Ever since I was a wee little Cockney kid, I have adored pork pies of all kinds: pressed pork, loose pork, with or without an egg, Melton Mowbrayed, Northern pies with hot jelly. I like the lot of them. I can only imagine their lack of popularity around the world is due to a desire by the Brits to keep them to themselves. Even here — in BRITISH Columbia — we have to travel across the city to specialist importers to buy the real things.
It never occurred to me to actually make the things myself. Well, not until yesterday anyway. Wandering around YouTube, I tripped over this recipe and method for a Northern-style pork pie and couldn’t wait! (I did season the pork quite a bit more than Keef suggests).
Not bad, I’d say. I enjoyed working with the hot water pastry — new for me. I could take more care with the look of the lids, but taste-wise the pastry and filling were great.
[select image for an even closer look!]