Kenneth Barnett discusses how to make a good pork pie.
East Midlands Oral History Archive
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N. van Heender
My wife, I took her all round Leicestershire…afternoons and nights at institutes she demonstrated pork pies. I knew every bloomin’ village in the county very near…to get it the right consistency for the pie to stand up on its own without being in a tin or anything you just got to have the right quantity of lard to the flour and then they’d stand and you could fill them with the pork meat and then put the top on and you could put them in the oven and they’d bake without moving…I think there was a certain amount of water put with them…that was it, that was the Leicestershire pork pie. She always used shoulder pork for the pies. She always reckoned that was the best.