Pork Pie Questions

cazzz1975 | 11:25 Wed 25th May 2011 | Food & Drink

30 Answers

Okay, I have three questions about pork pies

1) Why do they sell some pork pies with jelly and some without jelly?
2) Does anyone like eating the jelly part of the pork pie?
3) Does anyone know a brand of pork pies that are jelly free?

anyone tried these?

Where can you purchase castor oil

Answers

1 to 20 of 30

1 2 Next Last

Best Answer

No best answer has yet been selected by cazzz1975. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.

ummmm

1) I thought the jelly was to fill the gap
2) Don't eat pork pies....especially pork pie jelly
3) No, sorry

:-)

mccfluff

i thought the jelly was to preserve the pie and they all had them, ob i have to scrape the jelly off, but very rarely eat them anyway

redcrx

Melton Mowbray ones tend not to have jelly in them.

whiskeryron

Can't bear 'em.Ron.

cazzz1975

Question Author

I feel queasy just reading the replies, I watched a bloke yesterday devour one which was covered in jelly, he mentioned that he prefers the jelly ones to the non jelly ones, he covered it in brown sauce :(

mccfluff

A stock (to form the clear jelly) is always added to the hand-cut pork pie filling after baking, it is added because the meat expands during cooking and shrinks on cooling, leaving a gap under the pie lid.

The addition of the jelly after baking fills this airspace created, which helps preserve the pie and keep it moist. A properly made jelly from a traditional Melton Mowbray pork stock (see the next page in this recipe) also adds the ‘secret-sauce’ to this seemingly very simple pie filling. Added in warm (and still liquid) the stock flows over (covering and coating) the cooked meat in the baked pie, before setting into a subtle tasting clear jelly; and together, this is what makes this pie world-famous.

http://historicalfood...wbray-pork-pie-recipe

there is a pork pie appreciation society as well