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 ...

This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and ...

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 ...

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 ...

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 ...

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.

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.

It means only producers making pork pies using the traditional recipe and in the vicinity of Melton Mowbray can use the town's name. After Mr Johnson's pork pie remarks, Rutland and Melton MP Sir ...