Over the festive period, I dusted off an old home made cook book and set about making a stand pie (large pork pie for the uneducated) and it got me thinking. As a youngster "up north" you could get a really good growler from many a good butchers or bakers! The rubbish that seems to get passed off as a pork pie these days are crap. And before you good people of Melton Mowbray get on your high horses, yours aren't as good as you think.
So what makes a good pork pie to me?
Soft, light hot water pastry made with lard and hard fat.
A solid pinky red filling made from shoulder and lean belly pork and a small amount of un-smoked bacon. Well seasoned and not over cooked.
Padded out with a tasty jelly.
You can't beat home made but if you just want a little tasty growler, do I have visit my memory these days or can anyone suggest an outlet?
Please don't get me started on the modern sausage role, I have given up totally on ever finding a good one of these in a shop.
You're welcome my good friend.
Tell me, is Bushey only populated by people with luxuriant lady gardens? :rascal:
I tend to avoid buying pork pies these days. I do like 'em though, and I have eaten some nice pork pies, and I'm sure you can still find a good traditional pork pie.
I can't point out any particular product to you, but perhaps I can throw some light on recipes. Most pie meat will come from the extra lean cuts such as the cheek, or head meat in general, so from there it's going to need a fattier meat to add some flavour, and to stop the whole thing from becoming too dry.
I do like a good pork pie, although I do occasionally stretch to a bit of gala at a pinch. :thumbup:
Sausage rolls? I know what you mean. As a lad I used to get the ones from the local Woolworth's cafe bar. Truth be told, they'd probably been in that hot cabinet for hours, if not days, but they tasted divine nonetheless. Today, the nearest I've found is the Gregg's bakery version. And Iceland sell the frozen cook-at-home version. Not quite the same as when you buy them in store, but if you wrap them in a paper bag for half an hour after they come out of the oven they're a fair facsimile. ;)
oi! My Gran lived in Chorlton-cum-Hardy!
Agree that you can't find a good pork pie easily now it seems. I guess maybe the odd farm/local produce/artisan shop might have them.
I make my own now and then but usually only to show off if the parents are over from the Avingnone across the waters. Damned expensive to make but worth it.
Having worked in a slaughterhouse I know the quality of meat sent to factories and supermarkets... I only buy meat and meat based products from independant butchers nowadays.
Re place names: try putting this postcode into Google maps, NR17 2LS. Other online map providers are available too...
