Today I lost a daughter

[vernon]

I've never had one, they look vile!

Thank you for your in depth analysis of the appeal of pork pies. I will give it the attention it deserves.

 

[sazzaa]

Thank you for your in depth analysis of the appeal of pork pies. I will give it the attention it deserves.

Personally, I didn't think a throwaway comment on pies deserved a reply, but thanks anyway x

 

[vernon]

Personally, I didn't think a throwaway comment on pies deserved a reply, but thanks anyway x

There was a considerable amount of redundancy in your response.

 

[Lanzecki]

I cannot believe we are having pie reviews on CC. is there nothing our members don't know?

If you'd removed the pictures I'd have thought it was a wine review

Vern, goto your pie vendor and ask for a random pie. Don't look as they select it. Pie lucky dip.

Can't pork pies be bought anymore?

 

[Tim Hall]

There's nothing stopping you from making them.....

Molishing my own pork pies is my cookery project for this year. Sadly it was last year's project too, but I ran out of tuits.

Vernon, I'm guessing you've made them yourself. Easy? Hot water pastry is a whole different world to me.

 

[vernon]

Molishing my own pork pies is my cookery project for this year. Sadly it was last year's project too, but I ran out of tuits.

Vernon, I'm guessing you've made them yourself. Easy? Hot water pastry is a whole different world to me.

I had one attempt with pork pies using my own hot water pastry. The filling was flavoursome but the crust was more like a biscuit than a crust. I discussed the problem with my favourite butcher in Boroughbridge who kindly supplied me with some of his own pastry so that I could get a feel for the texture and identified the problem as me using too much water.

Shoulder of pork is the cut to use. I just might have a go this week as I have a pie dolly that needs christening:

I'll rustle up some up for my Avenue Verte ride next week - I'll need emergency rations as I'll be arriving in France on Easter Monday.