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Post by rivergirl on Nov 28, 2012 21:46:31 GMT
i froze my game pie , i freeze my pork pies but the egg might just not freeze. will do a bit of a research and get back to you
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Post by rivergirl on Nov 28, 2012 21:51:49 GMT
when you freeze the pork pie wrap it in tinfoil so that it does not get affected by moisture and unwrap it before you defrost it. The eggs maybe slightly rubbery . perhpas you could eat this one and make anew one for christmas !!!!!
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Post by h12rpo on Nov 28, 2012 22:04:56 GMT
Haha....thanks for the advice lesley.......trouble is its massive ! Not sure i can eat it all before christmas
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Post by rivergirl on Nov 30, 2012 15:28:43 GMT
Well I have a two barrels of beer and some chutney, there's the beginnings of a Christmas bash there !!
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Post by h12rpo on Nov 30, 2012 22:50:07 GMT
Right I've made a start on it !
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Post by rivergirl on Nov 30, 2012 22:51:39 GMT
No brown sauce??
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Post by h12rpo on Nov 30, 2012 23:42:21 GMT
You know me too well ...... I put some on after the photo
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Post by rivergirl on Dec 1, 2012 9:42:03 GMT
Yum!!
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Post by cannyfradock on Dec 1, 2012 12:35:13 GMT
Rivergirl.........I am following this thread but can't offer any advice...I'm still learning!!. You've given me the recipe for hot water pastry and I love the pics on this thread......and other threads on the same topic......I'll chance my arm soon and have a bash......here's the silly inexperienced question from an amateur cook.........how do you get those eggs in the middle?........apologies if this is a simple feat, but it has me so confused (which is actually quite easy)
Terry
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Post by h12rpo on Dec 1, 2012 20:17:10 GMT
Ah, tis a black art Terry....... No its quite simple really.. Hard boil the eggs (6) and cool and peel them. Make the pastry and line the tin ( or the form), the lay in the pastry case 1/3 of your minced pork/pork sausage/onion/lardon mix.......then make a trough in the middle of that by pressing with your fingers. Top and tail the eggs so that when you lay them in the trough, they form a 'continuous' egg. Then cover gently with the other 2/3rds of the pork mix, going down the sides of the egg 'log' first and then over the top Lay the pastry blanket on top using egg to glue it down and firmly secure. When you cook it the meat filling naturally shrinks away from the pastry to leave the gap for the jelly to be poured in
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Post by cannyfradock on Dec 2, 2012 12:07:03 GMT
....no excuses now for me....Thanks for all the clear advice/instruction. It would be something perfect to make for Boxing day. I never tire of Turkey at Xmas and love it cold the next day, then curry the rest but a Pie with egg would spruce up the buffet table on Boxing day. I'll have to look back over the recipe but I wonder if cooked cold turkey could also be used in the pie?
Terry
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Post by rivergirl on Dec 2, 2012 19:11:57 GMT
Yes I often mix my meats as well so if you have some chicken or ham then that would go brilliantly with the turkey. If I use precook end meats then eating it straight from the oven is nigh on impossible .........
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