Pork Pie - Pt.2 'A Porky Prime Cut'

The recipe is a modified Rick Stein one. Instead of Shoulder I used a rather more sinewy Leg of pork, which is obviously just plain wrong. I also left out the Anchovy Paste because we didn't have any, and also because this is a pork pie not a fish pie Mr stein!

The pastry is very short, using Butter rather than the more traditional Lard of a hot-crust pastry. The pies were brushed with a beaten egg from the Rockingham Forest Cider flock. Bless-em.

Thanks to the foresight of nestling them into an Anthony Worral Thompson Silicone Muffin Tray, all the pies turned out beautifully without sticking or breaking. After cooling, each pie received a generous dollop of the excellent Trotter & Cider Jelly. This is where Karen started to lose interest.

The results, as you can see, are really quite delicious. Even Karen enjoyed the 'Light, Crumbly Pastry', 'Moist, well-seasoned pork', and 'Strange, slightly-too-firm jelly'. An experiment well worth repeating I think.