Today's pie

[vernon]

Is a raised pork pie with hot water pastry crust. The dark stain on the top is much lighter than the photograph suggests. The filing is a mixture of pork fillet, belly pork and smoked bacon. The seasoning is mace, nutmeg, white pepper and freshly chopped sage and thyme.

The first tasting while hot indicated that the seasoning was nicely balanced apart from the pepper which was a tad boisterous. There was minimal voidage. The crust was just short of perfectly friable and the jelly made with chicken stock and gelatine was a nice counterfoil for the moist filling.

A pleasing first attempt that betters some of the pies bought from butchers. 8/10 hot. 9/10 cold - the pepper's bite was lessened by the drop in temperature and was less intrusive.

More than justifies the labour involved in clearing up after the explosive start to the pastry making described in another thread.

 

[Lanzecki]

ok, Now I'm hungry. I ate dinner 30 mins ago....

 

[Pro Tour Punditry]

That's a might pie. I like a good addition of pepper.

 

[vernon]

That's a might pie. I like a good addition of pepper.

This pie's pepper was boisterous and wearing boxing gloves.

 

[Dangermouse]

I am not very good at food but that looks delicious Vernon are you sure you are posting on the correct forum, as most people here are cyclists, and want to watch their weight, not add to it

 

[TVC]

And your daughters opinion is......

 

[Roadrider48]

It is porn for the rest of us

Hardcore!

 

[vernon]

And your daughters opinion is......

That of a true pie eater and totally congruent with mine.

"Will there be some for lunch tomorrow?" Indicates that it passed muster.

 

[young Ed]

very nice!
have you tried raising your own pigs for even better quality pork in your own pies? maybe even your own chickens fed on lots of crushed shells for good bones to make good stock and for the jelly?
Cheers Ed

 

[Canrider]

I'd see you 'some' of pies from butchers and raise you a 'most'. Glad it was successful after your earlier explosion. If you repeated it, would you tone down the pepper, or leave it as it was?

 

[young Ed]

ah is this one you made yourself?
Cheers Ed

 

[vernon]

very nice!
have you tried raising your own pigs for even better quality pork in your own pies? maybe even your own chickens fed on lots of crushed shells for good bones to make good stock and for the jelly?
Cheers Ed

While I'm at it I'll grow my own wheat and have a windmill built to stone grind the flour...

Get real.

 

[vernon]

I'd see you 'some' of pies from butchers and raise you a 'most'. Glad it was successful after your earlier explosion. If you repeated it, would you tone down the pepper, or leave it as it was?

There's only three butchers that have bettered, a couple that have equalled and loads that are inferior. Click on my pie chart in my sig line to see the distribution of pie shops visited to date.

I'm going to reduce the white pepper content and raise the black pepper content. The white pepper is a a pungent unguent.

 

[young Ed]

While I'm at it I'll grow my own wheat and have a windmill built to stone grind the flour...

Get real.

sorry i assumed you already had this?!
Cheers Ed

 

[Canrider]

I've never got on with white pepper--it smells like byre to me.