Pork and Pickle Pies
Happy Pi Day!
In high school the math club would give out free slices of apple pie to anyone who could recite pi to the 5th decimal place on pi day, March 14th, 3/14. Towards the end when they were running low on slices they’d give it to those who knew more of the number.
Apple pie is nice, but I prefer savory pies instead of a gooey slice of some kind of jam that is suppose to be fruit flavored. Most fruit pies lack flavor and contain a butt ton of sugar, no thanks. There are a wide variety of meat pies, most cultures have their own version but I am partial to the classic British pork pie. The traditional pastry used for this type of pie is a hot water crust, you work with the dough while it is still hot, once it cools it firms ups and you won’t get a good seal on your pies.
The other unique ingredient that these pies have is Branston Pickle, a pickled chutney with root vegetables and spices. It adds so much flavor to these pies that it would be sad to leave it out, you might be able to find it in the British section of your grocery store or some where like World Market/Cost Plus. If you can’t find it you could try making it yourself, it’s not the same but it does the trick, you could also replace the pickle with caramelized onions, apples and a splash of vinegar.
These little pork pies have a sturdy yet flakey crust that is filled with a rich smoky meat filling with a musky pickle bite. In the UK they don’t smoke their bacon so you could try and find unsmoked bacon or replace it with more pork and you’ll get a more traditional flavored pie. I recommend serving these pies with mustard or a dollop of HP sauce.