Pork Pies

[saucisson]

Thanks, will do!

[wallie]

Dave Sainsbury's sell Tubes of Anchovy Purree thats were I get mine, its the real stuff better than the essence or the sauce.
Also the pink colour is more off the bacon you put in than the anchovy.

wallie

[saucisson]

Is that the Admiral Anchovy paste Wallie?

The essence is a fermented product, so a bit more like Oriental fish sauce or even Soy sauce, by all accounts.

Dave

[wallie]

Yes I have just looked at a tube I have in the fridg it is the Admiral.
It is pure purreed anchovy so its the real stuff.

wallie

[Big Phil]

For the pastry I use hugh fearnsly whittingstalls recipe.

For the filing its what ever meat I have to hand and allways finish with real bone jelly. If you have a good butcher such as mine (Harkers in Selby) he will give you marrow bones for the dog which are perfect for setting jelly or, round the corner Morleys will give you pigs trotters for the authentic finish.

I brown my pies with beaten egg with a touch of red wine/ beer/ or liquid gravy browning. Which evere is to hand.