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Hot water crust pastry pork pies!

Discussion in 'Brew Food' started by welly2, 18/4/16.

 

  1. welly2

    Well-Known Member

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    Posted 13/5/16
    That sounds amazing. What could possibly be wrong with that? I think I will. I'll be having another go at making pork pies when I've moved to my new place so will definitely make some sausage/leek pies.
     
  2. wide eyed and legless

    Pro Pro

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    Posted 13/5/16
    There is a butcher here in Dandenong, makes a brilliant black pudding, swore I would never have another of his pork pies, the pastry leaves a lot to be desired, but he made a pork and black pudding pie, again the filling was good but the pastry let it down.
    The best ones to buy in Australia (pork pies) are the Pacdon Park Pies, Gala or Pork, black puddings are not to good but the Haggis is good. http://www.pacdon.com.au/our-produce/
     
  3. billygoat

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    Posted 13/5/16
    Bought half a dozen Pacdon pork pies from their outlet in Echuca. Wish I'd bought more.
    They are the best pork pies I've tasted in Australia, mainly because they've nailed the pastry the same as Melton Mowbray pork pies.
     
  4. wide eyed and legless

    Pro Pro

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    Posted 21/6/16
    https://www.youtube.com/watch?v=aKUnnXFgzOA&feature=youtu.be
     
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  5. welly2

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    Posted 21/6/16
    1466496363673.jpg

    More pork pies from the weekend. Will get a photo from one of the pies that has been sliced. I cut the meat much more fine this time and added more sage and thyme. Also pork belly. The meat was delicious, the pastry needs some work. More salt and I think I used too much flour. But we're getting there. Had them with some cheese, pickle and a bottle of TT Landlord. My housemate, a fellow pom, was chuffed to bits.

    Here's it cut open:

    IMG_20160621_195818 (1).jpg
     
    razz, Beamer and Danwood like this.
  6. wide eyed and legless

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    Posted 7/7/19
    Two Gala Pies and two Pork Pies, took a leaf out of River Cottage recipe and added a handful of pitted prunes. That is the sugar from the prunes leaching out of one of the Pork Pies(must have got more than its fair share of prunes) The jelly for the two Pork Pies I used the jellied stock from Chinese style Hocks slow cooked for 9 hours.
    Next ones I make are going to get Black Pudding added to them.
    001.JPG
     
    razz and Reg Holt like this.

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