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Checky Pig

Pastries - Savoury Double Crust Pies

A form of pie, said by 'Food in England' by Dorothy Hartley to be; "very curious. It is mentioned by many old writers and I found it still made in Leicestershire", a thin T-shaped paste strip is placed on top of a round of paste, so that its three ends extend past the edges of the round. Filling is mounded on the centre and the two large edges and one small edge protruding past the 'T' folded over the filling to leave two 'ears' and a 'tail' of the 'T' protruding.

The word 'check' as a calling-sound for pigs, and or 'checky-pig' as a child's familiar for 'pig' is recorded in Addy's 1888 'Glossary of words used in the neighbourhood of Sheffield', but we have found no description or record of Hartleys supposed receipt in any old writers, though it has crept into some post-Hartley works including in Mary Ellen Snodgrass' 2003 'Encyclopedia of Kitchen History' and the 1978 'National Trust Book of Pies' See the note regarding veracity at Hartley 1954.

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