The history of a beloved tradition.
In British food culture, savory meat pies rank highly as both pocket-sized snacks and meals in their own right.
But the squat, round pork pie is arguably the most English one of all. Typically produced and consumed in the eastern half of England, it is rarely spotted in Scotland, Wales, or even the West Country. The ideal pork pie has a hot-water pastry shell that's been baked to a golden brown, and comes topped with an equally burnished lid that's crimped around the edge. It should have a meaty filling made from coarsely ground pork, heavily seasoned with salt and pepper, plus the baker's secret combination of herbs and spices, all of it encased in a thin layer of wobbly jelly made from a rich stock.
Pettegree suggests a different 14th-century recipe as a candidate for the original pork pie: the appropriately named"Pig Pye," printed in Dorothy Hartley's 1954. The recipe calls for pork, plus mace and other seasonings; the dish could be enjoyed hot or cold, but the addition of currants set it apart from our present-day savory versions.
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