I bet if I went back to Tho Terrace Clerb the'neet there would be a borthday disco on with vol au vents sitting threatening you from a trestle table.

There is nothing remotely passé about a proper pork pie.

Nothing.

Never.

Still, you could always have an Iceland prawn ring, or their new 'lasagna bites' (lasagna as finger food? ). Or there's the new Iceland cake filled with profiteroles and Baileys. Or the M&S prawn balls covered in croutons ...

Today I have purchased a bun tray of six deep, not-sloping-sided, erm. things - not for the making of buns (although they will be very nice ones) but for six home made pork pies at xmas in the style of the Paul Hollywood recipe.

I worship at the table of the pork pie.

I always found filo parcels to be a nightmare to eat & make .Just when you think there cool enough ...Aarrggh napalm .

Pork pies should ideally be consumed fresh and still warm from the baking.
The warm jelly dripping down your slobbering chops.
There be orgasm country.
Eating them cold is a poor second IMHO

Now there is an altar worth worshipping at.



I have wonderful memories of the little pork pies that my mother used to buy from a little baker's called Cakebread in Mossley – she'd served them heated through with baked beans for tea. Mmmmm.

Although a good pork pie – artisanal Melton Mowbray, for instance – can still be a thing of great pleasure when eaten colds. With good pickles and bread, as a sort of ploughman's.

Oh, I am in total agreement, I was referring to it in the context of buffet food, which used to be fairly simple fayre. When was the last time you saw a proper stand pie at a buffet?

Call me basic bit I enjoy a nice dollop of tommy sauce with my butchers baked pork pie.

Brown sauce on a cold porky pie for me thanks.

My apprenticeship as a surveyor was served in a first floor office above a sandwich shop, a 1970s office where everyone smoke and everyone drank coffee ALL DAY long, the guy I worked with would bawl me out if his coffee cup was empty.

My most important job of the day was at 10am, make another pot of coffee and then nip out of the fire escape door, down the metal escape ladder to the sandwich shop where they took delivery of a couple of dozen pork pies at 10 on the dot every day from the butchers across the road, sometimes those pies were too hot to carry.

I can't tell you how many building plans were totally ruined by some idiot (me) biting into a red hot growler and spilling liquid gelatine and fat all over the desk

I have worshipped them, hot or cold, ever since.


My christmas effort from the Paul Hollywood baking cook book seem simple enough, pork loin, bacon, onion and a gelatine leaf - I suspect that its the seasoning that counts to whether its just a meat pie made with pork, or a pork pie.