A little time and care will result in a pork pie equal to the best you can buy anywhere.
Altered ingredient amounts. The first time we trited this recipe, we found the mince we used is too lean, so next time we compensated by adding some pork fat from pork belly. We have also doubled the amound of sage, nutmeg and pepper to add more flavour to the filling. The jelly was great as well, however we did add some more sage to the jelly and the strained any bits out. The pastry was perfect and tasted amazing! Overall it took me back to the taste of real English Pork Pies and it is delicious! - 24 Dec 2010
I made this pork pie last week. Being English (and this is traditionally English) I was longing to try it. It turned out beautifully. I shall be doing another one soon. Thanks for the great recipe. - 11 Mar 2010