Comments on: A very fine pork pie https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/ Small Adventures In Cooking Wed, 13 Mar 2013 13:40:31 +0000 hourly 1 https://wordpress.org/?v=6.5.5 By: terence neil https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-22563 Wed, 13 Mar 2013 13:40:31 +0000 http://www.jamesramsden.com/?p=1797#comment-22563 Thank you for your help, we will wait and see,

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By: jamesramsden https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-22497 Tue, 12 Mar 2013 17:04:55 +0000 http://www.jamesramsden.com/?p=1797#comment-22497 In reply to terence neil.

Hi Terence, have put out some feelers but not sounding familiar to me I’m afraid.

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By: terence neil https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-22496 Tue, 12 Mar 2013 16:48:25 +0000 http://www.jamesramsden.com/?p=1797#comment-22496 hi dose anybody know of a pork pie called a dashlies, i grow up in Birkenhead in the seventies and my mother gave us one for dinner during the week for school, they were fantastic and had a great taste full of pork, pepper lots of pepper, and great jelly. i think they were made by a butcher in oxton road Birkenhead, anybody help thank you ,ps i would love to try and make one myself so any help will do.

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By: jamesramsden https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2147 Sun, 10 Oct 2010 10:16:05 +0000 http://www.jamesramsden.com/?p=1797#comment-2147 In reply to Helen.

Typical. Still, rustic innit? J

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By: jamesramsden https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2146 Sun, 10 Oct 2010 10:15:51 +0000 http://www.jamesramsden.com/?p=1797#comment-2146 In reply to Rachel K.

Thanks for the tip Rachel, will check them out, J

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By: jamesramsden https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2145 Sun, 10 Oct 2010 10:15:12 +0000 http://www.jamesramsden.com/?p=1797#comment-2145 In reply to Northern Snippet.

Yep, it seems odd. Promise it works. Well, with the Appleton’s one it does.

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By: Helen https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2144 Sat, 09 Oct 2010 10:27:48 +0000 http://www.jamesramsden.com/?p=1797#comment-2144 I think I’ll try a lattice top on my xmas pork pie this year. Last year I made an absolute beast. Burst the bastard with jelly though as I was too greedy pouring it in.

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By: Rachel K https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2143 Sat, 09 Oct 2010 08:57:28 +0000 http://www.jamesramsden.com/?p=1797#comment-2143 Mrs King’s pork pies at Borough Market, made in Nottinghamshire, use uncured pork meat, so are a pinky grey colour inside, rather than the unattractive blush you often get. The pastry is perfect and they taste delicious.

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By: Northern Snippet https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2142 Thu, 07 Oct 2010 21:42:17 +0000 http://www.jamesramsden.com/?p=1797#comment-2142 Love a pork pie,though cant imagine heating one!

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By: Karen https://www.jamesramsden.com/2010/10/06/a-very-fine-pork-pie/#comment-2141 Thu, 07 Oct 2010 19:39:37 +0000 http://www.jamesramsden.com/?p=1797#comment-2141 In reply to jamesramsden.

That is very kind of Victoria to recommend our. We’ll be at Ally Pally Farmers Market on Sunday if you are passing, we will have pies !!

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