Fresh course cut pork lightly seasoned and encased in hot water crust pastry. Supplied frozen in a foil tin, ready to go stright in the oven. Once cooked you'll need to make up the jelly and put it in, all the way to the top...then give it a minute and top it up again. Then the tricky bit let it stand, for an hour to allow to cool then eat.
The jelly is supplied as a dried powder, just add boiling water stir and let it rest for 10 minutes. Then using the pipette (also supplied) fill your pie...Please be careful, it will be all really hot!!
Traditional Pork Pies to cook at home
Our pork pies are made by hand using a traditional Yorkshire method, which has not changed for a long time...come to think of it nor has the recipe, it tasted good way back when so no need to change. the hot water crust pastry is 'short' and crisp, the seasoned pork is course cut and the pie is jellied.
The pies are delived fresh to your door and will last 4 days in the fridge or you can freeze them. If its as they are you'll get a few weeks or wrap them well (to prevent freezer burn) and they last up to 3 months.
