son of pork pie
My Lamb In Hay post from a couple of weeks back prompted a small amount of controversy, not least from one e-mail correspondent accusing Hugh Fearnley-Whittingstall of being a reclusive, sherry-quaffing opium addict. And while my version of the dish wasn’t a complete success, I’m prepared to give Britain’s favourite Chef-in-need-of-a-haircut a second chance, for two reasons:
- His Meat cookbook, which I’ve been reading, comes wrapped in a clever wipe-clean binding. Why this is not common practice in culinary manuals, where a stray fleck of blackberry jus or an accident with the Bourguignon sauce can render the cover of the most expensive tome bin-worthy, I don’t know.
- I got really drunk with his literary agent once.
So there I was, wandering around the food hall at Selfridges, listening to NWA on my iPod, when it struck me. I would make a Pork Pie, combining one of Hugh’s more testing recipes with my own unceasing lust for the Pâté en croûte De Porc, as they probably don’t call it in France.
First up is the stock. I attempt to get some bones from my butcher of choice, a fine establishment run by Kent and Sons in St. John’s Wood, but apparently Tuesday is bone day, so I end up buying a fistful of pork ribs which I’ll have to eat in order to free up the scraps I need. Combined with leeks, onions and carrots, the stock is ready for cooking.
I let it simmer for a few hours, and begin to prepare the pie itself.
What is lard? Until proceeding with this project, I didn’t actually know. One quick Google later I discover that it’s an abbreviation of Laryngeal Reflux Disease, a manifestation of gastro-oesophageal reflux disease that occurs in the laryngeal region. This doesn’t sound quite right, but it’s required for the pastry, so into the mixing bowl it goes. Add some butter, a couple of beaten eggs, some salt and some water, and before you know it my 20cm high-sided springform is ready to accept its porky payload.
The meat itself is a mixture of finely chopped pork shoulder, minced pork belly and streaky bacon, combined with chopped sage and thyme leaves, ground mace, salt, pepper, and a bay leaf. Except that I’ve forgotten to buy some bay leaves, so my version doesn’t have one. And some cayenne pepper, which I do have, but forget to add. Oh dear. But it does look quite splendid as it waits for its pastry hat, as you can see below.
Carefully, I add the lid, manually crimping the edges. This task requires a great deal of patience, which I don’t really have, something which will come back to haunt me later on… but right now it’s ready to bake.
I start by baking the pie for 30 minutes at 180° before dropping the temperature to 160° for an hour and a quarter. At this point the point the pie is removed from the oven, glazed using a beaten egg, then returned to the heat for a final fifteen minutes. I retrieve the pie from the heat one final time and begin the most delicate part of the process, adding the stock I prepared earlier through a small hole cut in the top of the pie. What I don’t realise is that my lack of patience earlier in the procedure has caused a small tear to develop in the crust and, once the liquid has reached it certain level, it escapes through this fissure as fast as I’m able to add it. It’s too late to start again, so into the fridge it goes, cooling overnight. The next morning, it’s ready.
Wow. Would you look at that? It’s a pie of rare and tremendous beauty, if you ask me. To get an idea of the size of this beast, the picture below shows my creation alongside a copy of Hassidic New Wave’s avant-jazz-klezmer classic “Psycho Semitic”.
Finally, it’s time to eat. A couple of slices are carefully separated from the main body of the pie and rested on plates. After pacing up and down for a while I nervously raise a portion to my lips and take a bite. It’s delicious. The herby fragrance of the organic pork, nestling gently in a bed of ambrosial jellied stock, exquisitely wrapped in delicious pastry - it’s a sensation, if I do say so myself.
Result.
130 Comments so far
Leave a comment
Well done. Can you send me a slice?
By England Away on 17 Apr 2005 at 5:02 pm
Cripes - that looks fantastic - I wish you lived nearer.
By Pep on 17 Apr 2005 at 7:44 pm
First rate. I always imagined outside of an industrial environment pork pies would be a bitch to make, you make it look effortless. Like watching Torvill & Dean or Michael Schumacher.
By pieman on 18 Apr 2005 at 2:35 am
fraser lewry and hugh fearnley-whittingstall are the same person. it’s suddenly so obvious. i deduced it this morning using my expert knowledge of “sign”, since afterall i am in fact ray mears.
By perky pat on 18 Apr 2005 at 9:42 am
Looks luvverly. How long will it keep? Will you have to eat pork pie breakfast, lunch and supper every day for a week just to avoid wasting any? And if so, do you consider that to be a bad thing?
By Ant on 18 Apr 2005 at 11:59 am
It’ll keep for two weeks according to Mr Fearnley-Whittingstal, although it won’t last that long - people at work are already placing orders.
By fraser on 18 Apr 2005 at 12:02 pm
What did you have with it, I always like a slice of crumbly white cheese (Cheshire, or Wensleydale, BUT NEVER, EVER, EVER LANCASHIRE!), and a bit of HP sauce.
By Yorkshire Soul on 18 Apr 2005 at 1:23 pm
Just thought someone should comment that “porky payload” is possibly the best phrase ever.
There, I just did.
By Mike on 18 Apr 2005 at 2:03 pm
do you rent rooms with halfboard?
pork & bed?
By charlotte on 18 Apr 2005 at 2:53 pm
I’m impressed. We’re having a barbie next month too…
By jelb on 18 Apr 2005 at 8:11 pm
I work with you (well I did and I will again) and I would really like some too. It looks absolutely tremendous. I’ll be back in the office end of June(ish). Could do a deal on the old ‘most wanted’ playing cards for a large slice?
Beautiful, keep up the good work.
By James on 18 Apr 2005 at 9:41 pm
Sounds like a fair swap.
By fraser on 18 Apr 2005 at 10:29 pm
Holy mother, that is surely the largest pie I have ever seen.
Weebl will be knocking your door down toot sweet!
By Kevin on 18 Apr 2005 at 10:48 pm
“mmm… pie”
Someone needed to say it!
By Masher on 19 Apr 2005 at 12:01 pm
I think you should take up Charlotte’s offer of, and I quote “Pork and bed”, don’t tell me you’ll get a better offer this week ?
By Yorkshire Soul on 19 Apr 2005 at 2:45 pm
I’m sure Charlotte’s suggestion was perfectly innocent.
By fraser on 19 Apr 2005 at 3:27 pm
Mine’s not. Fraser, pork and bed? ;)
Great pie!
By Roo on 20 Apr 2005 at 10:44 am
that is one big bad boy you have there!
By mentalacrobatics on 21 Apr 2005 at 4:15 pm
It’s at times like this I wish I still ate the meat of the swine… That looks awesome.
By Stevatron DX1ooo on 22 Apr 2005 at 3:17 pm
’tis truly a beast monster of 1920’s sea-going sci-fi proportions!! mmm portions…..
if it was me though i would have topped it with a pigs snout, just to feel manly.
ps. leave me a guestbook message if my web addt pops up…. ta!
By canyousmellonions? on 22 Apr 2005 at 3:19 pm
it didn’t…. http://www.freewebs.com/pdandhope
/freeloader
By canyousmellonions? on 22 Apr 2005 at 3:20 pm
Num nums, i love the pork.
By bev on 22 Apr 2005 at 3:25 pm
Looks delicious and nutritious!
By Weston on 22 Apr 2005 at 4:18 pm
Mmmmmmm Pie!
Pie Is Goooood!
Want Pie Now!
By Weeble on 22 Apr 2005 at 4:39 pm
You can also make a hole in the pork meat prior to cooking and slip in a hard boiled egg (shelled obviously)……scotch egg cum pork pie meaty deliciousness
By poomypoo on 22 Apr 2005 at 4:59 pm
“scotch egg cum pork pie meaty deliciousness” - wouldnt that be a bit too salty?
By Berk McBerkity on 22 Apr 2005 at 5:26 pm
What, exactly, is wrong with being a reclusive, sherry quaffing opium addict? Sheesh, some people. Good pie that. Well done mate.
By Rob on 22 Apr 2005 at 7:55 pm
Would you like another piece of my pie my lord?
Such a dissapointment to a girl :-(
By Will on 22 Apr 2005 at 8:44 pm
Hmmmm, beef.
By Paul on 22 Apr 2005 at 9:07 pm
You have made me utterly miserable.
I’m sitting here in my office, alone and with no hope of any pie in the near future. That pie looks ridiculously tasty and, more importantly, quite without the worst part of any pork pie. Which as any pie afficianado knows is that awful jelly-like aspic stuff which makes one want to gag and throw the rest of the remaining delicacy into a pit of eternal flame.
I’m so hungry…
By Machine on 22 Apr 2005 at 9:17 pm
Thats mean..lookin’ at that pie makes me homesick..they are too stupid to make pies like that in Australia (more like too drunk!)
By Kingspoon on 22 Apr 2005 at 11:18 pm
SPLENDID WORK MY MAN ! YOU DO INDEED HAVE THE GIFT FOR PIE !!!
By FAZ on 23 Apr 2005 at 7:02 am
Yummo! Surely you need to fashion a gigantic pot of delicious mustard.
Well done our new King of Porcine Products.
By FATTY PIE_PIE on 23 Apr 2005 at 7:26 am
Wooooooooooooooooooooooooooooooooooooooooooooooo!!!!!!!!!! Pie…………………….
By Elnicko on 23 Apr 2005 at 10:00 am
Sigh, I haven’t had a good pork pie in well over 10 years. They don’t sell them like that here in the states. My mum makes them for my dad on occasion, and he has told me on many an occasion of their sheer excellence, but is it ever when I’m home for a visit? NOOOOOOO!! Yeah, they think I don’t see how they are…porkpie hoarding bastards.
By Miss Lis on 23 Apr 2005 at 5:48 pm
I am so with you on homemade pork pies. My pork pies are also somewhat special. However, I did beat you to making them by about 2 years. I like to think of myself as inpiration.. ;-) ;-P :-)
Now I will have to make an Even Bigger Pie.
My husband looks quite excited about that already.. :-D
By Thayer on 23 Apr 2005 at 9:18 pm
Your pie is awesome, and a delight! It looks really good. April
By April on 23 Apr 2005 at 11:10 pm
I want a piece of that.
By Tuuli on 24 Apr 2005 at 1:15 pm
Porky Pies, porky pies, is what the pie seller cry’s.
Truly a king among pastry encrusted meat,
Spoil your old woman, give her a treat.
Stuff it in her mouth so she cant speak,
The size of that pie, she will be quiet for a week.
And you can go to the pub.
By Mr Gee on 24 Apr 2005 at 4:02 pm
There should be a book ” The lord of the Pies” as you are surely it.
By Thats sir to you on 25 Apr 2005 at 7:38 pm
Bleedin’ lovely! You fucking star!
By Katey on 26 Apr 2005 at 8:20 pm
A superior pie and no mistake! Is there a village fair - no bollocks to it, aim high - is there a NATIONAL contest for pie-makers? Enter and be damned, I say!
By Lena Zavaroni on 26 Apr 2005 at 8:37 pm
Please make a horse pie next.
By horsefight on 27 Apr 2005 at 12:36 pm
Wobblier pies burp.
The knickers grunt and pies fart.
A sausage tumbles.
By Codhead on 27 Apr 2005 at 2:59 pm
Further to poomypoos idea….how about a giant scotch egg made with hard boiled ostrich egg?
By JB on 27 Apr 2005 at 4:27 pm
That is a fantastic idea. I shall do it.
By fraser on 27 Apr 2005 at 4:28 pm
A LOVELY RECIPE INDEED BUT PEOPLE STATESIDE MIGHT GET A BIT CONFUSED AS TO THOSE TEMPERATURES.
By DIYASUB on 28 Apr 2005 at 12:11 pm
Our Pieman
Who Aint from Devon,
Hallow’ed be thy Pastry.
Thy food has come
From god’s own bum,
And my, it sure looks tasty.
Give me this day my slice of pie,
And forgive me when I dribble,
For thine is the porkiest pie I have e’er seen,
All that meaty goodness,
Amen.
By Sharyn on 29 Apr 2005 at 3:29 pm
Careful Kingspoon….
By Simon 'Ramone' Hadfield on 03 May 2005 at 8:23 am
Link Dump 19 May
Waheed gives a local’s report on the Newsweek riots.
“74″ reports on a fella who followed his own muse and made money on it. Thank goodness for those who refuse to be mediocre.
Cori Dauber’s right–I want to work there. Now, how the heck d…
By Chapomatic on 21 May 2005 at 4:30 am
My word. I’m a vegetarian and even I think it looks delicious!
The filling itself looks a little like Haslet…
By nought_0 on 21 May 2005 at 6:05 pm
I am stuck here in Indiana. On my bi-annual treks to Blighty, my first stop is to Waitrose for a Melton Mowbray. My cousin (who lives in Sheen) likes his with Branston pickle, I like a dollop of German mustard.
I never thought of making my own - not too handy around the kitchen, but we do have pigs and spices here. hmmm.
By Nez on 23 May 2005 at 10:38 pm
Wonderful….
… but a pork pie next to a Jewish CD?
By Todd on 25 May 2005 at 2:42 am
Damnit I got almost to the bottom and ready to make the obvious I’m a veggie but I’d like some and found nought_0 had beat me to it.
Darn.
Any chance of a Porkless Pie in the near future?
Vegetarian Lard anyone?
By Mr. Numpti on 25 May 2005 at 12:45 pm
Oh thanks, great, now my belly’s growling…..
By Bottom Feeder on 12 Jun 2005 at 9:41 am
The dogs bollocks and no mistake. By the way, did the ‘porky payload’ contain pigs bollocks by any chance? Mmm animal genitalia pie…
By dave mission on 04 Jul 2005 at 6:28 pm
I’ve made the porkless pork-pie before, and it was not only that size, but I believe vegan as well. If I hadn’t used butter. Though you could use olive oil and margarine mixed if you had to do the full vegan thing.
Note that I’m a confirmed omnivore and regularly devour many animals, but have developed recipes for vegetarian friends who can’t cook.
For the pie filling: a layer of chopped onion, fried in butter till golden; a layer of parsnips, likewise chopped and fried golden; a layer of tiny brown crimini mushroom, likewise fried in butter; and finally a bunch of non-pretty old white mushrooms from the grocer’s bargain bin, cut up, cooked in butter, seasoned afterwards with Italian parsley, a pinch of fresh rosemary, salt and pepper, run through the blender to make what the French call “duxelles” and what I call something to pour over the mushrooms, parsnips and onions in place of gelatin. Then you put the top on the pie, put the springform in the oven and bake it.
There. Something you can serve to vegetarians, but won’t mind having a slice of yourself.
By Kevin Andrew Murphy on 09 Aug 2005 at 1:36 am
Now wait just a damn minute! You mean you folks over there cook shredded pork into a PIE? Are you out of apples or strawberries or even blueberries? Shredded pork is doused with a good vinegary, spicy, sweetish (but not overly) BAR-B-QUE sauce and then plopped in a mound on a bun that looks remarkably like it was designed to hold a hamburger (because that’s what it is). THE BAR-B-QUE “Pulled Pork” sandwich is among the world’s great gifts, from both the pig and from America. “Meat pie,” indeed! I’d be tossed outta Texas for teaming pastry with pork.
On the other hand, your pie DOES look delish…
By Adrian in Dallas on 24 Aug 2005 at 2:01 pm
Did you know there is a pork pie contest in Scarborough at christmas. You pay £1 to enter at the Leeds Arms and are supplied with a board to present your pie. If you fail to produce a pie you have to pay for a round of all attending the contest, It is a small pub but it is a popular competition! It is a mostly bloke thing!
By Andy of the north on 07 Sep 2005 at 10:25 pm
That pie looked very good I live in Aus & make a pretty mean pie. like you I have trouble with the crust leaking. Have you solved the problome. any other pork pie lovers/makers in aus email me bownsweld@supernerd.com.au
regards bb
By Barry Bown on 14 Oct 2005 at 4:04 am
Being a Yorkshirman and being brought up in an industrial City, I was raised on pork pies, hot and steamy straight from the butchers shop as he made them. Yours looks equally as good, well done
By Ray Guest on 18 Nov 2005 at 3:37 am
Being in love with a Yorkshirman who was raised on Pork Pies, Im using this recipe to try to recreate the wonderful memories he has of them. Wish me luck!!
By Sue Duh on 18 Nov 2005 at 3:43 am
[...] Regular readers will be familiar with my fascination with the first of these, and the spectacular results I’ve hewn from the raw ingredients listed in its hallowed pages. It’s a great book, and the recipes are extremely forgiving. You can’t go wrong. Like eating meat? Then buy it. [...]
By blogjam » Blog Archive » Les Halles on 23 Nov 2005 at 1:02 am
Fuckin ‘ell! Now that’s a pork pie.. Rest assured i shall be having a go at that.
By Accrington Joe (exiled in Peckham) on 12 Jan 2006 at 5:29 pm
For those who get near New England in the states there is Hartley’s Pork Pies. There are 3 stores, not one connected to each other anymore. Here is a little backdrop on the “chain”
http://www.southcoasttoday.com/daily/10-05/10-26-05/b01li772.htm.
On a side note there is a tea joint that sells steak and kidney pie in Warren, RI called Basically British
By Crowley Bogmogolow on 06 Mar 2006 at 7:05 pm
nice pei :)
By .. on 22 Mar 2006 at 12:53 pm
omg like pie is good
anyways that must be hard to make yet delicious
By pielady on 03 Apr 2006 at 11:27 pm
Any vegetarians drooling over this can get a, and I quote, ‘Porkless Pie’ from Holland and Barrett. They also do vegetarian scotch eggs, and bizarrely fishless fingers.
By AlexanderDeLarge on 01 May 2006 at 8:38 pm
Oh wow, I dont even like pork pies all that much! Why oh Why is my mouth watering so much? Looks so tasty
By TudorRose on 28 May 2006 at 8:38 pm
As an expat in oz I can already feel my horizons expanding……..
Rule Brittania!!
By bloodnok on 23 Aug 2006 at 10:36 am
Hartley’s Pork Pies of Somerset are the finest pork pies I have ever tasted. The other two shops cannot compare the mouth watering pies that are baked in Somerset. Try them all and you will taste the difference. I guarantee it!!!
By Albert Farrar on 19 Oct 2006 at 7:17 am
Wow, i love this website as nearly as much as i love pork pies. i am the fattest person in the world of pork pieness
By Beth the pork pie on 14 Nov 2006 at 12:20 pm
There’s “Growler’s Pub” nearby,
and to there I sometimes fly,
for a Scotch Egg or two
to go with my brew,
but alas, there is no PIE!
By King Fork on 11 Dec 2006 at 1:59 am
Wow.. I’m a fat bastard and I couldn’t even eat that! Lololol!
By Matthew Henshall on 14 Dec 2006 at 1:37 pm
Good Sir, thine pie of the pork variety is most pleasing to the eye. Can you send me some on the post, please?
By Mr. Michael Gleave on 14 Dec 2006 at 1:40 pm
My Lord, I hastily advise thou not to sendeth thine pie to Sir Michael of Gleave. He is a wicked and sinful man who doth have unpure thoughts about his cousins.
By Matthew Henshall on 14 Dec 2006 at 1:43 pm
Fat Sir, I hereby request that you withdraw your previous comment, as it most untrue and offensive. I am a far worthier recipient of a pie of such a nature than thee, so accept this and move on with thy life.
To you, Sir Lardbottom, I say “Good day”.
By Mr. Michael Gleave on 14 Dec 2006 at 1:45 pm
Well I never. Sir, I hath never been so horribly offended. The only thing thou shalt receive is a jolly good telling off. I hath staked my claim to this noble pie first, and thus, I am more worthy than thou.
By Matthew Henshall on 14 Dec 2006 at 1:48 pm
Morbidly obese Sir, you seem to be in two minds. One minute you doth type “lololol”, and the next thy dare to defile the Queen’s English with thine pitiful efforts, which run closer to an abomination against the language itself, than a plausible sentence.
Clearly, I am a man of better character; an honest man from a righteous family and a noble background. The pie is mine.
By Mr. Michael Gleave on 14 Dec 2006 at 1:51 pm
Is my Janus-faced character a problem to you, my good man? My ability to assume the persona of a more unintelligant man worked so well, that even you were fooled by my efforts. This is your loss, and my gain.
Oh Pie-Master, I yearn for your wisdom. Share with me your secrets, to me the pie should be sent, not this damned and villainous knave!
By Matthew Henshall on 14 Dec 2006 at 1:56 pm
Good keeper of the pie, I beseech thee to ignore this treacherous vagaband; he is a liar and a thief. This man has pies a plenty, he stole them from ladies and upset the gentry. Like Sherlock Holmes it’s elementary; he’s the modern-day menace of the twentieth century.
By Mr. Michael Gleave on 14 Dec 2006 at 2:04 pm
Oh Pie-Master, do not believe this villain’s lies and slander! I have caught him in the seedy back-street pie houses of old London town, gorging on the meaty delicacies with utter contempt for his poor family. Emptying his pockets of stolen shillings to sate his hunger, while his poor children starve.
Need I mention that he’s a gentleman thief, a scholar, and a rogue. And is often caught doing the locomotion like Kylie Minogue.
By Matthew Henshall on 14 Dec 2006 at 2:09 pm
It is quite true that I visit the vast multitude of pie shops in old London town, where I do feast upon the pie of pork, but it is an untruth to say that I have a family. I do not have wife, or children, merely a vast number of bored housewives with whom I share a sexual relationship and nothing more. It is true that I require many shillings to alleviate my voracity, but I do not do this with stolen shillings, nay, mine shillings are my own.
And for the record, I do do the locomotion like Kylie Minogue, and I’m also identified is “Spring-Heeled Jack”.
By Mr. Michael Gleave on 14 Dec 2006 at 2:15 pm
Oh what lies! The lies of a man so villanious that he would steal a pie from the hands of a young orphan child! I have seen this very occurance take place countless times along the muddy banks of the Thames.
I advise you to stay well away from this man. If he’s eating a pie, beware of his gaze. He looks a bit like the bloke from the Crystal Maze.
By Matthew Henshall on 14 Dec 2006 at 2:20 pm
I cannot tell a lie, but you, Sir, are a man of questionable morals. I have it on good authority that you spent the entire year of 1983 eating cola cubes and watching Grange Hill, before riding your chopper to the Chip shop in Pill. Does this paint the portrait of a man worthy of a pie so great? I fear that it does not, which is why I implore that you send yonder pie in mine direction.
By Mr. Michael Gleave on 14 Dec 2006 at 2:28 pm
How dare you bring up these shocking allegations against me. Why, back in 1983 you were seven, I was eight. I’d only just started to masterbate. Even back then I had a love for the pie, an insatiable hunger that turned into a sexual desire. They made a film based on some of these events from my life, about a boy who has sex with a pie. But I digress.
Despite my yearning for pies, I have always been a man of good morals, and have never had intercourse with a cousin, unlike my reprehensible colleague.
By Matthew Henshall on 14 Dec 2006 at 2:37 pm
You seem to insist upon repeating your belief that I had intercourse with my cousin; whilst forgetting that you dated a creature more beast than woman, more man than beast and not a woman at all, it was declared to be “gross homosexual bestiality” by the courts, was it not?
To make it clear, when I was 7, I didn’t smoke, I didn’t drink booze, I collected Star Wars stickers and bubble gum tattoos and I didn’t know words like cunny or vag, but I ded get my 200 metres swimming badge.
By Mr. Michael Gleave on 14 Dec 2006 at 2:43 pm
You are my brother! Here’s the story; I live in Texas, fell in love with a man from Bromsgrove, England and of course, pork pies. A couple of years ago I was seriously craving pork pie for Christmas. I didn’t have a pork pie tin, so I pulled out my biggest spring form pan and went to town! Needless to say, my English relatives were most impressed with my Texas sized pork pie. Tasted pretty good, too.
Last year while visiting family in Bromsgrove I bought the “proper” size tin. This year I also bought “mini” cheese cake forms to make what I will call “one bite wonders”. Since I especially love the crust, I’m really looking forward to those itsy bitsy pork pies. And, you know, after looking at your pie, I think that I will have to make my pork pie grande part of my holiday tradition.
Cheers!
By TexannaRae on 14 Dec 2006 at 3:58 pm
BEWARE THE PORK PIE!!!
It’ll give you a fat bum!!!
By Terrunce Tomkins on 16 Dec 2006 at 9:50 am
ill give u a fat bum lololololololololol
By Mitchy B on 17 Dec 2006 at 11:39 pm
hahaha ha, ha - Gud 1 baddly
By JPH on 17 Dec 2006 at 11:40 pm
lolz i r teh chinky!!!!11!!!1!!!2!
By Chinko Stu on 17 Dec 2006 at 11:42 pm
Come on then ya woman!
By Matthew Fogg on 17 Dec 2006 at 11:43 pm
Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic! Tenchi Muyo! Sonic!
By Gary Macey on 17 Dec 2006 at 11:44 pm
That’s a very good point Gary.
Would you agree, Mr. Lloyd?
By Mr. Martin on 17 Dec 2006 at 11:45 pm
No.
(The script originally called for a “Yes”, but I felt that this was more appropriate…)
By Matt Lloyd on 17 Dec 2006 at 11:49 pm
Well done, Mr. Lloyd. Now get down and wrap those lips around my balls. Haha, just kidding Matthew.
Oi, you two! Stop groping Mr. Gleave.
By Mr. Martin on 17 Dec 2006 at 11:55 pm
But he asked me to, Sir.
By Fegan on 17 Dec 2006 at 11:56 pm
No I didn’t!
By Michael Gleave on 17 Dec 2006 at 11:57 pm
Yes you did, you sexual beast, you!
By Fegan on 17 Dec 2006 at 11:57 pm
80%!
By Luke Humphries on 17 Dec 2006 at 11:57 pm
Stop calling me that! God damn, I hate people with any ginger hair.
By Fegan on 17 Dec 2006 at 11:58 pm
But you have ginger hair…
By Robin on 17 Dec 2006 at 11:59 pm
Oh fuck.. I do.
Fuck me.. I’m really quite rubbish.
By Fegan on 18 Dec 2006 at 12:01 am
Yes. You’ve also got big eyes.
By Robin on 18 Dec 2006 at 12:01 am
wtf? :’(
By Fegan on 18 Dec 2006 at 12:02 am
Why don’t you go home and listen to your Linkin Park CD, hmmm? That always cheers you up, right Mr. Ginge McBigEyes?
By Robin on 18 Dec 2006 at 12:03 am
Sometimes I think I am the only person that listens to the lyrics deeply. I think other people do too.
Linkin Parkz rulez
By Fegan on 18 Dec 2006 at 12:04 am
*jumps out of a bush*
Touch my cock or I’ll kill you.
By Random Man on 18 Dec 2006 at 12:10 am
With pleasure sir!
By JPH on 18 Dec 2006 at 12:11 am
Alright then… Lemme go find me magnifying glass an’ tweezers…
By Swannee AKA Random Man on 18 Dec 2006 at 12:12 am
Thy jungle of pubis, conceals a cock so fair. Bravo.
By William Wordsworth on 18 Dec 2006 at 12:13 am
Even as basking babe, then happy boy alone by some morning wood, thy touching-distant penis enough,
Or man matured, or young or old, as now to thee I launch my ejaculation.
By WALT WHITMAN!? on 18 Dec 2006 at 12:17 am
hi this is beth the pork pie again ! Katherine,chloe,Fleur and Lauren rule and I am a loser pork pie eater!
By Beth the head of the pork pie appreciation society on 23 Dec 2006 at 8:11 pm
Did you forget the aspic jelly? Surely if you just added stock, the inside would go all liquidy and the pastry shell would be spoilt?
Please clarify.
Best wishes, Stella
By Stella on 12 Jan 2007 at 4:58 pm
There’s gelatine in the stock from the bones used - this helps the jelly set. Ideally you’d use a trotter in the stock, and they complain plenty of gelatine.
By fraser on 12 Jan 2007 at 5:00 pm
Since moving to the USA I have found it hard to live a nomal life without pork pie.
If you could send me the recipe for this most wonderful of English delights
I would forever be in pie heaven.
By Eddie Cat on 16 Feb 2007 at 12:28 am
That is quite possibly the most magnificent pork pie I have ever seen. Bravo.
Can you quanitfy your recipe by any chance. I have a weekend coming up and there’s only one thing on my mind…Ta.
By teddy on 02 Mar 2007 at 4:36 pm
Is it ok?
By Madoa on 25 Mar 2007 at 5:55 pm
well , feel happy for u to get this nice result
but to be honest , i am not really surprised by the size of it just the traditional pork pie from the old english culture coz ive seen it on travel d livin channel before
maybe show it to those old british ppl , they will be happy that someone takes back the old good time to them , wot about provoke a new revolution eh ?
By spicy lemonade on 22 Apr 2007 at 8:48 am
Ab Fab !!
By Lord Ormswyn on 08 Oct 2007 at 4:36 pm
Hello, I just came across this and it looks awesome. I live in Milwaukee, USA (just moved here from Nebraska) and have just been introduced to Pasties. I love them and now make them at home. Having seen your Pork Pie I am going to try making a Pork Pie. Your looks so incredibly good. From what I read you eat it cold or room temperature? Is there a sauce or something to go with it? The baking temp. seems a little low. I guess it must be metric
By Peter on 14 Dec 2007 at 6:41 pm
1) Yes, you eat it cold
2) I guess if you were going to do it properly, you’d serve it with English mustard, some pickles, and a light green salad.
3) 180° UK is about 350° US
By fraser on 14 Dec 2007 at 7:00 pm
I’d been idly wondering if the 20cm spring-bottomed cake tin I bought could be used for a scaled-up pork pie. A search brought me here.
You have created a pie of rare majesty, which both provides and provokes.
My salutations.
By oe on 02 Jan 2008 at 2:31 pm
I Made this…And by Jove it’s bloody marvelous, a true cholesterol packed feast in the form of a Pie
Ever thought about ‘Jugged Pig’, Never been brave enough to take that one on thou
Congratulations
By Major Alexander Bridgefield on 26 Feb 2008 at 7:28 pm
I’ve been interested in pork pie ever since I was required to read “Great Manifestations” by Dickens. Pip’s criminal father asks him to bring some food to him. Pip steals a pork pie from his mother’s kitchen. What, I wondered, was a “pork pie?” I’m thinking, this is it.
By Doc Moreau on 28 Mar 2008 at 11:22 pm
You are truely a Savoury Maverick, pushing the boundries, raising the bar.
By Scotch head on 06 Oct 2008 at 5:38 pm
I love this post. I nearly wet myself reading the definition of lard. I love the follow-ups, but most of all I LOVE THE PIE! I’m going to make one as soon as Amazon delivers the HFW meat book.
By Paul on 05 May 2009 at 10:38 pm
I left england 32 years ago and still mis my pork pies , here in nz they are terible . people eat them warm here they are gastly i will try your pie .it lookes wonderfull valerie nz
By valerie on 21 Sep 2009 at 3:15 pm
nom nom nom
By shelmabel on 22 Nov 2009 at 12:36 am
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