Pork Pie Recipe Please

[Vossy1]

Have you ever tried Tittertons butchers pies and sausage rolls G, they're fairly local to us (Stockport). They make pies/sausage rolls etc on site fresh daily, well worth going but not before noon as they won't be ready...making me hungry thinking about it :grin:

 

[graysalchemy]

Umm bit closer than
R Carter & Son Bamburgh The most amazing sausage rolls and sausages, though their pork pies are not as good as G Scott & Son in Seahouses. :whistle:

 

[morethanworts]

There's a renowned butchers 3 villages along from us, Glaves in Brompton. It seems Camilla's son is a fan of their pork pies (review/article), though I haven't tried them yet. I was slightly disappointed with their chicken pies though the xmas turkey was great.

 

[Tim_Crowhurst]

I know Brompton! My parents and I used to go up to Sawdon each September in the caravan. There's a very good pub in Sawdon, the Anvil Inn. The food is delicious, and (from what I remember) their beers come from local microbreweries.

 

[morethanworts]

I know Brompton! My parents and I used to go up to Sawdon each September in the caravan. There's a very good pub in Sawdon, the Anvil Inn. The food is delicious, and (from what I remember) their beers come from local microbreweries.

Small world. :thumb: I know it by name,haven't been (...will soon!) but I see they have a pork pie night, eating and judging! It would be about a 6 mile stagger home for me. We can't get out often at nights, but that's definitely top of the list when we do.

 

[Half Full]

If you cut your pork up rather than mince it, you get a nice meaty texture rather than a homogeneous lump. Looks homemade, but classy too.

When you have you mixture ready, fry some in a pan to check seasoning.

If you dont want to boil a trotter for jelly, use gelatin and some good quality meat stock instead.

Finally if your pie springs a leak when you pour the jelly in, plug any holes in the pastry with chilled butter.

Hope this helps, and apologies for bumping an old thread.

Steve.

 

[graysalchemy]

Thank you very much Steve :thumb:

 

[Half Full]

You are welcome. Confess I would love to know how you are going about the homemade stilton; not sure anyone else picked up on that!

Making a good cheese is on my bucket list

 

[graysalchemy]

Its going better than the last one but i don't think it is going to survive till Christmas it seems to have super accelerated ageing and is beginning to collapse like a brie.

You can see my thread here.

 

[calumscott]

Not again!

 

[graysalchemy]

Not to worry I have 3 gallons of milk in the freezer which will get made into cheese next week.

 

[calumscott]

Have you any inkling as to what's going wrong?

 

[graysalchemy]

Could be a hundred and one things cheese making seems to be less forgiving than AG. I think it is most likely to be not pressing enough whey out (though stilton is not a pressed cheese) and also temps and humidity.