tag:blogger.com,1999:blog-8499671076590096775.post7936450662692192753..comments2023-11-03T10:09:31.148+01:00Comments on My Galician Garden: Pork PiesCocohttp://www.blogger.com/profile/01002346978289429622noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8499671076590096775.post-7540639561705190392010-10-08T19:40:47.056+02:002010-10-08T19:40:47.056+02:00Hi Coco, my recipe says to leave a gap at the top ...Hi Coco, my recipe says to leave a gap at the top of the pie before putting on the top but I would have thought the lid would collapse inward, it doesn't say anything about leaving a hole in the top, that comes when the pie is cooked and cold, then make a small hole to get the gelatine in, leave for 24hrs before eating.Shrinking from the sides would be the norm for a proper pork pie as there was always gelatine the sides as well as the top. I've got some suckling pig in the freezer, I will give it a go soon, like most Brits, we love pork pies.Renovation in Galiciahttps://www.blogger.com/profile/12134753603087085719noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-90814075699043678102010-10-07T10:02:35.911+02:002010-10-07T10:02:35.911+02:00¨Riñones¨ is the word you´re looking for. Thanks!...¨Riñones¨ is the word you´re looking for. Thanks!<br /><br />As it turns out - the pies are just so-so. The crust isn´t particularly flakey (probably due to overhandling). The pork tastes good, but is too dry (probably because of all the juice leaking all over the oven - oy) and the meat shrunk from the sides, not from the top. Don´t know how you could fix that with the gelatine. We ate 2 and put the other 2 in the freezer.Cocohttps://www.blogger.com/profile/01002346978289429622noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-27430268113817155732010-10-04T19:14:29.183+02:002010-10-04T19:14:29.183+02:00Hi Coco, I will look. Now I can help you with the ...Hi Coco, I will look. Now I can help you with the suet,if you asked your butcher for rinyoles [I think that's how it's spelled]con grasa [ kidneys with the fat] you will have your suet! just grate it up and use as you would the stuff in a packet. It doesn't matter which animal it's from but it would normally be beef kidney, then you can make yummy steak and kidney pie or pudding.It will keep for about a week in the fridge and you can freeze it.Renovation in Galiciahttps://www.blogger.com/profile/12134753603087085719noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-57066887070557357742010-10-03T13:43:03.297+02:002010-10-03T13:43:03.297+02:00Ahora Mas has it in tubs here, from jamon iberico,...Ahora Mas has it in tubs here, from jamon iberico, in the cooler section. Manteca is what you´re looking for. I think you can get it by weight from the butcher´s counter or the stall with embutidos (sausage, cheese etc.)as well - along with butter. But you can´t get suet - I asked last year for Christmas puddings, but they told me that after the mad cow scare it´s no longer available.Cocohttps://www.blogger.com/profile/01002346978289429622noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-63920660205547812482010-10-02T01:57:00.232+02:002010-10-02T01:57:00.232+02:00Where did you manage to get the lard? I've loo...Where did you manage to get the lard? I've looked everywhere for it, I needed it when I was making Calendula ointment but ended up having to buy pork fat and rendering it down.Renovation in Galiciahttps://www.blogger.com/profile/12134753603087085719noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-25907033740267606112010-10-01T09:42:16.466+02:002010-10-01T09:42:16.466+02:00Well I do usually have bottles of wine - but this ...Well I do usually have bottles of wine - but this was more along the lines of utter collapse. I did wonder if I was supposed to refrigerate it and let it rest before rolling out, but the instructions did not say to.Cocohttps://www.blogger.com/profile/01002346978289429622noreply@blogger.comtag:blogger.com,1999:blog-8499671076590096775.post-32362642286924599942010-09-30T23:02:12.748+02:002010-09-30T23:02:12.748+02:00The bottom of a wine bottle kind of works for pork...The bottom of a wine bottle kind of works for pork pies, but they do slump a bit. thats part of the charm though.Dawn Hawkinshttps://www.blogger.com/profile/18246411966577903973noreply@blogger.com