Micca, that's interesting. As I've lived in and around Pork Pie Country for the past 15 years, I've occasionally seen them being made at country shows and food festivals. They usually focus mostly on the hand-raising aspect - they have these big wooden dollies that are used especially for shaping the pastry for the filling, and they show you how to make the pastry. I've never done the pork pie workshop that Dickinson and Morris (the granddaddy of pork pie makers) do, so I've never seen the whole recipe. I didn't know about the anchovy essence.

Spleen Cringe, Dickinson and Morris also supply some supermarkets. They're very good - not as good as buying them fresh from the shop, but then again, maybe that's something of a placebo effect...

(D&M also make the gorgeous Melton Hunt Cake, but that's probably a topic for another thread)