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Kwasaki

The UK round pork pie

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4 hours ago, Crossy said:

PLEASE don't start a thread on pork pies without a photo! I started drooling before opening the thread only to be disappointed 😞

 

Here's photo, the stuff of picnics on the beach 😛

 

pork-pie-cropped.jpg?itok=MwQi-gk8

 

And a recipe if you can't find them https://www.bbcgoodfood.com/recipe/raised-pork-pie

 

😄  Hope i can find someone to post to me pork pies to Sukhothai, HP sauce not a problem in Big'C. 👍

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4 hours ago, evadgib said:

A friend here (Samui) makes them to order, including a Gala pie the size of a house brick.

Image may contain: dessert and food

 

From his FB page 🙂

ok sorry so i can order from Fb yes. ?

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On 12/25/2018 at 7:21 PM, Kwasaki said:

ok sorry so i can order from Fb yes. ?

PM sent

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9 minutes ago, billd766 said:

I make my own.

 

I made 2 gala pies last week and took them to a mates place on Sunday but brought one back home and I quite often make pork pies.

 

The problem is that I live in rural Khampaeng Phet and I make them just for myself and friends.

 

The gala pies weigh around 1.5 kg and the pork pies are around 350 to 400 g each.

What do you use (ingredients) when making the pastry Bill?

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Making pork pies (and other pies that use hot water crust pastry) is very satisfying and not very hard if you can follow a recipe. The main difficulty I found here is obtaining the lard. The other difficulty is getting the shape of the pie right and not making the walls too thick. It helps if you have a wooden rolling pin of suitable diameter to use as a mould, or indeed a proper baking mould to work with. I like the silicone ones as they clean easily and never stick.

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19 hours ago, billd766 said:

It took me about 7 hours from start to finish for both pies but that included starting from scratch, through mincing the meat, leaving it over night, making the pastry and the cooking for about 2 hours plus cleaning the meat grinder and the stand mixer and washing up at the end.

I found that using a mixture of ready-minced pork from Makro and pieces of pork that I diced finely myself saved a lot of time and cleaning up.

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On 12/25/2018 at 2:36 PM, evadgib said:

I wasn't sure you'd touch that ( ☺️ ) but to be serious it's readily available in Macro but I find it (Coleman's) loses strength a week or so after opening the pot.

Another resident makes piccalilli here too & I'm told it's great.

HTH 

If you can get it, better to buy Coleman's English mustard powder, then make it yourself. For Samui residents, they have (or did have) Hayward's Piccalilli in the Expat shop, next to the Irish Times Pub, on ring road, near Tesco. 

Edited by phetphet
Added info.
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4 minutes ago, billd766 said:

In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady.

 

She can order it up to about 7 pm and it is delivered to the house the next morning by 6:30. She also orders a whole leg of pork that I use some for roasting and I the make my own honey and mustard ham, using Coleman's English mustard powder and Thai honey. 

Do you dry or wet cure Bill, have you got the recipe please?

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On 12/25/2018 at 2:29 PM, evadgib said:

A friend here (Samui) makes them to order, including a Gala pie the size of a house brick.

Image may contain: dessert and food

 

From his FB page 🙂

Nice one... Any more deets? Where can I find him on Samui?

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55 minutes ago, phetphet said:

If you can get it, better to buy Coleman's English mustard powder, then make it yourself. For Samui residents, they have (or did have) Hayward's Piccalilli in the Expat shop, next to the Irish Times Pub, on ring road, near Tesco. 

Japanese Wasabi (same as horseradish sauce) blows yer socks off and is widely available in green bottles, tubs or tubes:

Image result for wasabi sauce

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