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Old 07-09-2011, 05:23 PM   #11
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Thank you, Claire! Copied and printed.

That's just the kind of simple meat pie recipe I've been looking for. Your shortcuts are great. I really like the idea of mashed potato flakes, both for their thickening as well as the flavor.

The best part is I always have ground sausage on hand. It's easier and cheaper to find in the grocery store. All I have to get now is a pie crust. Adding that to the list right now.
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Old 07-10-2011, 03:22 AM   #12
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Thanks for the recipes guys :)
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Old 07-10-2011, 03:33 AM   #13
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These are my Gala Pork Pies, the are made the same way as a Melton Mowbray pie but have a hard boiled egg in the middle of the pork filling. I will post the method in the next 24 hrs Click image for larger version

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Old 07-10-2011, 04:34 AM   #14
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Quote:
Originally Posted by Bolas De Fraile View Post
These are my Gala Pork Pies, the are made the same way as a Melton Mowbray pie but have a hard boiled egg in the middle of the pork filling. I will post the method in the next 24 hrs Attachment 11403
Oh goodie :) Feel like a kid at on Christmas morning, I'm hoping that's a jelly hole I see at the top. Can't wait for the recipe, it looks wonderful!
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Old 07-10-2011, 07:48 AM   #15
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My husband is from the UK, so he was very excited when I told him about the pork pie recipes. Silly question, but where do you get the jelly? I don't think I've ever seen it in stores. Those pies look so yummy Bolas. I'm looking forward to seeing the recipe.
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Old 07-10-2011, 07:57 AM   #16
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my "Go To" recipe...............

Pig Pie

Serving Size: 8
2 whole pie crust prepared
30 ounces ground pork browned and drained
1/2 cup soy sauce
3 teaspoons Chinese five spice seasoning
salt to taste
4 whole eggs beaten
4 ounces onion minced fine
4 ounces mushroom minced fine
12 ounces cream cheese
6 cups mashed potatoes leftover
Brown meat thoroughly with 5-spice, onions, soy sauce and salt. Drain and set aside to cool.
Prebake pie shells slightly in deep dish plates, but don't let them begin to brown.
Combine cooled meat with cream cheese and beaten eggs and divide mixture between pies, then top with mashed potatoes (like whipped cream) and bake for 35 minutes at 350.
Each pie serves 4 for a full meal.
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Old 07-10-2011, 10:48 AM   #17
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Quote:
Originally Posted by CookingMamaof2 View Post
My husband is from the UK, so he was very excited when I told him about the pork pie recipes. Silly question, but where do you get the jelly? I don't think I've ever seen it in stores. Those pies look so yummy Bolas. I'm looking forward to seeing the recipe.
I thought it had to be made from scratch, never seen it in shops either. Hopefully the recipe tells us how that Bolas is sending :)
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Old 07-11-2011, 02:07 AM   #18
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Hot Water Crust pastry.
The first number of times I made this pastry I used my mixer.
3 cups plain flour
1 tsp salt
1/2 cup lard (cresco I think you call it)
1 cup of water
1 egg yolk.
Sift the flour and salt into your mixer bowl.
Heat the lard and the water in a pan till boiling so the lard has melted.
Pour the boiling liquid into the flour and mix using your beater for about 20 secs on minimum speed.
Add your egg yolk and mix for 20 secs increase the speed till pastry leaves the side of the bowl.
Leave in the bowl till it cools enough for you to handle.
Jelly stock
This should be made using pigs trotters, I use a strong chicken stock and leaf gelatine.
Filling
1 kgs fatty butt pork hand cut into a 1/4" cubes
1/2 a small onion fine dice and sweated in butter
A pinch of dried sage
1/4 tsp ground white pepper
1 teaspoon of salt
1 pinch of ground mace
Mix till combined.
Assemble
Grease a loaf tin as in the pic the line with the pastry, put in the filling, pack it in firmly, place the top on and crimp, make a hole in the top for the hot liquid jelly stock.Glaze with egg wash
Bake in a hot oven 400f for 30 mins then turn down to 350f and bake for a further 1 1/2 hrs.
Take pie out of the oven and let it cool a little, using a funnel pour the hot jelly stock into the hole till full, leave for ten mins and top up if needed.
Cool then place in the fridge for 24 hrs for the flavors to mature.

NB if yo want a Gala (party) pie hard boil two eggs and put in the middle of the filling.
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Old 07-11-2011, 02:41 AM   #19
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Quote:
Originally Posted by Bolas De Fraile View Post
Hot Water Crust pastry.
The first number of times I made this pastry I used my mixer.
3 cups plain flour
1 tsp salt
1/2 cup lard (cresco I think you call it)
1 cup of water
1 egg yolk.
Sift the flour and salt into your mixer bowl.
Heat the lard and the water in a pan till boiling so the lard has melted.
Pour the boiling liquid into the flour and mix using your beater for about 20 secs on minimum speed.
Add your egg yolk and mix for 20 secs increase the speed till pastry leaves the side of the bowl.
Leave in the bowl till it cools enough for you to handle.
Jelly stock
This should be made using pigs trotters, I use a strong chicken stock and leaf gelatine.
Filling
1 kgs fatty butt pork hand cut into a 1/4" cubes
1/2 a small onion fine dice and sweated in butter
A pinch of dried sage
1/4 tsp ground white pepper
1 teaspoon of salt
1 pinch of ground mace
Mix till combined.
Assemble
Grease a loaf tin as in the pic the line with the pastry, put in the filling, pack it in firmly, place the top on and crimp, make a hole in the top for the hot liquid jelly stock.Glaze with egg wash
Bake in a hot oven 400f for 30 mins then turn down to 350f and bake for a further 1 1/2 hrs.
Take pie out of the oven and let it cool a little, using a funnel pour the hot jelly stock into the hole till full, leave for ten mins and top up if needed.
Cool then place in the fridge for 24 hrs for the flavors to mature.

NB if yo want a Gala (party) pie hard boil two eggs and put in the middle of the filling.
Thank you Bolas :) This was exactly what I was looking for! I've written it in my book of favourite recipes and I'll make it at soon as I get the trotters.
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Old 07-11-2011, 02:28 PM   #20
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Thanks Bolas. My DH will be very happy.
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Pork Pie Recipe anyone? Hi all :) I've only once had a decent pork pie made by a gentleman from the UK that used to sell them at a market in SA. He's no longer there and I would love to try and make my own. The kind with jelly around the pork, he called them "Mowbray Pork Pies" We don't really get Pork Pies here since it's not South African and I love them! 3 stars 1 reviews
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