British meat pie pro­vides plenty of pork

Centre Daily Times (Sunday) - - Food - BY LEAH ESKIN

Amer­i­can pie is a sweet tra­di­tion – ap­ple, pump­kin, choco­late. But in Bri­tain, pie is baked up sa­vory – pork, duck, chicken, pi­geon, sausage, pork.

And how. Meat pie is packed right to the ridges – no slick sauce or crisp car­rot dis­trac­tion. Heated, plunked on a pool of mashed po­ta­toes and doused with mushy peas – that’s a meal that means it.

Even the ex­te­rior is larded with lard. Hot-wa­ter crust up­ends ev­ery­thing the Amer­i­can pas­try chef prac­tices and preaches: cold but­ter, cold counter, light touch. In north­ern Bri­tain, the baker starts by boil­ing wa­ter and lard, then grabs a wooden spoon. The re­sult is a pie brawny enough to heft its load of pork prod­ucts and tasty enough to lift the win­ter gloom.

ABEL URIBE Chicago Tri­bune

Pork goes into the crust (in the form of lard) and into the fill­ing (with two kinds of sausage) in this meat pie.

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