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thank you very much for your comment. However, I genuinely don’t understand why and how you think I ‘cheated’. I’m very interested though. could you provide an explanation for your thoughts? many thanks.

Yes it will. But the texture and colour of the pastry on the inside will be a little different. Good luck!

@@stationhousecookeryschool1217 thanks, great for vegetarians!

Yes, making culture from cheese is what I thought this rubbish video was about.

Thank you so much! I'm glad you liked the video and I do work hard to make the videos practical!

100 agreed all points Brother says this member of the Sth London Diaspora living here in Edmonton Canada ;0]

About to say the opposite. Personally, I think diced fat pork is essential for texture. If blended with sausage meat, it doesn't go dry.

Glad it worked for you Liz. Factsheet on the website!

Don't eat it then!!!

@@martinburke362 Nothing wrong with eating butter and lard; I'm 68 and have scoffed more pork pies than many of my dead peers!!!

@@wurlitzer895 traditional hot water pastry doesn't have butter in it just lard and purified beef dripping i used to make these at £1.25p for a 6oz pie this guys a chef so add a little butter a d a free range egg🙄🙄🙄 and your looking at two and a half quid a pop for the same thing!!! Iam 63 and eat pork pies 2 or 3 times a week

@@martinburke362 Martin. Eat them 3 or 4 times a week and you too will get to 68 and beyond....(hopefully). LOL!!!

Pretty sure he meant *water as there was no mention of butter before or after.

All comments warmly received as always and please allow me to respond! Regarding separation, as I said in the video once the meat cooks and then cools it will retract from the pastry leaving a gap. That is why you leave it to cool before adding the jelly. Perfectly normal. The word sausage comes from Latin through French into English and literally means seasoned with salt. Also where we get our word for sauce. The word pork we get from French ‘porc’. Therefore whether the meat is ground or not we can call it a ‘pork’ pie. But of course the etymological journeys the names of our foods take is a fascinating one. But I assure you, what I made here is most certainly a pork pie. The first recorded recipe of a pork pie is believed to be in ‘The forme of Cury’ in the 14th century and was indeed ground pork. Throughout history you will find many deviations using a variety of extra seasoning and ingredients some with cured meat or chopped as you are referring to in your comment. I don’t know why you are talking about sage as I don’t mention it in the video. But just to clarify, sage doesn’t turn pork meat into sausage! I would like to clarify however that I have not made mistakes here. It is a version to help people try their hand at making their own pork pies. And if you do your research, a pretty accurate one at that!

Let me know when you make the vid, i made a few from different clips and none are that good, the pastry turns out ok but the meat hardly tastes like bloody pork pie , i tried various amounts of white pepper and black pepper and same with sage just don't seems to be right.. any help on the meat cuts and mixture would be appreciated 👍

Can't wait to nit pick your recipe, if we ever see it!

Wow, 2 years on and we are still awaiting your spectacular recipe Keith....

I’m sure they will! Send me a photo and let me know how they turn out!

Hi Marcos, it was .... Homestead Cheese Culture - General Purpose Mesophilic - Freeze Dried Sachet I got mine through Amazon during lockdown but should be available most places online. Glad you liked the video!

Thank you so much! There’s lots more information on our website and please ask if you have any culinary questions!

Thank you so much. There’s lots more on our website and please ask if you have any culinary questions.

Just give it a go! Hot water crust is one of the easier pastries to make as it’s difficult to overwork like some others. Just remember not to reduce the liquid when melting the fat and you should be fine. Like most things practice really helps. Let me know how you get on and write if you need tips or clarification! Go for it!

When using raw milk, there's no need for the calcium chloride, otherwise, everything seems to be the same. I'm not an expert (just made my first cheese yesterday, a Colby), however I have been reading, and watching a LOT of videos before finally jumping in, while I was acquiring all the equipment (mold, press, large enough pots, thermometer, cheese cloth, cultures, rennet, cheese wax, etc.). I came across this video while looking for instructions to make my own cultures, rather than needing to constantly repurchase since I bought 5 packs of each w/the intent of using 1 of each to make my own cultures. I figured if I can make yogurt and buttermilk, then surely I can make cheese cultures since they are also Meso & Thermo cultures. I plan to freeze dry my cultures when finished, then store in the freezer.

@@CindySeeley yes I know the calcium chloride thing for raw milk. I don’t mean for when I make the actual cheese though, I’m wanting to check if there’s a difference using that for the culture itself. Raw milk doesn’t firm up as well for yoghurt, so I’m guessing it would be the same thing with the culture. Just not sure if it will matter seeing as you freeze it. A freeze dryer is on my wish list, but it’s a fair way down it so I’ll be freezing cubes of this for a good few years lol. Congrats on your Colby! That’s one I’ll be trying for sure. I still need a press and some more moulds, but I’ve got pretty much everything else. I even have a wine fridge I picked up second hand a while back to be my cheese cave! I haven’t made a hard cheese yet though as milk here is quite expensive and it’s cheaper to buy a block of cheese. I’ve made lots of paneer/ricotta split with vinegar or lemon juice and tried my hand at small batches of halloumi a few times which was fabulous. Can’t wait to have enough space to be able to have a batch going and still be able to do other things as I’m waiting for it. And of course a cow or goats so the milk is cheap and by making cheese I’m preserving the excess 😁

@@moniquem783 a cheese cave solution is on my wish list. Meanwhile, once the 'colby' comes out of the press in slightly less than an hour, I'll have the drying time to come up w/a creative alternative...lol

@@CindySeeley yes the cheese cave is one of the hardest things to sort out isn’t it. I got so lucky with mine. Happened to be scrolling through Facebook marketplace and there it was for $50! I’ve never left the house that fast before or since 😂😂😂 It was only a 20 minute drive to pick it up, and the lovely guy even loaded it into the car for me! I will probably need a second one at some point if I’ve got my own cow coz I really like cheese, but it will definitely get me started. It also fits in the tv space of old tv units so I can have cupboards around it to store all my cheesy supplies 😁 Have a look at Blue Cactus Dairy Goats channel. She has converted a regular cupboard to be her cheese cave. Simple and cheap but she says it works. It might be an older video. I binge watched all of her cheese videos a while back. I’ll have a quick look for a link for you but it’s very late here and I should be in bed, so if I don’t find it in 5 minutes I’ll have to leave it.

@@CindySeeley found it. th-cam.com/video/xIQqwbu8YUc/w-d-xo.html Night Night. Merry Christmas (it’s officially Christmas morning here 😜🎄)

That’s brilliant Carol. Really glad my video helped you. Lots more ideas on my website too!

Your welcome. Lots more on the website!

Thank you very much for your contribution. All comments are of interest. At the Cookery School I take animal welfare extremely seriously and provenance of ingredients is very much part of that. Our free range eggs are sourced from 5 miles away and I regularly visit the farm to ensure we are being supplied eggs that meet my high standards. So for me, any egg will not do. Animal welfare and provenance are very important.

@@stationhousecookeryschool1217 you’re a cook/chef that follows my own heart. When i was training to be a chef it was instilled that shopping local, choosing the best ingredients, ethically sourced/organic/free range was the way to go.

Thank you! Provenance is so important for so many reasons. It’s a bedrock principle at the Cookery School.

@@stationhousecookeryschool1217 and you can charge more!!!

It certainly can be Chris. Indeed Raymond Calvel who is credited with introducing the technique did so. Lots of bakers use the technique in different ways which produces different results. It’s a good idea to experiment and notice the differences. Enjoy your baking!

@@stationhousecookeryschool1217 thanks for taking the time to reply. I know that some bakers add yeast and salt prior to the autolyse but as I understand it, those ingredients can “tighten” the gluten, limiting it’s extensibility. That is what I was taught by the French master baker, Lionel Vatinet.

Brilliant. Hope it turned out well!

Hi Jimmy, you shouldn't need to. They pastry is quite high in fat so they pop out easily when cooked!

Let me know how you get on!

Absolutely. Add a little water and freeze in ice cube trays.

Thank you :)

@@elaine58100 No problem at all! Hope to see you at Station House soon!

Hope you enjoy it John!

They Had A Day Thank you! Glad you enjoyed it!

Hey Sergiy, great to hear from you! Fancy a video catch up?

Sergiy Grachov Skype? Tomorrow late morning Uk time?

Thank you so much. Glad you liked the video and I hope it helped!

Hope to see you again soon!

Thank you!

Yep, it’s a very forgiving pastry. Glad you liked them!

Gwen Shaw glad you like it Gwen. It really was delicious!

Do you like it ? Asha is in the outro too!

Station House Cookery School Yes! It is really cool! I still need to figure out how to edit 😀