Thread: Attn Angus_a

Originally Posted by Angus_A

If you have a large muffin tin kicking around you can make little ones instead if you feel like being more traditional with your pork pie. Up to you really, as long as it's served cold it's all good

In that case would you mix the gelatin stock in with the meat instead of pour on top?
I have a slight aversion to jelly.

You pour the gelatin stock through the hole in the top, inside it so when it sets you get the jelly that is associated with pork pie. You don't pour it over, sorry my instructions are usually designed to only be read by me and therefore are written poorly XD