Author Topic: pork pies  (Read 4692 times)

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Offline lance

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pork pies
« on: December 23, 2011, 14:23:48 PM »
Does anyone make traditional pork pies using hot water crust pastry the recipe i have for the pastry says 1/2 strong flour and 1/2 ord
can you get strong over here .?[^]
« Last Edit: December 23, 2011, 14:25:50 PM by lance »



Offline Diverbaz 1

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pork pies
« Reply #1 on: December 23, 2011, 16:04:50 PM »

Pork shop has some nice looking home made ones lance.

Offline lance

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pork pies
« Reply #2 on: December 23, 2011, 16:07:51 PM »
Cheers mate first call tomorrow that the one by tansas .

Offline Diverbaz 1

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pork pies
« Reply #3 on: December 23, 2011, 16:12:13 PM »
Yep, nice size ones as well, and scotch eggs.

Offline lance

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« Reply #4 on: December 23, 2011, 16:33:35 PM »
Wonder what  time they shut tonight .

Offline Supacabby

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pork pies
« Reply #5 on: December 23, 2011, 16:48:58 PM »
Ring & find out Lance:  0532 277 1166 - the number from their website so don't blame me if it's wrong lol.

Offline jackstee

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« Reply #6 on: December 23, 2011, 18:22:03 PM »
Be carefull, they tast very nice but are a bit heavy on the fenel. I hate fenel.

You should ask Bulent to display this as we had to chuck 3/4 away

Offline KKOB

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pork pies
« Reply #7 on: December 23, 2011, 19:34:55 PM »
You can use Pizza Flour if you need Strong Flour. I've made pork pies in the past using just Plain Flour and lard. They turned out just fine.

Offline Scunner

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pork pies
« Reply #8 on: December 23, 2011, 19:38:19 PM »
quote:
Originally posted by KKOB

I've made pork pies in the past using just Plain Flour and lard.


Some pork may have helped

Offline KKOB

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pork pies
« Reply #9 on: December 23, 2011, 19:50:26 PM »
Ah,,,,,,,,,,, that'll be why they tasted of flour and lard! :D




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