On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton
> wrote:

> I seem to remember pork pies with affection from my childhood. They had
> a fairly light crust and the meat was in small pieces but far from a
> pate and not dry at all. Apples were also used in some pies. I also
> recall that there was quite a bit of gelatine near the crust. The pies I
> remember were large and were served in slices.

I love apples with pork and I'd try making one of those for myself -
but gelatin reminds me of pate.... so is pork pie a pate en croute?
http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg

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Food is an important part of a balanced diet.