This video epitomises the chef ethos of "keep calm, carry on, don't give up..... It'll all be fine" Love his videos and you all know.... We've all been there people, and if you haven't your day is coming. I bet it tasted DELICIOUS and anyone that ate it hadn't a clue about all the mishaps 👍👍
Your look of triumph is worth watching this vlog alone - well done sir! Not bad for a Yorkshire man, (the brother in law was from God’s country and taught me lots about cooking).
I've just found Keef, I love him. I made the individual pork pies, and I made my jelly with the 'clear gel sheets', and I'm afraid they didn't set so me pies are 'without' jelly. They taste good though and the pastry is lethal if thrown at velocity.
Wowza, Keef, this requires more dogged determination to create/construct than I could ever muster, so I'll just have to live vicariously through you and wait for my invitation over when you make it again. 😁
Been making stand crust pies for a while , i boil pork belly skins with some fat on and reduce it down , strain it then use it for the jelly, got to have jelly
It looks beautiful Keef, I am watching this for instructions as I make my own FIRST EVER PORK PIE, for The Queens Jubilee with my Family in Australia. Thank you so much for the lesson. xx
@KEEFCOOKS..than looked like a fairly tricky dish to prepare, but as usual, you did it in your own inimitable way, entertaining us all along the way!! One of my memories from childhood was my nan's pork pie on Christmas day, but made with a boiled hand of pork, and cooked in a puff pastry, with lots of added gelatin. I looked forward to that more than the presents, and that going back more than 50 years!! I can taste it now, on a plate with a little salt and pickles..yummy!!
Thanks so much for this lovely video. I share the pie trepidation when making raised pies, though I use a big oval pie mould which makes it easier. For me it is the moment of removing the mould before brushing the top and sides with egg wash and putting it back in the oven that is make or break. It is great if it doesn't crack! I saw you found it a bit of a battle raising your pie and wondered if it was because the pastry was chilled beforehand. I always let mine cool a bit till it is warm but not too soft to use, and then mould it up the sides of the mould. Maybe that would make it easier for you? Yours does look a most delicious and perfectly cooked pie! Long may you continue to cook it and enjoy with your delightful wife.
In the fifties I used to watch the pies being made in the bake house of William (Billy) Benson in Stokesley. They always put the hot gelatine gravy into the pies fresh from the oven. The pies were crispy with a lovely shiny domed top with the hole in the centre for the gravy. That pepper mix used to come in huge waxed cardboard drums about the size of a 5 gallon bucket, he had spices in there that were a secret from his grandparents and he wouldn’t allow anyone to see the exact mixing process. They were fabulous. Your pie looks delicious Keef.
@@Keefcooks Billy’s gelatine was very thick once cooled but like water when he poured it in the pies, he used a funnel and an oil can the old type with handle and long pouring spout.
Hi Keef, I am from NZ and love using pastry also, but when I made this pie I realised that I needed just a bit more pastry as 350 grms was not quite enough for the amount of meat Ihad prepared. It smells absolutely amazing, but is of course leaking at all the thin spots. I would make 400 gms of pastry next time and find another smaller round tin to bake it in even though it is nowbaking in the traditional way without support. Really appreciate the cooking and now want to try the clootie pudding, but with golden syrup and not treacle. I never did get used to it. I hope that doesn't offend you. I did watch a Scots grandma make it and she didn't put and treacle or golden syrup in. Marianne.
Ey up our lad our goer Keef. Bin craving a pie so I thought I'd see some more of your pie classics. And oh boy I am absolutely mesmerised watching the artistry behind Yorkshire's stand pork pies! 🥧 From the meticulous hand-chopped pork shoulder to the innovative 3D-printed White Rose stamp, every step is a testament to tradition and ingenuity. It's not just a pie; it's a culinary masterpiece that stands tall, reflecting the rich heritage and pride of Yorkshire. Hats off to the craftsmanship and dedication that goes into every porky perfection! 🎩👏 #YorkshirePride #PiePerfection"
That’s absolutely gorgeous what you done there.I love your tin trick when doing the pastry what brilliant idea keef .I’m definitely going to follow your ingredients 😊👌🏻
Keef, try brushing melted butter as a "mould release agent" on your Tudor Rose mould. It'll give you better definition in the moulding process, as well as putting a little butter onto the pastry prior to baking. I'd also suggest using a saucepan as your former for the raised pastry case. They have nicely rounded bottom corners (as versus the tin's rim) which will help you releasing the pastry from the former. I used to make lots of Game Pies for Christmas and I'm thinking you might try adding a few crushed Juniper Berries to your pork pie? They give an amazing Christmas flavour, and you could easily try just a few in one part of your fabulous pie to see what you think. Nice job👍 Rick
I'm from Newcastle Upon Tyne. Of course we up here know what a Yorkshire Stand Pork Pie is!!! Me gran was from Yorkshire and she made Big pork pies every Christmas and New year.
A bit late what with tree decorating etc., but another tasty dish to enjoy watching you make. I've never tried to create one of these, just bought and eaten them, but having done some ceramics in my time, I couldn't help but see the similarity between slabs of pastry and clay. If I'd had to build one I'd have made the base, then rolled out a long rectangle to fit the dimension around the tin, and the height. Stick the tin onto the base then roll the pastry rectangle around the tin and join the edges together, and the bottom edges to each other with water or egg, and some judicious squidging. That's how clay is made to connect and it's much the same with pastry. How on earth did our Mams and Nanas do it? There must be some fiendish trick involved or nobody would have ever bothered! 😊 Well done! You took such pains to get it perfect that I must bow to your courage and skill. Bravo! 👍👍👍🍻
Interesting comparison with pottery, but I don't think I've ever seen anyone make a pie using the slab technique. Raising the crust is more akin to throwing it on a potter's wheel. I wonder...
Try using a cleaver to chop the meat. I’ve noticed the larger the knife the less work. I have arthritis so extra work hurts. A cleaver makes a nice job of mincing meat as well, if you wish to make it that small. Also chilling the pastry before baking helps retain some of the shape of the pastry design. It’s a bit of a kerfuffle for me so I do t do designs often. Good luck! The pie looks great!
@@Keefcooks Me too. I bought one from Amazon and it is extremely sharp. I keep my hand on the top of it while I’m working. It’s worth it. Makes quick work of chopping. Also I store it in its protection sleeve away from anything else so no one accidentally bumps it because it’s so sharp.
Some diced bacon in the filling adds a lot of favor, my filling is usually diced pork shoulder, ground pork and diced bacon, probably not very traditional but tastes amazing
Just got back from my other home and saw your latest. I do not use pork in any way, shape, or form but you mentioned mixing better with something else. That does make a slightly different pastry. By different, I mean softer but still serviceable. You mentioned Piccalilli. Please find one of my recipes from many years ago. I have other recipes but prefer this one for myself, the others I use as presents for those who do not know what it is and those recipes have chunks of onion not the small silver type. Piccalilli #1 Ingredients 125 gr/4 1/2 oz salt, 2 ltr/3 1/2 pt cold water, 300 gr/10 oz small cauliflower florets, 225 gr/8 oz baby white or pearl onions, peeled, 225 gr/8 oz cucumber, deseeded, cut into large chunks, 2 tsp capers in brine, drained, well rinsed, 210 ml/7 fl oz dark malt vinegar, 210 ml/7 fl oz white wine vinegar, 60 gr/2 oz caster sugar, 1 tsp pickling spices, 4 tbsp all-purpose or plain flour, 60 gr/2 oz butter, 2 tsp ground turmeric, 1 1/2 tsp mustard powder, fresh ground black pepper Method Into a large nonreactive saucepan and mix in the two kinds of vinegar, pickling spices, and sugar. Bring to the boil and reduce the heat and briskly simmer for 15 minutes. Turn off the heat and set aside overnight to let the liquid cool. Place all of the vegetables and capers into a large bowl and toss with the salt and add the 2 ltr/3 1/2 pt cold water. Place a weighted plate on top to ensure the vegetables stay submerged in the brine. Cover and set aside in the refrigerator for 24 hours. Remove the vegetables from the refrigerator and place them in a colander. Rinse thoroughly in several changes of water and completely drain, shaking every 5 minutes or so, for half an hour. Place the rinsed vegetables into a pan and cover with cold water. Bring to the boil then reduce the heat to a gentle simmer. After 10 minutes, reduce the heat again and simmer for another 10 minutes. Drain the vegetables and set them aside. In another pan, melt the butter, add the flour and stir to make a roux. Cook gently for 5 minutes taking care not to burn the flour then remove from the heat. Strain the spiced vinegar and slowly stir into the roux to prevent any lumping. Return to the heat and cook, stirring, until thick. Add the turmeric, mustard powder, and black pepper and stir well. Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated with the sauce. Pour into sterilised jars and seal. Store the jars in a cool dark place for at least two weeks before opening. Once opened the jars must be kept in the refrigerator. Unopened, the Piccalilli will keep for at least six months in a cool, dark place although I have some from a couple of years ago because I live alone and forget to eat it. Enjoy with your next pie or with whatever takes your fancy. By the way, my mother came from Shiptonthorpe and I trained at H.M.S. Ceres at Wetherby when in the R.N. and would visit my grandparents at Seaton Ross. Keep it up.
Just found this video of yours Keef and as usual, organized chaos ruled ( very entertaining though ) but the pie looked amazing, I have tried several of your recipes and they all turned out fantastic, going to try this one for Christmas, hoping for the same result.
Hi from America!! I love watching your videos and want to try everything I see you make and your taste test with Mrs. Keef always makes me smile! 😁 Also I LOVE the revolving Christmas tree you have on the counter. Looking forward to the next one!
A lot of buggering about Keefe but the end result got my taste buds working overtime. I wish you both a very Merry Christmas from Thailand. No snow here yet.
I made a raised pie many years ago to see if I could do it. I didn't use nitrate, I found a recipe that included other meats. I got some jelly powder from a local baker to add after. Guess what, it was fabulous, not a grey bit of meat could be seen. I've lost that recipe now, so I have no idea, I'm guessing a bacon joint was added to the pork, which of course would have had nitrate in it. It was a lot of work, that's why I never made another one.... now you have me wanting pork pie..... so I will have to buy one.
Hi Keef, I love stand pie, my mother used to make one for Christmas as well even though we're from Lancashire! Hot water pastry is the best but can you make a sweet version?
Awesome, I'm waiting for mine to cool on the cooling stand @ the moment. Not as big as yours but hopefully it turns out as good as yours. & they (2) will have jelly. Mmmmm
I like the way you present the video.if something goes slightly wrong you don't edit.some people only show " the perfect recipes ". But as I am a complete beginner you give me confidence to attempt something.
Looks the dogs bollocks, Keith. Gonna give it a go but without the Yorkshire Rose, (although as a Yorkshireman, I'd love to) simply because I don't have access to a 3d printer. 👍
Hola, I am a Spanish living in York and I’ve just gladly discovered your channel, so cool, I am a subscriber already. Also I have a channel too 🤣, but mine of course is Spanish cooking, loving the white rose flag ❤️
Interesting use of Prague # 1,I make a gamon brine to do some of the pork,support the pie initialy with baking paper,superb.and jelly from trotters.unfortunately,here in NZ,some people put the pie back in the oven.Jesus.
Keef.I have made many pork pies and your pastry i have made that way anyway but i have never been able to get or find a mix of herbs/spices that suit.I have now yes i copied yours and the pie came out just perfect.The only thing i do different is i bake mine it a tin but it comes out just the same.Thank you so much for your mix.Again i'm a Brit living in The Philippines where you can't buy pork pies.George.
Well done Keef. Glad it worked. I think i would have cheated and cooked the meat first, blind baked the pastry shell and then assembled it with the jelly. So hats off to you for doing it proper like. As a context switch where did you get that revolving decoration looks very 1970's. .
Had to laugh when you mentioned Melton Mowbray. I used to drive past the factory about 5 times a week when I lived in Nottingham. My favourite pork pies by the way. Whan you said down to MM where do you live. I'm a Yorkshire lad but live in Cambodia.
@@Keefcooks I've driven through Leeds a number of times way back in the 70s🤗 first time was quite a challenge 😅. I went to Leeds politechnic & stayed in the halls of residence there. The night life was awesome then🤗. My Regiment was The Duke of Wellington's Regiment 1st Battalion. Depot was in Strensall just outside York. But the Regiment's home was Halifax. BUT you probably know all that🙄. Nice speaking to you, my makings for Your P Pies are in the fridge for over night. Can't wait to get them in the oven tomorrow, by heck I'm gunna enjoy them, cheers chef🍺🍷🍺
@@Keefcooks Oh yes, so sorry, I'm originally from Rotherham but left when I was 15, (1966) to become a junior soldier @ Queen Elizabeth Barracks Strensall York.
@@Keefcooks -- Sorry to hear that. This year has been full of disappointments. Thank goodness both you and the Mrs. have avoided Covid so far. (I worry about you two. The pandemic is especially bad now. But if we can survive the winter, I think that the worst of the pandemic will have passed.)
Pastry case... Here's what I do... Line a spring form tine with your pastry, and fill, finish and bake your pie as normal... When it's cooked, take out and allow to cool a little, so it's easier to remove from the tin and it stands on its own... Then glaze all ove with egg wash and back in the hot oven to brown all over .. nobody will know.....😁👍
Never seen any other meat/poultry chopped up like this, but you do get game pies and things involving layers of meat. And you'd need to sub shortening for lard in the pastry.
That looks an amazing! You do work so hard making beautiful things to eat. Would you ever consider doing a Christmas Pie with eg turkey, ham, cranberries, chipolatas and stuffing all those lovely christmassy things we have left over after the Christmas lunch? By the way does making jelly with pigs trotters taste any different from using gelatine?
Using pigs trotter, yes, it can give you a nice wobble and a different flavour. Using gelatine tends to give quite a hard set and you have to add some chicken stock for flavour.
We emigrated to New Zealand 23 years ago from Teesside and there are many things unavailable here. Two things I miss more than anything are Bramley apples and .... lard! My question is, can hot water pastry be made by using oil?
I've never made pastry with oil but apparently it can be done. You wouldn't necessarily need to use the hot water technique though - you can just mix everything cold.
Hi Keef, I know it is some time ago, but where did you get the rotating Christmas tree from? It's very sparkly and Christmassy and I'd love one. Thank you. By the way you are a terrific pie maker... :)
Just made it, Bloody delicious in Lancashire as well xx
This video epitomises the chef ethos of "keep calm, carry on, don't give up..... It'll all be fine"
Love his videos and you all know.... We've all been there people, and if you haven't your day is coming.
I bet it tasted DELICIOUS and anyone that ate it hadn't a clue about all the mishaps 👍👍
"Definitely better with Jelly." Well said Ma`am. And all the better for being made from a Trotter or two. Thankyou for doing this.
Lots of vital information about raised pies and their potential problems. And its all wrapped up in a jolly good presentation!
probably the best demo of. how. to make a raised pork pie I have. seen!!
Your look of triumph is worth watching this vlog alone - well done sir! Not bad for a Yorkshire man, (the brother in law was from God’s country and taught me lots about cooking).
I've just found Keef, I love him. I made the individual pork pies, and I made my jelly with the 'clear gel sheets', and I'm afraid they didn't set so me pies are 'without' jelly. They taste good though and the pastry is lethal if thrown at velocity.
Excellent
Greetings from Glacier National Park, Montana, USA...love the video and the accent, God bless sir
Wowza, Keef, this requires more dogged determination to create/construct than I could ever muster, so I'll just have to live vicariously through you and wait for my invitation over when you make it again. 😁
As promised 2 months ago I have just made this and it has turned out magnificently and tastes out of this world, thanks KC
Been making stand crust pies for a while , i boil pork belly skins with some fat on and reduce it down , strain it then use it for the jelly, got to have jelly
Interesting - I'll try that next time I need jelly!
Looks lovely!
You said “fat is flavor.” I’m a fan of the old joke:
“FAT is an acronym for Flavor And Taste.”
Never heard that before, will try to remember it!
Finesse Aged Tits.
Finally Angst Triumphs.
Forever Ain't True.
Fry bread in the fat and make a sandwich.
What a thing of beauty Keef! Making this for Boxing Day. Thanks yet again.
Good luck Sam!
It looks beautiful Keef, I am watching this for instructions as I make my own FIRST EVER PORK PIE, for The Queens Jubilee with my Family in Australia. Thank you so much for the lesson. xx
Good luck!
Nice one, Keef! Now I know why Melton Mowbray pies are world famous.
@KEEFCOOKS..than looked like a fairly tricky dish to prepare, but as usual, you did it in your own inimitable way, entertaining us all along the way!!
One of my memories from childhood was my nan's pork pie on Christmas day, but made with a boiled hand of pork, and cooked in a puff pastry, with lots of added gelatin. I looked forward to that more than the presents, and that going back more than 50 years!! I can taste it now, on a plate with a little salt and pickles..yummy!!
Thanks so much for this lovely video. I share the pie trepidation when making raised pies, though I use a big oval pie mould which makes it easier. For me it is the moment of removing the mould before brushing the top and sides with egg wash and putting it back in the oven that is make or break. It is great if it doesn't crack! I saw you found it a bit of a battle raising your pie and wondered if it was because the pastry was chilled beforehand. I always let mine cool a bit till it is warm but not too soft to use, and then mould it up the sides of the mould. Maybe that would make it easier for you? Yours does look a most delicious and perfectly cooked pie! Long may you continue to cook it and enjoy with your delightful wife.
In the fifties I used to watch the pies being made in the bake house of William (Billy) Benson in Stokesley. They always put the hot gelatine gravy into the pies fresh from the oven. The pies were crispy with a lovely shiny domed top with the hole in the centre for the gravy. That pepper mix used to come in huge waxed cardboard drums about the size of a 5 gallon bucket, he had spices in there that were a secret from his grandparents and he wouldn’t allow anyone to see the exact mixing process. They were fabulous. Your pie looks delicious Keef.
Whenever I've tried to put jelly in while the pie is hot, it seems to disappear...
@@Keefcooks Billy’s gelatine was very thick once cooled but like water when he poured it in the pies, he used a funnel and an oil can the old type with handle and long pouring spout.
Hi Keef, I am from NZ and love using pastry also, but when I made this pie I realised that I needed just a bit more pastry as 350 grms was not quite enough for the amount of meat Ihad prepared. It smells absolutely amazing, but is of course leaking at all the thin spots. I would make 400 gms of pastry next time and find another smaller round tin to bake it in even though it is nowbaking in the traditional way without support. Really appreciate the cooking and now want to try the clootie pudding, but with golden syrup and not treacle. I never did get used to it. I hope that doesn't offend you. I did watch a Scots grandma make it and she didn't put and treacle or golden syrup in. Marianne.
It looked a bloody marvellous pie.
Thank you, it was.
I must learn to make your great tradition ❤🎉 I love pork pie. Thank you Keef 😊
Looks very good and REALLY homemade, perfect with the bit of a lop side, Merry Christmas
Thank you! Lishman's of Ilkley?
This is a must try! Would work outside the holiday season too
Happy Christmas you two!
Oh yes, definitely works all year round!
Ey up our lad our goer Keef. Bin craving a pie so I thought I'd see some more of your pie classics. And oh boy I am absolutely mesmerised watching the artistry behind Yorkshire's stand pork pies! 🥧 From the meticulous hand-chopped pork shoulder to the innovative 3D-printed White Rose stamp, every step is a testament to tradition and ingenuity. It's not just a pie; it's a culinary masterpiece that stands tall, reflecting the rich heritage and pride of Yorkshire. Hats off to the craftsmanship and dedication that goes into every porky perfection! 🎩👏 #YorkshirePride #PiePerfection"
Trying to watch you make the pie but I couldn't take my eyes of that lovely little Christmas tree 🌲
😇 well done old bean and thank you and your missus for helping me realise my pork pie making task 😆 Merry Christmas.
So, I want make this pie for Christmas. Can honestly say the first blog where jelly is apparent. 👍🙌🏻✊🏻
I made pork pies on Thanksgiving. Was pretty good for it being my first time with this recipe. Thx.
Well done!
Excellent! Thank you and enjoy it.
That’s absolutely gorgeous what you done there.I love your tin trick when doing the pastry what brilliant idea keef .I’m definitely going to follow your ingredients 😊👌🏻
I do adore you both and thank you so much for sharing your lovely pork pie 🥧💙❤️
Greetings from Singapore! Thank you for sharing your receipe. :)
I've never yet succeeded at a raised case -- you give me hope!
I think the paper wrapping the former, plus a good stern chilling should help 😀
Love your videos. I really appreciate the "realness" of your cooking. God bless, and Merry Christmas to you and your family. :)
I just made it and it is absolutely wonderful
What an awesome pie, wish I could taste it. Love your vlogs!
Thanks so much! 😊
Keef, try brushing melted butter as a "mould release agent" on your Tudor Rose mould. It'll give you better definition in the moulding process, as well as putting a little butter onto the pastry prior to baking.
I'd also suggest using a saucepan as your former for the raised pastry case. They have nicely rounded bottom corners (as versus the tin's rim) which will help you releasing the pastry from the former.
I used to make lots of Game Pies for Christmas and I'm thinking you might try adding a few crushed Juniper Berries to your pork pie? They give an amazing Christmas flavour, and you could easily try just a few in one part of your fabulous pie to see what you think.
Nice job👍
Rick
Good ideas, thank you. I'll definitely try the juniper berries.
I'm from Newcastle Upon Tyne. Of course we up here know what a Yorkshire Stand Pork Pie is!!! Me gran was from Yorkshire and she made Big pork pies every Christmas and New year.
A bit late what with tree decorating etc., but another tasty dish to enjoy watching you make. I've never tried to create one of these, just bought and eaten them, but having done some ceramics in my time, I couldn't help but see the similarity between slabs of pastry and clay. If I'd had to build one I'd have made the base, then rolled out a long rectangle to fit the dimension around the tin, and the height. Stick the tin onto the base then roll the pastry rectangle around the tin and join the edges together, and the bottom edges to each other with water or egg, and some judicious squidging. That's how clay is made to connect and it's much the same with pastry. How on earth did our Mams and Nanas do it? There must be some fiendish trick involved or nobody would have ever bothered! 😊 Well done! You took such pains to get it perfect that I must bow to your courage and skill. Bravo! 👍👍👍🍻
Interesting comparison with pottery, but I don't think I've ever seen anyone make a pie using the slab technique. Raising the crust is more akin to throwing it on a potter's wheel. I wonder...
Viewed your channel a few times, now I know you are a fellow Yorkshireman, have subscribed. Cook your haslet recipe quite often, cheers Keith.
Welcome Edward... Son of a cook?
Now then Keef, I'm sure that white rose turned red in the cooking. A standing paste pork pay is naht wi' out jelly. all the best from Lancashire.
It turned brown.
Wonderful job, well done there, Keith.
Merry Xmas Mr and Mrs.. with this one you really earned a pint... Cheers 🥧🎈🍻
Looks champion, mate. Well done.
Thank you! Cheers!
Well done! Merry Christmas!!
Try using a cleaver to chop the meat. I’ve noticed the larger the knife the less work. I have arthritis so extra work hurts. A cleaver makes a nice job of mincing meat as well, if you wish to make it that small.
Also chilling the pastry before baking helps retain some of the shape of the pastry design. It’s a bit of a kerfuffle for me so I do t do designs often. Good luck! The pie looks great!
I've always been a bit scared of cleavers, but maybe I'll try one. Good tip about chilling the pastry - I'll definitely try that!
@@Keefcooks Me too. I bought one from Amazon and it is extremely sharp. I keep my hand on the top of it while I’m working. It’s worth it. Makes quick work of chopping. Also I store it in its protection sleeve away from anything else so no one accidentally bumps it because it’s so sharp.
Some diced bacon in the filling adds a lot of favor, my filling is usually diced pork shoulder, ground pork and diced bacon, probably not very traditional but tastes amazing
Don't tell anyone, but I do sometimes add a bit of bacon.
Looks fab!
Top tip Keith flatten the hot crust to rough rings case and lid before putting in the fridge
Just got back from my other home and saw your latest. I do not use pork in any way, shape, or form but you mentioned mixing better with something else. That does make a slightly different pastry. By different, I mean softer but still serviceable. You mentioned Piccalilli. Please find one of my recipes from many years ago. I have other recipes but prefer this one for myself, the others I use as presents for those who do not know what it is and those recipes have chunks of onion not the small silver type.
Piccalilli #1
Ingredients
125 gr/4 1/2 oz salt, 2 ltr/3 1/2 pt cold water, 300 gr/10 oz small cauliflower florets, 225 gr/8 oz baby white or pearl onions, peeled, 225 gr/8 oz cucumber, deseeded, cut into large chunks, 2 tsp capers in brine, drained, well rinsed, 210 ml/7 fl oz dark malt vinegar, 210 ml/7 fl oz white wine vinegar, 60 gr/2 oz caster sugar, 1 tsp pickling spices, 4 tbsp all-purpose or plain flour, 60 gr/2 oz butter, 2 tsp ground turmeric, 1 1/2 tsp mustard powder, fresh ground black pepper
Method
Into a large nonreactive saucepan and mix in the two kinds of vinegar, pickling spices, and sugar. Bring to the boil and reduce the heat and briskly simmer for 15 minutes. Turn off the heat and set aside overnight to let the liquid cool.
Place all of the vegetables and capers into a large bowl and toss with the salt and add the 2 ltr/3 1/2 pt cold water. Place a weighted plate on top to ensure the vegetables stay submerged in the brine. Cover and set aside in the refrigerator for 24 hours. Remove the vegetables from the refrigerator and place them in a colander. Rinse thoroughly in several changes of water and completely drain, shaking every 5 minutes or so, for half an hour. Place the rinsed vegetables into a pan and cover with cold water. Bring to the boil then reduce the heat to a gentle simmer. After 10 minutes, reduce the heat again and simmer for another 10 minutes. Drain the vegetables and set them aside.
In another pan, melt the butter, add the flour and stir to make a roux. Cook gently for 5 minutes taking care not to burn the flour then remove from the heat. Strain the spiced vinegar and slowly stir into the roux to prevent any lumping. Return to the heat and cook, stirring, until thick. Add the turmeric, mustard powder, and black pepper and stir well. Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated with the sauce. Pour into sterilised jars and seal. Store the jars in a cool dark place for at least two weeks before opening. Once opened the jars must be kept in the refrigerator. Unopened, the Piccalilli will keep for at least six months in a cool, dark place although I have some from a couple of years ago because I live alone and forget to eat it.
Enjoy with your next pie or with whatever takes
your fancy. By the way, my mother came from Shiptonthorpe and I trained at H.M.S. Ceres at Wetherby when in the R.N. and would visit my grandparents at Seaton Ross.
Keep it up.
I'll try out your piccalilli recipe in the new year. Thanks.
Thank you, it must taste amazing.
Oh, it did!
Fantastic
Well done Keef…yeah the jelly is vital in a pork pie…👍🏻😋😁
Charming tribulation lad. Well done.
Keef ! Your Yorkshire Stanbd Pie looks absolutely awsome ! And it must delicious ! Bravo, and thanks for sharing your work :-)
Just found this video of yours Keef and as usual, organized chaos ruled ( very entertaining though ) but the pie looked amazing, I have tried several of your recipes and they all turned out fantastic, going to try this one for Christmas, hoping for the same result.
Hope you enjoy
@@Keefcooks Thanks Keef, I am sure I will, keep up the great work.
Hi from America!! I love watching your videos and want to try everything I see you make and your taste test with Mrs. Keef always makes me smile! 😁 Also I LOVE the revolving Christmas tree you have on the counter. Looking forward to the next one!
Thanks so much
A lot of buggering about Keefe but the end result got my taste buds working overtime. I wish you both a very Merry Christmas from Thailand. No snow here yet.
We used to form these over a glass jar bottom, like the one by your microwave.
Now ‘that!’ Is what you call a proper Yorkshire Pork Pie.
I made a raised pie many years ago to see if I could do it. I didn't use nitrate, I found a recipe that included other meats. I got some jelly powder from a local baker to add after. Guess what, it was fabulous, not a grey bit of meat could be seen. I've lost that recipe now, so I have no idea, I'm guessing a bacon joint was added to the pork, which of course would have had nitrate in it. It was a lot of work, that's why I never made another one.... now you have me wanting pork pie..... so I will have to buy one.
Looks brill!
That looks good.
Looks wonderful!
Hi Keef, I love stand pie, my mother used to make one for Christmas as well even though we're from Lancashire! Hot water pastry is the best but can you make a sweet version?
Sorry, I don't know
Awesome Keith! I still haven't made a pork pie, always forget and make sausages when I get a shoulder. Merry Christmas to you and Mrs Keith :)
great vid, i defiantly will buy mine cant go through all that pain. merry xmas both.x
That's a beautiful pie! I just found your channel and I'm looking forward to watching more of your videos! Love from Pennsylvania USA 💙
Welcome aboard!
Awesome, I'm waiting for mine to cool on the cooling stand @ the moment. Not as big as yours but hopefully it turns out as good as yours. & they (2) will have jelly. Mmmmm
Well done!
Oh I really enjoyed this. Thank you so much.
You are so welcome!
I like the way you present the video.if something goes slightly wrong you don't edit.some people only show " the perfect recipes ". But as I am a complete beginner you give me confidence to attempt something.
I appreciate that!
Looks the dogs bollocks, Keith.
Gonna give it a go but without the Yorkshire Rose, (although as a Yorkshireman, I'd love to) simply because I don't have access to a 3d printer. 👍
Good luck. BTW, the rose doesn't affect the taste!
@@Keefcooks 😅😅😅👍🎅🎅🥃🥃🍺🍺
Make up a metal iron stamp with the Yorkshire rose, heat it up and brand it into the top of the pie, then bake it. Maybe it would work.
I'm pretty sure it would melt the pastry!
Love this and the banter. The only thing wrong was you didn't use red colouring on your rose.
Cheeky!
Christmas in Yorkshire, hhmmm, stand pies n Christmas cake with Wensleydale cheese!!
Nice one Keef! I'm definitely not brave enough!
Hola, I am a Spanish living in York and I’ve just gladly discovered your channel, so cool, I am a subscriber already. Also I have a channel too 🤣, but mine of course is Spanish cooking, loving the white rose flag ❤️
the pie shop is closed in Melton I hope it re-opens. they have the same rules on their pies as Champlain dose
Champlain dose?
OK, that'll be tough. I've been to Dickinson and Morris in Melton Mowbray - is that the one you mean? I thought it was a pretty cool porkie emporium.
Interesting use of Prague # 1,I make a gamon brine to do some of the pork,support the pie initialy with baking paper,superb.and jelly from trotters.unfortunately,here in NZ,some people put the pie back in the oven.Jesus.
How do we know that's not red rose of Lancashire?
1) The Lancs flag doesn't have the inner leaves and petals.
2) It's red.
3) As if I would.
Keef.I have made many pork pies and your pastry i have made that way anyway but i have never been able to get or find a mix of herbs/spices that suit.I have now yes i copied yours and the pie came out just perfect.The only thing i do different is i bake mine it a tin but it comes out just the same.Thank you so much for your mix.Again i'm a Brit living in The Philippines where you can't buy pork pies.George.
It's almost impossible to buy good pork pies in the UK so even here you have to make your own.
A work of art!
Reminds me of Tommy Cooper🤪😂❤️ Love your recipes. We based our pie business on your recipes. Thank you
Make pies - just like that!
@@Keefcooks 😂❤️
Well done Keef. Glad it worked. I think i would have cheated and cooked the meat first, blind baked the pastry shell and then assembled it with the jelly. So hats off to you for doing it proper like. As a context switch where did you get that revolving decoration looks very 1970's. .
Nice work! How long did the jelly take to make from that single trotter? Mine never sets :( - I suspect too much water and not enough simmering....
About 3 hours followed by a good hard reduce.
Thanks for the video ☺️
Had to laugh when you mentioned Melton Mowbray. I used to drive past the factory about 5 times a week when I lived in Nottingham. My favourite pork pies by the way. Whan you said down to MM where do you live. I'm a Yorkshire lad but live in Cambodia.
I live in Leeds.
@@Keefcooks I've driven through Leeds a number of times way back in the 70s🤗 first time was quite a challenge 😅. I went to Leeds politechnic & stayed in the halls of residence there. The night life was awesome then🤗. My Regiment was The Duke of Wellington's Regiment 1st Battalion. Depot was in Strensall just outside York. But the Regiment's home was Halifax. BUT you probably know all that🙄. Nice speaking to you, my makings for Your P Pies are in the fridge for over night. Can't wait to get them in the oven tomorrow, by heck I'm gunna enjoy them, cheers chef🍺🍷🍺
@@Keefcooks Oh yes, so sorry, I'm originally from Rotherham but left when I was 15, (1966) to become a junior soldier @ Queen Elizabeth Barracks Strensall York.
Spectacular 👏👏👏👏👏👏👏👏👍
Fantastic. A large slice please.
I'd say that the pie is perfect. 2022. Thank you. North east of England
Cheers!
What happened to that huge tur-duck-en that you made earlier ?
It's in the freezer and will be consumed on Christmas Day.
@@Keefcooks -- "Consumed" ? Have you invited the entire population of northern England to share Christmas with you ? ;)
Lol, no. Our son was supposed to be coming up from London, but it looks like that's cancelled now 😕
@@Keefcooks -- Sorry to hear that. This year has been full of disappointments. Thank goodness both you and the Mrs. have avoided Covid so far. (I worry about you two. The pandemic is especially bad now. But if we can survive the winter, I think that the worst of the pandemic will have passed.)
Great stuff my man.😊
Pastry case... Here's what I do... Line a spring form tine with your pastry, and fill, finish and bake your pie as normal... When it's cooked, take out and allow to cool a little, so it's easier to remove from the tin and it stands on its own... Then glaze all ove with egg wash and back in the hot oven to brown all over .. nobody will know.....😁👍
Brilliant.
As always a great time. silly question, due to religious concerns, is this able to be made with Beef or poultry?
Never seen any other meat/poultry chopped up like this, but you do get game pies and things involving layers of meat. And you'd need to sub shortening for lard in the pastry.
I like the pork pie with brown sauce
That looks an amazing! You do work so hard making beautiful things to eat. Would you ever consider doing a Christmas Pie with eg turkey, ham, cranberries, chipolatas and stuffing all those lovely christmassy things we have left over after the Christmas lunch?
By the way does making jelly with pigs trotters taste any different from using gelatine?
I made this a few years ago: th-cam.com/video/1-8D39C_kIs/w-d-xo.html Not the same, but your idea sounds glorious - I might try it after Christmas.
Using pigs trotter, yes, it can give you a nice wobble and a different flavour. Using gelatine tends to give quite a hard set and you have to add some chicken stock for flavour.
Many thanks Keef :)
We emigrated to New Zealand 23 years ago from Teesside and there are many things unavailable here. Two things I miss more than anything are Bramley apples and .... lard! My question is, can hot water pastry be made by using oil?
I've never made pastry with oil but apparently it can be done. You wouldn't necessarily need to use the hot water technique though - you can just mix everything cold.
Wow, I so want to make one. Xx
Congratulations on your success in jellied pie . It looked awesome 👌.
Hi Keef, I know it is some time ago, but where did you get the rotating Christmas tree from? It's very sparkly and Christmassy and I'd love one. Thank you. By the way you are a terrific pie maker... :)
Hi Elaine, we've had that decoration a very long time - I have no idea where we got it from, sorry.
Thanks Keef :)