clynnog

Sas-lou...there is a 'scottish and irish' shop on the west edge of Bells Corners that has all sorts of packaged and frozen goodies that you may be missing. Be aware, however, that they aren't cheap.

http://scottishandirishstore.com/N_foods.htm

LotteW

I make my own

triumphguy

My Father in Law is French Canadian: homemade they are great.

Ingredients include, pork, rabbit, and deer meat.

He used to be a cook in the Canadian Military and would make them on exercises from deer, rabbits, "accidentally" shot during the exercise.

He also used to make "wine" from frozen raisins! It kept the troops happy.

shelley748

OK- now I am intrigued- I have looked up recipes but some of them look very hard- are you interested in sharing yours?

DaveLovesDee

But 'N' Ben here in Scarborough have Melton Mowbray Pork Pies. They're just S of the 401 on the SW corner of McCowan and Ellesmere.

johnbull

Hi, I have lived in BC for the last 5 years.

I have obtained a Melton Mowbray Pork Pie kit from a UK butcher. The kit comprises enough curing salts for 2kgs of pork, a spice pack, and a recipe for the pie and pastry. The kit costs me around $15. 2kgs is a lot of pork pie. The preparation is surprisingly uncomplicated and very rapid. The results are similar to a Marks and Sparks type pie (actually better in my opinion).

He has also does a British Banger kit and a gammon (raw ham) kit.

It's all really easy.

These were the things we were missing the most.

shelley748

would you like to share his name?

johnbull

Wow, that was a quick response.

The butcher is a friend of mine.

Anybody interested in a kit can Private Message me and I'll try and sort something out over the next week or so.

sugar

I was told that importers were not allowed to bring them in from Blighty
Something to do with meat imports, I have settled for local bakeries.

LotteW

I use a recipe from a very ancient and battered copy of The Farmhouse Kitchen cookery book....

It is easy enough to make tbh

Hot Water Crust:
125ml/4floz water
125g/4floz lard
275g/10oz strong plain flour
1/2 tsp salt
1 sm beaten egg

Filling:
450g/1lb pork (from the shoulder)
salt and pepper
1/4 tsp powdered mace (optional)

Jelly:
1 pigs trotter (I couldn't find it, so substituted a hock instead and that worked fine)
1 bayleaf
6 peppercorns

1. Prepare jelly the day before :
Boil the trotter (or hock!), bay leaf and peppercorns in 1 pint of water until very soft (3 hours or so). STrain into a basin and leave to cool When cool, remove the fat from the top. (if it doesn't set as a jelly, you can add an envelope of gelatine to it...).
2. Make the pastry - Boil the water and lard together, pour over the flour and salt and mix with a knife until cool enough to knead with your hands. Cool a little before rolling out.
3. Make the filling. Trim pork and cut into very small pieces. Mix in the seasonings (you can also put it through the coarsest disc of a mincer if you have one).
4. Roll out 3/4 of the pastry to fit a 15cm/6" loose bottomed cake tin. Use to line bottom and sides of the tin.
5. PAck filling in loosely
6. roll out remaining pastry and use to make a lid for the pie. Seal well, glaze wih the beaten egg and cut a hole in the center.
7. Bake in a moderately hot oven - gas 6/400F/200C for 30 minutes, then reduce the heat to Gas 5/375F/190C for 1 hour.
8 remove from oven a d cool.
9. When pie is cold, reheat the jelly to make it runny and gently pour through the hole in the lid until it starts to ooze out of the sides.

for best flavour leave 24 hours before eating.

shelley748

Thanks!!!

johnbull

Hi,

Yes you can't import a pork pie from the UK. You can't even import a Christmas pudding due to the BSE threat from Suet.

The kit I get contains the curing salt and spices. The ingredients are all permissible as they fall under a different set of regulations. They create a cured meat (pink) filling with a traditional texture.

All that has to be bought for the filling is minced pork shoulder (regular Costco pork mince works very well as its a little fattier than the super lean stuff in most places).

For the pastry you need water, flour (Rogers multipurpose), lard (Tenderflake - available everywhere) and salt.

The spices and curing agents are simply mixed in the meat 48 hours ahead of time - that takes five minute tops (sometimes we cook that meat without pastry as a sausage style loaf)

The pork pie pastry is the simplest you could imagine. Preparation time is 20 minutes. Cooking time for 6 pies is 1 hour. It couldn't be simpler.

A lot easter and faster than you might think.

Unless you have the curing salts you don't end up with a pink filling. Uncured meat fillings don't taste the same and look unappetizing.

The result I achieve is consistent and first rate (as I say similar to M&S in flavour and appearance), there is nothing complicated about the process.

All that has to be bought is minced pork (not too lean), flour, lard, salt (for pastry).

MikeUK

I know the apple factory localy sell them (home made)

http://www.applefactory.com/

seaham gal

Sounds to me you could go into business! Can I sign up please

ottawaharvey

If you ever get to Ottawa then Loblaws sells Melton Mowbray pork pies.