Pork pie with piccalilli from Tom Kerridge's Proper Pub Food: More Than 130 Proper Pub Recipes, with Simple Twists to Make Them Sensational by Tom Kerridge

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Phil.Adams on July 13, 2014

    Pg. 90 (in my edition) Probably needed about 10% more meat to properly fill the specified 'deep 25 cm cake tin' - and 1/3rd more pastry; I didn't have enough for the lid. And unless your stock is home-made and very jellied itself, I would recommend using more gelatine leaves - in my first attempt, the stock didn't jell enough and ran out when cut. But great tasting pie, nonetheless!

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