Pork and apple is a classic flavour-combination and makes a belter of a pie. Gravy is a must for some pies, and our cider gravy is the perfect partner here. Equipment and preparation: You will ...

Making a pork pie in a loaf tin is so much easier than using the hand-raised technique. Serve in slices at picnics and barbecues. For this recipe you will need a 900g/2lb loaf tin. Grease a 900g ...

This recipe makes two pies that are about 12cm by 18cm (5 x 7 in), which I like because making two pies gives you a better crust-to-filling ratio than if you were to make one large square or round ...

Served cold with a hearty dollop of piccalilli, there’s no better picnic lunch (or afternoon snack, or dinner) than a traditional British pork pie.

This Scottish Meat Pie Recipe is the ultimate hot ... It is used for making raised pies such as pork pies, raised game pies, and Scotch pies. The addition of just a little confectioner’s ...

Neck of pork is such an underrated cut ... flavourful dinner. For this recipe, I’ve used an old-fashioned pie bird. Why? Well, I’ve become a bit obsessed with collecting them, but they ...

Bite reader Carmen Lo was a finalist in our recent apple recipe competition with her belly pork pies. Carmen's recipe for the pork belly came from westmeatonline.co.nz and she decided to turn it ...

Get the Recipe: Pork Chops and Stuffing Casserole Our traditional Pork Pies are a nod to classic English cuisine, featuring a robust, seasoned pork filling encased in a crisp, buttery pastry.

“We got as many recipes as we could ... More information on The English Pork Pie Company can be found on their website, and their Facebook page.

It's what you'll find in the traditional English Melton Mowbray pork pie, which is baked without a supporting tin. This pork and kumara version, which uses the same pastry, can be eaten hot or cold.

Pack tightly in an airtight container and store in refrigerator until ready to fill pies. Pork filling must be cooled before filling pies.