Sir John, The pastry is spot on and those pork pies are beautiful. My nerves also are a bit frayed with age. I hope neither of us stop shaking anytime soon. ;-) You keep producing these tantalizing videos and I shall continue watching & learning. You could have simply left these heirloom recipes in a tattered old notebook for posterity but you've given us a personal "hands on" tutorial. Your attention to detail and meticulous method demonstrate the passion you have for the food you prepare and the love you have for the ones who partake. These videos are priceless. Many thanks to you kind sir.
Hi John, I followed your recipe and have made my my first ever pork pie and it was excellent. I hand raised it around a jar of mustard as that was about 3 inches wide, that was the only tricky bit. I will use a smaller jar next time as maybe that will be simpler and the first pie came out huge. Also I don’t have a meat mincer so I used a blender, but that was fine, the meat had a good solid consistency as good as any shop bought pie! This achievement is a major milestone for me, as I live in France and pork pies don’t exist here, also I’m a hiker and the pork pie is the perfect hiking companion. I’m giving you 3 Michelin Stars ⭐️⭐️⭐️ thank you.
Fantastic! I'm pleased you gave it a try my friend and it turned out well, and I think pork pies are a fantastic hiking snack. My latest bread video recipe. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/
You can also chop your meat asian style by using a cleaver, folding the meat over, chopping, folding…until you get the mince/ dice you want..this method on many Asian meat dumplings.
6 years late to this. These pies look amazing. The leakage is what I want to see in a hot water crust pie. It is savory goodness on the top. I came here for the hot water crust pasty forming as I am craving it right now. So many people do not like aspic/jelly. I use a really reduced naturally gelatinous gravy/stock and it looks better than aspic. At home I am happy with a grey ring round the egg yolk, but entertaining I put those eggs in iced water before peeling to avoid it. Great work
I love hand raised pork pies. I actually have this glass jar. I don’t know what came in it I think it might’ve been clarified butter, but it’s the perfect size to raise the pastry case. And the lid is just big enough to use as a template for the lid on the pie itself. I use a ham bass when I make the gelatin. It gives it a nice smoky bacon like flavor.
I can't remember the last time I just sat back and enjoyed a food prep video like I have these 2 John. Your work is wonderful, and your very calming voice is the icing on the cake...or the jelly in the pie, whichever you prefer. I'll definitely be trying this myself...thank you so much for sharing!
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
A few months ago I came across your potato, cheese, and onion pie recipe. Turned out great with that food processor crust. Since then I’ve used that crust for a variety of different dishes…both savory and sweet! So easy to make and adapt for different needs! Thank you! Gotta try this pork pie next with the hot water crust!
Having been living in Denmark for the last thirty years Its great to find a place where I can relearn to make the dishes that I miss so much! Keep up the great videos. And thank you.
Thanks for watching Ian, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
Absolutely the best tutorial on the net. Love your hygiene explanations and cleaning. Informative and brilliantly executed. Beautifully done. Thank you
Wow, thank you! Janet, very kind. Thanks for watching my friend. My latest pie video, here is the ingredients list and full written method on the channels website profoodhomemade.com/steak-and-guinness-pie/
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
To make a continuous egg log of white with yolk core straight through, you have to separate the white and the yolk, pour the white into a mold with a removable core that is coated with non stick spray or oil to cook until fairly firm, then remove the mold core pour in the yolk and finish cooking IIRC. I used to have a friend who had a set of molds from japan to make hearts and stars for her kid's lunch. I have not them myself, but the molds themselves are very simple. I believe hers had a very slight taper so as to be able to slide the core out easier while not being enough taper as to be noticeable from one egg slice to the next.
Great recipe John The eggs have the green sulphur/hydrogen layer at the boundary between yolk and white. This is undesirable - the best way to avoid this is to cook the eggs in a pressure cooker (whistle plus 2 mins 30 sec for a large egg). The eggs will be soft boiled so some care needed when adding to the pie but because a pressure cooker was used, they will be very easy to peel. If cooking temp of the pie is monitored, the egg will be soft but not runny (mollet) in the finished pie similar to a scotch egg. Guilding the lily here as the pie looks incredible.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Thanks for watching Dan, much appreciated. Very kind comment, thank you. Classic English Cottage loaf coming soon. 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Dan. Apologies if you have already subscribed, I'm losing track 😉👍
Very impressed. So good to see someone who really knows what they are doing and talking about, doing it for everyone to share and not a big head know nothing who is in it for every last penny. Sir, I doff my hat to you. Keep up the good work
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Fantastic! Go for it Michael. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. th-cam.com/video/jEmnZwQcPzU/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Hello, John, this is a fantastic recipe. My brother had bought some pork pies from a local market, only to be disappointed with the flavour. I had a go at making these, today. They turned out really well, and he’s taken one to work, cut in half for his two work breaks. I’m certain he’s going to love them. Thank you for sharing your lovely recipes, and the clarity and humour you deliver them with.👍😊
Fantastic Steve! I'm pleased you gave them a try my friend and they turned out well. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Thanks for watching Peter, Have a great Christmas and a happy and prosperous 2020. Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
What I would of given for one of those pie's, my mouth is still watering, in my opinion a pork pie is not a pork pie without the jelly. Thanks very much for your demo.
I love the video, your voice is very calm and pleasing to the ear. I live in Idaho USA , born in Lincolnshire, I am about to make these pies. I’m cooking 6 eggs so that I can cut more off and have the yolk all the way threw
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
I'm going to be making a big pork pie this thanksgiving. While I'm not following your recipe in this video, as I'm mostly winging it, I've found useful tips throughout it to make my rough idea better.
Made pork pies yesterday Followed recipe and had an amazing result. Frozen one to try and the result when defrosted is fantastic. Will be making more. Thank you
Brilliant Jcmore. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. th-cam.com/video/Y-CcExgNjdw/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/
Thank you for this pork pie recipe and your time in making the two videos. We prepped the meat and the pastry yesterday and made the pies today. They're spot on, thank you.
Fantastic Zena! I'm pleased you gave them a try my friend and I hope they turned out well. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Good suggestion C. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Nice one John great recipe I was a Baker for 16 years and made thousands of pork pies I am a bus driver now but still love my baking at home ,watching your videos are a pleasure ..keep them coming John..thank you ...
@@JohnKirkwoodProFoodHomemade yep I ended up being a bakery manager for asda after working in two small bakeries in Manchester. I still love baking but bus driving pays better wages so I still bake at home and make birthday and wedding cakes for friends and family..
Hello John, yes you are right about the term ‘Grosvenor pie’. Most viewers would be forgiven for thinking this is because it originated from the Grosvenor Hotel but that isn’t the case. The recipe was devised by an Ernest Grosvenor, who spent his entire life in catering and hotel management and lived in Chesterfield. Sadly, no longer with us, but he was also an expert salmon fisherman.
lovely simple step by step non rushed presentation, for the beginner it makes it so simple and easy to follow, far better than the many fast forward 3 minute videos that you have to pause, rewind and try to work out whats going on. well done x
Thanks for watching Tino, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, English Crumpets profoodhomemade.com/crumpets/
Absolutely brilliant John. Love your recipes. You are a life saver as I can not get pork pies in the Northeast of Thailand . Great video again. Thanks John.
Thanks for watching Robert my friend. My latest video pie recipe using the pork pie pastry mate. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Fantastic. I have always wanted to make pork pies and your tutorial made it so easy. Friends who tried them, some of whom didn't even like pork pies before they ate these ones, loved them. Ive also become very popular amongst my friends after making your chicken mushroom and ham pies. Cheers
Oh wow gala pie is my favorite of all pies, no idea they could be made at home. This might be a pie too far, for this novice cook, but for sure I'll give one a try soon enough. What I love about my new cooking hobby (thanks to you) is that failure is an option. And usually you can at least give the failures and leftovers to the dog. I'm a retired engineer when failures were disastrous, I never had any luckily. So the relaxed atmosphere of cooking is a wonderful retirement past time and useful. Also I love being able to buy tools, and cooking allows for loads of them hehe.
Thanks for watching Meg, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I had a go making my own a few years ago following the instructions in a book. My wife liked it. Will try again following your brilliantly presented video. Good luck from Spain!
Hope you enjoy David. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
You could but it would be far too crumbly. Try a small percentage instead. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
My pleasure 😊 Thanks for watching my friend. My latest video recipe Fruit Scones. th-cam.com/video/djJmpchr4tA/w-d-xo.html Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
So glad I found your site! I had been longing for pork pies, not available here. After seeing your video, I went to my neighbor's wood pile, selected a lovely sllab of white oak, and turned a 3.25 inch dolly on the lathe.
Aaah John I wish I could cook even an 100th as good as you, I went looking for pork pie recipes saw yours and knew they'd be old fashioned and original, my mouth was watering from start to finish as I remembered my grandma's home cooking with home grown ingredients from my grandads allotment and garden/green house, you made my day and fuelled my desire for a decent non mass produced pork pie, thank you so much.
Thanks for watching 1962lp2h, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Don't doubt your artistry so much, John! The finished gala pie looks incredible, and I can't wait to make it for Easter for my wife, as she's from Yorkshire. I'm American and did your toad in a hole recipe for our anniversary and it was great. Thank you for your videos and helping my wife and I bond further through your recipes.
I will try this for sure this Christmas. Hope my butcher can grind the meat for me. Thanks for giving the north American equivalent, like flour. Really helpful. Enjoy your videos . Keep posting.
Thanks for watching Cynthia, much appreciated. I'm sure your butcher will oblige, if not you could chop your meat up finely in a food processor, using the blades , if you have one of course. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
John, thank you so much for sharing with us your legacy recipes and cooking techniques! It is snowing outside as I watch this video. It reminds me of how much I miss the traditional British meat pies and pasties -- ultimate comfort food. Variations to your pork pies are limited only by one's imagination. I can think of curried beef pies, duck meat pies, and goose meat pies, etc. Your home-made savory pies put all mass-produced imitations to utter shame. Greetings and best wishes to you from across the "pond" (7,000+ miles away in the Pacific Northwest)!
😋👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thanks for watching Jim my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I recently made some hot water pastry using your method. it was nowhere near as scary as I thought it would be. In fact it's the easiest method I'd ever used. Now for the pork(less) pies I've been meaning to make for years. Found this video and was amazed. You're using the exact same scales and knife that I have. What a coincidence. 😂😂
delicious! i made a gala pie a few years ago but didn't have the proper meat. think i mixed chopped gammon with minced pork. i rolled my pastry thinner than you and am glad i did, the result was super buttery crisp pastry xxx
John, I love your simplicity and easy instructions. Over many years, I've followed "the Bikers", James Martin, Oliver, Delia and Gordon Ramsay. I found you just a few days ago and already getting satisfactory results. You make it look achievable and I'm so looking forward to trying these pork pies. And it's great to see a local lad get such support. 👍👍👍
Wow, thank you mate, and welcome aboard GCal. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Thanks for watching DG, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching DG.
Thanks for your recipe and detailed descriptions! Your sausage stuffing tubes should work perfectly in helping to fill your pies with the jelly liquid since they are the identical size of openings🤩
Thanks for the tip! Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
This video was very well done. If you want more Yolk exposed in every cut....Cook more eggs.. when trimming the round ends, cut right up to the yolks. This way there is less egg white, so every slice has exposed yolk...JJ
Great video John I am learning every day. Pork pies tomorrow your instructions are so easy to follow and my experiments turn out great every time. Thank you so much your a great teacher.
I'm missing my mothers traditional home cooking John, I now have a chance to make them myself now. Thank you. My mother used to make a broth, it was a yellowish colour and she made it with a ham hock. I'm sure it was an old fashioned Geordie recipe. I wonder if you know how to make it. She used a pressure cooker and she made dumplings to go on the top.
Thanks patricia, much appreciated. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
Thank you Abbie, and thanks for watching my friend. Here is my latest homemade pie video recipe, Chicken and Chorizo Individual Pies profoodhomemade.com/chicken-and-chorizo-pie/
Now you've done it John, I've got some spring form pork pie tins buried somewhere in the back of my pan cupboard, now I'm on my knees trying to root them out, haven't had a pork pie in years as we can't get them in Canada, great video thank you.
😂😂😂 Fantastic! Go for it Rob. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
These two pork pie videos are truly excellent! That is the best description and video of making hot water pie dough and the use of a pie dolly. I bought myself a pie dolly (Paul Hollywood brand?) this last fall, but have not yet had the opportunity to use it. I am glad to see the pies can come out larger than the dolly. I made a couple really large pork pies using spring form pans. This may not be traditional, but it did such a nice job for me and sticking dough was not a problem.
Thank you again for your videos John. I have just made the pork pies for my dearly beloved (I don't eat meat) and I have the leek dumplings ready to go into a vegetable stew for our dinner tonight. xx
My very first attempt at making a Gala Pie and thanks to you and your skills mine turned out surpurb...just like yours....and I even managed a slice of egg in my piece .....Bless you, keep on baking
Hi, John Kirkwood! The recipe works. On my opinion, the ratios,the scents are good. Myself what can be: 1000 grams of meat I use 20 grams of salt. Well done video clip
Thanks for watching Gabor Benedek, much appreciated. Very kind comment, thank you, 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Gabor Benedek. Apologies if you have already subscribed, I'm losing track 😉👍.
john, i have just watched your video and not only do they look beautiful and your pastry sublime, your narrating of the video is on a parr with Sir David Attenbourghs narrations on his wildlife programmes, Well done sir exceptional commentary
You’ve just spoilt my Saturday John, had a lovely day with my two youngest daughters and grandkids, I didn’t have to watch Sunderland getting beat again, then you come along and make me watch you make those gorgeous pies that I’m unable to taste, you’re a cruel man....🤣🤣🤣...👍👍👍👍👍
Haha, you'll just have to get the pots and pans out and get some made buddy, don't get me started on Sunderland my son just tore his season ticket up :( he's had enough.
Another Masterclass! I bet the price of Pie Dolly`s rocketed after this video. I love how calm your voice is John, even when things are going slightly awry😉
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Thanks for watching Margaret much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Margaret .
John, that was a fantastic video, I was just thinking about hot water pastry, and this video like a dream, I have been living in Italy for 40 years, so when I saw this, well it brought home lovely memories , yet again john, who explained everything with that charming easy way of yours, your a winner John,
Thanks for watching Silverlicious. Either way suits me my friend :o) I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Silverlicious.
Thanks for watching fossfix, much appreciated. 😃👍😉 Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching fossfix. Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html
Hi John. They turned out really nice. I haven't quite mastered the art of hand raising so they looked a bit medieval but it didn't matter. They didn't leek. I should have tested the seasoning as you suggested. Mine could have done with a little more salt. Ill certainly make them again. Frank Essex
John, I've been binge watching your videos all day. Oh my God, the baguettes recipe..... so amazing!!!! You have the most wonderful, friendly, and warm voice. I will be making those pies for sure, they look so yummy! Please create more videos, as I'm looking forward to learning from you. Your videos are so awesome, perfectly complete with every possible detail included, even proper hygiene and other valuable information. Love your humour and art! Greetings from Canada!
Thanks, John, I really miss pork pies in the US, tried making them a few years back, even resorting to pigs trotters for the jelly, took forever, maybe have another go following your recipe.
Great stuff! If you still haven't found your little funnel, John, use a piping nozzle next time! It works just as well. If you put the jelly into a plastic bag, you can then cut off a corner and "control flow" into the pie. Just squeeze between finger and thumb.
Oh!!! I thought of loads of ideas....after the video Jay 🤣😂👍. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Chef John . I came late to watch your videos & what a delight ! Your recipes are masterly crafted & executed with professional deft. Thoroughly enjoyable to watch with your soothing informative commentary. You must have been an top instructor in a culinary school making the so difficult easy without intimidation. Excellent work . Please carry on . Respect to you Masterchef. Simply love it & God bless.
Thank you for your kind words Wissam my friend. Welcome aboard and god bless to you also. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Tip from a chemist: use a glass rod// or some such ( a long white plastic spoon handle ? ) braced against the pour spout -- with your fingers -- and then aim the tip of the glass rod towards the target hole. You'll find that any fluid will follow the rod straight into the hole. Practice with ordinary water from a Pyrex measuring cup, first. You'll get the trick in no time flat.
Sir John, The pastry is spot on and those pork pies are beautiful. My nerves also are a bit frayed with age. I hope neither of us stop shaking anytime soon. ;-) You keep producing these tantalizing videos and I shall continue watching & learning. You could have simply left these heirloom recipes in a tattered old notebook for posterity but you've given us a personal "hands on" tutorial. Your attention to detail and meticulous method demonstrate the passion you have for the food you prepare and the love you have for the ones who partake. These videos are priceless. Many thanks to you kind sir.
Thank you so much Gerard, really nice comment and compliment, long live us shakers.
Well said, Gerard Johnson. The pies are beautiful and the tutorial is First Class.
Also thanks for promoting folks to blend their own ideas and tastes with your recipes! That’s what cooking is all about!
Hi John, I followed your recipe and have made my my first ever pork pie and it was excellent. I hand raised it around a jar of mustard as that was about 3 inches wide, that was the only tricky bit. I will use a smaller jar next time as maybe that will be simpler and the first pie came out huge. Also I don’t have a meat mincer so I used a blender, but that was fine, the meat had a good solid consistency as good as any shop bought pie! This achievement is a major milestone for me, as I live in France and pork pies don’t exist here, also I’m a hiker and the pork pie is the perfect hiking companion. I’m giving you 3 Michelin Stars ⭐️⭐️⭐️ thank you.
Fantastic! I'm pleased you gave it a try my friend and it turned out well, and I think pork pies are a fantastic hiking snack. My latest bread video recipe. Soft Sandwich Loaf or Japanese milk loaf profoodhomemade.com/soft-sandwich-loaf/
You can also chop your meat asian style by using a cleaver, folding the meat over, chopping, folding…until you get the mince/ dice you want..this method on many Asian meat dumplings.
I wish this guy would narrate my life. Another great video, John! Definitely need to try this one.
Haha, Thanks again for watching much appreciated, pleased you're enjoying the videos.
6 years late to this. These pies look amazing. The leakage is what I want to see in a hot water crust pie. It is savory goodness on the top. I came here for the hot water crust pasty forming as I am craving it right now. So many people do not like aspic/jelly. I use a really reduced naturally gelatinous gravy/stock and it looks better than aspic. At home I am happy with a grey ring round the egg yolk, but entertaining I put those eggs in iced water before peeling to avoid it. Great work
Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/sweet-pastry-flan-case-fresh-fruit-flan/
I love hand raised pork pies. I actually have this glass jar. I don’t know what came in it I think it might’ve been clarified butter, but it’s the perfect size to raise the pastry case. And the lid is just big enough to use as a template for the lid on the pie itself.
I use a ham bass when I make the gelatin. It gives it a nice smoky bacon like flavor.
Just made this and they turned out wonderful.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I can't remember the last time I just sat back and enjoyed a food prep video like I have these 2 John. Your work is wonderful, and your very calming voice is the icing on the cake...or the jelly in the pie, whichever you prefer. I'll definitely be trying this myself...thank you so much for sharing!
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website,
English Crumpets profoodhomemade.com/crumpets/
@@JohnKirkwoodProFoodHomemade 9(9
A few months ago I came across your potato, cheese, and onion pie recipe. Turned out great with that food processor crust. Since then I’ve used that crust for a variety of different dishes…both savory and sweet! So easy to make and adapt for different needs! Thank you! Gotta try this pork pie next with the hot water crust!
Hope you enjoy
Having been living in Denmark for the last thirty years Its great to find a place where I can relearn to make the dishes that I miss so much!
Keep up the great videos. And thank you.
Thanks for watching Ian, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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Apologies if you have already subscribed, I losing track of names 👍😃😉
Absolutely the best tutorial on the net. Love your hygiene explanations and cleaning. Informative and brilliantly executed. Beautifully done. Thank you
Wow, thank you! Janet, very kind. Thanks for watching my friend. My latest pie video, here is the ingredients list and full written method on the channels website profoodhomemade.com/steak-and-guinness-pie/
Excellent presentation, lengthy but comprehensive. I especially noted the safety tips not seen so often in this sort of video. Thanks John.
Thanks for watching , much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
To make a continuous egg log of white with yolk core straight through, you have to separate the white and the yolk, pour the white into a mold with a removable core that is coated with non stick spray or oil to cook until fairly firm, then remove the mold core pour in the yolk and finish cooking IIRC. I used to have a friend who had a set of molds from japan to make hearts and stars for her kid's lunch. I have not them myself, but the molds themselves are very simple. I believe hers had a very slight taper so as to be able to slide the core out easier while not being enough taper as to be noticeable from one egg slice to the next.
Great recipe John
The eggs have the green sulphur/hydrogen layer at the boundary between yolk and white. This is undesirable - the best way to avoid this is to cook the eggs in a pressure cooker (whistle plus 2 mins 30 sec for a large egg). The eggs will be soft boiled so some care needed when adding to the pie but because a pressure cooker was used, they will be very easy to peel. If cooking temp of the pie is monitored, the egg will be soft but not runny (mollet) in the finished pie similar to a scotch egg. Guilding the lily here as the pie looks incredible.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
I have just ate a pie following your recipe oh my god brought back memories of my childhood in Nottingham thank you so much
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
BRILLIANTLY done! Thank you for posting. Completely understandable with both Metric and US standard Measurements! Best video I have seen on You Tube!
Thanks for watching Dan, much appreciated. Very kind comment, thank you. Classic English Cottage loaf coming soon. 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Dan. Apologies if you have already subscribed, I'm losing track 😉👍
Very impressed. So good to see someone who really knows what they are doing and talking about, doing it for everyone to share and not a big head know nothing who is in it for every last penny. Sir, I doff my hat to you. Keep up the good work
Thank you so much C Swindells that really is much appreciated.
I'm not from England, but it seems to me that this pork pie idea is pretty awesome
Thank you, and thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
This "Gala" pie is magnificent. I have made this as finely diced veal and ham pies with the eggs in the center. I'll have to give these a go.
Fantastic! Go for it Michael. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. th-cam.com/video/jEmnZwQcPzU/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Hello, John, this is a fantastic recipe. My brother had bought some pork pies from a local market, only to be disappointed with the flavour. I had a go at making these, today. They turned out really well, and he’s taken one to work, cut in half for his two work breaks. I’m certain he’s going to love them. Thank you for sharing your lovely recipes, and the clarity and humour you deliver them with.👍😊
Fantastic Steve! I'm pleased you gave them a try my friend and they turned out well. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Expert at work!
The jelly is essential to a good pork pie.
Thank you Ian, and thanks for watching my friend. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
What a perfect pork pie,thankyou for sharing your knowledge.I made the smaller pork pie and used three and half inches wide
Thanks for watching Peter, Have a great Christmas and a happy and prosperous 2020.
Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Brilliant video. Worked a treat. I added fennel seeds to give more Italian sausage flavour.
Sounds great!
What I would of given for one of those pie's, my mouth is still watering, in my opinion a pork pie is not a pork pie without the jelly. Thanks very much for your demo.
Thanks for watching David, much appreciated. 👍
I love the video, your voice is very calm and pleasing to the ear. I live in Idaho USA , born in Lincolnshire, I am about to make these pies. I’m cooking 6 eggs so that I can cut more off and have the yolk all the way threw
Thanks for watching Maxine, much appreciated.
Oh my God..... divine. Absolutely love pork pies and lard in pastry. Nothing like it.
Thanks for watching my y, much appreciated. Please like share and subscribe for more great video recipes.
Brilliant instructions. Going to try to make those. Peace be unto you.
Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
I'm going to be making a big pork pie this thanksgiving. While I'm not following your recipe in this video, as I'm mostly winging it, I've found useful tips throughout it to make my rough idea better.
thank you for caring enough to go to all the trouble; will give it a goood try :) as I love the things and hope my grandkids will too; thumbs up
Thanks for watching, Marcsa, much appreciated. Please like share and subscribe for more great video recipes.
Made pork pies yesterday
Followed recipe and had an amazing result. Frozen one to try and the result when defrosted is fantastic. Will be making more. Thank you
Brilliant Jcmore. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. th-cam.com/video/Y-CcExgNjdw/w-d-xo.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
Thank you for this pork pie recipe and your time in making the two videos. We prepped the meat and the pastry yesterday and made the pies today. They're spot on, thank you.
Fantastic Zena! I'm pleased you gave them a try my friend and I hope they turned out well. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
Here's an idea, use your sausage nozzle as a funnel to pour the jelly!! :D
Thanks for the video, Sir. John.
Good suggestion C. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Nice one John great recipe I was a Baker for 16 years and made thousands of pork pies I am a bus driver now but still love my baking at home ,watching your videos are a pleasure ..keep them coming John..thank you ...
Thanks again Mike, it's an honour having a dedicated baker following me, as I' was a mere general chef, Jack of all, master of none mate😃😉👍 .
@@JohnKirkwoodProFoodHomemade yep I ended up being a bakery manager for asda after working in two small bakeries in Manchester. I still love baking but bus driving pays better wages so I still bake at home and make birthday and wedding cakes for friends and family..
👍😉😃
Hello John, yes you are right about the term ‘Grosvenor pie’. Most viewers would be forgiven for thinking this is because it originated from the Grosvenor Hotel but that isn’t the case. The recipe was devised by an Ernest Grosvenor, who spent his entire life in catering and hotel management and lived in Chesterfield. Sadly, no longer with us, but he was also an expert salmon fisherman.
lovely simple step by step non rushed presentation, for the beginner it makes it so simple and easy to follow, far better than the many fast forward 3 minute videos that you have to pause, rewind and try to work out whats going on. well done x
You're very welcome!
These are British pie perfection! I'll try this at home, thankyou for this recipe!
Thanks for watching Tino, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Brilliant video. I love pork pies. Didn't know how it all was put together inside the pastry. Thank you John👌
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website,
English Crumpets profoodhomemade.com/crumpets/
Absolutely brilliant John. Love your recipes. You are a life saver as I can not get pork pies in the Northeast of Thailand . Great video again. Thanks John.
Thanks for watching Robert my friend. My latest video pie recipe using the pork pie pastry mate. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Fantastic. I have always wanted to make pork pies and your tutorial made it so easy. Friends who tried them, some of whom didn't even like pork pies before they ate these ones, loved them. Ive also become very popular amongst my friends after making your chicken mushroom and ham pies. Cheers
Oh wow gala pie is my favorite of all pies, no idea they could be made at home. This might be a pie too far, for this novice cook, but for sure I'll give one a try soon enough. What I love about my new cooking hobby (thanks to you) is that failure is an option. And usually you can at least give the failures and leftovers to the dog. I'm a retired engineer when failures were disastrous, I never had any luckily. So the relaxed atmosphere of cooking is a wonderful retirement past time and useful. Also I love being able to buy tools, and cooking allows for loads of them hehe.
That gala pie looked wonderful. I have been inspired to dust off my mincer and as an old sausage maker I can't wait to try making a pork pie with it
Fantastic! Go for it.
these r beautiful pork pies, i like d leaf design which is a visual treat to rev up d appetite.
Thanks for watching Meg, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I had a go making my own a few years ago following the instructions in a book. My wife liked it. Will try again following your brilliantly presented video. Good luck from Spain!
Hope you enjoy David.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Wonderful videos, thanks. I have been told not to use butter, just lard, but I would imagine it will taste a bit nicer with the butter.
You could but it would be far too crumbly. Try a small percentage instead. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Absolutely marvellous mouth watering .Thank you so much for teaching me and the way you present your pies.
My pleasure 😊 Thanks for watching my friend. My latest video recipe Fruit Scones. th-cam.com/video/djJmpchr4tA/w-d-xo.html
Here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
John, when filling the pie with the jelly use you sausage stuffer funnel. It is probably the same size as the hole..
Thanks for watching much appreciated.
Thank you for the recipe John, much appreciated x
Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/apple-crumble-pie
So glad I found your site! I had been longing for pork pies, not available here. After seeing your video, I went to my neighbor's wood pile, selected a lovely sllab of white oak, and turned a 3.25 inch dolly on the lathe.
Wonderful , nice job.
Aaah John I wish I could cook even an 100th as good as you, I went looking for pork pie recipes saw yours and knew they'd be old fashioned and original, my mouth was watering from start to finish as I remembered my grandma's home cooking with home grown ingredients from my grandads allotment and garden/green house, you made my day and fuelled my desire for a decent non mass produced pork pie, thank you so much.
Thanks for watching 1962lp2h, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
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As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Well John I have been baking these pies for decades, but I learned a lot today , thanks your the best .x
Nice one Dorothy
Don't doubt your artistry so much, John! The finished gala pie looks incredible, and I can't wait to make it for Easter for my wife, as she's from Yorkshire. I'm American and did your toad in a hole recipe for our anniversary and it was great. Thank you for your videos and helping my wife and I bond further through your recipes.
That's really nice Mitchem, thank you my friend.
Just made a gala pork pie, it's in the fridge having just put jelly in and I can't wait to taste it tomorrow. Thank you you're a brilliant tutor.
Wonderful, great job sue, have a wonderful new year my friend.
Fantastic John, thankyou very much, lovely to see the traditional recipes properly and precisely made, love the sense of humour too, keep them coming
Thanks once more Kay, as always much appreciated. Can you believe I couldn't find an egg yolk :o)
I will try this for sure this Christmas. Hope my butcher can grind the meat for me. Thanks for giving the north American equivalent, like flour. Really helpful. Enjoy your videos . Keep posting.
Thanks for watching Cynthia, much appreciated. I'm sure your butcher will oblige, if not you could chop your meat up finely in a food processor, using the blades , if you have one of course.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
John, thank you so much for sharing with us your legacy recipes and cooking techniques! It is snowing outside as I watch this video. It reminds me of how much I miss the traditional British meat pies and pasties -- ultimate comfort food. Variations to your pork pies are limited only by one's imagination. I can think of curried beef pies, duck meat pies, and goose meat pies, etc. Your home-made savory pies put all mass-produced imitations to utter shame. Greetings and best wishes to you from across the "pond" (7,000+ miles away in the Pacific Northwest)!
Very kind, thanks again for watching Alan😉😃👍
Tried it tasted it and blew my mind. ESPECIALLY the pastry
😋👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I made these today and they turned out way better than I expected, and taste absolutely deliciuos, thanks for posting this John.
Thanks for watching Jim my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I recently made some hot water pastry using your method. it was nowhere near as scary as I thought it would be. In fact it's the easiest method I'd ever used.
Now for the pork(less) pies I've been meaning to make for years. Found this video and was amazed. You're using the exact same scales and knife that I have. What a coincidence. 😂😂
Thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
Wow I love this, it made me drool watching it.
Thanks for explaining in such detail.
I’m going to try one of these.
Thanks for watching Monty, much appreciated
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delicious! i made a gala pie a few years ago but didn't have the proper meat. think i mixed chopped gammon with minced pork. i rolled my pastry thinner than you and am glad i did, the result was super buttery crisp pastry xxx
That sounds delicious. 😋
John, I love your simplicity and easy instructions. Over many years, I've followed "the Bikers", James Martin, Oliver, Delia and Gordon Ramsay. I found you just a few days ago and already getting satisfactory results. You make it look achievable and I'm so looking forward to trying these pork pies.
And it's great to see a local lad get such support. 👍👍👍
Wow, thank you mate, and welcome aboard GCal.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Thank you for this wonderful video. I must try this.
Thanks for watching DG, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching DG.
Wonderful. This is a nice comforting video to watch before I retire for the day.
Thanks again Bob, pleased you enjoyed the video.
Thanks for your recipe and detailed descriptions! Your sausage stuffing tubes should work perfectly in helping to fill your pies with the jelly liquid since they are the identical size of openings🤩
Thanks for the tip! Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
This video was very well done. If you want more Yolk exposed in every cut....Cook more eggs.. when trimming the round ends, cut right up to the yolks. This way there is less egg white, so every slice has exposed yolk...JJ
Thanks for watching my friend.
It's beautiful pure work of art!
Great video John I am learning every day. Pork pies tomorrow your instructions are so easy to follow and my experiments turn out great every time. Thank you so much your a great teacher.
Very kind Frances, thank you so much.
I'm missing my mothers traditional home cooking John, I now have a chance to make them myself now. Thank you. My mother used to make a broth, it was a yellowish colour and she made it with a ham hock. I'm sure it was an old fashioned Geordie recipe. I wonder if you know how to make it. She used a pressure cooker and she made dumplings to go on the top.
Yes my friend, I'll be making a traditional NE broth and dumplings soon, as kids we just used to call it "soup and dumps"
@@JohnKirkwoodProFoodHomemade I sent you a message on Facebook Chef. Have a read and tell me what you think.
Will do mate.
Wow! John. BEAUTIFUL BAKE XXXX Masterclass baking.THANK YOU.
Thanks patricia, much appreciated.
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
I joined straight away when I discovered your videos a few weeks ago John.Never miss one now. Thanking you. LOVE your baking and cooking.
Another belter of a recipe John. Many thanks.
Thank you Abbie, and thanks for watching my friend. Here is my latest homemade pie video recipe, Chicken and Chorizo Individual Pies profoodhomemade.com/chicken-and-chorizo-pie/
Mum used to make them and were sensational. Have never found store bought ones very appetising, only expensive.
So good John.
You do make great simple to follow videos John,I’ll be trying this one for the summer when you can eat outside with a nice salad
Yeah, Simon, this is classic picnic food, your bread looks amazing buddy.
John Kirkwood jelly is what makes a good pork pie!!
Now you've done it John, I've got some spring form pork pie tins buried somewhere in the back of my pan cupboard, now I'm on my knees trying to root them out, haven't had a pork pie in years as we can't get them in Canada, great video thank you.
😂😂😂 Fantastic! Go for it Rob. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
A blob of mustard and a pint, amazing
Sounds good to me my friend.
Watching this is downright therapeutic!
Aww cheers Skyhawk, pleased you like the videos.
Brilliant!! And I happen to have a pie dolly! Going to try this one for picnics and camping!!
Good luck Gina.
These two pork pie videos are truly excellent! That is the best description and video of making hot water pie dough and the use of a pie dolly.
I bought myself a pie dolly (Paul Hollywood brand?) this last fall, but have not yet had the opportunity to use it. I am glad to see the pies can come out larger than the dolly.
I made a couple really large pork pies using spring form pans. This may not be traditional, but it did such a nice job for me and sticking dough was not a problem.
Well done Brant, thanks again for watching.
Beautiful GALA pie.
Thanks John.
Glad you enjoyed it
Thank you again for your videos John. I have just made the pork pies for my dearly beloved (I don't eat meat) and I have the leek dumplings ready to go into a vegetable stew for our dinner tonight. xx
Well done Trudie, and thanks again for watching, hope you're watching some of my Christmas videos 😃😉👍
I certainly am John, and having retired on Wednesday, I now intend to work my way through trying all your recipes xx
Thanks again Trudie, have a great retirement, 👌😉
Fantastic tutorial John thank you x
Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/apple-crumble-pie
My very first attempt at making a Gala Pie and thanks to you and your skills mine turned out surpurb...just like yours....and I even managed a slice of egg in my piece .....Bless you, keep on baking
Lovely comment, Thanks you Jane. very pleased you found the recipe useful :o)
Hi, John Kirkwood!
The recipe works.
On my opinion, the ratios,the scents are good.
Myself what can be: 1000 grams of meat I use 20 grams of salt.
Well done video clip
Thanks for watching Gabor Benedek, much appreciated. Very kind comment, thank you, 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Gabor Benedek. Apologies if you have already subscribed, I'm losing track 😉👍.
john, i have just watched your video and not only do they look beautiful and your pastry sublime, your narrating of the video is on a parr with Sir David Attenbourghs narrations on his wildlife programmes, Well done sir exceptional commentary
Thanks for watching Andy, much appreciated. Very kind. Please like share and subscribe for more great video recipes.
You’ve just spoilt my Saturday John, had a lovely day with my two youngest daughters and grandkids, I didn’t have to watch Sunderland getting beat again, then you come along and make me watch you make those gorgeous pies that I’m unable to taste, you’re a cruel man....🤣🤣🤣...👍👍👍👍👍
Haha, you'll just have to get the pots and pans out and get some made buddy, don't get me started on Sunderland my son just tore his season ticket up :( he's had enough.
Dont give up on Sunderland isnt Quinn (x city/my team) coming back to save the day?
Don't know Allen, but they need to do something, and quickly.
Sorry meant to say Mike,
Blimey - that's exciting. On this tomorrow! Thanks John - you've transformed my cooking - superb recipes and much appreciated!
Have fun SSP. Thanks for watching, and happy new year my friend.
Excepcional.
The best video on the topic
Thanks Julio, much appreciated.
Another Masterclass! I bet the price of Pie Dolly`s rocketed after this video. I love how calm your voice is John, even when things are going slightly awry😉
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
Thank you very much for your cooking of excellent pork pies!a masterclass!!
Thanks for watching Margaret much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Margaret .
John, that was a fantastic video, I was just thinking about hot water pastry, and this video like a dream, I have been living in Italy for 40 years, so when I saw this, well it brought home lovely memories , yet again john, who explained everything with that charming easy way of yours, your a winner John,
Thanks again Michael, much appreciated.
What a masterpiece. Looks delicious. Do you always eat it cold? I would like to try it warm.
Thanks for watching Silverlicious. Either way suits me my friend :o) I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Silverlicious.
Thank you John Just found your channel i was looking for a good tutorial and great pork pie recipe that i could try you nailed both cheers.
Thanks for watching fossfix, much appreciated. 😃👍😉
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching fossfix.
Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html
Hi John. They turned out really nice. I haven't quite mastered the art of hand raising so they looked a bit medieval but it didn't matter. They didn't leek. I should have tested the seasoning as you suggested. Mine could have done with a little more salt. Ill certainly make them again.
Frank Essex
Thanks again for watching Frank, pleased you were happy with then dolly forming will come with practise. Yon can always add salt after they're cooked.
Beautiful and….I love the jelly 💖. Thank you for sharing💖
Thank you! Cheers!
John, I've been binge watching your videos all day. Oh my God, the baguettes recipe..... so amazing!!!! You have the most wonderful, friendly, and warm voice. I will be making those pies for sure, they look so yummy! Please create more videos, as I'm looking forward to learning from you. Your videos are so awesome, perfectly complete with every possible detail included, even proper hygiene and other valuable information. Love your humour and art! Greetings from Canada!
What a nice comment Angie, thank you so much, I'm really pleased you like the videos.
Thanks, John, I really miss pork pies in the US, tried making them a few years back, even resorting to pigs trotters for the jelly, took forever, maybe have another go following your recipe.
Let me know how they turn out my friend, they are pretty easy to make.
Fabulous, as always, dear Mr. Kirkwood. I wish I could jump through the screen and taste it!
You'll just have make some yourself Kendahke M it's easy once you get the hang of it ;o)
Great stuff! If you still haven't found your little funnel, John, use a piping nozzle next time! It works just as well. If you put the jelly into a plastic bag, you can then cut off a corner and "control flow" into the pie. Just squeeze between finger and thumb.
Oh!!! I thought of loads of ideas....after the video Jay 🤣😂👍.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Chef John . I came late to watch your videos & what a delight ! Your recipes are masterly crafted & executed with professional deft. Thoroughly enjoyable to watch with your soothing informative commentary. You must have been an top instructor in a culinary school making the so difficult easy without intimidation. Excellent work . Please carry on . Respect to you Masterchef. Simply love it & God bless.
Thank you for your kind words Wissam my friend. Welcome aboard and god bless to you also. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Tip from a chemist: use a glass rod// or some such ( a long white plastic spoon handle ? ) braced against the pour spout -- with your fingers -- and then aim the tip of the glass rod towards the target hole. You'll find that any fluid will follow the rod straight into the hole. Practice with ordinary water from a Pyrex measuring cup, first. You'll get the trick in no time flat.
Or I could just find my little funnel David 😂🤣😂, seriously!! great tip David.
Most excellent mate.