Milsurp After Hours

Can't get a n English Pork Pie here in France so I keep my eyes open for a good recipe
Found on in the Daily telegraph and tried it yesterday.

Came out a treat so have just ordered a 2lb pie tin so I can make bigger ones and freeze down portions

I would not worry to much about it you can not get a decent pork pie in the UK any more any way all this EU nonsense killed them off. I don't touch the things now yuk.

These taste like a good pie should Dave - 100% pork

Second attempt, this time a 15cm x 7cm pie ( I bought a new tin )

I'd scran that.

Noshed a ¼ of it last night with some Mush Peas and mint sauce - absolutely beautiful it was It is just short of some white pepper I think,

Saved this portion for Yorkshire Day

You don't use a pressure cooker to cook those mushy peas do you?


http://www.theguardian.com/world/2013/a ... ure-cooker

Niner wrote:You don't use a pressure cooker to cook those mushy peas do you?


http://www.theguardian.com/world/2013/a ... ure-cooker

WHAT!

Certainly not Robert.
I make them from packeted dried peas.
Dissolve the bicarbonate of soda tablets in boiling water and add the peas.
Stir them well and leave to soak for about 2 hours.
Drain them and rinse them well.
Place in a pan of boiling water, season with salt/pepper/sugar to taste and reduce to a simmer for as long as it takes to break them down into a sort of lumpy paste.
Remove from the heat and serve with various dishes;

Pork Pie - or any pie for that matter, Fried fish, Lamb in fact any meal where a vegetable is eaten.
I prefer mine with mint sauce as in the picture.

I make them in bulk and freez individual portions for future eating

Guess I was thinking of them being a relative of the Mexican refried beans. The refried beans are really mushy pinto beans. One recipe says to cook them in a pressure cooker.

http://www.simplyrecipes.com/recipes/refried_beans/

I tend to like my beans still looking like beans...as in sausage and beans on rice.