Of course they will.
It's just a difference in thermal conductivity.
The metal ones will transfer the heat faster.
They will both get equally as hot given the time.
Yours should take little bit longer that's all.

But you want that heat to be conducted quickly.

If you want a crunchy outside you certainly do.
Having googled it, I think JC will get pork pies but they wouldn't be as good.
So your original doubt is probably quite correct.
Probably ok for sponge buns and the like only.
We will await the outcome.

Actually, having just gone back to my Hairy Bikers recipe (why did I read the Paul Hollywood one), you don't need a tin to mould them with anyway, they might slump down a bit but thats all part of the non-conforming person I am.

Hairy Bikers it is then - this weekend will tell.

sacre bleu John, quelle catastrophe !

next thing you be telling me petit fours are an endangered species !

rest assured vol au vents are alive and kicking in la France

Mine certainly did. For which she should be banned from ever setting foot in a kitchen again. I also found her grilling parsnips once...

I had two warm pork pies for my breakfast this morning from Burchall's in St. Helens. Beautiful.

My old lady used to put the veg on to boil at the same time as the joint went in the oven. There was no need to mash anything, it was all boiled to a puree that resembled Gerber baby food. It wasn't too bad if carrots or swede were on the menu because you could then see that one pile of mush had a slightly orange or yellow tinge from the other pile with a green tinge. The only thing on the plate that required any chewing was the gravy

After I got to be old enough to go to pubs on a Sunday lunch then I never tasted a sunday lunch that wasn't solidified through lack of moisture with burnt bits around the edge of the plate and on the tips of everything that stuck above the lake of gravy that my mother thought I loved.

Me, my brother and my dad would all go out for a sunday lunch pint and as you only had two hours worth of boozing in those days you had to stock up before last orders and try and string out the last pint a bit - why the hell my mother insisted on having all the plates on the table for 2pm when she knew we'd never get home before 2.30 I just don't know.

The three of us also ran a book on who would get the string on their plate if it was a rolled joint like pork or beef, for some reason she never thought to remove the butchers string from anything and would just carve it and serve it up on the plate - barmy my mother was, I blame the Irish.

Whilst I remember the same events described by JerryC and Coddy in my own household I always wondered why the F on Christmas day it was always left to mother when it was quite plain to see she was shiiite at cooking, why did the blokes have to go to the pub and get hed up and leave the women folk to get stressed to the hilt and be expected to plate up as the blokes deemed it time to return? As well as sorting out incontinent elderly relations, which was why the gravy tasted of sh, clearing up all the wrapping paper, axing to bits the abnormally large rather burnt animal.

Oh well, of to France for a few weeks today and will be making and eating some quality verions of these,

hmmm.... and washed down with a nice Burgundy or Côtes du Rhone from your area can't be bad...

With seafood? I'd rather a nice Sancerre or Pouilly-Fumé

being PC maybe BG , but I really can't stand ANY white wine !!! even with fish - why are we obliged to drink white wine with fishy foods ? to me a wine heathen, why not drink what your taste buds appreciate rather than feel obliged to follow the party line wnd have a white because tradition dictates ?

for me it goes back to the bad old days of Sainsburys' Leibfraumilch which was great as an anti-freeze but undrinkable

I make an exception for moules marinières tho' and ding in half a bottle of Sèvre Muscadet !

Pouilly would be out of Peggy's area tho' Sancerre would be a bit closer to home - can't beat a regional plonk !

whatever you drink at this festive period just ENJOY !!!

Probably orange juice

I'll be helping myself to several Artois's seeing as my good landlord friend is open from 11am until 3pm.
Good man.

that's what I like about you WZ - class mate, sheer class !



anyways, got the xmas lunch sorted - me and the two cats are having bacon, sausage, eggs & beans, probably with some mushrooms & grilled tomatoes - I may even venture a bacon butty for brekky - all washed down with a fine Corbières (2.35€ out of Lidl )



may sound a bit ordinary to you lot but sheer luxury to any expat missing REAL grub !

Merry Xmas everyone

The only downside is that landlord isn't cooking for me this year.
He served us up some genetically modified goose last 25th, in the bar.
Anyway, he's off visiting family this time round and won't even be open Xmas night.


Just as we'll I've stocked up on various M&S meal deals.
It'll be one of, Oakham chicken, steak or gammon on the big day.
Meals for two but I'll be scoffing the full compliment.

It's nowt to do with tradition. Or at least it shouldn't be. The point is to choose a wine whose flavour compliments the food you're eating - regardless of which colour that might be. Most fish dishes go better with white wine than red, but it's not a hard and fast rule.

utter hogwash Kosh !


white wine doesn't have to compliment fish any more than a cuppa compliments a bacon buttie ! a really nice Rosé goes down equally as well with oysters etc than any white plonk

if people prefer white wine with fish then great for them but personally a nice light red (not Bordeaux or Bergerac & other heavy reds) slides down nicely thanks very much

there's a lot of wine snobbery where convention kicks in and the customer feels obliged to follow the rules of eating & drinking, none more so than the french ! they've turned wine snobbery into an art form

it should be a case of 'whatever turns you on' (or for WZ a case of Stella !) and for me personally a white with fish is a no no but good luck to those of you who enjoy their white

bon appetit

snail vol au vents with the aperitif tomorrow

Just to wind back a couple of pages ref: pork pies...

Made four of them yesterday with finely diced pork shoulder and belly pork and have just scoffed the first for my dinner (not lunch) this lunchtime, with Branston and a slavver of cranberry - even though I say so myself, it was bloody lovely.

I ended up using the silcone deep moulds and resulted in a pie approx 3 inches in diameter and 2.5 inches high, a decent meal in itself, but a couple of notes made during the process, I didn't get the gelatine right and the pies filled with pork fat which I drained but failed to fill properly with gelatine, and the pies had to be taken out of the moulds, brushed with egg and stood in the oven for the last ten minutes to properly brown the sides off.

Next time they will be perfect, in the meantime I've got three left

Just leave 'em in the shell, knock the back off and replace like a vol au vent lid

We'll be having Gloucester Old Spot loin (I did a swap - 5kgs of fish for 5kgs of pork) for our Christmas dinner (at about 3pm, all the pubs in Winky give you your first drink free, so with 6 pubs, I'll spend nowt tomorrow). Starting with a plate of smoked halibut and finishing off with a selection of local cheeses (including Somerset brie), sourced from the various artisanal cheesemakers we still seem to have round here. I'll open a Chablis and a Rioja, both will get supped, along with a bottle of Warre's Cavadinha 1996 (that won't probably see then end of tomorrow).

The great thing is, Emma don't drink

Maybe you could point out where I said that?

I offered the opinion that [imost[/i fish dishes go better with white than red. In my experience that's the case. That doesn't mean that there aren't reds that go with fish, or that all whites are great with fish.

Maybe you should read more carefully before jerking your knee?

Oh - and Merry Christmas.

Merry Xmas to you and your family

and my knees are fine, thanks anyway

the oysters will be served with a fine Carcassonne rosé and the rest with a light Gaillac red

Sorry I never got back to you in time about the moulds.
I would personally not bother with the belly pork so you wouldn't have the fatty issue then. Maybe substitute it for a ham hock finely diced or minced.
You can also make pork pies in an old fashioned way by moulding your hot water pastry around a glass jar then tying double thickness grease proof around it and securing with some string. Then place ( well throw) your meat mix into the pie and then crimp your lid on top.
Thats how I made mine the other year. It really gives them that rustic old fashioned look