El radge
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- 520
Moving off topic a wee bit but pork pies really have to be fresh . The pastry won't be 'off' but the flavour [and crispness] deteriorates so quicklyMust say I do like the pate en croute in france , most of the versions I have had have been far tastier than the so called pork pies you get here, even your Melton Mowbrays vary considerably.
Many supermarkets sell them with , probably , more than a weeks sellby date on them . They're just not how they should be