Just made a family size pork pie to take back to my parents at Christmas.
Did it in a 2lb loaf tin, as it's a good shape to cut into slices.
Only crappy phone pictures I'm afraid.
The filling. Made from chopped pork shoulder with nutmeg, sage, salt, pepper and grated apple.
All covered up and egg washed.
It's just gone in the oven now, will get another picture once it's cooked.
At that point I'll add the jelly through the hole in the centre and leave to cool. Once cooled it will go in the freezer until I head back to my parents just before Christmas.
The cooked pie keeps very well in the freezer - I've made several small pork pies before and frozen the ones I don't want immediately.
Did it in a 2lb loaf tin, as it's a good shape to cut into slices.
Only crappy phone pictures I'm afraid.
The filling. Made from chopped pork shoulder with nutmeg, sage, salt, pepper and grated apple.
![porkpie1.jpg](http://img828.imageshack.us/img828/1913/porkpie1.jpg)
All covered up and egg washed.
![porkpie2.jpg](http://img812.imageshack.us/img812/2387/porkpie2.jpg)
It's just gone in the oven now, will get another picture once it's cooked.
At that point I'll add the jelly through the hole in the centre and leave to cool. Once cooled it will go in the freezer until I head back to my parents just before Christmas.
The cooked pie keeps very well in the freezer - I've made several small pork pies before and frozen the ones I don't want immediately.