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Metric units, please.

Where should I position my custard tart in a gas oven ?

So quick and easy thanks 😊

Genius.

Wow fantastic so quick and easy 😊

Love the recipe easy to follow many thanks 😊

You make molding the cases look.so easy ! 😂😊

I don’t understand why these aren’t made here in the States. My parents and grandmother are from England and they always talk about having a good meat pie. Can’t imagine they wouldn’t go well here, especially in the upper Midwest I’m going to tackle them this winter. Thanks for sharing. Merry Christmas 🎄🇺🇸 BTW you need a lot more subs! You do nice work! 😉 People are missing out!

Good idea but I'm afraid the steam of the hot water very close to the lamp and electricity is dangerous. I will skip this step.

I'm deffo gonna have a go this weekend! Thank you

love the video can you cut the ingredients in half to make less mince pies

I will like

Looks delicious 😋

Genius ❤

what a wonderful video! thanks so much for sharing!!! ❤

Thanks on the clarification of "dripping" and why it is used.

Amazing Recipes. Thank you so much. XXX

Whilst not wishing to be grumpy, I am an electrician and want to thank you for trying to help others but this is not a good idea as the steam from the boiling water and mains electricity do not go well together. The lamp would need to be IP65 and it's not. Safer to use a seedling mat.

Great video

Hey Sid, have you ever tried making this with whole wheat flour?

Hey hope you make more videos soon! Just found out about your channel and really enjoy your videos. Very helpful 😊

Hi Syd really enjoyed watching this video. A well presented and very informative video, with little tips, such as using shortcrust, which I use for scotch pies. Also how to not waste things, like the jelly. Well done, please keep it up

I make lots of pork pies and have watched lots of different people making them. You are a master at raising the pastry. Never seen anyone do it so quickly. I have always allowed my hot water pastry to rest for a couple of hours or overnight but that would appear to be wrong. I will give it a go your way. My filling recipe is very different, no bread crumbs, just coarse minced pork shoulder and hand diced belly. Seasoned with salt, white pepper, and Mace. I look forward to your further inspirations. Thanks.

I would love a recipe for egg custard please

How much flour was used.

How much. Flour was in resepe

Is the semolina straight out of the can 🤔

My understanding is that ground rice is also know as rice flour. You can obviously have it fine like cornflour, plain flour or courser still. Semolina is actually just a type of flour made from durum wheat.

Thank you great tips!

Hi Sid what are the measurements of your tin. By the way I've been busy with your recipes, I've made one of these loaves I've also made 2 of your chocolate logs and a swiss roll which I've taken photos of. When I figure out how to upload them on Facebook I will. Thanks for the instruction. Emmet

Hi Sid made the filling and shortcrust pastry yesterday for these pies and put in the fridge overnight. The pies are in the oven at the moment and I'll take a photo when they come out of the oven. I love those steak and kidney tin for cases. I also made your swiss roll with buttercream and jam and rolled in sugar and baked before I put the pies in the oven. Turned out very professional looking. I did the same as you and cut the ends off, better than you buy in the bakers. Your instruction is top notch Sid that's why I enjoy your videos. Thanks again Emmet

Hi Sid made your pork pies yesterday and left in fridge. I did cheat and used a 12 hole muffin tray but they still turned out wonderful. I made the jelly with a chicken stock cube and 2 gelatin leafs but I should have used 3 and less stock. But here its my first time making pork pies and first time making hot water pastry so lesson learned. Thanks for the instruction and recipe. Emmet. It's a pity we can't upload photos.

Hi Sid I made these chicken pies today and they turned out fantastic. I didn't put any salt in as I used half a tin cream of chicken soup in the filling, it worked fine. I also added carrots frozen peas and fried onion. I bought 42 of those tinfoil trays but it worked out at 66 cent a tray that's including postage. Everything is very expensive here in Ireland. I think I'll be using them more than once. Anyway thanks for your tuition and the recipe. I'm looking forward to trying more. Emmet

Hi Sid, my name is Robert and like you i have been a tradesman for over 50 years , not a Baker but a Cabinetmaker . You might be thinking why the eka would bloke like that be interested in baking . Simlpe my Mum came from Cumberland and as a result i grew up eating the kind of Food that you are showing the the World to enjoy, however when we moved to Canada 1968 all the ingredients were not readley aviable ,so our diet changed but Mum carried on trying different ones to come up with the results she had in England. and many cases she succeded. I have always like Cooking , its fun and of corse its nutrisus. But i can tell you Sid when i found out Boiled Pastry my life ( taste bud wise } changed when i was a child in England Pork Pie was King and thanks to you i can recreate those memories again Thanks Mate Robert, Wilberforce ontario Canada

Nice to see us Grandad s no,more than the young ones .well done sid,.👍👍👍👍

😅

Hi Sid just found your site today and find it very informative actually I'm missing Scotland v France on tv as I am watching your videos. I am definitely going to try hot water pastry with some pork pies. Nice to see a master baker at his work. Look forward to trying your recipes. Thanks Emmet

Here we go first proper pork pies being made now. I'll let you know how I get on 😊

Very nice video

👍

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I think it's better to buy cuts of pork, like belly, which has it's own fat content, rather than add dripping to minced lean pork. Not sure about short crust pastry lids either. A hot water crust gives that lovely contrast of a crisp outer layer and a softer, creamy inside. That's what typifies a pork pie, in my opinion, so the lids should match the pie case. However, each to their own.

Happy New Year Sid ..would love to see a meat and potato pie ..but only when you get time. :-)

nice.. even you can grow chicks next to the dough..!! hahaha

Very disappointed because this tutorial is incomplete. It doesn't mention how to complete the pies with filling, topping, temperature to bake, etc. Getting this far doesn't get me a pie, so I'm sad.

I’ve renamed you Super Sid 👍🙃 you do a great job of making things simple and giving us confidence 😊

Hi Sid - I'm new to your smashing channel and wondered what heat setting you have on the slow cooker to prove the June '23 wholemeal loaf recipe - Thanks

I've just made my first ever hot water pastry using your video as a tutorial, they've turned out fantastic. Thanks Sid for the great video, its made it very easy. a big 👍👍 from me.

Drippings?? Like bacon drippings??

Two portion ones ? Sir that’s a single serving for my husband 😂