Friday, August 28, 2009

Hot Pork Pie with Parsley & Thyme

Shoulder Pork marinated overnight  in Chardonnay, with the later addition of Parsley and Thyme - from our own herb garden - and baked in a half real butter / half lard  double crust - much to the delectation of its Testers. 
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7 comments:

  1. Housewife SavantAugust 29, 2009 at 1:05 AM

    Who is eating all the Test Pies?
    Perhaps you could add a widget in your sidebar that would show us all your weight increase over the next few weeks.
    Just a suggestion.
    (You KNOW I'd have your back for the sampling if I lived in Collector. I'd call it a ministry.)

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  2. @elohAugust 29, 2009 at 2:17 AM

    I only had to see the ingredients to know that is some excellent and flaky crust. It really sounds wonderful.

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  3. emilyclareAugust 29, 2009 at 10:02 AM

    deliciousness, I'll come down as another official pie-taster... if you'd like :p

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  4. JoyfulAugust 31, 2009 at 1:18 PM

    My that sounds delicious!

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  5. JaneSeptember 1, 2009 at 10:28 PM

    Followed you over from eloh's place. Your pies sound great.

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  6. DeniseinVASeptember 2, 2009 at 12:53 PM

    Ah now that sounds delicious! Came here from your other blog after you visited mine. Thank you very much for that. It was nice meeting you and I will be back.

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  7. HelenSeptember 2, 2009 at 7:39 PM

    Thankyou, pie lovers, thankyou. You fill us with excitement and we can't wait to open. Besides, we're starting to look like pies ourselves. The porker kind..

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