Pork Pies in Canberra?

Jeez he must be a poster boy for the NHS. Can’t go two months without a pork pie!!? One pork pie every two months was about all I could handle over my ten years in London. Seriously unhealthy fast food.

Both Coles and Woolworths sell them in the deli. I don’t know that I’d recommend either.

Try http://patchettspies.com.au/

or the Legislative Assembly.

bigfeet said :

So what would be the optimum serving temperature for once of these delicacies? From the frige cold, or leave on the bench for twenty minutes or so to bring it up a bit closer to room temperature?

Best at BRT (British Room Temperature). Ie let the room get nicely icy from the bitter cold of an autumn day, then fire up a 1-bar radiator for a short while. Continue to allow the icy breeze to blow through badly-fitted windows.

Seriously though: in Oz terms, cool but not cold. Not room temperature unless you have a pretty cold house. Take it out of the fridge and put in a cool place for an hour, but not so long that the jelly starts to run. Probably somewhere around 10°C.

These things are heaven on a stick if you like porky stuff. You can make them yourself with a huge effort, but its well worth it. Use good pork! (Eg Bundawarra at epic markets). And don’t be tempted to skimp on the lard.

Oh and on the original topic: feed them good Aussie stuff while they’re here!

When it’s as warm as their beer – get stook in lad!

Woody Mann-Caruso said :

A thicker, much shorter hot water pastry, enriched with lard (it stands up on its own, even after you’ve cut wedges from it); large chunks of pork, delicately seasoned; a gelatine-rich broth poured into the top before baking to set the whole in a sublime jelly; served cool.

You’ve won me. Sounds delicious.

So what would be the optimum serving temperature for once of these delicacies? From the frige cold, or leave on the bench for twenty minutes or so to bring it up a bit closer to room temperature?

Poor Pomy bugger…

Send him back on the first A380… destination?

PORK PIEVILLE

…and never shall we in these august pages! wash out ya gob [prob’ly go for a dobinson’s bacon steak and cheese pie at the very least if i were you!]

i think there was a local providore from one of those suburbs, you know, south of that lake thing – these were delicious! but gone 🙁

I’m getting the feeling a pork pie is not just a meat pie with pork instead of beef/lamb

Yep – very different kinds of pie. A thicker, much shorter hot water pastry, enriched with lard (it stands up on its own, even after you’ve cut wedges from it); large chunks of pork, delicately seasoned; a gelatine-rich broth poured into the top before baking to set the whole in a sublime jelly; served cool.

Damn, now I want one.

Holden Caulfield said :

I think you can get good pork pies at the Legislative Assembly.

You can also get them on the other side of the lake, on either side of capital hill. The ones from the green shop tend to be bigger than the ones from the red shop, though.