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Best way to serve an English pork pie.

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After reading an article in the NY Times, I ordered pork pies, bangers and English bacon from the New England Pork Pie Co.. They say to serve the pie at room temperature with HP Brown Sauce or English mustard. Does anyone know if that sounds right? It sounds like a pate en croute. Anyone have any ideas?

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  1. I like pickled onions with pork pie, not so much HP sauce - I don't want anything that strong getting in the way of the deliciousness of the pastry/jelly/pork - the crunch of English pickled onions is good though, maybe a little smear of Coleman's mustard too, but most of the time just on its own. And definitely room temp.

    1 Reply
    1. re: Athena

      Perfect. And if you don't care so much for the beer, a nice pint of a dry English cider would be lovely with the pork. Aspall's is a very good choice.

    2. That sounds right although the condiments are strictly optional. Pies are delish but can be on the heavy side. I'd pair it with salad and some pickles and a fruit dessert.

      1. With mustard, beer, and a televised ball game.

        1. Piccalilli and a pint?

          3 Replies
          1. re: wattacetti

            Piccalilli and a pint is definitely the way to go.
            For me it's a Mrs Kings Melton Mowbray pork pie and a pint of Timothy Taylors Landlord. Not sure how available this beer is in the US but Goose Island Honkers would be a good match.
            Also agree that the pie should be at room temp.

            1. re: Paprikaboy

              I'm a pickled onion sort of bloke when it comes to pie accompaniments. English mustard or piccallili are OK if youre eating with knife and fork, but poor substitutes generally for the onions, particularly if youre just picking up the pie to eat.

              1. re: Harters

                That's a very good point H, but you know I'm a soft southerner who wouldn't dream of eating a pie by hand!

          2. Eaten out-of-hand, from the boot of the car on a coursing field in England, accompanied by good friends, great dogs and a little sip of homemade sloe gin! Sadly, those days are gone. :-(

            1. Best way to serve an English pork pie is to me. Barring that, I consume my pork pies out of hand and plain. The crunch of the lip of the pie followed by the soft jelly and the inviting give of the pork need no adulteration. Mustard might be an interesting addition, but unnecessary.

              The grease of a hot, juicy banger, however, cries out for HP sauce. If I'm making a sandwich, I might also use mustard or Branston pickle, but on a breakfast plate, bangers, eggs and streaky bacon. If you have back bacon, it is leaner than streaky bacon and can be served up like breakfast ham (include grilled tomatoes) or in sandwiches. Also a nice alternative to wrapping game and lean meats in streaky bacon.

              1. Pork pie. Definitely an acquired taste. Kind of like eel & mash.

                1 Reply
                1. re: calumin

                  Although whilst eel & mash is very much a niche product in London these days, pork pies are made in their many millions and enjoyed throughout the country. Even my village baker makes their own.