Pork Pie

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Pork Pie

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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Nov 01, 09 10:11 pm Post subject: Pork Pie
Instructions for Pricey's legendary pie can be found here.

lottie

Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion

Posted: Sun Nov 01, 09 11:16 pm Post subject:
Thanks--- I've lost 4 stone since July but I'm going to make this fab recipe and on Christmas day I'm having Pricey's pie and sloe gin in abundance---for one day only

maryf

Joined: 25 Oct 2009
Posts: 341
Location: suffolk

Posted: Sun Nov 01, 09 11:57 pm Post subject:

Almost the same as mine, but I put in some cayenne pepper - about half a teaspoonful and for special occasions I put fruit on the top and let the jelly set over that too. Try apricots or cranberries. You can use dried and reconstituted or tinned but I've never tried frozen.

For a similar but lighter taste - usually preferred by the kids - use half chicken and half pork and I pop a bit of tarragon in as well as the sage.

Enjoy!!

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Nov 02, 09 11:41 am Post subject:
Anyone fancy a pork pie at the mid-Wales do? I have some pork in the freezer...

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Nov 02, 09 12:43 pm Post subject:
I made this last year and the year before, and it has now solved some very tricky presents (you know, those difficult chaps that have everything they want, and are horrible to buy for?) as the recipients have requested them.

T.G

Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not

Posted: Wed Dec 15, 10 1:04 pm Post subject:
Can this be made without the streaky bacon? If so what do I use in place of it or do i do it merely without ?

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Wed Dec 15, 10 1:15 pm Post subject:
Could this be made by mincing the pork as well? I don't like big chucks in my pork pie.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Dec 15, 10 1:54 pm Post subject:
The bacon isn't essential but adds flavour. I often use a mix of minced and finely diced pork.

kirstyfern

Joined: 03 Jan 2010
Posts: 1574
Location: Great Dunmow, Essex

Posted: Wed Dec 15, 10 5:57 pm Post subject:

sgt.colon wrote:

Could this be made by mincing the pork as well? I don't like big chucks in my pork pie.

It is heavier if you mince the meat, it will come out more like a sausage roll

I'd layer some sliced chicken breast between the mince.

Do you add gelatine to the stock to help it set?

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Dec 15, 10 6:03 pm Post subject:
\never needed gelatine, just use whatever trotters I have in the freezer. And I have been known to use layers of pheasant breast...

kirstyfern

Joined: 03 Jan 2010
Posts: 1574
Location: Great Dunmow, Essex

Posted: Wed Dec 15, 10 6:17 pm Post subject:

For anyone needing inspiration,

Essex Larders Jellied Pie Recipes

Bacon, Brie & Cranberry*
Chicken & Ham
Chicken & Ham with Classic Apple Chutney
Chicken & Ham with Honey Mustard
Chicken with Fine Herbs
Chicken with Mozzerella & Sun Blush Tomatoes
Chicken with Mozzerella, Chorizo & Sun Blush Tomatoes
Classic Pork Pie
Ploughmans Pork Pie
Pork & Apple
Pork & Apricot*
Pork & Smoked Bacon
Pork & Stilton
Pork with Draymans Chutney
Pork with Free Range Egg
Pork with Spiced Peach Chutney*
Roast Barbary Duckling with Sage
Roast Duck & Orange with Cointreau*
Royal Game with Brandy
Turkey, Gammon & Cranberry*
Venison with Sticky Onion Chutney
Venison with Tomato and Chilli Jam
Venison with Red Pepper Relish

* have fruit on top covered in jelly, leave a large hole in the top crust when baking to allow for decoration

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Wed Dec 15, 10 6:21 pm Post subject:
I'm hungry now.

kirstyfern

Joined: 03 Jan 2010
Posts: 1574
Location: Great Dunmow, Essex

Posted: Wed Dec 15, 10 6:37 pm Post subject: Hot Layered Game Pie
I did a hot layered game pie for last new years day layers from top to bottom; cranberry and port jelly duck mince sliced roast pigeon sliced roast turkey sliced roast pheasant sliced roast partridge duck mince Shortcrust pastry folded up and crimped at the top, gravy made with juices from roast meats, served with caramalised red onion chutney YUM! Fed 18 of us and still some left over!

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Dec 16, 10 5:01 pm Post subject: Re: Hot Layered Game Pie

kirstyfern wrote:

YUM! Fed 18 of us and still some left over!

Is it still edible?

kirstyfern

Joined: 03 Jan 2010
Posts: 1574
Location: Great Dunmow, Essex

Posted: Thu Dec 16, 10 7:15 pm Post subject: Re: Hot Layered Game Pie

mochyn wrote:

kirstyfern wrote:

YUM! Fed 18 of us and still some left over!

Is it still edible?

I meant left after the meal, not now, LOL!!!

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