After six days of leftover meals (pork fried rice, sandwiches, pork, pesto n pasta, etc, etc) and general picking at what was left of the spitroast swine wot we cooked at my buck's weekend, last night I chopped up the final Kg or so and bunged it into a couple of Melton Mowbray style pies. I used this recipe, and I must say the end result is bloody awesome. I left them overnight, and injected the chicken stock and gelatine this morning. Couldn't find any lard for the pastry, but butter seems to suffice OK (and my heart thanks the butchers of Hobart for not stocking it).
I might have to spread the love around the inner west this afternoon.
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2 comments:
Yum! Though you really can't tag it "Melton Mowbray" as it's a Protected Geographical Indication.
I meant this Melton Mowbray:
http://tinyurl.com/6z4mln
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