Thu Jun 19, 2008 3:37 pmO err never thought of Franco 
cheers WW
cheers WW