Pork Pie with apricot

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Pork Pie with apricot

Postby Pork Pie Eyed Dolly » Mon Nov 02, 2009 8:01 pm

I'm thinking of making a pork pie topped with apricots. What do you think? Is there another flavour I can maybe mix with the meat that will compliment both pork and apricots?

Thanks!
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Postby Pork Pie Eyed Dolly » Mon Nov 02, 2009 8:06 pm

Mind you, I s'pose it's usually pork, chicken and apricot pies.
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Postby wheels » Mon Nov 02, 2009 8:13 pm

Apricots make me think of North African flavours, warm spices, cinnamon, nutmeg, cumin, coriander, saffron etc. Maybe raisins and nuts (pinenuts?).

Phil
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Postby Pork Pie Eyed Dolly » Mon Nov 02, 2009 8:25 pm

I was considering something christmassy (cinammon), and I really, really like your idea! I think that would work a treat, and be slightly unusual. Great idea, thanks, Wheels.
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Postby Pork Pie Eyed Dolly » Mon Nov 02, 2009 8:38 pm

I often mix Branston/ caramalised onions to the pork: is mincemeat (christmas stuff) a weird concept?
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Postby wheels » Mon Nov 02, 2009 8:43 pm

YES! :lol: :lol:

...but what the heck - go for it!
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Postby Pork Pie Eyed Dolly » Mon Nov 02, 2009 8:47 pm

:lol: I think I might, you know!
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Postby boboiseau » Tue Sep 06, 2011 7:58 am

Cranberries also are excellent layered on top of pie filling!
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Postby welsh wizard » Mon Sep 12, 2011 10:46 pm

I sell a range of pies which include fruit. I dont top them just add the fruit to the mix. One of the best sellers is a pork and apple pie. I also sell a chicken and apricot, venison and casis which sometimes includes blackcurrants and a pheasant and cranberry or redcurrant pie.

If using apricots, whiz them down on a food mixer with a little plain flour to keep the apricot seperate and add to your pork mix or chicken mix. Very attractive colours and a nice complimentary taste.

Cheers WW
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