What is the purpose of the gelatin in British pork pie? It seems like an odd thing to add to a savory pie.The reason that I am asking is this: many years ago I got two kinds of frozen pork pies from a British imports store.One kind came in a box of several small pies and needed to be heated in the oven, the other was a large single pie that I was told to defrost in a refrigerator. I don't think I left it in long enough because the jelly layer was icy and was rather unpleasant. In contrast the oven pies were delicious If they had jelly in them I could not tell.
I want to try making these at home, is the jelly some how an essential ingredient of the pie?