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Many year's ago I was replacing some ball valve's in the cattle troughs in the middle of winter when the farmer who was also a butcher brought us a pork pie straight out of the oven it was the nicest pork pie I have ever had. 

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7 hours ago, Lloyd90 said:

I always used to think it was the high fat that gave me the heart burn but now I think it's the gluten!! 

 

All the best stuff has gluten in it  

Just send them up here, I will eat them and then tell you how nice they were, that way you don't risk the heartburn.:good:

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8 hours ago, Lloyd90 said:

I always used to think it was the high fat that gave me the heart burn but now I think it's the gluten!! 

 

All the best stuff has gluten in it  

I got rid of mine by eating more raw vegetables, if I eat raw food bowls/sallads etc for lunch during the week I can eat and drink whatever I want during the weekend 😇

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11 hours ago, Nuke said:

I got rid of mine by eating more raw vegetables, if I eat raw food bowls/sallads etc for lunch during the week I can eat and drink whatever I want during the weekend 😇

Thanks I will give it a try :) 

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On 27/07/2020 at 21:35, Walker570 said:

That is very interesting and totally different to 'my' system which comes from both a Mrs Beeton's book and knowledge from my grandmother some 65yrs ago.  I warm the flour in a large bowl having made a cupped centre, I then put the lard in a saucepan and melt it down until it just starts to boil, then imediately pour this into the 'bowl' of flour and mix with a wooden spatula until firm enough to finally mould into a ball with hands.  I then put 75% of this into a lined springform baking tin and form it up and around the sides and base as thin as I dare with a straight sided whisky glass. Then put the prepared uncooked meat mixture suitable flavoured and salted into this and level it down and then roll out the remaining pastry which i have kept warm under a tea towel and carefully place this on top having brushed beaten egg around the edge to help seal it. I then press the edge all round with an edging tool or a large table fork will do the job and then trim the edges.  I don't put any jelly in my game pies as the meat tends to not shrink. Cook at around 200 until I get a Beef Medium on my temperature gauge and that is it.  Missed out that I put a level dessertspoon of salt in the flour.   I also include about 10% volume of good smoked streaky bacon in the ground game meat and have included dried apricots and apple which works well.

I am defintely going to have a go at a straight pork pie though.

If you let the pastry go anywhere near cold it will crumble and be wasted so speed is of the essence once you have it mixed.

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Hi I use the hot water crust recipe  with salt & black pepper added to flour & lard and boiling water added to the flour mix, also use  Cooking Bacon from Lidle or Tesco  minced to add to game in the pies ,iv'e tried to add photos but carn't seem to master it any help would be much appreciated ?

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Reduce your photos on your editor first  800x580 or 600 or thereabouts will be acceptable on here.  Click down below on the choose files and then choose pictures from your own file which you have reduced. Click on that and then open. The picture should then load below your message.  I'm going to do just that now to show how quickly you can do it...

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On 01/08/2020 at 21:22, Walker570 said:

Reduce your photos on your editor first  800x580 or 600 or thereabouts will be acceptable on here.  Click down below on the choose files and then choose pictures from your own file which you have reduced. Click on that and then open. The picture should then load below your message.  I'm going to do just that now to show how quickly you can do it...

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well done it but not sure how thanks

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