Just made this today for Christmas. Still waiting for it to cool but it smells wonderful. Takes me back to being a kid again and there were real butchers where you could get things like this. Thanks and Merry Christmas!
Just made this today Mr Paul. Thank you for your seasoning recipe. I had a slightly larger tin and I added an extra egg. But it was just enough pastry and meat. Just adding the gelatine and now I need to wait for it to set I cannot wait to eat it. 😋 Reminds me of my old great grandma who i was fortunate enough to know. She used to go to our butchers and get a giant slab of gala pie. We all got some, but they were magnificent all lined up in the butchers window, happy memories of christmas past. I hope you have a happy Christmas mr Paul. best wishes from Staffordshire England
They have no pork pies in the shops left so our recipe may come in handy this Xmas! Love your teaching style, really friendly and knowledgeable. Instant subscribe 👍
I have learnt a lot today! I have seen these pies in pubs and I have always wondered how to make them. Thank you for teaching me. Next, I shall check your traditional pork pie recipe.
I made this gala pie this weekend and I can safely say Mr Paul's recipe is easily the most authentic one I've found on TH-cam. Don't get me wrong, I've made some decent ones with other recipes, but they were always "home-made" and not quite the same as a real expert-made pork pie. When I first saw the video, I thought, this guy is really over the top with the "no substitutions" talk. However, I made it exactly as described, including the seasoning recipe, except I left out the egg because I forgot to buy eggs (didn't miss it). I guess I also deviated on the pork because I did the filling of Mr Paul's regular English Pork Pie, i.e. chopped up pork rather than minced. The result was perfect. The bread tin meant making the pie itself was far easier than trying to hand raise one or use a cake tin. The pie crust was absolutely identical to the best pork pies you can buy. I don't think the jelly worked out quite as good because I could not find gelatin in sheets, only powder, although it was good enough. Definitely making this again, and I don't think I'll bother with the egg next time either. Overall, I would say the main points are the ones Mr Paul emphasized: use bread flour not all purpose, and use only lard no butter.
Hi Garrick, Thank you so much for your very positive feedback, it really makes my day. I will be 80 next year and have been making pork pies, etc. for 60 years and my stepfather was making them for 55 years too. Between us we won many awards and prizes for our pork products in the UK. came to Spain 25 years ago and had a bakery and charcuterie for 13 years prior to my retirement. I wish you a very Happy Easter Garrick. Thank you.
That's right Brenda, years ago in Leeds, UK we made many of these for wedding celebrations and of course they were a great favourite at Christmas time too.
Excellent video, thank you. Although I have used hot water pastry in things like pork pies, I learned a lot, including not to flour the pastry, add breadcrumbs to absorb juices not to stretch the meat, equal weight pastry to content. Great stuff.
Look amazing Mr Paul, thank you for sharing this recipe. I remember my mother always had a gala pie on the table for boxing day tea when we were youngsters...homemade pickles and Chutney too...happy days indeed
Yes Jane, back in those days, we had 5 shops and Christmas was a nightmare where Gala and Pork Pies were concerned. In the bakery we worked 24 hr shifts to keep up. As you said, 'Happy Days'
Hello 👋 Mr Paul that could on the top looks delicious 😋 and once cut open made my tummy rumble. It was so interesting to learn where and when these pies were created and why too. I hope you are feeling okay and this finds you well? Considering I've just found your channel and this video as it's a year old. Please take care . 😊
Thank you for your recipes I enjoy baking and tried a few of your recipes and they have been very nice and enjoyed by my family. I'm going to have a go at the gala pie for boxing day but I can't seem to find the recipe for the seasoning on the video I was wondering if you could send it to me please that would be so helpful and I will message you to let you know how it goes x
Thank you Madeline, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Great work ! Very well explained 10/10 👍👍 There is another way you could make the top of these gala pork & egg pies without needing the 3 holes and that is to use a hand held gadget that rolls over the pie top pastry (once you've rolled it out to the right size) and cuts multiple slits as it rolls over the pastry. When you pull/stretch the pastry apart you then get a lattice effect which looks nice and allows the pie to cook better, the steam to escape and for the jelly to be poured in more easily and uniform as you can just pour it in through the lattice mesh.
Hi Joseph, Many thanks for your suggestion, I use the lattice roller often in my bakery, my family were pork butchers and made pork pies, etc for 85 years and although the lattice is good for small pies it's no good for the large Gala Pie, the steam is necessary to cook the meat without it drying out due to the long baking time.. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry Many thanks for pointing out why its best not to use lattice on the larger gala pork pies. That makes jolly good sense to keep as much steam inside the pie as possible to cook the meat whilst protecting it from drying our with the long cooking duration. You did a fab job sir ! 👍
I recall gala pie being on the menu in the late 70s, a long time before veal fell out of favour. And yes, they mechanized it, even with machines to produce "continuous" hard boiled eggs.
This truly is THE most informative video on pie making techniques I've viewed on TH-cam, & I've watched my share of them ;) Can't wait to make this! One quick Q for you Mr. Paul: Are there any written directions anywhere for the Gala Pie? Or, am I missing something? I see the ingredient list, but the link goes to your Pork Pie recipe. Thank you for you assistance, greatly appreciated!
You're v ery welcome James. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Stuart, I'll let you into a secret I've kept for almost 60 years. When I first started baking (cakes, etc.) I burnt so many that forced me to take up cake decorating to hide the mistakes!! Thanks for watching, stay safe.
I enjoy the little history lessons you give about each dish. It’s interesting to find out some of the cultural background. And lately you’ve been looking very perky and happy Mr Paul, glad to see you doing so well, best of wishes Ps: still desperately waiting on that carrot cake recipe! carrots are in the fridge ready when you are 😉
Thanks Alexis for your kind words, I have had some medical issues recently but as you obviously noticed I'm very much on the mend, Unfortunately, we have to learn to adapt to old age instead of trying to cure it! I hope you're keeping well and safe, I need all the support I can get from folks like you, THANK YOU xx
Curious about suet. Many old recipes used this type of fat.. You can still purchase it today. Do you use it at all? Any dishes perfect for suet vs using another type of fat? Thanks!
Great pie, thank you so much. Can’t get a good black pudding here in Wigan any more, can you do a good Black pudding and pork sausage recipe for us please. All the very best…John Silcock.
Hi John, sorry to hear you can't het a decent pork pie in Wigan, I hope you'll try my recipe at this link: th-cam.com/video/iEHiSM33DoI/w-d-xo.html and my sausage recipes are at this link: th-cam.com/video/oYhm_Qs6jcY/w-d-xo.html. As for the black pudding, it's a very messy process and you will have to be able to buy some pigs blood, unless you're making a very substantial quantity it's really not worth it. You can also see my recipes on my website at: www.mr-pauls-pantry.com
Hi’ it’s John, yes we do have good pie makers in Wigan and district, it was the Blackpudding and sausage recipe I was looking for, I’ve made the puddings before with dried blood from the net and added back fat ect, but I’m in need of a good sausage recipe and Blackpudding recipe. I’ve made several of your dishes of TH-cam, great they are to especially the pie’s and I must say there great! I have the sausage equipment and can get the ox bungs and sausage skins from Wigan. I’m retired now so have plenty of time to make them, but I’m just not getting them right (taste). I know it’s a bit messy with puddings, but I don’t mind. Hope you can help me out, All the very best…..John.
Very nice as always Mr. Paul. Easy to follow demonstration. It looked like a course grind. Could a pork shoulder be used? They're about 70/30 ratio. Where we live belly is very expensive, and that's if you can find it. Belly here is more sought out or used to make streaky bacon. About $5/lb. Pork shoulder, by comparison, on sale .89/lb. TYFS, Mark and Rosa
Hello Mr. Paul, Thank you for showing us how to do this. I have always wanted to make a Gala pie. My mother loved having a slice of Gala pie and it's so sad that she passed away before I got a chance to make one for her. I'm sure this must taste much better than shop bought ones. Your instructions are very clear and thorough and for me, this is the best way to learn. I just wanted to ask, do you actually refrigerate the pastry for 4 hours before rolling it out? I wasn't too sure. Did the pie slide out easily from the tin? I would be grateful if you would please let me know. Thanks very much. Best wishes, Gigi.
We never refrigerated the pastry as the lard will set too hard. We left it out overnight to cool. if it's too soft you can chill it a little but remember it should feel like Plasticine/modelling clay. The pie should come out of the tin OK as there is a lot of fat in the pastry. I hope this helps.
Pork type pies never have things like onion or herbs added. I have given you my families 100 year old recipe for the seasoning (wining many prizes over the years) why would you want to change that, especially with something hideous like 'Paxo'.
@@MrPaulsPantry thank you so much I really appreciate your videos I've just made your santa surprise they were amazing I live on my own but I enjoy baking and cooking for my family
I'm confused, you have commented from the Gala Pie video, where does the Italian Seasoning come in? If you want the recipe for the pork pie seasoning which is what I used in the gala pie go to this link: mr-pauls-pantry.com/real-pork-pie-recipe/
It went out of favour in the UK because it became known by the public that the calves were taken from their mothers at around 6 months old to be slaughtered for veal.
What is Dry/ granular/ no gelatin jelly??? also Pastry OKish ??? Please explain. I'm from the UK brought up in the Pork Butchery trade in the 1960's so I know veal hasn't been eaten for decades in the UK, I don't get the point of your comment.
you can buy 20% fat pork mince from most supermarkets - i'm a butcher so i only use pork belly with a bit of shoulder but you can get away with 20% fat pork mince at home.
Hi, my family have been pork butchers for over 100 years and our formula for these type pies and sausages was always 70/30 visual lean. I personally have had bakeries both in the UK and here in Spain for 60 years, but now retired in Granada.
@@MrPaulsPantry Your pork pies would definitely be the best, not arguing there. Home cooks, especially right now with a cost of living crisis, could get away with 20% fat pork mince. We couldn't, but they can, in my very humble opinion. As a fekkiw Yorkshireman I'd've thought you'd be up for saving a couple of quid where possible.
Use plain flour bread flour is a waste,to rest the pastry half an hour is enough,no need to roll press it into the tin,meat I use shoulder and belly mix 70/30,season and cure in yorkshire,don't pack it tight then you get more jelly in ,this was an OK pie but was nearly right with a few tweets could be taken to the next level
@@bolshevikproductions Whether he was alive when you commented is not the point. Do you think referring to him as "Mr Poorly pantry" followed by a laughing emoji is funny? You're a disgrace!
to buy a full pie like that would cost you an arm and a leg. thanks, mr paul, for your skill/ experience. and time you're a true gent.
Thanks Tony👍
Just made this today for Christmas. Still waiting for it to cool but it smells wonderful. Takes me back to being a kid again and there were real butchers where you could get things like this. Thanks and Merry Christmas!
Thank you, it's nice to hear from someone who appreciates the good things in life. A very Merry Christmas to you and your Family.
Just made this today Mr Paul. Thank you for your seasoning recipe. I had a slightly larger tin and I added an extra egg. But it was just enough pastry and meat. Just adding the gelatine and now I need to wait for it to set I cannot wait to eat it. 😋
Reminds me of my old great grandma who i was fortunate enough to know. She used to go to our butchers and get a giant slab of gala pie. We all got some, but they were magnificent all lined up in the butchers window, happy memories of christmas past.
I hope you have a happy Christmas mr Paul. best wishes from Staffordshire England
They have no pork pies in the shops left so our recipe may come in handy this Xmas! Love your teaching style, really friendly and knowledgeable. Instant subscribe 👍
Thank you
This is the first time that I have seen hot water crust pastry being made! I really must try this!
I have learnt a lot today! I have seen these pies in pubs and I have always wondered how to make them. Thank you for teaching me. Next, I shall check your traditional pork pie recipe.
You are so welcome!
Thank you for showing us the traditional recipes, it’s what I’m most interested in. This is a very interesting pie. Thanks for sharing it. 🐨
Glad you enjoyed it
Oh no I forgot to add breadcrumbs , too late now in the oven it goes see what happens
I made this gala pie this weekend and I can safely say Mr Paul's recipe is easily the most authentic one I've found on TH-cam. Don't get me wrong, I've made some decent ones with other recipes, but they were always "home-made" and not quite the same as a real expert-made pork pie. When I first saw the video, I thought, this guy is really over the top with the "no substitutions" talk. However, I made it exactly as described, including the seasoning recipe, except I left out the egg because I forgot to buy eggs (didn't miss it). I guess I also deviated on the pork because I did the filling of Mr Paul's regular English Pork Pie, i.e. chopped up pork rather than minced. The result was perfect. The bread tin meant making the pie itself was far easier than trying to hand raise one or use a cake tin. The pie crust was absolutely identical to the best pork pies you can buy. I don't think the jelly worked out quite as good because I could not find gelatin in sheets, only powder, although it was good enough. Definitely making this again, and I don't think I'll bother with the egg next time either. Overall, I would say the main points are the ones Mr Paul emphasized: use bread flour not all purpose, and use only lard no butter.
Hi Garrick, Thank you so much for your very positive feedback, it really makes my day. I will be 80 next year and have been making pork pies, etc. for 60 years and my stepfather was making them for 55 years too. Between us we won many awards and prizes for our pork products in the UK. came to Spain 25 years ago and had a bakery and charcuterie for 13 years prior to my retirement. I wish you a very Happy Easter Garrick. Thank you.
I remember gala pie being a staple at weddings christenings and funerals and lots of brown sauce pickles and beer xx
That's right Brenda, years ago in Leeds, UK we made many of these for wedding celebrations and of course they were a great favourite at Christmas time too.
Excellent video, thank you. Although I have used hot water pastry in things like pork pies, I learned a lot, including not to flour the pastry, add breadcrumbs to absorb juices not to stretch the meat, equal weight pastry to content. Great stuff.
Glad it was helpful, thanks for commenting. Any questions just ask anytime. Email: PAUL@Mr-Pauls-Pantry.com
Accident or not, this is still a masterclass of gala pie making. I could do with a slice or three right now 😋
Hi Pete, Thanks for the comment, I wish I could get some to you right now, it would be a great pleasure.
Definitely going to try out your recipe, looks delicious ❤
I love these pies so much! Thank you for sharing the recipe, can't wait for an excuse to make one of these :D
You are so welcome!
It’s like a cross between a pie and a terrine. Very nice 🐨
Hey Mr Paul, traditional tasty pie this! Will make this one weekend and enjoy it cold! Sliced with some Branston pickle and a nice warn cuppa tea lol
Sounds great! Hope you enjoy it, I had some for my lunch today, it was delicious.
@@MrPaulsPantry it’s the little things like this in life which makes us smile!
Look amazing Mr Paul, thank you for sharing this recipe. I remember my mother always had a gala pie on the table for boxing day tea when we were youngsters...homemade pickles and Chutney too...happy days indeed
Yes Jane, back in those days, we had 5 shops and Christmas was a nightmare where Gala and Pork Pies were concerned. In the bakery we worked 24 hr shifts to keep up. As you said, 'Happy Days'
Nice old school recipes which are the best.
Hello 👋 Mr Paul that could on the top looks delicious 😋 and once cut open made my tummy rumble. It was so interesting to learn where and when these pies were created and why too.
I hope you are feeling okay and this finds you well? Considering I've just found your channel and this video as it's a year old. Please take care . 😊
Glad you enjoyed it, thanks for your very kind comment.
That looks wonderful! I've always wondered about hot water pastry - now I know. Thank you!
You are so welcome!
Thank you for your recipes I enjoy baking and tried a few of your recipes and they have been very nice and enjoyed by my family. I'm going to have a go at the gala pie for boxing day but I can't seem to find the recipe for the seasoning on the video I was wondering if you could send it to me please that would be so helpful and I will message you to let you know how it goes x
Looks great thank you Mr. Paul.
Another fascinating recipe. Thank you.
My pleasure 😊Thanks for watching
Amazing gala pie👍👍👍👍👍
Thank you Madeline, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks so much MrPaul
Wow. Looks brilliant. Colour looks good..
Thank you Maddellena, in the bakery they were our Christmas speciality.
Wonderful lesson Paul. I’m a fan. If you can teach us Canadians how to make a true Cumberland sausage i would love it…
Sadly, Mr. Paul’s lessons are over. There’s a good Cumberland Sausage video on KeefCooks.
Great Recipe Mr.Paul
Many thanks
Great work ! Very well explained 10/10 👍👍
There is another way you could make the top of these gala pork & egg pies without needing the 3 holes and that is to use a hand held gadget that rolls over the pie top pastry (once you've rolled it out to the right size) and cuts multiple slits as it rolls over the pastry.
When you pull/stretch the pastry apart you then get a lattice effect which looks nice and allows the pie to cook better, the steam to escape and for the jelly to be poured in more easily and uniform as you can just pour it in through the lattice mesh.
Hi Joseph, Many thanks for your suggestion, I use the lattice roller often in my bakery, my family were pork butchers and made pork pies, etc for 85 years and although the lattice is good for small pies it's no good for the large Gala Pie, the steam is necessary to cook the meat without it drying out due to the long baking time.. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry Many thanks for pointing out why its best not to use lattice on the larger gala pork pies. That makes jolly good sense to keep as much steam inside the pie as possible to cook the meat whilst protecting it from drying our with the long cooking duration. You did a fab job sir ! 👍
I recall gala pie being on the menu in the late 70s, a long time before veal fell out of favour. And yes, they mechanized it, even with machines to produce "continuous" hard boiled eggs.
This truly is THE most informative video on pie making techniques I've viewed on TH-cam, & I've watched my share of them ;)
Can't wait to make this!
One quick Q for you Mr. Paul: Are there any written directions anywhere for the Gala Pie? Or, am I missing something? I see the ingredient list, but the link goes to your Pork Pie recipe.
Thank you for you assistance, greatly appreciated!
He didn't answer because sadly he passed away last October.
He is very good and easy to follow
You're v ery welcome James. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Looks delicious. Whenever I "overcook" food I tell my sons it is extra "caramelisation".
Thankyou for recipes and knowledge.
Stuart, I'll let you into a secret I've kept for almost 60 years. When I first started baking (cakes, etc.) I burnt so many that forced me to take up cake decorating to hide the mistakes!! Thanks for watching, stay safe.
Definitely the best one!
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com
I enjoy the little history lessons you give about each dish. It’s interesting to find out some of the cultural background. And lately you’ve been looking very perky and happy Mr Paul, glad to see you doing so well, best of wishes
Ps: still desperately waiting on that carrot cake recipe! carrots are in the fridge ready when you are 😉
Thanks Alexis for your kind words, I have had some medical issues recently but as you obviously noticed I'm very much on the mend, Unfortunately, we have to learn to adapt to old age instead of trying to cure it! I hope you're keeping well and safe, I need all the support I can get from folks like you, THANK YOU xx
Definitely on my todo list, thank you.
Hope you enjoy it Robert
Curious about suet. Many old recipes used this type of fat.. You can still purchase it today. Do you use it at all? Any dishes perfect for suet vs using another type of fat? Thanks!
Awesome, thank you for sharing your video, i used to make Scotch eggs, but this looks heaps better, yummy 👏👏👏👏🥰🥰🥰🥰👍👍👍👍❤️❤️❤️🌻🌻🌻🇦🇺
Thanks for watching, glad you enjoyed it.
That looks nice 😊 paul
Thanks for watching David, a real tradition in my bakery every Christmas time all my working life and my father before me.
Would it be possible for someone to list the seasoning ingredients please as the link won't work for me. It would be very appreciated. Many Thanks.
very good
Thank you for watching
Great pie, thank you so much.
Can’t get a good black pudding here in Wigan any more, can you do a good Black pudding and pork sausage recipe for us please.
All the very best…John Silcock.
Hi John, sorry to hear you can't het a decent pork pie in Wigan, I hope you'll try my recipe at this link: th-cam.com/video/iEHiSM33DoI/w-d-xo.html
and my sausage recipes are at this link: th-cam.com/video/oYhm_Qs6jcY/w-d-xo.html. As for the black pudding, it's a very messy process and you will have to be able to buy some pigs blood, unless you're making a very substantial quantity it's really not worth it.
You can also see my recipes on my website at: www.mr-pauls-pantry.com
Hi’ it’s John, yes we do have good pie makers in Wigan and district, it was the Blackpudding and sausage recipe I was looking for, I’ve made the puddings before with dried blood from the net and added back fat ect, but I’m in need of a good sausage recipe and Blackpudding recipe.
I’ve made several of your dishes of TH-cam, great they are to especially the pie’s and I must say there great!
I have the sausage equipment and can get the ox bungs and sausage skins from Wigan.
I’m retired now so have plenty of time to make them, but I’m just not getting them right (taste).
I know it’s a bit messy with puddings, but I don’t mind.
Hope you can help me out,
All the very best…..John.
Great video Sir, I was wondering, if you used pickeld eggs and added some pickle to the mix, how nice would that be 🤔🤔🤔🤔🤔👍
Hi Tony, no, I didn't use pickled eggs. This is a traditional recipe used by myself and my family in the business for many, many years.
Very nice as always Mr. Paul. Easy to follow demonstration. It looked like a
course grind. Could a pork shoulder be used? They're about 70/30 ratio.
Where we live belly is very expensive, and that's if you can find it.
Belly here is more sought out or used to make streaky bacon. About $5/lb.
Pork shoulder, by comparison, on sale .89/lb.
TYFS, Mark and Rosa
Pork shoulder is usually 85% visual lean so when we use it in sausage we always add extra pork fat to make up the difference.
Hello Mr. Paul,
Thank you for showing us how to do this. I have always wanted to make a Gala pie. My mother loved having a slice of Gala pie and it's so sad that she passed away before I got a chance to make one for her. I'm sure this must taste much better than shop bought ones.
Your instructions are very clear and thorough and for me, this is the best way to learn.
I just wanted to ask, do you actually refrigerate the pastry for 4 hours before rolling it out? I wasn't too sure. Did the pie slide out easily from the tin?
I would be grateful if you would please let me know.
Thanks very much.
Best wishes, Gigi.
We never refrigerated the pastry as the lard will set too hard. We left it out overnight to cool. if it's too soft you can chill it a little but remember it should feel like Plasticine/modelling clay. The pie should come out of the tin OK as there is a lot of fat in the pastry. I hope this helps.
@@MrPaulsPantry Hello Mr. Paul, thank you very much for your help; you have been so helpful. Very best wishes, Gigi.
Does anyone still have the seasoning recipe as the links to the website no longer work😞
how about paxo sage n onion in place of the breadcrumbs, or is that heresy?
Pork type pies never have things like onion or herbs added. I have given you my families 100 year old recipe for the seasoning (wining many prizes over the years) why would you want to change that, especially with something hideous like 'Paxo'.
What actually is rusk? And thank you for your seasoning recipe.
It's a yeast free mixture of flour water & salt, baked, then ground into fine crumb.
Can I use white butter? Thank you 🙏🏽
If you mean instead of Lard, the answer is NO, there is no substitute for pork lard in this recipe, sorry.
There is no recipe for seasoning. Also link doesn’t work
At last, someone who knows what they are talking about. Thanks.
Thanks fir watching and taking the time to comment, it's much appreciated.
How do you make the gel that goes into your gala pie
Just dissolve the gelatine into the warm stock. There are only two ingredients as listed under the video.
@@MrPaulsPantry thank you so much I really appreciate your videos I've just made your santa surprise they were amazing I live on my own but I enjoy baking and cooking for my family
Tried the link and tried to find the italian seasoning but no matter what I tried I couldnt find it
I'm confused, you have commented from the Gala Pie video, where does the Italian Seasoning come in?
If you want the recipe for the pork pie seasoning which is what I used in the gala pie go to this link: mr-pauls-pantry.com/real-pork-pie-recipe/
@@MrPaulsPantry my mistake, I must be thinking of a different video
My mind is constantly doing conversions while listening so when you said 2lb that was fine by me! LOL
The lie looks delicious! Please explain why veal went out of favour.
It went out of favour in the UK because it became known by the public that the calves were taken from their mothers at around 6 months old to be slaughtered for veal.
I have no qualms with veal.
I actually prefer the darker colour on the pastry
Dry/ granular/ no gelatin jelly. We haven't eaten veal for decades in the UK. Pastry OKish.
What is Dry/ granular/ no gelatin jelly??? also Pastry OKish ??? Please explain. I'm from the UK brought up in the Pork Butchery trade in the 1960's so I know veal hasn't been eaten for decades in the UK, I don't get the point of your comment.
you can buy 20% fat pork mince from most supermarkets - i'm a butcher so i only use pork belly with a bit of shoulder but you can get away with 20% fat pork mince at home.
Hi, my family have been pork butchers for over 100 years and our formula for these type pies and sausages was always 70/30 visual lean. I personally have had bakeries both in the UK and here in Spain for 60 years, but now retired in Granada.
@@MrPaulsPantry Your pork pies would definitely be the best, not arguing there. Home cooks, especially right now with a cost of living crisis, could get away with 20% fat pork mince. We couldn't, but they can, in my very humble opinion. As a fekkiw Yorkshireman I'd've thought you'd be up for saving a couple of quid where possible.
I get to eat the spare egg ends!
So then the traditional French Pâté en Croûte would actually be British 🤣. C'mon 🇨🇵🇬🇧
Use plain flour bread flour is a waste,to rest the pastry half an hour is enough,no need to roll press it into the tin,meat I use shoulder and belly mix 70/30,season and cure in yorkshire,don't pack it tight then you get more jelly in ,this was an OK pie but was nearly right with a few tweets could be taken to the next level
Cannot watch 35 minutes👎
Now Mr Poorly pantry 😂
I was shocked to see your insensitive comment. You may be unaware that Mr Paul passed away recently. VERY poor taste. 😡
@@stanwayhouse8069 that was posted 4months ago. He was alive then. Just ill.
@@bolshevikproductions Whether he was alive when you commented is not the point. Do you think referring to him as "Mr Poorly pantry" followed by a laughing emoji is funny? You're a disgrace!