Nothing shutters out an unseasonably cold and gloomy September day like a couple of pork pies and a couple glasses of red wine.
Make that, one “world famous” pork pie and one pie of the month, called “The Huntsman,” from Myers of Keswick, possibly (probably) my favorite British sundries shop in the city, and a bottle of “Ten Mile,” an ambitious blend of Zinfandel, Petite Sirah, Carignane and Barbera grapes out of Napa Valley by Nine North Wine Co. (Retails for $12.99 at Sea Grape Wine Shop, one of my favorite bottle shops in the city.)
This is not a pairing I could have matched myself a year ago. The pork pie and I are new-ish friends, but when I fell, I fell hard and fast. What’s not to love about the dense, salty, sticky, savory, (fatty), ground pork blend baked into a staunch, buttery, golden-brown crust? Don’t be fooled by its petit size or crimped edges, these pork pies pack some serious heft.
On the other hand, the pie of the month, “The Huntsman,” is light and (almost) lean — it reminds me of the sort of pie a woman with an appetite more delicate than mine might prefer. It’s “three layers of yummy-ness” consist of pork pie meat, roasted chicken and Paxo sage and onion stuffing all layered into a pastry cup and baked until the stuffing is fluffy and golden.
“Welcome to autumn!” the index card proclaims. Could be that someone else’s cheery perspective is rubbing off, or it could be the blissful state these pies have put me in, but I’m about ready to say: bring it … well, almost.
Wanna see the guts? Check out the pies’ innards after the jump: