Freezing A Pork Pie

[Tilly2]

Why is my M&S pork pie 'not suitable for freezing'.

Is it not the same as any other meat pie?

I don't want to eat it and I don't want to waste it.

[theprof]

Err no jlcm. Legislation concerning meat products like the pork pie discussed does not allow the thawing of frozen products to allow them to be sold chilled. Food regulations do not allow it because it's potentially dangerous for the consumer to eat the product after thawing. M&S would be taken to the cleaners if it was discovered.

Nevertheless, leaving the legislation to one side for a moment, the pies could not be thawed without causing a water film on the inside of the cellophane or paper packaging and on the surface of the pie itself - the ice would thaw and the resulting water has nowhere to go as the packaging is sealed. A wet pie would look pretty unsavoury and if I bought one, I'd shop elsewhere next time.

[jourdain2]

I've frozen loads of pork pies to no ill-effect. Never checked whether suitable of not We couldn't get them in France so would ship them back when we visited (along with sausages and bacon and some cheeses) and I always froze the lot.

[EDDIE51]

I make large pork pies , what are called 'Stand Pies' .
They don't freeze well as said, the jelly goes watery and the 'hot water crust' pastry gets damp and soggy.

[theprof]

I'd be the first to agree that you can do it with no ill-effect jourdain2, but the EC and UK government movers and shakers insist that it's unsafe. They won't allow retailers to sell previously frozen products in this way. Looking at it from a microbiological point of view, they have a point.

[jourdain2]

EDDIE - you have my admiration for your hot, raised crust pastry - seriously. Mine always collapses. I call them 'stand' pies too (we're still finishing the one for Xmas) but had to educate Mr. J2 about that nomenclature. :)

[EDDIE51]

I make them inside a large cake tin with the removable base and rim.That stops the possibility of a collapse. I don't take them out of the tins until they are ready to eat.It takes 3 days in total for a pie.1st day actually prep and cook then the second day to rest and cool ready for the jelly, then at least 12 hours for the jelly to fully set.
I first made them when I was living in Zambia. Plenty of pork and flour but no pies available. I had to make the gelatin by boiling up pork bones and rind as there was no ready made gelatin available.

[jourdain2]

Thank you very much EDDIE. I'll have another go :) X

[EDDIE51]

The time consuming part is cutting up the meat ( mixture of bacon and pork shoulder with plenty of black pepper) into small cubes for the filling, I tried mincing the pork but you don't get the right texture.
Then it is essential that the pie is completely cold after it's 4 to 5 hour cooking time, unless it is fully cold the jelly will seep into the pastry and make it soggy. Jelly needs to be 'strong' and well flavoured I use double the gelatine you would use for 'normal' use!

[jourdain2]

Thank you very much EDDIE. I am working myself up to a New Year's Resolution here! :0) x

[DTCwordfan]

I'm going to the bog for a good dump after reading this thread.....

[EDDIE51]

Jourdain it inspired me, just been out and bought the ingredients for two large pork pies. I normally make one or two for Christmas but didn't bother this year. I'll do a couple for New Year.

[DTCwordfan]

well done, Eddie...any recipes that you can share?

[Tilly2]

Are you off the toilet now, DTC?

[DTCwordfan]

definitely, Tilly - toilet tissue and pen to hand to write down Eddie's secrets as to a 'gud' pie.....

[EDDIE51]

I don't cook to recipes, I just work on 'if it looks right it normally is right'
The filling is just shoulder of pork, finely chopped with plenty of Black Pepper.
Standard Hot Water crust pastry .
Jelly is well flavoured pork stock with double the usual quantity of gelatin per pint of stock, to make sure it sets well.

[EDDIE51]

One of my Pies was a raffle prize when I was in Zambia.
The winners were a Scottish couple, they saw me afterwards and said they had not liked it. Turned out they had eaten it hot with gravy like a Scottish pie!

[jourdain2]

OUCH! You do realise, don't you EDDIE, that there are going to be a lot of enthusiastic amateurs besieging you with questions now? Happy New Year! :) x

[DTCwordfan]

Eddie's gelling with us, that's all...........