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Pork pies
Made with our own pork in a traditional hot water crust pastry, with the jelly set around the filling as it should be. Eat cold, straight from the fridge, with a strong pickle or a spoon of piccalilli. A proper picnic and buffet staple.
Voted best pork pie in Lancashire by the Lancashire pork pie appreciation society
Voted best pork pie in Lancashire by the Lancashire pork pie appreciation society
Eat cold, straight from the fridge, though 20 min at room temperature improves the flavour.
Small serves 1
Medium serves 2-3
Large serves 4-6
Pork mince, water, flour (Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamin)) Seasoning (Salt, Rusk [WHEAT Flour (WHEAT Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Salt, Raising Agent E503)], Flavour Enhancer (E621), Stabiliser (E451), Flavouring, WHEAT Flour (Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Spice Extracts, Preservative (E250), Humectant (E1520).). Refined Lard. Beef Gelatine ((60-70%), Salt (20-30%), Gelling Agent (E407) (5-10%), Flavour Enhancer (E621) (2-5%), Dextrose (2-5%), Stabiliser (E508) (2-5%), Dried Glucose Syrup (<2%), Flavourings (<2%), Spice Extracts (<2%), Herb Extracts (<2%), Humectant (E1520) (<2%).)