10 Comments

  1. This is absolute NONSENSE. Utter twaddle…’in Yorkshire they are always eaten piping hot’

    Well, I’ve lived in Yorkshire for over half a century and NOT ONCE have I ever seen, heard or know of anyone ever eating a pork pie hot. Where this drivel domes from I have no idea but it’s plainly ludicrous.

    1. When I was doing my research on this post, I ran into one or two sources that said they are eaten hot in Yorkshire. I have edited it to remove that reference, in deference to ACTUAL lived experience! Thanks for the correction!

    2. Hi, Pork Pie,

      Just curious, as a fellow Yorkshireman, what on earth do you eat on bonfire night? Cold pie and peas? You’ve never bobbed into the butchers on the way to work and got a fresh pork pie that’s still hot? You’ve never had a meal deal from Tesco’s, the international supermarket chain, where the pies are stored in the hot cabinet with the sausage rolls and pasties? “NOT ONCE have I ever seen, heard or know of anyone ever eating a pork pie hot.” Absolute codswallop. You, with your fifty plus years in God’s Own County, the largest historic county, so large it had to be quartered to be manageable, can say without a doubt that nobody you know, in this vast swath of land, has eaten a warm pork pie? You are the one who is spouting drivel. I don’t want to sound racist but your comment has got “Leeds” written all over it, the least Yorkshire place in Yorkshire. Next you’ll say Jellied Eels are a Yorkshire delicacy. However, my distaste for Pork Pie aside, I do have a major problem with this recipe but the temperature of which the pie is consumed is largely irrelevant. You have missed the vital final step of a true pork pie:- the jelly. Once your pie is cooked, the hole in the top is for inserting the jellied stock (otherwise we’d just put slices in the pie top as usual). The fill hole is so the hot jelly can be piped in and left to set. Judging from the photo of your pie there wasn’t enough fat content in your meat filling. With the right fat content you get an element of shrinkage to the meat and the space that’s left behind is filled with a deliciously savoury jelly.

      Frumptarn JB

      P.s Martin, wonderful article (aside from you missed the jelly!!) consider me your third source that says pork pies are eaten hot in Yorkshire and ignore this negative nancy.

    3. In Yorkshire. pork pies are frequently eaten hot and are served with mushy peas and mint sauce, a favourite on bonfire night.

  2. I am also a Yorkshireman and have never seen anyone in Yorkshire eat a hot pork pie. Also I would always make hot water pastry by combining lard and milk and water and bringing to a boil before adding to the flour. The pastry dough is then allowed to autolyse for an hour on the counter wrapped in plastic before being rolled out for base and lid of individual pies baked in a muffin tin. And the piece de resistance of a pork pie is filling the interstices with aspic once the pie has cooled!

  3. Well when I was a child I used to go into Bradford market to the pie and peas shop where you used to get hot pork pie peas mint sauce and a plastic cup of tizer so I am sorry I very much beg to differ and I am a born and bred Yorkshire lass

  4. warm small pork pie and peas is de riguer in Yorkshire with mint, brown sauce and thinnly sliced onions
    The large”stand “pies are eaten cold

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