I love Melton Mowbray pies because of the crisp pastry case, but often don't wish to eat a whole one. These little mini pies are just the job. My only issue, and this seems to apply to the current fad with pork pies, is the lack of gelatine. There's a smidgen of it here, but I remember pies of old when there was far more. I don't know if it's a health issue but, if not, why cut out what makes pork pies really delicious?
