Yes, I have - for Christmas - and it was a superb game pie.
I remember it used different cuts of meats, and was made traditionally with the hot water crust pastry, and there was so much meat, that I cooked it in a 9" cake tin
Unfortunately, tho, you'll have to wait for a recipe, cos it is at home (UK) - I won't be there till the weekend, but I'll look it out for you when I'm back home.
I would love a pork pie, haven't had one in absolutely ages. Would be great to take on picnics when we go on the land.
Funny what you miss and when. Not food related but face flannels of a sensible size at the minute - got a supply coming . Most of the time I don't miss things I adapt and then suddenly a craving will hit, like brown sauce - not craved it for years and years and then late last year it was suddenly something I missed.
Hi Jude - I am back in the UK now - and I have been trying to remember where I found the great recipe (I thought I knew, but hey ho ) - anyway, I have looked at some sites, and found some that I think will be as good:
This one looks just as mine did - but, it is a lot of work (as mine was!):
This one also uses a 23cm cake tin (as mine did!), and also looks tasty:
A simpler version, but looks good is this:
I find, when you really want to make something special (as this is - a bit of a labour of love), it'll turn out good - just as you intend it to.
Enjoy the process, Jude, it'll be worth it!
If I do find my recipe, I'll let you know asap.
Thanks so much Brightspark! I'll let you know how I get on! I do like a challenge and do not mind things that take a while to produce. Just gives you a greater satisfaction at the end I think
I love the idea of the History cookbook in the first link. Very interesting!
I love this Forum! (and I get to practice my maths )
Hi Jude, Fiona practise making really great pork pies last year, with a friend. By the end, they were really scrummy - HRH Prince Charles would have been proud to label them as Duchy Originals (but we would never sell out to the big boys ).
I think she wants to hold back on publishing it until she can do a book deal but I' sure she would post her top tips on here if I draw her attention to your thread
Never knowingly underfed
Thanks Danny. That would be brilliant!
I am hoping to rival our local Bray's Pork Pies, have you heard of them? They taste divine but are quite expensive (in my opinion). Here's a link http://www.perfectpie.co.uk/html/the_perfect_pie.html
I chickened out of trying to make a proper pork pie last week as although there was a surfeit of pork (marked down in the supermarket on the last day) I had a half block of ready made pastry which needed using. I thus rolled it in to a pasty and added some pickle on the basis that I am occaisonally partial to the pork and pickle pies tht are widely available. The result was far better than I dared hope - it may have been an odd looking parcel but it tasted superb. And it was quick and easy so well worth doing again.
And if it had gone wrong the bull terrier would still have eaten it!
Although I'm not going to be making pork pies that History Cookbook site looks fascinating. Thank you Brightspark!
Ruthdigs said:Although I'm not going to be making pork pies that History Cookbook site looks fascinating. Thank you Brightspark!
You're very welcome, Ruth.
I must say it is useful for school, too.
I found on the 'Tudor' site (they study the Tudors), an old-fashioned recipe for Ginger Bread - bread flavoured with ginger!! That will be fantastic for 'cooking' with the children - and they can eat it afterwards.
(We have to be so careful now with working with children - what we can/can't do )
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