Page 1 of 1

Pork pies

Posted: Fri Sep 18, 2020 2:57 am
by Easydrinker
So, clearing out the freezer of last years pork, to make room for this years.....
Making hand raised pork pies.
A first.
Followed a Hairy Bikers recipe.
The first attempt tasted and looked good.
Just too much pastry.

Tonight, half the pastry, can't get the 'look' of a Melton, raised crust pie, but made two which look like pies, and held together.

I will resort to a tin tomorrow, and see how that turns out!
It's a dirty job, but someone's got to do it :lol: :lol:

Robert.

Re: Pork pies

Posted: Fri Sep 18, 2020 5:29 am
by Icefever
We love a good meat pie...a lot of shop bought ones we find hard pastry, dry fillings, so do our own.

I did this video on a pork & chicken pie, recipe from a long time past... ;) added a few things. Thinking about doing another one ready for next week as we're off camping for a long weekend..

https://www.youtube.com/watch?v=t85kJ3sSUbQ

Ice.

Re: Pork pies

Posted: Fri Sep 18, 2020 6:47 am
by Mash
Feeling hungry now.

I use pork pie pastry for quiche.... Lovely.

Re: Pork pies

Posted: Fri Sep 18, 2020 8:15 am
by Icefever
Mash wrote:
Fri Sep 18, 2020 6:47 am
Feeling hungry now.

I use pork pie pastry for quiche.... Lovely.
By that, you use hot water pastry?? Mrs Ice wonders if it's a little too firm for quiche? that's one of her best dishes, folks even ask her to cook one for them.

Ice.

Re: Pork pies

Posted: Fri Sep 18, 2020 7:55 pm
by Mash
Hot water pastry indeed. I can't do shortcrust. Blind bake. Lightly cool, fill. Bake.

Firm crust yes, but not OTT.

Re: Pork pies

Posted: Sat Sep 19, 2020 1:30 am
by Easydrinker
I only started doing shortcrust pastry with all lard shortening this year, as my mum always did.
It works for sweet and savoury dishes for me.
It was a real blast from the past.
A treat in a quiche.

Robert.

Re: Pork pies

Posted: Sat Sep 19, 2020 12:54 pm
by phantom
Fussy about my pig pies. Ginsters come out pretty good i.e. cruncy pastry, and generally the Co-Op/Waitrose ones are good too.

Must have any gap between pastry and meat filled with some aspic jelly (made with meat juice, or some overly flavoured stock)........

Many of the commercially produced ones aren't good........

Re: Pork pies

Posted: Sat Sep 19, 2020 11:40 pm
by Easydrinker
I have LOTS of bones to boil for flavour, sadly they need a sprinkling of dry gelatin to set to a jelly.

Robert.

Re: Pork pies

Posted: Sun Sep 20, 2020 7:10 am
by Mash
Easydrinker wrote:
Sat Sep 19, 2020 11:40 pm
I have LOTS of bones to boil for flavour, sadly they need a sprinkling of dry gelatin to set to a jelly.

Robert.
Whaaaat. Gelatin comes from the bones,boil seive, chill, voila galatin... No?

Re: Pork pies

Posted: Sun Sep 20, 2020 8:38 pm
by gaza the instructor
My Pork Pies come from Tesco's, they need Branson Pickle and a slab of strong Cheddar to be right.

Re: Pork pies

Posted: Sun Sep 20, 2020 11:48 pm
by Easydrinker
Mash wrote:
Sun Sep 20, 2020 7:10 am
Easydrinker wrote:
Sat Sep 19, 2020 11:40 pm
I have LOTS of bones to boil for flavour, sadly they need a sprinkling of dry gelatin to set to a jelly.

Robert.
Whaaaat. Gelatin comes from the bones,boil seive, chill, voila galatin... No?
It seems that you get more Gelatin from boiling skin and
Cartilaginous matter.
Our piggies last year came back skinned and WITHOUT feet!
Bones get you halfway there, forget the Dandy and Beano comic's of your childhood, with the Bash street dogs drooling over the bones at the glue factory

It seems that you get more Gelatin from boiling skin and
Cartilaginous matter.
.

This seems to hold true for most carcasses that I have ever cooked.
Chicken to pig.

Grinding bones may help ?

I have pressure cooked around 20 - 25 Kg of pork bones in the last 12 months, producing a half jellified stock, when cool..
In my experience, bone alone is not sufficient.
But freely admit that this is just my experience.


Robert.

Re: Pork pies

Posted: Mon Sep 21, 2020 5:36 am
by Easydrinker
Sitting here eating Pork pie for breakfast.
3 large piggies in the trailer, off to the butcher in 10 minutes.

Robert.

Re: Pork pies

Posted: Mon Sep 21, 2020 6:48 am
by Mash
Good man. I remember those days. Early start for loading and the vet.

Are you cutting?

Re: Pork pies

Posted: Mon Sep 21, 2020 9:36 am
by gaza the instructor
cutting wot?

Re: Pork pies

Posted: Mon Sep 21, 2020 10:34 pm
by Easydrinker
Not cutting, Trying a new butcher.
New abbatoir was as good as could be hoped for.
And £22.60 to kill and process a pig, with hot dipping for hair removal strikes me as a bargain.
And that includes the lab. testing for trichinella https://www.google.com/url?sa=t&rct=j&q ... CdboqowUld
that outdoor bred pork needs now testing for before release to a butcher.
I'm sure it only cost you ten bob when you were doing pigs Mash. :)

Robert.

Re: Pork pies

Posted: Tue Sep 22, 2020 7:11 am
by Mash
That's about the same price and the same service.

I would go and see them in the chiller. And tag/slap them again to make sure I got my own back.

If your new butcher is collecting, you could end up with anything when cut.

Re: Pork pies

Posted: Tue Sep 22, 2020 7:14 am
by Mash
gaza the instructor wrote:
Mon Sep 21, 2020 9:36 am
cutting wot?
Sorry gaza. Its jargon for butchering a carcase once it is clean. With a pig it's getting it down to joints and cuts ready for the freezer.

Re: Pork pies

Posted: Tue Sep 22, 2020 8:19 am
by gaza the instructor
Only thing I cut is Cheese Mash!

Re: Pork pies

Posted: Tue Sep 22, 2020 6:38 pm
by gaza the instructor
Which goes on a cracker with a blob of Branston.
I know how to live, no cheese left uneaten here.
Have a Cheese shop in Kingston (that's Upon
Thames not Jamaica). It's called Kingston Cheese
Shop. I said you could open a shop in Jerusalem
and call it cheeses of Nazareth!!!!

Re: Pork pies

Posted: Tue Sep 22, 2020 6:41 pm
by gaza the instructor
Always look on the bright side of life, da-dah-d-da-de-da-de-dahh!!!!!!!

Re: Pork pies

Posted: Tue Sep 22, 2020 11:56 pm
by Easydrinker
Not expecting much confusion or subterfuge.
The only 3 black piggies in there.
And measured for kill weight the day before.
X 72% for cut weight should be about right.
Oh, and very lean.
Last years piggies were over fed and over fat, this year they have had less 'food', but filled up on veg. from the garden, and numerous wheelbarrows of grass cuttings,-something to fill a piggy stomach, but not so very digestible, for a pig.

Today I made a Gala pie.
With old pork.
Meant to be eaten cold, but it smelt so good, I couldn't resist a slice or two warm, so good!
I may have to try feeding this recipe hot to people at my next soiree, when covid allows. :(

Robert.

Re: Pork pies

Posted: Thu Sep 24, 2020 9:46 pm
by gaza the instructor
Bye bye baby bye bye.

Re: Pork pies

Posted: Thu Sep 24, 2020 11:33 pm
by Easydrinker
Nom nom, piggy bye bye. :)

Robert.