can you re heat pre cooked pork pies? these are farmers market types?

Question

and do they taste any good?

Cheers.

Answer 1

You should never re-heat Pork, you can re-cook it but not just warm it up.

Answer 2

You can re-heat a pork pie. Why not? Oven is best as a microwave tends to spoil the pastry. Usually have mine with HP Sauce and mushy peas - and I'm still here after 40 years. If you should have any left over, give it to the dog or put it in your compost container - assuming you have either a dog or the container. Otherwise, the birds will eat it (and so will the rats!).

Answer 3

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Pork loin dries out very easily because it's so low in fat. Good for your diet; bad for your palate. Fat is really what gives things that unctuous mouth feel we call "juicy". What you really want are some old-fashioned breeds with extra fat, but those are hard to come by. You can fake it with "lardoons", bits of fat pork stuffed into slits cut in the pork. Tasty, but a lot of work. One thing you can do is brine it. That helps it retain water as it cooks. It doesn't add fat, but it helps protect the meat from contracting and getting tough, much as fat does. In a recipe like this you'd have to brine it before you stuff it. Personally, I'm not crazy about brining pork; I think it gives it a spongy texture. Too much moisture. Another thing that will help is to cook it less. The USDA tells you to basically incinerate pork by cooking it to 160. The pig farmers tried to get them to lower it at the same time they lowered it for chicken, but it didn't happen. But cooks will tell you that it's perfectly safe to cook it to 145 rather than 160, and those extra 15 degrees will make a LOT of difference in the finished product. Unfortunately, that's a bit harder with stuffing. The stuffing keeps the inside cooler longer, subjecting the outside to more cooking. You can try what they recommend for people who insist on stuffing turkeys: nuke the stuffing until it's pretty hot before stuffing. That way you don't have to heat the stuffing as well as the meat. Be sure to let it rest before carving it. That lets the juices soak back into the meat. Carve it immediately and all of the juice on the carving board is juice that's not in the meat. Give it a good 10 or 15 minutes, tented with aluminum foil, to let it redistribute the juices.

Answer 4

I have eaten Pork pie fresh from the bakers oven. I have also successfully re-heated Pork Pie with no side effects whatsoever over a 30 year period. You need a food probe/thermostat and make sure the pie is 75 degrees Celsius in the middle and you will be fine!

Answer 5

Yes, you can re-heat most things. The secret is to make sure that the meat reaches its optimum point . So always make sure anything like this is piping hot when you serve it. To give yourself a guideline on how long and what temp, look at similar sized pies in the supermarket for cooking times etc.

Answer 6

You can warm them up, but only once. Best to do so in an oven or the pastry gets yukky. Once you have warmed them up and you don't eat them, chuck them away. Taste depends... some of the cheaper ones have cheaper meat and a higher fat content. Also cheaper ones have a thicker layer of pasty (cost cutting). The only thing to do is try a few and stick with your favourite. Commonly eaten with chips, mushy peas and gravy at Northern UK football matches!
Enjoy!

Answer 7

no no no only heat a pork pie if you don't want to go to work for the next week and have a really nasty bug running around inside you .
ps it can give you very bad D&V.

Answer 8

Pork pies are meant to be eaten cold.

Answer 9

I wouldn't unless you want a fortnight off work with salmonella!

seriously though i buy the frozen ones and eat them cold. have never heard of them being served any other way.

Answer 10

Not a good idea if you want a hot pie why not have a scotch pie instead they can be heated