Message Boards

Merci Monsieur,

As sth. of a return, having worked in Poland for a few years, pork whilst being the staple meat in Poland offer neither pork pie or porky scratchings. They're unheard of there. I wowed my Polish colleagues by taking some back ...somehow I think the culinary revolution never got there . Some entrepreneur could clean up there I think.

Likewise the Agricultural revolution - their pigs seem to be bred differently to ours, their Boczek ( nearest thing you get to bacon in Poland ) is about 90% white fat meat. The most unbelievable thing was that lamb in Poland just does not exist in the shops at all. It is only bred and eaten by the few Tatra Mountains people. Most Poles have never ever tasted lamb.

The only saving grace is their sausages compared to ours - 100% meat.

Hi Martin

You can use beef or lamb, but neither works as well as pork when cold, (in my opinion). My Auntie Gwenn, proper Welsh she was, used to make a lamb and leek mini pie which was excellent hot, good warm, and a bit chewy cold.

Beef is a staple in this country and goes back further than pork in culinary history. Top of the tree is steak and kidney of course, but in the time of Charles Dickens for example, it was beef and oyster pie which fed the masses. Worth a note that the more opportunist pie men of London were prone to add horse, dog or cat or even kittens to the mix to vary the taste and texture. Cold beef is fine but needs something to bind into as it can be a bit dry.

Pork became popular because it was cheap and available to most. Outside the cities many had a pig to feed and fatten through the year. Once killed and without refrigeration it had to be dealt with within a very short time and every bit was used, hence the pies and brawn. Bacon was cured and hung and hocks were pickled and air dried with the bacon for use in the coming months.

Mouth watering, must go and cook.

Hope that helps.

David

Been reading this thread with interest following a conversation I had with a butcher about the possibilities of a beef or even lamb pie on the same principle...as to why a beef or lamb pie nevr took off with the same gusto as the Pork pie... Using similar herbs and blending ground lamb/beef with bacon fat could the same type of pie be achieved ?

Snowy - many thanks for the link I have passed this on to her - the pies are certainly getting even better - kindest regards Lesley

David, Many thanks for that I will pass this on to her ... watch this space kindest regards Lesley

Hi Lesley,

Some years ago I was asked to make a large pork pie for a Boxing Day supper party with a VIP attending. Consequently, I spent much time finding a recipe to fit the event, we were feeding 12. I tried family and friends on the results and the overall top vote was for Gary Rhodes recipe, which was in his New British Classics book. It works well every time and although I have modified it a little over the years, by accident or design it has never failed to please.

Tell your Mum, I have made this pie 21 times and it only failed once, because of a faulty tin. Use a spring form tin and all will be well and take your time, it is not something to be rushed, the results are the reward for the effort.

Good Luck

David

I have made this one several times and it's really good.

[link]

snowy