Pork Pies

Steve Y said:

Just made another pair of pies which leaves me with a couple of
questions
1. How much space should you leave for the jelly ?

I thought I had left 0.5" between the meat and the top but when it
came to putting the jelly in I could only fit in 10/15 cl per pie.

2. Can I freeze the jelly I have left over ? making it was a labour of
love but I only used 1/6 of what I made. Seems a shame to give the
rest to the dog.

Steve

Steve, you may get more help on this by posting your questions on
uk.food+drink.misc . Lots of helpful people there who could help you
with the pies. I love pork pies but have never made them.

Dora

"limey" <[email hidden]> wrote in message
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Quoted message said:

Steve Y said:

Just made another pair of pies which leaves me with a couple of
questions
1. How much space should you leave for the jelly ?

I thought I had left 0.5" between the meat and the top but when it
came to putting the jelly in I could only fit in 10/15 cl per pie.

2. Can I freeze the jelly I have left over ? making it was a labour of
love but I only used 1/6 of what I made. Seems a shame to give the
rest to the dog.

Steve

Steve, you may get more help on this by posting your questions on
uk.food+drink.misc . Lots of helpful people there who could help you
with the pies. I love pork pies but have never made them.

Dora

Please share the info here as I would like to know about pork pies.
Janet

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,1777,RC.html

Ophelia said:

"Janet B." <[email hidden]> wrote in message
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http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,1777,RC.html

O, I'm puzzled. Any pork pie I remember eating had a space at the top
of the meat which was filled with gelatine. The pie was served cold and
by the slice. This recipe doesn't sound like the same thing, since it
doesn't call for gelatine being poured in.

Dora

"limey" <[email hidden]> wrote in message
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Quoted message said:

Ophelia said:

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,1777,RC.html

O, I'm puzzled. Any pork pie I remember eating had a space at the top of
the meat which was filled with gelatine. The pie was served cold and by
the slice. This recipe doesn't sound like the same thing, since it
doesn't call for gelatine being poured in.

How odd, I never noticed. I usually trust Delia too.

http://www.deliaonline.com/search/?qx=pork+pie

Try the BBC Womens hour reipe. This one does have the jelly🙂

http://www.bbc.co.uk/radio4/womanshour/02/2006_52_thu.shtml

Let me know how you get on. I haven't made one for a long time🙂

Ophelia said:

Try the BBC Womens hour reipe. This one does have the jelly🙂

http://www.bbc.co.uk/radio4/womanshour/02/2006_52_thu.shtml

Let me know how you get on. I haven't made one for a long time🙂

That's it, isn't it! Hopefully, the information may help
Steve Y. I suppose his question about head space would depend upon how
much the meat shrank during cooking.

I can't answer his question about whether the gelatine mix would freeze.
I would experiment with a small amount, freeze it, thaw and reheat it
and see if it still gels.

Love those things - maybe I'll try fixing one myself.

Worst part about the process is the making of the pastry and preparing
the cases. There are two approaches, make the pastry and then form it
over a suitable receptacle such as bowl or find suitable bowls that you
can line. I prefer the first method but did buy some molds from Lakeland
last time I was in UK. Problem with the first approach is getting
something that doesn't leak. Handling hot greasy pastry isn't an art I
possess apparently

Have now followed a mix of recipes I found on the Internet, the one that
tempted me the most was Rick Stein's (http://tinyurl.com/5s4tr)but I
left out 1 of the eggs and the anchovy essence

Never had to bother with gelatine, there was enough "whatever" in the
trotters to make the jelly set

having tasted one of them, I am planning on offering up the other as the
amuse-bouche at our local bar lunchtime (Public Holiday here in France).
Only problem is that there isn't enough jelly in it.

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,1777,RC.html

O, I'm puzzled. Any pork pie I remember eating had a space at the top
of the meat which was filled with gelatine. The pie was served cold and
by the slice. This recipe doesn't sound like the same thing, since it
doesn't call for gelatine being poured in.

How odd, I never noticed. I usually trust Delia too.

http://www.deliaonline.com/search/?qx=pork+pie

Try the BBC Womens hour reipe. This one does have the jelly🙂

http://www.bbc.co.uk/radio4/womanshour/02/2006_52_thu.shtml

Let me know how you get on. I haven't made one for a long time🙂

Thanks Limey and Ophelia, it sounds yummy.
Janet

Ophelia said:

"limey" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Ophelia said:

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,177...

Quoted message said:

O, I'm puzzled. Any pork pie I remember eating had a space at the top of
the meat which was filled with gelatine. The pie was served cold and by
the slice. This recipe doesn't sound like the same thing, since it
doesn't call for gelatine being poured in.

How odd, I never noticed. I usually trust Delia too.

http://www.deliaonline.com/search/?qx=pork+pie

Try the BBC Womens hour reipe. This one does have the jelly🙂

http://www.bbc.co.uk/radio4/womanshour/02/2006_52_thu.shtml

This looks good but what was this
"TV cook Annie Stirk will joining Jenni in the studio to show her how
to make a pork pie." Who is doing what?

Quoted message said:

Let me know how you get on. I haven't made one for a long time🙂

John Kane said:

Ophelia said:

"limey" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Ophelia wrote:
> "Janet B." <[email hidden]> wrote in message
> news:[email hidden]...

Quoted message said:

> http://www.deliaonline.com/recipes/old-fashioned-raised-pork-pies,177...

Quoted message said:

O, I'm puzzled. Any pork pie I remember eating had a space at the
top of the meat which was filled with gelatine. The pie was served
cold and by the slice. This recipe doesn't sound like the same
thing, since it doesn't call for gelatine being poured in.

How odd, I never noticed. I usually trust Delia too.

http://www.deliaonline.com/search/?qx=pork+pie

Try the BBC Womens hour reipe. This one does have the jelly🙂

http://www.bbc.co.uk/radio4/womanshour/02/2006_52_thu.shtml

This looks good but what was this
"TV cook Annie Stirk will joining Jenni in the studio to show her how
to make a pork pie." Who is doing what?

Ahh it's a video to show you how to do it🙂 Jenni is the presenter.

the tinyurl doesn't open

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"Steve Y" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Worst part about the process is the making of the pastry and preparing
the cases. There are two approaches, make the pastry and then form it
over a suitable receptacle such as bowl or find suitable bowls that you
can line. I prefer the first method but did buy some molds from Lakeland
last time I was in UK. Problem with the first approach is getting
something that doesn't leak. Handling hot greasy pastry isn't an art I
possess apparently

Have now followed a mix of recipes I found on the Internet, the one that
tempted me the most was Rick Stein's (http://tinyurl.com/5s4tr)but I
left out 1 of the eggs and the anchovy essence

Never had to bother with gelatine, there was enough "whatever" in the
trotters to make the jelly set

having tasted one of them, I am planning on offering up the other as the
amuse-bouche at our local bar lunchtime (Public Holiday here in France).
Only problem is that there isn't enough jelly in it.

MOMPEAGRAM said:

the tinyurl doesn't open

Here's the recipe referred to, Helen. There was a typo in the tinyurl
link.

http://www.bbc.co.uk/food/recipes/database/raisedporkpie_684.shtml

Dora

Not sure why you are having problems, works for me every time. It
certainly wasn't a typo as the tinyurl site does a cut and paste job

Steve

limey said:

MOMPEAGRAM said:

the tinyurl doesn't open

Here's the recipe referred to, Helen. There was a typo in the tinyurl
link.

http://www.bbc.co.uk/food/recipes/database/raisedporkpie_684.shtml

Dora

Thanks Dora

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MOMPEAGRAM said:

the tinyurl doesn't open

Here's the recipe referred to, Helen. There was a typo in the tinyurl
link.

http://www.bbc.co.uk/food/recipes/database/raisedporkpie_684.shtml

Dora

Steve Y said:

Not sure why you are having problems, works for me every time. It
certainly wasn't a typo as the tinyurl site does a cut and paste job

Steve

limey said:

MOMPEAGRAM said:

the tinyurl doesn't open

Here's the recipe referred to, Helen. There was a typo in the
tinyurl link.

http://www.bbc.co.uk/food/recipes/database/raisedporkpie_684.shtml

Dora

Steve, the tinyurl showed up here complete with a " )but " at the end of
the link. It wouldn't open for me until I removed those. At least to
me, it appeared as though you had meant to give the link, then say "but
I etc., etc."

Dora