I take back what I said about the pie being ugly. Actually something magical happened to it with a couple of days in the fridge. It went utterly solid when the gelatinous stock set. The spices also seemed to perk up, and in texture it is very much like a country pate. All the same, I thank all of you for encouragement with a freeform crust, I will definitely try it and post the results as soon as I can.
8 comments:
The Pork Pie looks much better than I thought it would; but I’m wondering how it tastes, and if it leaves a greasy film in the mouth? Congealed as it is, your pork pie reminds me of a loaf of Souse wrapped in pastry, or if it were more finely chopped and combined with cornmeal, it could be the Pennsylvania Dutch treat Scrapple. Does your research into the Pork Pie suggest that Souse, Scrapple, and Pork Pie may be related?
Oh, it's lovely! Are you planning on making a bear pie next?
God, I want to eat that. The porcine aspic! You could just slice that like a terrine, gimme a shmear of spicy brown mustard and a pickle and send me off to die.
heather would totally share it with me
she likes me, honest
so cut a big slice, ok?
Nathan, yes, I think these are all cousins. Ground pork, which we expect to be sausaged, works well in terrines, pates, scrapple (YUM) and the closely related pie. It would be better with guts too I think. I will give it a shot.
And Heather, yes, I've saved a few slices for you. When are you coming over?
damn i love a pork pie. we've been wanted to make one for ages. did you use any aspic? i'd love to try your recipe.
Amy, Yes, it was a broth boiled with bones, exactly an aspic. Poured into the top slowly. You could also use stock thickened with some gelatin in a pinch. It's such a weird way to make a pie, but it works.
Ken
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