Proper Pork Pies Recipe | Pie Recipes | Tesco Real Food (2024)

FAQs

What pastry are pork pies made from? ›

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies.

The sides of a Melton Mowbray Pork Pie are bow-shaped as they are baked free standing, whereas most other pork pies are straight-sided being baked in hoops. The meat used is fresh pork which is naturally grey when cooked, liked roast pork, not pink like other pork pies which used cured pork.

Traditional jelly was made with pig trotters boiling in water down to that liquid that turns into jelly. Adding jelly also helps keep the pork filling moist. So if you would like to it's not hard but you will need: Gelatin.

Leeson Family Butchers' Melton Mowbray pork pies are amongst the best in the world. Show Champion 2018, Gold award winner 2019, Show Champion (pork pie category) 2021, 2022 and 2023.

The Leicestershire town of Melton Mowbray has been known for its pork pies since the 1700s — a by-product of the local cheesemaking industry (stilton is produced nearby), whose surplus whey proved ideal for fattening pigs.

While you can make a pork pie without the jelly, traditional pork pies have gelatin (some boiled pig trotters) added to preserve and keep the meat moist. You will often see a small hole in the lid of the pie where the jelly has been poured in.

Historians believe that the pork pie evolved from a pasty. Many parts of the country used to cure the pork filling before using it in a pie thereby creating a pink colour on the inside. In Melton Mowbray, the pie contained uncured fresh meat. Once roasted, the filling was grey resembling uncured roast pork.

warm would be greasy and unpleasant because the fat in the pork would melt and make the meat soft and mushy. Cold pork pie is utterly delicious - the meat is nice and firm. I love a nice Melton Mowbray pork pie with HP sauce! Yes (but not always).

Apart from the literal meaning of actual pies filled with pork, 'pork pies' is co*ckney rhyming slang for 'lies'. With rhyming slang the actual portion that rhymes is often dropped in order to further confuse the outsider, so it becomes 'porkies'. So, someone 'telling porkies' is a liar.

What is the best thickener for meat pies? ›

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.

Can I buy the jelly that you find in a pork pie? You mean unflavored gelatin. Yes, you can buy it most any well stocked grocery store.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Pork pies in Yorkshire

In Yorkshire slang a pork pie is sometimes called a "growler", a term probably derived from the "NAAFI growler" of earlier naval and army slang. An annual pork pie competition is held in April at The Old Bridge Inn, Ripponden, Yorkshire.

If you are making a pie with a crust you'll need to decide which type of pastry to go for. Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling.

The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!

Rough puff pastry is differentiated by: A shorter processing time. Fewer folds. Reduced or no rest time between successive folds.

One of the major differences between the two is the consistency of the crust. While pie crusts are very flaky and light, tart crusts or pastry crusts, tend to be firm and crumbly and not at all flaky.