$8.95

This is a frozen item.
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1/2 lb
Requires Styrofoam Box and Dry Ice

Camerons Traditional English Pork Pies - Made from scratch, from the thick hot water pastry crust to our signature pork filling seasoned with our own blend of pepper and spices and topped off with a tasty gelatin. Traditionally eaten cold, simply remove from the tin, thaw and enjoy with your favorite pint!

These traditional pork pies are a fine addition to any ploughman’s lunch or even by themselves as a quick snack. A perfect mix of fresh pork, seasoned with our peppery spice blend, and a hand filled spiced pork gelatin baked into a thick, hot water pastry crust. Fully cooked, just remove from tin, thaw and enjoy!

Ready to eat just thaw and let come to room temperature. 100% healthy British-style pork pie perfect for giving your taste buds a treat.

 

Ingredients

INGREDIENTS: PORK, WATER,

CRACKER MEAL (ENRICHED FLOUR WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID]), SALT, PEPPER ,MACE, GELATIN, SODIUM NITRATE.

CRUST INGREDIENTS: ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, WATER, SALT, EGG.

CONTAINS: WHEAT, EGGS.

Nutritional value (per 100g)

  • Energy - 355 Kcal
  • Carbohydrates - 22.1g
  • Fat - 25.0g
  • Protein - 9.6g

How to cook the traditional British-style Pork Pie?

DO NOT PUT IN MICROWAVE OR OVEN.  This will melt the jelly inside. Allow to come to room temperature then enjoy!

Recipe Idea: Traditional hand-raised pork pie

Ingredients

For the filling

  • 800g pork shoulder, minced or finely chopped
  • 400g pork belly, half minced and half chopped
  • 250g smoked bacon
  • ½ tsp ground mace
  • 2 large pinches of ground nutmeg
  • 1 tbsp fresh chopped sage
  • 1 tsp fresh chopped thyme
  • ½ tsp salt
  • 1 tsp ground white pepper

 

For the pastry

  • Plain flour- 575g
  • Lard- 200g
  • Water- 220ml

 

To finish

  • 1 egg- beaten
  • gelatine leaves- 6 pieces
  • chicken stock- 300ml

 

Method

  • First, you will need to heat the oven to 180C/160C fan/gas 4 and put all the ingredients in a mixing bowl.
  • Put the flour in a large bowl for the pasty, and then put the lard and water into a small pan, followed by heating it gently until the lard melts. Stir that into the flowers by using a spoon and knead well. The dough is now ready and you will need to make sure there are no holes in the dough.
  • Fill the meat mixture into the dough and pack down. Roll out the dough for the lid and place it on the top of the pie. Pinch the edges to seal the pie. Make a hole in the centre for steam.
  • Cook it in the oven for around 30 minutes, followed by reducing the heat to 160C/140C fan/gas 3 and cooking for 90 minutes. Now brush the top with beaten egg and return the pie to the oven for another 20 minutes. Allow it to stand for 2 minutes.
  • Use a small funnel to pour the stock into the pie by using the whole at the top. Let it sit overnight in the fridge.

 

How to store traditional British-style pork Pie?

Store in the freezer until ready to eat. Put in fridge the day before consuming or out on the counter a few hours before. Can be put in the fridge for up to 3 days.

This item has a ship weight of 1/2 lb

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