Old-fashioned raised pork pies

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jill thornley

Old-fashioned raised pork pies

Putting this question again as I received no replies:

Has anyone tried making Delia Smith's recipe for old-fashioned raised pork pies? I had terrible trouble making the pastry stretch sufficiently for 6 muffin cups. I was very careful in using exactly the same weights of ingredients and my muffin cups were the size quoted in the recipe. I ended up rolling out the pastry as it cools so quickly. It was also quite dry and I had to add a little more milk to the pastry as I was forming it. Trying to lift the pies out of the moulds was also difficult. They were a lot of work and the meat was rather dry. There is no jelly included in the recipe, which I feel the pies need. However, my husband thought they were okay, just somewhat dry, so they didn't go to waste. I am curious as to whether others also had a problem with the recipe. I don't know if one can give feedback of recipes to Delia Smith's team. Is it possible?

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Keith46

Old-fashioned raised pork pies

Reply to Old-fashioned raised pork pies.
All pork pies need a savoury liquid jelly pouring into them otherwise they will be very dry and not as tasty. I use a 'HAM' stock cube(not a pork cube) from Knorr then add a savoury gelatine to the liquid....saves having to boil up the bones for 3 hours etc. The result in my opinion is just as good when set in the pies. Hot water pastry is very traditional but find that the ready made shortcrust sheets or blocks are also good for the job along with a softer texture, I always make my pies, whichever pastry I use, in well buttered tins. Hope this helps.

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jill thornley

Old-fashioned raised pork pies

Finally received a reply from someone! Many thanks. Yes, I will follow your suggestions, which all make sense. Many thanks!

 
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