Mr. Rea, I was fortunate enough to spend a short vacation last summer in Scotland. In the village of Dunkeld, I had my first Scotch pie. Life = altered... This video made me all meat pie hungry. The closes thing we have here is either a mincemeat pie or a baked pot pie with veggies and such. These types of standing crust meat pies are going to be on the menu in our house this fall and winter! With a bit of good fortune, I see a pork and venison pie in my future. Keep making these videos. They are great!!!
Been living in Indonesia and no chance of getting a pork pie, but I e got to thank you because I’ve made this every Christmas for the last 3 years , it’s brilliant , proper taste of home. Cheers man.
Okay so I just watched and listened to this post…………. I’m now starving out of my mind for a pork pie 🥧! The only way I am going to get one here in New York is to make one! OMG 😱!!
I lived on traditional made pork (Scotch) pies as a kid, the town baker had pies to die for. Unfortunately he retired and so the ( in head) recipes and skills lost. Another commercial kitchen makes them but they are just not as good, so i'm going to make my own following your very helpful video. I am a butcher by trade too, did my meat retail apprenticeship in the 1970's. We did window displays, smoked our hams and bacon, made haggis and bk and wh puds, meats were cut to order of customer,etc, these skills are all lost these days with supermarkets. Sláinte from New Zealand
Just enjoyed my first pork pie following this recipe with pork raised on our farm. I split it between 4 small pies. Outstanding! The wife said I need to open a shop here in the U.S. and sell these. Nothing like it around here. Enjoyed with a Sazerac and some Coleman’s mixed with sweet relish.
OMG Scott, ive been in NZ for 25 years, if i go back to blighty the only thing on my mind in the first 12 hours is pork pie and black pudding. My mum used to give us a half ring of black pudding and 2 slices of buttered bread for school and sometimes some pork pie. We can get both here but its a pale comparison to what i remember. Thanks so much, you've saved me $10k on flights of which I will spend on proper butcher homekill.
Sir. I followed your recipe to the letter with the exception that I had a ripe pear lying about which I decided to finely dice and add to my meat filling. The aroma while baking was absolutely incredible. I can't wait til the pie cools and I can fill it with my home made chicken stock gelatin. Thank you so very much for this recipe.
We are so grateful to you, have just kept and processed our first 2 pigs at home this year and spent the last 2 weeks butchering and making pork pies, sausages and first taste of bath chaps tonight which was stunning, you have taught us a lot and we have learnt by doing too, nothing wasted and your enthusiasm and clear descriptions have got us through the last 2 weeks with a bit of confidence ... So just needed to say thanks ..
I made your recipe, I also bought a store bought 1 for comparison, all I did differently was add some fennel seeds, fair to say the next day I emailed the company who made the store bought one to tell ‘‘em the seriously need to up their game, if a home cook like me can make something as delicious as this at home having never done anything like it before and have it be 100 times tastier than theirs then they seriously need to have a good look at who creates their recipes cos theirs tasted like cardboard, mine was like 5 star, and I mean I gave it to everybody to try and they couldnt believe the flavor of it, thanks Scotty
No you may not be a baker. But my wife who's English and I'm American. She made your pork pie step by step and it was out of the park..
4 ปีที่แล้ว +2
In the nicest "chappish" way I loves yer Scott. I'm exiled (thanks to my wife's family) in Australia where they offer up a lump of gristle as a 'pork pie'.....You are a life saver....
Just watched your black pudding, haggis and pork pie tutorials. Spot on mate. Perfect British take on all three. I'm drooling like a bloodhound now. Woof.
I'm just watching again for the 3rd time, as my pie is now in the oven for the first 30 mins. What an amazing recipe!! My pastry was almost perfect, I'd say that mine was slightly more moist, than yours, but I believe that I am going to have the most glorious pie for Xmas. 🎄Many, many thanks. Cheers🍷 And, final report, it worked out absolutely magnificent!!!! Oh wow ❤️❤️ I have funnelled in the jelly and removed the base. There was some leakage, but now all gone and a clean bottom to stand on. I am over the moon 😁
Scott, Thank you for the awesome recipe and clear, easy to follow video.. Good pork pies are impossible to find in Johannesburg (I grew up in Lancashire but have lived in Africa for 35 years) now I can make my own !! You are right, the dice is a labour of love but so worth it to to get the texture that makes for good eating (notwithstanding the 3 plasters on my fingers) The hot water crust pastry is so easy and not at all heavy... and you are right on the spicing, its all about the pepper! Keep up the good work mate your efforts are much appreciated around the globe... Regards Steve Norton
You know what Scott. Last night I made a whopper of a pork pie to just about your recipe.... Mate. What a treat. The cider was cold and the onion chutney was sweet and spicy. Even my girlfriend, who never eats a porky pie loved it. Sir.... Merry Christmas and a meaty treaty new year. Keep it going mate. Andy
hey scott im an ex dewhurst butcher worked in burnt oak in nth london for many years emigrated to the states in 81 i love the states but the food totally blows found your site and ive made two pork pies so far there turning out really good but i gotta get a meat grinder so i can mince my own meat plus the pork aint the same keep up the good work scott
Beautiful. A serious pie. Tip: I always cook a very small version of the main pie at the same time as a taster. It cooks and cools quickly and you can gorge yourself on it while the mega pie cools! As Bob Marley used to sing. "No jelly, No pie..."
Made These yesterday the best pork pie Ive had in years. Living in Germany as I do a pork pie must be imported or home made. I did These and I was in pork pie heaven..... Sausages next mate to your vid on pork sausages is already viewed....
Thankyou, I reckon I can do that. Sadly Saxby`s are no more, I used to buy a whole 12" Turkey n Ham pie with garlic n almonds, it was superb, straight in yer face from the fridge, it never lasted more than a day, it was so good, so a little tweak of the ingredients, and my life will be complete again. thanks again.
As soon as I finished this video I looked for some place in the States that sell British food and ordered all kinds of pork pies, English sausages, steak pies and bacon. Should be here by Thursday!!!
oh man! When I lived in England all I managed to find were the little mini pies and the inside looked a bit like a fig cookie. This is a work of art. I want one now
love all your work Scott. 70yr. old northern Canadian bush guy. I will make this pie using our Canadian back bacon we call pemeal bacon. will take a done pie on kayak overnight lake trip . thanks for great spoken , easy to follow videios : > )
I've cooked two of them sofar, made jelly from slow-cooked pig trotters for the second. Pork pie is not very well known here, but all those who tasted it asked for more ;) Great video Scott, thank you !
As soon as you said that it goes well with cider I knew I was going to like it and I want disappointed. I can just imagine a nice big wedge with a glass of Olde Rosie. Take a bow, that looks bloody lovely.
Scott, in the U.S., we don't have anything that looks as lovely as that masterpiece you made in this video. I can't wait to try to make this. THANKS for this beautiful video. Keep up the good work! Mike
Michael Dumais Thanks mike,its much appreciated,let me know how it turns out,you should be able to get all the ingredients.so get cooking my friend,all the best.Scott
I've never seen that method for making a pie crust before. Learned something new... Thanks! Will have to give this a try with some of my home cured bacon.
Holy crap! What an amazing thing! Never heard of it nor did I know it was an English thing but I sure will be trying. Glad you showed the right way. Thanks and happy Christmas 🎄
gotta make one---gotta make one. keep watching your work. love them all.born in Manchester.... came to Canada at 8 yrs. been back many times.this Pie is RIGHT ON --perfect limey fare. HP sauce on side.Talk to us on Cornish Pasties. been there ate them. awesome.
I just found your channel! I love your humor! I don't eat meat anymore, gives me terrible stomach problems BUT I get this weird satisfaction watching you prep and cook it! Thanks for sharing and posting! Subscribed!
Well my friend another year and im making your recipe for 1 and 2 day of Christmas. When friends and family come to have some drink. I was in England like 10 years ago, i tried pork pie and im promoting your dish in Poland. Cheers, i wish you health and let this 2021 be better than 2020!
Thanks a lot. As always, when you butcher or cook, I am glued to the screen and save on file everything I watch. I can't keep up with what you teach but it sure is fun and fattening to try. God Bless. PS I tell everyone I can about your site so the great recipes won't get lost.
Im liking this. There are several recipes of yours im itching to try. I moved to Germany in 2013 and whilst their food is great sometimes I miss things like British Black pudding and pork pie. Now I will be able to make them myself. I just need to find Lard here...
This is not a met pie, this is a Pork Pie. A Pork Pie is a very particular thing in the UK, in fact the only thing similar is a game pie, because there is not sace/gravy inside, all the flavour comes from the meat and teh spices.... And it is a wondrfull thing with a blob of English mustard!
Great videos Scott! If you're taking requests I'd love to see some videos on the home curing process for gammon and bacon. I'm homesick for English cooking and haven't had much luck in finding a real English gammon joint in the area of Canada I'm living in.
Most certainly a wonderful pie...I have never added eggs to my hot water pastry, but will try that the next time. The only point that I couldn't quite manage was mixing the meats with your naked hand...something I won't be doing. Your pastry looked really substantial and I shall try the recipe for that, multiplied up, next time I make a Yorkshire Pie for Christmas (boned pheasant, duck and rabbit chopped and mixed with the same proportions of belly and shoulder pork as you have but without the bacon. Thank you.
Hi Scott, just found and subscribed to your channel. My wife and I enjoy old school recipes such as these. She is Irish. I've been searching for years for a killer Shepard's Pie recipe. Would you do a vid on that recipe??? Thank you and God Bless
I watched a few videos on how to make pork pies, and yours was the absolute best. I can't wait to try this. My husband misses those pies since he came to Canada, and I really want to learn how to make this, and the smaller ones. Cheers Scot, and thanks for posting this great video.
Man, when you cut into that pie at the end ... words fail me. That really is sublime ! I was very interested in your "hot water & fat" pastry technique. I've never seen that before, every pastry I've ever tried calls for the fat to be straight from the fridge. Yours looks so much easier, definitely going to be trying this one. Thanks for the very informative, and incredibly delicious, video :-)
That is Looking So good, Making it today, haven't had pork pie for well over 2 yrs, We are on lockdown over in Dumaguete, Philippines but from Nottingham. Need a pint of Hobgoblin with this.
I loved your vid, so easy to follow and the detail was terrific, I will be making this tomorrow when I get my order of pork delivered, thanks very much, I hope mine turns out as great as yours !!
Really enjoyed your flamboyant video. Excellent stuff. I've been making these for a while now, using different methods and techniques. I have always struggled with the pastry when using a butchers dolly ( for the uninitiated, think round block of wood for moulding pork pies ) because the blinking pastry clings to the sides of the dolly or just flops over, pathetically. So, I like the cooling down idea and you can definitely see the difference in the structure of the lid pastry once it has cooled. I have never used eggs in the pastry mix and this is the 1st video / recipe that I have seen that includes eggs but your pastry looks great. I agree that using a high sided 18 - 20cm tin is a must for the larger pies. Once again, thanks for making the video and sharing it with us.
After 5 years this is still the best how to make a pork pie video
Mr. Rea, I was fortunate enough to spend a short vacation last summer in Scotland. In the village of Dunkeld, I had my first Scotch pie. Life = altered... This video made me all meat pie hungry. The closes thing we have here is either a mincemeat pie or a baked pot pie with veggies and such. These types of standing crust meat pies are going to be on the menu in our house this fall and winter! With a bit of good fortune, I see a pork and venison pie in my future. Keep making these videos. They are great!!!
Been living in Indonesia and no chance of getting a pork pie, but I e got to thank you because I’ve made this every Christmas for the last 3 years , it’s brilliant , proper taste of home. Cheers man.
Okay so I just watched and listened to this post…………. I’m now starving out of my mind for a pork pie 🥧! The only way I am going to get one here in New York is to make one! OMG 😱!!
I lived on traditional made pork (Scotch) pies as a kid, the town baker had pies to die for. Unfortunately he retired and so the ( in head) recipes and skills lost. Another commercial kitchen makes them but they are just not as good, so i'm going to make my own following your very helpful video. I am a butcher by trade too, did my meat retail apprenticeship in the 1970's. We did window displays, smoked our hams and bacon, made haggis and bk and wh puds, meats were cut to order of customer,etc, these skills are all lost these days with supermarkets. Sláinte from New Zealand
Just enjoyed my first pork pie following this recipe with pork raised on our farm. I split it between 4 small pies. Outstanding! The wife said I need to open a shop here in the U.S. and sell these. Nothing like it around here. Enjoyed with a Sazerac and some Coleman’s mixed with sweet relish.
OMG Scott, ive been in NZ for 25 years, if i go back to blighty the only thing on my mind in the first 12 hours is pork pie and black pudding. My mum used to give us a half ring of black pudding and 2 slices of buttered bread for school and sometimes some pork pie. We can get both here but its a pale comparison to what i remember. Thanks so much, you've saved me $10k on flights of which I will spend on proper butcher homekill.
Sir. I followed your recipe to the letter with the exception that I had a ripe pear lying about which I decided to finely dice and add to my meat filling. The aroma while baking was absolutely incredible. I can't wait til the pie cools and I can fill it with my home made chicken stock gelatin. Thank you so very much for this recipe.
The broken pies we had when making them years ago were probably the best thing on earth. Hot out of the oven and lovely crusts.
It warms my heart to hear someone else use the phrase "it's all gravy, baby."
Cheers, man. Now I've got to go work off that pork pie . . .
I am from Russia. It's very interesting for me. Thanc's.
Thanks 😊привет из Англии,соотечественница!
@@ЖеньшеньПомпень большой привет!!! Не скучайте вдали от нас!!! Здоровья вам и благополучия!!!
@@ОльгаЛеонова-х2е спасибо!Храни вас Бог.
We are so grateful to you, have just kept and processed our first 2 pigs at home this year and spent the last 2 weeks butchering and making pork pies, sausages and first taste of bath chaps tonight which was stunning, you have taught us a lot and we have learnt by doing too, nothing wasted and your enthusiasm and clear descriptions have got us through the last 2 weeks with a bit of confidence ... So just needed to say thanks ..
I made your recipe, I also bought a store bought 1 for comparison, all I did differently was add some fennel seeds, fair to say the next day I emailed the company who made the store bought one to tell ‘‘em the seriously need to up their game, if a home cook like me can make something as delicious as this at home having never done anything like it before and have it be 100 times tastier than theirs then they seriously need to have a good look at who creates their recipes cos theirs tasted like cardboard, mine was like 5 star, and I mean I gave it to everybody to try and they couldnt believe the flavor of it, thanks Scotty
No you may not be a baker. But my wife who's English and I'm American. She made your pork pie step by step and it was out of the park..
In the nicest "chappish" way I loves yer Scott. I'm exiled (thanks to my wife's family) in Australia where they offer up a lump of gristle as a 'pork pie'.....You are a life saver....
Just watched your black pudding, haggis and pork pie tutorials. Spot on mate. Perfect British take on all three. I'm drooling like a bloodhound now. Woof.
I'm just watching again for the 3rd time, as my pie is now in the oven for the first 30 mins. What an amazing recipe!! My pastry was almost perfect, I'd say that mine was slightly more moist, than yours, but I believe that I am going to have the most glorious pie for Xmas. 🎄Many, many thanks. Cheers🍷 And, final report, it worked out absolutely magnificent!!!! Oh wow ❤️❤️
I have funnelled in the jelly and removed the base. There was some leakage, but now all gone and a clean bottom to stand on. I am over the moon 😁
Scott,
Thank you for the awesome recipe and clear, easy to follow video..
Good pork pies are impossible to find in Johannesburg (I grew up in Lancashire but have lived in Africa for 35 years) now I can make my own !!
You are right, the dice is a labour of love but so worth it to to get the texture that makes for good eating (notwithstanding the 3 plasters on my fingers)
The hot water crust pastry is so easy and not at all heavy... and you are right on the spicing, its all about the pepper!
Keep up the good work mate your efforts are much appreciated around the globe... Regards Steve Norton
A wedge of top quality pork pie with a dollop of pickle or a dash of mustard and a cup of tea. Delicious!
You know what Scott. Last night I made a whopper of a pork pie to just about your recipe.... Mate. What a treat. The cider was cold and the onion chutney was sweet and spicy. Even my girlfriend, who never eats a porky pie loved it. Sir.... Merry Christmas and a meaty treaty new year. Keep it going mate. Andy
hey scott im an ex dewhurst butcher worked in burnt oak in nth london for many years emigrated to the states in 81 i love the states but the food totally blows found your site and ive made two pork pies so far there turning out really good but i gotta get a meat grinder so i can mince my own meat plus the pork aint the same keep up the good work scott
Beautiful. A serious pie. Tip: I always cook a very small version of the main pie at the same time as a taster. It cooks and cools quickly and you can gorge yourself on it while the mega pie cools! As Bob Marley used to sing. "No jelly, No pie..."
I thought it was 'No woman, No pie' which is why guys have started to cook for themselves?
Made These yesterday the best pork pie Ive had in years. Living in Germany as I do a pork pie must be imported or home made. I did These and I was in pork pie heaven..... Sausages next mate to your vid on pork sausages is already viewed....
Thankyou, I reckon I can do that.
Sadly Saxby`s are no more, I used to buy a whole 12" Turkey n Ham pie with garlic n almonds, it was superb, straight in yer face from the fridge, it never lasted more than a day, it was so good, so a little tweak of the ingredients, and my life will be complete again. thanks again.
Awww yummalious...I'm so hungry right now.
I'm speechless...
Thats a pie. Brilliant
I'm an aspiring butcher and I've been watching a lot of your videos Mr. Rea. You make great content.
As soon as I finished this video I looked for some place in the States that sell British food and ordered all kinds of pork pies, English sausages, steak pies and bacon. Should be here by Thursday!!!
frank zappa Excellent Frank,let me know what you think my friend,all the best .Scott
I've been binge watching your videos all weekend! Fantastic.
oh man! When I lived in England all I managed to find were the little mini pies and the inside looked a bit like a fig cookie. This is a work of art. I want one now
never had this dish, but my love for the pig will soon change all that, thanks for sharing this!
I ain’t no baker but …
These look amazing.
Looks wonderful. Will try it, thank you. 😊🇨🇦
love all your work Scott. 70yr. old northern Canadian bush guy. I will make this pie using our Canadian back bacon we call pemeal bacon. will take a done pie on kayak overnight lake trip . thanks for great spoken , easy to follow videios : > )
"weigh a pie" !!! Scott you are great...your hare loin recipe and the black sausage and now this pie...wicked...!!! Thank you for sharing...
Loving your channel, sir!
Excellent video and recipe. Thank you!!!!
Thanks for showing us how to do this , "PROPERLY".
Looks awesome, no wonder you couldn't wait to eat it!
Like your pie crust recipe. Unusual putting lard butter and water, heating, then adding to flour. Awesome!
Great video Scott keep them coming. love the funny banter.
I needed to see the jelly, the jelly! I love pork pie and the jelly!
I’m in northern Ontario, We buy these Mowbray pork pies in our grocery store. They are so good!!
I am also in Northern Ontario, and I can’t find Mowbray pies anywhere for years. Used to be in the grocery store freezer all the time.
I made this in mini version and yum! Amazing thank you ! Best crust recipe ever!
Scott, Scott, Scott. Marvelous.
I've cooked two of them sofar, made jelly from slow-cooked pig trotters for the second.
Pork pie is not very well known here, but all those who tasted it asked for more ;) Great video Scott, thank you !
I Just started watching Your Vids and am Blown Away at Your Talent.Cheers From Chicago!
cheers paul.its much appreciated. Glad to have you on board. all the best. Scott
This is brilliant I’ve made your recipe a few times now and everyone loves it, thank you!
we made this last year it was fabulous we will be doing it again this year thanks for the great video
As soon as you said that it goes well with cider I knew I was going to like it and I want disappointed. I can just imagine a nice big wedge with a glass of Olde Rosie. Take a bow, that looks bloody lovely.
Sean Morgan Sean that is exactly the thought i had in my head too,cheers mate.Scott
Scott, in the U.S., we don't have anything that looks as lovely as that masterpiece you made in this video. I can't wait to try to make this. THANKS for this beautiful video. Keep up the good work!
Mike
Michael Dumais Thanks mike,its much appreciated,let me know how it turns out,you should be able to get all the ingredients.so get cooking my friend,all the best.Scott
Fantastic! A beautiful pie. Thank you Scott
I've never seen that method for making a pie crust before. Learned something new... Thanks! Will have to give this a try with some of my home cured bacon.
Holy crap! What an amazing thing! Never heard of it nor did I know it was an English thing but I sure will be trying. Glad you showed the right way. Thanks and happy Christmas 🎄
Brilliant, this guy is an artist.
Looks Great I love P/pies with Hot Mustard realy bring out the flavour
made your pork pie today just one word delicous thank you..............
gotta make one---gotta make one. keep watching your work. love them all.born in Manchester.... came to Canada at 8 yrs. been back many times.this Pie is RIGHT ON --perfect limey fare. HP sauce on side.Talk to us on Cornish Pasties. been there ate them. awesome.
I just found your channel! I love your humor! I don't eat meat anymore, gives me terrible stomach problems BUT I get this weird satisfaction watching you prep and cook it! Thanks for sharing and posting! Subscribed!
You ARE an artist!
Love the bit with the eggs.
Just made my first one. Thanks for the video
Love your videos! I appreciate it very much!
This just looks wonderful
Well my friend another year and im making your recipe for 1 and 2 day of Christmas. When friends and family come to have some drink. I was in England like 10 years ago, i tried pork pie and im promoting your dish in Poland. Cheers, i wish you health and let this 2021 be better than 2020!
Brilliant. I will give it a go! All the best.........
Thanks a lot. As always, when you butcher or cook, I am glued to the screen and save on file everything I watch. I can't keep up with what you teach but it sure is fun and fattening to try. God Bless. PS I tell everyone I can about your site so the great recipes won't get lost.
loving the recipe Scott thank you.
Im liking this. There are several recipes of yours im itching to try. I moved to Germany in 2013 and whilst their food is great sometimes I miss things like British Black pudding and pork pie. Now I will be able to make them myself. I just need to find Lard here...
Thanks for posting this recipe! Sounds terrific - love meat pies (and pasties!)
l hate/love this show because l always get hungry watching it, good on ya mate
As an american trying to make his first meat pie, I found this highly instructional! Also loved that scimitar you use for slicing!
This is not a met pie, this is a Pork Pie. A Pork Pie is a very particular thing in the UK, in fact the only thing similar is a game pie, because there is not sace/gravy inside, all the flavour comes from the meat and teh spices.... And it is a wondrfull thing with a blob of English mustard!
That looks phenomenal
my wife and i were wondering where you learned to cook and butcher. it is awesome to watch your videos.
Hello from California!! I wish I could have a bite of this pie. Delicious!!
Great videos Scott! If you're taking requests I'd love to see some videos on the home curing process for gammon and bacon. I'm homesick for English cooking and haven't had much luck in finding a real English gammon joint in the area of Canada I'm living in.
Most certainly a wonderful pie...I have never added eggs to my hot water pastry, but will try that the next time. The only point that I couldn't quite manage was mixing the meats with your naked hand...something I won't be doing. Your pastry looked really substantial and I shall try the recipe for that, multiplied up, next time I make a Yorkshire Pie for Christmas (boned pheasant, duck and rabbit chopped and mixed with the same proportions of belly and shoulder pork as you have but without the bacon. Thank you.
Hi Scott, just found and subscribed to your channel. My wife and I enjoy old school recipes such as these. She is Irish. I've been searching for years for a killer Shepard's Pie recipe. Would you do a vid on that recipe??? Thank you and God Bless
I’d like that one too
I watched a few videos on how to make pork pies, and yours was the absolute best. I can't wait to try this. My husband misses those pies since he came to Canada, and I really want to learn how to make this, and the smaller ones. Cheers Scot, and thanks for posting this great video.
Looks fantastic, I'm going to have to make one asap.
Definitely be making this....Looks great!
Man, when you cut into that pie at the end ... words fail me. That really is sublime ! I was very interested in your "hot water & fat" pastry technique. I've never seen that before, every pastry I've ever tried calls for the fat to be straight from the fridge. Yours looks so much easier, definitely going to be trying this one. Thanks for the very informative, and incredibly delicious, video :-)
I'm impressed .................and starving for a fat slice of pork pie! Good One. Subscribed
Excellent film and recipe. Thanks for taking the time to do this.
Oh, wow, does that look good! Awesome mincing job if I don't say so myself!
That is Looking So good, Making it today, haven't had pork pie for well over 2 yrs, We are on lockdown over in Dumaguete, Philippines but from Nottingham. Need a pint of Hobgoblin with this.
we have started a cider club and I am doing this pork pie to keep us sustained while squashing apples 👍🍻
this man is a pork pie king 👍👍👍👍👍
Cheers for this video. I’ve never made one before but gonna try and make it (as best I can) similar to my favourite pork pie the Reg Mays Ploughman’s.
Delicious 🤤
I loved your vid, so easy to follow and the detail was terrific, I will be making this tomorrow when I get my order of pork delivered, thanks very much, I hope mine turns out as great as yours !!
Looks beautiful
What is the name of that yellow bowl you have at 4:02? I always see it on UK TV shows, and I love it, but I have never seen it in the US!
Looks like a Mason Cash to me. About 13 pounds on UK Amazon
The man's an absolute genius!
Eating it hot is the northern way - some say the right way. Looks ace btw.
Looks really Delicious ... can't wait to do mine and to enjoy, Thank you.
Really enjoyed your flamboyant video. Excellent stuff. I've been making these for a while now, using different methods and techniques. I have always struggled with the pastry when using a butchers dolly ( for the uninitiated, think round block of wood for moulding pork pies ) because the blinking pastry clings to the sides of the dolly or just flops over, pathetically. So, I like the cooling down idea and you can definitely see the difference in the structure of the lid pastry once it has cooled. I have never used eggs in the pastry mix and this is the 1st video / recipe that I have seen that includes eggs but your pastry looks great. I agree that using a high sided 18 - 20cm tin is a must for the larger pies. Once again, thanks for making the video and sharing it with us.
Well I never saw pastry made like that before, but I like it. Gonna have to make myself a proper pork pie for crimbo this year. Thanks.
Lovely, easy and made with humour! I'm definitely going to make this pie and freeze slices for work. Thanks!!
i do love a pork pie - i eat them every week .... great video
I can't wait to give that a try!