Today’s pork pies, one with paprika, thyme, salt and pepper, the other with mace, sage, thyme and pepper. Both comprised a bit of pig cheek, a bit more belly pork, 50% pork shoulder and four rashers of smoked bacon.
The hot water pastry is not quite hot water pastry! The lard was melted in milk before being added to a the rest of the lard that had been blended with the flour.
They’ve both been filled with the jelly and are now sat on the side cooling before being put into the fridge overnight. I’m looking forward to the tasting tomorrow
My first attempts at curing and smoking food 