Hi all, I have just made a hot water crust pork pie which was yummie. I used a pigs trotter for the jelly and poured it in the hole in the top of the pastry, but the pastry absorbed it all, although is was nice and moist it wasn't like you buy in the shop

[andypandy]

when you can see all the jelly. Is this because ime using a trotter instead of geletine and bones,? hope for help thanks.

[boxtops]

Not my field, but was the pastry still hot when you poured in the jelly? Cold pastry would be less absorbent?

[ttfn]

andy your pastry must be cold and your aspic nice and cool before pouring in the vent hole (pardon the familiarity)

[granny grump]

Hi andypand checked with grandadgrump and he says that the 'juice' needs to be as close to setting as possibloe and you are better of using gelatin with pig trotters other wise it will take too long to set.

When he made them in the 60s to sell in the butchers shop he only used gelatin but you can use the trotter stock with gelatin.

I can almost taste them

[hc4361]

I bet yours was a lot tastier than the nasty over-refrigerated pies you buy in a shop

[hc4361]

And by the way gelatin is made from trotters, skin and bones. So you did use gelatin.

[society]

Eddies, you sound well domesticated. I always read your recipes ... :-)

[society]

Impressive Eddie.

So you are quietly learning chefs skills on-hand without attending fancy chef's schools. :-) Good for you. I'd do the same as you...