Re: the tale of two pie and puddings
Similar size and look to the ones I make,except I use belly pork and put it through an old hand grinder,skin and all,which adds to the jelly.I also use traditional hot water pastry for the hard crumbly texture of Melton pies.This last chrimbo I used a large smoked gammon joint I got cheap instead of the usual bacon,but wasn't happy with the texture of it when cooked,sort of corned beef-like,so I won't be making that mistake again!The 3 pies I took to the pub disappeared smartly,down to the last crumb,so they can't have been too bad!
Similar size and look to the ones I make,except I use belly pork and put it through an old hand grinder,skin and all,which adds to the jelly.I also use traditional hot water pastry for the hard crumbly texture of Melton pies.This last chrimbo I used a large smoked gammon joint I got cheap instead of the usual bacon,but wasn't happy with the texture of it when cooked,sort of corned beef-like,so I won't be making that mistake again!The 3 pies I took to the pub disappeared smartly,down to the last crumb,so they can't have been too bad!
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