I mean obviously it looks like a pasty, like a  cornish pasty which I need to do an episode on and it kind of tastes like it too in a lot of ways. What's interesting is kind of what the  filling is. That ginger and some of the other recipes have even more spices and interesting things like wine and ver juice added it's not overpowering ginger but just ginger on pork and chicken with egg that is weird but it's good. I'm definitely- I don't really- I don't really get the egg. In modern pork pies they often add hard-boiled  egg and I just don't get why. I don't know. I also wouldn't mind a bit of like gravy or some sort of sauce. It's not dry it's just there is no there's not a lot holding it together. It's just like pieces of meat. I don't exactly know what would- what would do well with that maybe just  dump the meat out into some gravy. Hm! :) So whether you decide to fry or bake these just remember that when you're in the kitchen if you mess up it doesn't really matter, just it's supposed to be fun and and I had fun making them, and I  had fun doing this episode. So yeah! So thank you again to Porter Road for sponsoring this video and make sure to follow me on Instagram @tastinghistorywithmaxmiller and I shall see thee next time on Tasting History.
START_SELFPROMO_TOKEN thank you again to Porter Road for sponsoring this video and make sure to follow me on Instagram END_SELFPROMO_TOKEN