Quote: Fungus The Muffin Man "Sorry I never got back to you in time about the moulds.
I would personally not bother with the belly pork so you wouldn't have the fatty issue then. Maybe substitute it for a ham hock finely diced or minced.
You can also make pork pies in an old fashioned way by moulding your hot water pastry around a glass jar then tying double thickness grease proof around it and securing with some string. Then place ( well throw) your meat mix into the pie and then crimp your lid on top.
Thats how I made mine the other year. It really gives them that rustic old fashioned look'"
yep, I agree, my next attempt will not require belly pork at all and will concentrate more on getting the gelatine into the pie and perhaps not squashing the meat down so firmly, all in all they were good, perhaps too much Allspice and not enough pepper, problem with the gelatine and the meat was too dark when cooked (not pink like a pork pie) but the pastry was spot on - overall it did end up like a meat pie with the meat being coincidently pork, rather than a pork pie, if you know what I mean.
The glass jar method is mentioned in the Hairy Bikers recipe and it was only at the last minute that I realised that I didn't have any glass jars
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