Delectable pork pies with quails eggs
Browsing about on t’interweb I espied these absolutely delectable little pork pies each with a quails egg nestling within the chopped pork interior.
I have been psyching myself up for years to try hot water crust pastry and have been blogging wistfully about them for absolutely months. I’ve been pondering the possible contents at great length- would a pork, apple and black pudding pie be better to start with than a pork and caramelised red onion pie? What about pork and leek? Or perhaps pork and sweet chilli, or would that be a bit too rad to start with?
The time for prevarocation is at last over. No longer will I bleat that I don’t have a special spring loaded, oval fluted shaped tin meant to secure the pastry for a game pie. No longer will I make the excuse that I can’t source lard in France, an essential for the pastry.
Pah. Paltry annoyances.
Now that I have seen these little beauties (I want! want!) I will brush all of this aside and find a way.