So the essential jelly for the pies was.......well.......a piece of cake, if you forgive the mixed metaphore. Boil a pig's foot with aromatics and white wine for a few hours, strain and reduce. Ya esta!
A quick visit to the local Cansaladeria (pork butchers) yielded pork lard for the hot water pasty, bacon and minced pork for the filling.
The result, it has to be said, was rather impressive although I couldn;t find any English mustard to go with it.
They didn't last long.
Now where did I put my extra large jeans?


Mmmmmm they look delicious!!
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