Pork pies

[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

Robert.

[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.

[Mash]

Feeling hungry now.

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

[Icefever]

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.

[Mash]

Hot water pastry indeed. I can't do shortcrust. Blind bake. Lightly cool, fill. Bake.

Firm crust yes, but not OTT.

[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.

[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........

[Easydrinker]

I have LOTS of bones to boil for flavour, sadly they need a sprinkling of dry gelatin to set to a jelly.

Robert.

[Mash]

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?

[gaza the instructor]

My Pork Pies come from Tesco's, they need Branson Pickle and a slab of strong Cheddar to be right.

[Easydrinker]

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.

[Easydrinker]

Sitting here eating Pork pie for breakfast.
3 large piggies in the trailer, off to the butcher in 10 minutes.

Robert.

[Mash]

Good man. I remember those days. Early start for loading and the vet.

Are you cutting?

[gaza the instructor]

cutting wot?

[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.

[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.

[Mash]

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.

[gaza the instructor]

Only thing I cut is Cheese Mash!

[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!!!!

[gaza the instructor]

Always look on the bright side of life, da-dah-d-da-de-da-de-dahh!!!!!!!

[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.

[gaza the instructor]

Bye bye baby bye bye.

[Easydrinker]

Nom nom, piggy bye bye.

Robert.