 |
| Pork pies can be hand raised using hot boiled pie pastry which is moulded while still warm around a wooden pie block, either individual or larger 500g and 1 kilo blocks. |
| Most pork pies however are moulded by machine where the paste is stamped into a pie mould with a warm dye stamp on a rotating pie stamp machine. |
| Gala, veal, egg and ham pies are made by lining a hinged tin frame mould with hot water paste, filled with the appropriate filling just below the top edge of the lining. |
| The top is sealed with a strip of paste and a second finish layer is added and decorated, holes are cut using a hot oiled plain cutter and pie funnels used with kitchen paper to absorb any excess juices during the cooking process. |
 |
 |
