Pork Pies

[Sarah H]

I know pork pies are not the most healthy thing to eat but I have always fancied making my own. I have searched the net and found big variations in both ingredients and cooking methods. I am sure there are lots of good ones but I am after a recipe for a traditional one that someone has used please.

[sheffy]

Sorry, can't help Sarah as I have never made them.

[Stu]

Hi Sarah

I will get hold of one and try it this weekend if I get time. I fancy having a go as well so we will have to see how it comes out.

A mate told me he had a similar pie with a haggis based filling. I tried looking around for one but could't find it, although it must be pretty easy to make with raw haggis being sold in most supermarkets these days.

[Stu]

I know pork pies are not the most healthy thing to eat but I have always fancied making my own. I have searched the net and found big variations in both ingredients and cooking methods. I am sure there are lots of good ones but I am after a recipe for a traditional one that someone has used please.

Sorry Sarah, I forgot all about making them and will have a look this week.

[Mac]

Love traditional pork pies, especially with an egg in middle and the haggis idea sounds mouthwatering. I received a tip from a food enthusiast on Twitter a couple of weeks ago regarding a Spanish chorizo and paprika twist on scotch eggs so the whole pork pie recipe interests me as well.

I would kill for a good old Melton Mowbray right now!

[clvshyted]

Hi, I make a lot of pies in the Kitchen I work in, we make traditional English meals and the remit I have is Seasonal, Regional, recipes this has been a bit of a bug bear occasionally but actually quite rewarding when we get good customer feedback. Anywaqy Pork pie, You need to make a hot water crust pastry; try this:- 12oz Plain flour, 6floz water, 4oz lard, pinch of salt. Place the flour in a bowl. Put the water into a pan add the lard and the salt and bring to the boil. Remove from the heat and allow to cool a little then tip into the flour. use a spoon to mix together until you get a soft dough (you may need to add a tad more flour or water as neccessary). knead the dough a couple of times to make it smooth, place in a plastic bag and keep warm. For the filling; 500g pork shoulder (chop this finely), 4 rashers of bacon (finely chopped rind removed), 1 medium onion, 1 stalk of rosemary, pinch of salt and pepper:- Place the chopped pork and bacon in a bowl and mix well, add the remaining ingredients and mix well again. To make these you need some deep muffin tins (I got mine from Sainsburys for £3). Take two thirds of the pastry and divide into 6 equal pieces, place these in the bottom of your muffin tins and press the pastry to fill the tin, you need to press it into the bottom and up the side and then have an overlap. Fill each one with the meat mixture and press firmly with a spoon. Divide the remaining dough into 6 equal pieces and roll each one out to make a lid for your pie, place this on the top and use the overlap to crimp the edge to seal. Brush each one with egg wash and bake at 180c for 45 - 55 minutes. The pastry will be quite firm. Allow to stand for 5 minutes then ease them from the tin and enjoy. Hope this helps.
Cheers Clive

[Stu]

Nice post Clive and especially as it's only your second one. We appreciate all advice on here.

[Stu]

Found which I fancied trying at the weekend:

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