Pork Pie Questions

[cazzz1975]

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?

[scotman]

I tend to discard most of the jelly. Melton Mowbray pies are about the best available here.
One thing I have noticed is that the pastry seems to have got thicker and the amount of filling smaller. They are nice for a treat but are not particularly good value.

[mike11111]

Even as late as the 80s there would be queues outside our local pork butcher in anticipation of his pork pies. When they came out of the oven he would not sell them until the jelly had set. Oh happy days!

[albaqwerty]

Melton Mowbray are too dry without the jelly.

A small pork pie with salad cream, scrumptious

A slice of Glaa pie, oooooh yummy.

I'm offski to dream of food now :)

[albaqwerty]

Gala even, :)

[micmak]

Why do some pork pies contain red meat and others brown meat. When I last attempted to buy a pork pie I asked the assistant whether is was red or brown meat her reply was, Better not tell you or I will be suspended.

[scotman]

red meat pies are the cheaper cuts; compare bacon with roast pork

[cazzz1975]

fascinating!

urghh postdog :S

[scotman]

Actually I preferred Grosvenor pie to basic pork pie. Haven't seen any of that for long time either.

[Eve]

I love the ones with jelly, prefer the slicing ones you get from the deli counters.

They keep shoving boiled egg in them though, urgh! Has to be egg free for me.

[pretty_snowdrop]

The jelly is the best part . yummmmy x