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Post by richburrow on Nov 19, 2012 12:09:51 GMT
Thanks to river girl for reminding me about posting here. I saw one of these being made on the foodnetwork TV channel, thought I would have a crack    Mushrooms/onions/pork/beef sausage/spices/eggs/jelly It was nice and lasted for ages |
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Post by minesamojito on Nov 19, 2012 13:14:24 GMT
that looks awesome mate, pies rock
cheers
marcus
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Post by cannyfradock on Nov 19, 2012 17:23:20 GMT
Hi Rich
"Thanks to river girl for reminding me about posting here."
....and thank-you for posting the pic of the "Gala Pie".......that's my weekend cooking project sorted!!
Terry
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Post by rivergirl on Nov 19, 2012 17:28:38 GMT
Love gala pie !! With the bonus that it gets rid of some eggs when we have a glut! Looks like we are having a pie fest !
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Post by minesamojito on Nov 19, 2012 19:19:02 GMT
definitely pie season, need to have a play myself, now angus has got everyone thinking about it.
cheers
marcus
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Post by richburrow on Nov 25, 2012 12:41:16 GMT
Great news guys!!!!!! hope they are all nice.
I might have another go next week.
Rich
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Post by h12rpo on Nov 27, 2012 14:22:36 GMT
right then I see your raised pie and raise you my gala pie....though I'm keeping it for Xmas so wont cut it until then  |
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Post by richburrow on Nov 29, 2012 12:16:18 GMT
Love it!!!!!!! Looks tasty, pics please at christmas
I am going to bounce back
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Post by richburrow on Nov 29, 2012 16:58:47 GMT
What have you used for fillings?
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Post by h12rpo on Nov 29, 2012 22:28:30 GMT
For the filling........minced pork (10% fat), along with 150g of pancetta and medium onion...liberal wadge of sage and 6 eggs I've cracked and cut into it though so can report: I deffo didnt season it enough - it should be 'over' seasoned according to recipes but i bottled it .......will post a cut picture I didnt add enough gelatine to the stock and so the second pour didnt all set and made the pastry somewhat soggy on the inside  Ah well - lessons learned |
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Post by rivergirl on Nov 30, 2012 15:27:09 GMT
For the filling........minced pork (10% fat), along with 150g of pancetta and medium onion...liberal wadge of sage and 6 eggs I've cracked and cut into it though so can report: I deffo didnt season it enough - it should be 'over' seasoned according to recipes but i bottled it .......will post a cut picture I didnt add enough gelatine to the stock and so the second pour didnt all set and made the pastry somewhat soggy on the inside Ah well - lessons learned I do not know if you did it but I always make a little pat and fry it up to adjust the seasonings |
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Post by h12rpo on Nov 30, 2012 22:52:08 GMT
I actually did that too...............sadly I bottled it and didnt really go for the over seasoned as I should've anyway heres a pic of the cut pie  |
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Post by richburrow on Nov 30, 2012 23:31:12 GMT
That looks fantastic!!!!!!!! I am hungry now
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Post by rivergirl on Dec 1, 2012 9:45:53 GMT
Nice !!! I am knocking one up this weekend but I am using a mixture of chunky pork and minced . I have some odds and ends of a few pork roasts to use up and I minced a load of pork up yesterday for meatballs , I am never going to lose weight!!! But you cannot beat a good pie
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Post by faz on Dec 17, 2012 11:37:27 GMT
Pies do indeed rock. They look lovely  |
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