Whenever we go camping we take a pork pie , recently Lou uncovered a recipe to make her own . 1 lb of finely chopped pork shoulder , 55g of bacon , salt n pepper pastry made from 225g of lard , 450g plain flour and 90 ml of water - mix together You need a 200mm cake tin well greased with lard . Line like this - fill like this Cover like this dab the edge with water and pinch the top together to seal Beat a egg in a cup like this until it looks like this Coat the top of the pie with egg . Pop into the oven on gas mark 5 or 190 for 90 minutes and it will look like this - Allow to cool , then pop it in the fridge overnight , 12 hours later mix some powdered geletine and pour into pie through a hole in the top ,pop back into fridge fo half a day until geletine has set , then enjoy with a glass of cider. No additives no preservatives and tasty , it will all be eaten tomorrow .
Better still a pic with you with it in your cake ole with a glass of cider in ya hand. Looks pretty tasty thou , mustard n pickle with mine please malc.Ill be trying that tomorrow once ive got some pork, i like cooking. yum
Nice recipe & pictures. Can I suggest next time you make it, you leave out the bacon & make your jelly by asking your butcher for a trotter. Ask him nicely & he'll give it to you, ask him really nicely & he'll split it for you as well. Take it home, drop it in a pan & cover with water, bring to the boil & simmer for about three or four hours. Remove the trotter & chuck it away. Allow the liquid to cool until you can put your fingers in it & then add to the pie as previously and allow to set. If you make two holes in the pie, it makes pouring the jelly in much easier!
