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Freezing A Pork Pie
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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.
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.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.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.
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.
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.
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.
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!
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!
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.
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.