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Can anyone give me a recipe for English Pork Pies, I have one from a Womans Weekly dated 1954. Am just fancying a nice pie with english salad and salad cream. Been in Canada for 40 years but still get cravings for English Food. Thanks

Hi tongs

Aris asked the same question a while ago please see the link below for the recipe

http://forum.sausagemaking.org/viewtopic.php?t=624
Good luck & let us know how you get on
Regards
Sausagemaker

Thanks for the recipe, will be trying it soon and will let you know how we make out,it won't be this week as the weather is relly hot and putting the oven on is a no no right now. It's amazing how many recipes call for anchovies, have you tried putting it in spaghetti? it really gives the sauce a rich flavour.

Tongs, I use anchovies a lot within the base sauce for all my pasta sauces, gently fried in olive oil they actually disappear but leave a really nice flavour to the oil. It is so tastey that I don't bother adding meat at all. Sometimes I add prawns to the sauce. Well, they are called prawns but I have seen shrimps that are bigger...

I buy my anchovies in jars in oil, and the oil actually imparts a nice flavour to the sauce as well.

Regards Paul Kribs

hello macos ere ive been in spain for 14 years and really miss the delite of trad english fare but if you go to www.uktvfood.co.uk or search for that title you will find their web page type in pastry or pork in their search at top right hand corner and you will find what you want recipe works ive tried it ps dont be alarmed by the salt content its normal

marcos

I have made a pie dolly, as used to hand raise pork pies in the traditional Melton Mobrey method. I will use it to make pork pies and scotch pies. I saw one in use on an episode of The Food Hunter on TV. The diameter is 3" on one end and 2" on the other so 2 sizes of pies can be made.


It is made from laminated steamed beech and sealed with sanding sealer, which becomes tasteless after it has gone off.
A circular portion of still warm hot crust pastry is laid onto the worktop. The pie dolly is pushed into this leaving a base thickness of about 1/4", the remainder is then worked up the dolly with cupped hands to the desired height. The dolly is removed and the pie casing is is left to cool before being stuffed with the pork mixture, the edges wetted with water or beaten egg and a top put on and egdes roughly crimped. Can't wait to use it.
An alternative method would be to use a jam jar, but the base of a jam jar is not flat and the pie base would be an uneven thickness.

Regards Paul Kribs

Wow Paul, I've been looking for one of these for ages.
How did you make it, have you got a lathe?
Don't suppose I could talk you into making me one? (for which I'd happily re-imburse you some shekels). In fact you might shift a few on here as I'm sure I'm not the only one (assuming Franco/Aris don't mind).

Spuddy, I made it out of steamed beech off-cuts. I will check to see if I have some more. It works out quite well because there are 3 laminations of beech, which happens to be a bit more stable than one large piece. Trouble is that I had a clearout of my small workshop recently and binned a load of quite useful hardwood off-cuts to make room for my under-counter freezer (for my sausages etc). Ain't it always the way. We don't really want to be going down the lines of buying more hardwood as it is quite expensive. Softwood is of no use for this kind of thing.

Yes, I do have a lathe. This pie dolly is quite a heavy object so postage has to be considered.

I have already made a hardwood meat-pusher for Oddley as his plastic one had split, there is a pic of it in the woodwork section on my website.

I will let you know.

Regards, Paul Kribs

Oddley,

That's my normal grimace, you wouldn't look very happy if you had just taken up sausage making only to be told you HAD to diet... damn that diabetic nurse LOL
Yep, the crashing used to work out expensive, and time consuming. I recall coming home from Epsom Downs and my young (then) son greeting me. He asked where the plane was, told him in the boot.. he said won't it get damaged in there, told him it was an irrelevant question as I got a rattling carrier bag out..

Spuddy,

I have PM'd you regarding the pie dolly. I don't make furniture as a profit concern, it is just an occasional hobby. Just like making sausages as a hobby, once you start trying to earn out of it you then have a the pressure of commitment, which I firmly believe would eventually detract from the individual quality of the product.

Regards, Paul Kribs

Thanks mate, have sent you some details.
BR
Spuddy

Yep, looks like I am paying too.. she said don't eat don't drink beer, don't smoke.. I'm surprised she didn't mention the other thing.

I can handle the no beer, cos she said I could have a couple of glasses of red wine every night, as it will do me good.. she didn't stipulate what size glass though, and I have always drank from pint glasses

The thing I really hate is throwing the lamb skin and fat away when I carve the sunday roast. Also applies to the tasiest part of the chicken, the skin. I do eat plenty of vegetables, but they are an accompaniment to the meat, and I've always been fond of animals.. dead, cooked ones that is..

As for giving up smoking... that will be hard to do as I've tried before.. oh!, and exercise.. thats why I stand whilst making my sausages LOL, just makes my feet hurt though.

I was watching UKTVFood earlier on and they had a farm on there where they raised saddleback pork, and it was mentioned by one of the presenters that their prices rival Asda pork prices. I did have a look at their website but there's no mention of prices. They do other animals as well, rare breeds etc.http://www.farmsdirect.co.uk/pork.htm and it's not just round the corner either.

Regards, Paul Kribs

Oddley, that's what I thought.. they did say they rival ASDA for price, but being the cynic that I am.. I don't believe it.

Just been to Dewhurst for my saturday pork buy-out, and they now recognise me, and ask me how the sausages are turning out.. they seem quite interested. I did enquire as to the cost of half a pig.. They said 'about' �75 - �80 for a 35 -40 kg.. don't know if thats cheap or not.. just give them about 3 days notice. I will give it some thought, mainly due to lack of freezer space.. even the additional one I bought a few weeks back is 2/3 full..

Anyways I'm off to do some sausages..

Regards, Paul Kribs