Monday, 22 December 2014 18:07

    24 Pork Pies for Christmas

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    Pork pies are much easier to make than you might imagine. Just a little time needed to prepare the filling and the pastry and some patience required with the crimping and sealing of the pies.Jelly or not? It does keep the meat moist and soaks in so you won't get a huge amount of jelly unless you keep adding more stock which is time consuming. I used 1 pint of pork stock with the equivalent amount of gelatine to set and poured it into the warm pies, no jelly layer but succulent meat.

    Read 27540 times Last modified on Thursday, 04 March 2021 21:19
    More in this category: « Yeast Pork with bread sauce? »

    1 comment

    • Comment Link Amanda Saturday, 10 January 2015 18:21 posted by Amanda

      I tried making these pork pies. You are correct, they are relatively easy to make. Just need time!

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