Pork Pies

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Pork Pies

Postby denty632 » Wed Jun 13, 2012 12:52 am

So I figured, sausages and pork pies go hand in hand right? having made Churros last month, the hot pastry got me thinking and as I come from Skipton (or nearby) originally, I figured I should give them a go...

I used this recipe - caution on the cooking temp... 220c for 1 1/2 hours will not do well! I used Gas Mark 4 (180c)

http://www.channel4.com/4food/recipes/t ... pie-recipe

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=012-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/012-400.jpg" border="0" alt="Photobucket"></a>
trotters on the boil

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=014-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/014-400.jpg" border="0" alt="Photobucket"></a>
Pastry Cases Ready - I used a jam jar

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=015-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/015-400.jpg" border="0" alt="Photobucket"></a>
Filled...

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=016-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/016-400.jpg" border="0" alt="Photobucket"></a>
and capped

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=017-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/017-400.jpg" border="0" alt="Photobucket"></a>
ready for the oven

<a href="http://s1153.photobucket.com/albums/p504/Denty632/?action=view&amp;current=020-400.jpg" target="_blank"><img src="http://i1153.photobucket.com/albums/p504/Denty632/020-400.jpg" border="0" alt="Photobucket"></a>
Voila!

and for a fine winters (or summer's!!) evening's read - http://www.bbc.co.uk/news/uk-18412195

Enjoy!

Lesson's learned - Seal, make sure the seal is tight, what a mess they made!
Tha Falklands Baker Boy
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Postby Dave Smith » Wed Jun 13, 2012 11:08 pm

Look really nice. Have you done anything with an upland goose ?
I do need to get out more, but they don't have enough carers to supervise.
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Postby Banjoe » Thu Jun 14, 2012 10:56 pm

I'm going for these pork pies as I haven't had a good one in many years.

Hopefully story will end up as 'if you want it done right, do it yourself'.

Trotters are a bit of a challenge - is there an option to boiling down trotters for the jelly?
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Postby denty632 » Fri Jun 15, 2012 11:37 am

Dave, you see I thought as I was making these a lamb or mutton version.. I make goose sausages, and maybe should give it a go, I'll come back to you on that.

Banjoe, an ex navy mate of mine came over last night and had my last pie... He hasn't had one for years because he refuses to buy gash pies from supermarkets, said he would buy as many as I could make they were so good!

As for the trotters... It is a simple pork stock, I would think that any collection of pork bones could do? Would appreciate others thoughts...
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Postby wheels » Fri Jun 15, 2012 12:02 pm

Great looking pies Denty. :D

Banjoe wrote:I'm going for these pork pies as I haven't had a good one in many years.

Hopefully story will end up as 'if you want it done right, do it yourself'.

Trotters are a bit of a challenge - is there an option to boiling down trotters for the jelly?


Some people use stock and gelatine. It's not as good though - it tends to lack taste and be more rubbery.

HTH

Phil
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Postby yotmon » Fri Jun 15, 2012 12:24 pm

If you can't get hold of trotters, then substitute with a mix of pork bones and plenty of rind. It will make a similar strength 'jelly' as trotters. I like to flavour the stock with onion/carrot/celery as it gives it more depth. Sometimes if I am boiling a ham, I would save some of the stock to use for jelly - can be a bit salty but allowances can be made if using. Just had a glimpse at Kirsties recipe - she adds bacon which would give a pink colour to the meat. A traditional 'Melton Mowbray' pie meat doesn't have it added and the meat appears grey. I like to add a small amount of Nutmeg or Mace as well as the white pepper and salt to season the pie and I think it makes a difference.

Good luck with the Referendum !
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Postby denty632 » Fri Jun 15, 2012 3:34 pm

I was quite dissapointed with the jelly.

I saw a Floyd recipe that used carrots etc in the stock and will try that next time.

I think the idea of other spices in the meat mix is also a good one... Always adapting I guess.
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Postby Banjoe » Fri Jun 15, 2012 10:37 pm

Some options but it sounds like trotters are the real deal so I'm off to find a source.

Thanks for your thoughts.
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Postby sundodger » Wed Nov 14, 2012 10:33 am

Thought that I would resurrect this thread as Pork pies are the "Love of my life" :D Been making them now with good results for the past year or so.
In my filling I use pork shoulder & belly pork & also approx 30% bacon. Of the pork I process about 70% to a course mix & dice the rest. The herbs & spice I use (which is obviously a personal preference) are - sage, white pepper, salt,thyme, ground coriander, allspice & a couple of anchovy fillets - Honestly, the anchovy is great! I can obtain pigs trotters here with no problem & again as a personal thing I add a little seasoning & a bay leaf during the boiling. I then use normal hot crust pastry casings which together with the filling stand overnight in the fridge before cooking. When cooked & cooled I fill with the jelly with a large syringe, via one of the two holes I pierce in the pie lid. Will try to post some pics when I have worked out how - Afraid I'm used to being able to upload direct from computer & looks on here as though I have to upload to a host site & then enter url to the site ?
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Postby wheels » Wed Nov 14, 2012 7:20 pm

The sound superb - what do your Greek friends make of them?

Phil
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Postby sundodger » Thu Nov 15, 2012 6:40 am

Alas Phil, my Greek friends are mainly villagers, who are so very traditional in their ways that they won't even TRY anything that is unusual to them. Greeks in general do not make meat pies of any kind. Their pies are mainly cheese, cheese & spinach, cheese & bacon(sorry bacon is meat!) All in a filo case - Not much luck with them, except for the guy that runs the local supermarket, who's size would indicate that he would eat them all :D Even tried the Greeks with another local delight from the old Country - Staffordshire Oat Cakes... Another dismal failure ! :D I am however rapidly becoming "Godlike" to a good few Brit expats in the area though :D
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Postby wheels » Thu Nov 15, 2012 11:58 am

Yep, you'll never be short of friends if you can make a good pork pie.

Phil :D
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Postby largewhite » Fri Dec 07, 2012 11:32 am

Hi, I have read one or two post where the hot watercrust pastry is fridged overnight. Does this work well as I was always taught to use it warm?
Regards, Lw
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Postby wheels » Fri Dec 07, 2012 4:06 pm

I mould mine warm and then fridge them before cooking.

HTH

Phil
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