Difference in pork pies.
Not an ex pat Brit, but a real, live Briton living in Britain.
I've never heard of a Yorkshire pork pie, as such. Although, of course, pork pies are made in Yorkshire.
A traditional pork pie, of which the best known are from the village of Melton Mowbray, uses a hot water pastry and has to have a good jelly surrounding the meat. They are always intended to be eaten cold. By the by, Melton Mowbray pies now have name protection under European law with "protected geographical indication" status, meaning that only pies made in a certain way, and produced in Melton Mowbray, can be called a Melton Mowbray pork pie.
Here's a link to the Melton Mowbray pie producers site:
Googling on "Yorkshire pork pie" just turns up references to traditional style pies that are made or sold in the county.
The only other pork pie I know, is the much less known Cheshire pork pie (I'm a Cestrian so should know all about this one). That incorporates prok and apple in the filling, has a normal shrtcrust pasty and is eaten hot. Here's a link to Hannah Glasse's 18th century recipe as well as a modern version. http://recipes.history.org/2012/05/to...
Never heard of a Yorkshire pork pie.
As Harters states pork pies can be made anywhere but the best and original are from Melton Mowbary.
Whilst I studying in Leeds I was told it was traditional to have hot pork pie with mushy peas and mint sauce on Bonfire Night (did try it but wasn't that keen on a hot pork pie). Not sure this is what they mean.
I also am English (well a Londoner) who resides in England.