How to Make an Easy Traditional British Pork Pie
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- เผยแพร่เมื่อ 1 พ.ค. 2020
- A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!
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Recipe:
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Pork pie filling (this was enough filling for 3-4 pies):
I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper
Salt
Pastry (This was more than enough for 4 pies)
Water 300g
Butter 175g (You can use 175g of Lard instead or a mixture of the two)
Salt 10g
Flour 675g (13% protein content)
Pork stock to make the jelly (There was lots left over which I froze to use for future pies and as pork stock):
2 large ham hocks
1 large carrot
1 large onion
Thyme
Black pepper
Touch of mace
Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.
Continue to cook for 6 hours on a low simmer, top up with water as necessary
Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
Refrigerate the stock until needed
You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use if you need it.
You could substitute the homemade stock for a good quality store bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.
I hope you enjoy the recipe and let me know in the comments if you have any questions! - แนวปฏิบัติและการใช้ชีวิต
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I live in tiny village in the South West of France. Following your directions, I brought a little English culture to the locals, much to their delight. In fact, the local butcher wants to start cooking pork pies to sell.
That is amazing and I really appreciate the feedback. Let me know if the butchers does well with the pies :)
I live near Versailles. One of my dreams has been to find a butcher or baker prepared to make pork pies, steak and kidney pies, sausage rolls, cheese and onion pies, steak and onion pies, proper bacon, proper sausages, pasties. There used to be an English butcher in Normandy who made all these things and would send them as far as Paris. Sadly he must have retired or gone bust.
@@CulinaryExploration Sorry for the late answer. They love the pork pies. The pastry went down a treat. People in the village ask for the recipe. Thank you so much.
@@mikewilliams4499 I’m in the process of making my own sausages and pork pies , I’m hoping to start a business in the near future. I’m based in Rennes
You are a hero.
Man! I was raised in the UK until I was 22 and then emigrated to the US. Watching this just makes me drool because you just cannot get a decent pork pie over here and that one looks absolutely fantastic!
Cheers, a slice of nostalgia ;)
i wish we had more restaurants that served british food. granted it's not fancy or spiced up. it's just wholesome, filling comfort food. pork pies could easily replace hamburgers or tacos for an on the go meal.
they're probably healthier anyway.
to be honest best looking pork pie i've seen in 20 years
Much appreciated, cheers!
Few people take the trouble to cook at home these days.
@@TheBandana1969 More people are cooking from home now than ever. What planet are you on?
@@haku-jin Thanks for being rude. I described what I saw. Forty years ago cooking was a daily chore. Now people order online. When online ordering was not possible during Covid, people did try cooking for a change.
@@TheBandana1969 Your experience isn't typical and I'm sharing what I've experienced to give you perspective. Go look up grocery sales stats for yourself if you don't believe me.
That was one of the best videos on a pork pie I have seen. Simple, clear instructions - certainly inviting to make. Well done. Cheers
When I leave the UK eventually (it's my life's dream to move to somewhere in Scandinavia), this kind of food is what I'll miss most. People shit on British cuisine but it's the simple stuff like this that'll always remind me of home :)
Moved to the UK from Canada and I fucking LIVE for the food here man. People are just ignorant and it's a stereotype. Pork pie, pasties, sausage and mash, roast potato, cream tea, rhubarb and custard, sticky toffee pudding, mince pies, don't even get me started on curry. I'm sure some folks will say curry isn't British food, but what the west thinks of as curry is every bit British. Just the way "Chinese food" is from San Fransisco.
So much good food in the UK. No idea why people don't get that. Sad for them
@@curtmacquarrie I never think of San Francisco when I have an egg fried rice lol.. But when I think of San Francisco I think 'safety word'.
@@Dave-hu5hr you might not think of San Fran, but nonetheless that's where "Chinese food" was invented, in the way we understand that term in the west. Similarly, chicken tikka masala was invented in Scotland.
I don't know why people shit on British food !!!! It's a SHAME cause you have a lot of wonderful recipes !!!!
Love the fact you made your own pork stock jelly,..... - you sir are a world class pork pie maker!
Cheers! Much appreciated 👌
Hubby and I went to Scotland 2 years ago. We ate many meat pies everywhere we went and rated them. Some were ho hum, but others were so good I cried because it was all gone. In Michigan we like our pasties, the Cornish copper miners introduced them and they rock.
I didn't realise the Cornish made it to Michigan. I'd only heard about them migrating to Mexico to the silver mines. They introduced the Cornish pasty there, too, although I believe the version that the Mexicans adopted into their own cuisine is a lot more spicy than the original! Apparently the families of the Mexican and Cornish miners still have very close bonds even now.
Congratulations for this brilliant video. I am an ex pat living in Florida USA who was missing traditional pork pies. I have to admit that I never missed much else about the UK but now I don't even have to miss the good old pork pie.
Pleased you enjoyed it. I live in Greece and really missed them so thought I'd put a video together. I guess its a bit much for someone who can walk out the door and buy one, but great for ex pats. If you give it a whirl let me know how you get on :)
It's always nice to see that the chef is cute.
Hi - have made 4 medium sized pork pies today following your recipe. Have never made hot water crust pastry before - easy. Thank you for the inspiration. Couldn't wait for them to cool and fill with gelatine, had to eat one tonight. They are delicious. You made it all look so easy and it was. Happy New Year.
Love it! Simple, straight to the point and I appreciate that there is no annoying/distracting background sound while talking.
That was basically a porno. If he'd brought out some Branston pickle it would've been pure filth.
Now Branston pickle I have. Wonderful with an ancient crumbly cheddar.
Absolutely. I have no shame in admitting that I had a bit of a 'chub' on when he took the case off...
IKR 🤣
was about to type pretty much the same thing 5:33 :O! straight-up pie porn!
Great recipe ! Absolutely thrilled with the result !
Oh my, that looks incredible. I'm hungry now...
Cheers!
If you are interested in baking please visit our channel :
That’s a real work of art!
Absolutely Appreciated, Absolutely fantastic. Thank you!
Mmmm I'm watching this at 11:45pm and have a shopping list to get some goodies to make this tomorrow....yummmmmm
Hi, I really enjoyed watching this video; awesome intro at start! Really well put together and showcasing a really humble but very delicious dish. A great watch, thank you 🙏🏻😋
Great recipe! This is the second time I'm making it...the fam went through them, well, like hot pies as it were! Will have to make more this time around
That looks heavenly. Thank you.
End result looked great. Thanks for showing the method to use the spring form!
Oh, this looks absolutely superb! I definitely need to try this; I just need to get some small springform pans! Thank you for the recipe!
My pleasure, let me know how you get on :)
What a really excellent video. Thanks a lot for taking the time to provide this recipe, I'm excited to try it out
I made it with a little ground juniper berries to spice... SO good
I have attempted making pork pie previously to seeing this video, previous attempts were so so but hard going, mincing the meat, mincer forever clogging, using springform tins but, cooking the pies in the tins doesn’t quite work.
Now your recipe and method are something very different and much easier to make and turn out fabulous, I have made 4 x4 batches of these now and given some to friends, their comments have been truly amazing, one lady who is quite an accomplished cook of the old school rates them as the best she and husband have had, especially the texture of the meat, so much so I have sent her the recipe.
I have made them exactly as per your recipe and method, I can only agree with my my friends. :: better than any commercially made pie ::.
Excellent Thank You
That's fantastic Terry, I'm pleased you are enjoying the pork pies!
Absolutely fantastic and you make it easy to follow.....thank you 😀
That looks so delicious!
very nice home version. well done!
Definitely making these this weekend. Great video 👍
ah man these look incredible.
A fabulous pork pie and your method is so much easier and more logical than so many others. I am inspired !
Cheers. I was hoping to show an easy method that was as easy as possible to do. Thanks for stopping by 😃
Probably the best looking pork pie I've seen in years. Job well done mate 👍.
Cheers mate, really appreciated :)
@@CulinaryExploration hi 👋 my name is chetan from England 🏴 really good video looks so professional very nice pie 🥧
Started making these today; but as my meat mixture, I am using ground deer(venison), a can of Grant's black pudding, and a can of Grant's haggis. I have a bit of gelatinous chicken stock that is flavoured with some coriander, turmeric, salt, and paprika My pastry is cooling in the fridge now, so I will be making the pies in a bit. If anyone is interested, I'll let y'all know how they turn out.
I'm definitely interested, that's a mix and a half!
@@CulinaryExploration Just checked my dough, and I thought I'd let it cool a bit more, then I'll roll them out. We have the same spring forms that you use in the video, so hopefully, they will turn out like yours. I'll keep you posted!!!
@@kenavin7798 It's a forgiving pastry and the springforms really help. I'm sure you'll be cool, but do keep me posted :)
@@CulinaryExploration Just got done baking them. We ended up with 4 spring forms, and one pie that my wife made. The ones in the spring forms got the jellied chicken stock, and put in the fridge for 48hrs. The one my wife made was my supper, with some piccalilli and a few pickled onions. I must say they were AWESOME!!! Not bad for a backwoods boy from South Carolina, if I do say so myself!!!
@@kenavin7798 That is awesome! Really pleased you enjoyed the result and well done on your recipe alterations, they sound great!
That looks delicious!!
Looks amazing and i bet it tastes delicious
I live on the road and, one of the things I do to keep my meat lasting as long as possible is to make pies. Living a simple life, I have no fridge no oven (well, I do have a cast iron pot).
One of the things I've been wanting to do for a while now, is make a decent pork pie (they don't sell them out here, Latvia).
Looks like I've found the recipe! Thanks!!!
That's great. If you give them a go let me know how you get on!
No pork pies in Latvia?
Looking like a great business opportunity, , , ,
Who’s coming, , , ? 🥧
@@johntailing5283 Almost no pastry of any kind in Norway. Feel free to come up here with that business idea of yours. ;)
Awesome your no nonsense approach was magic, you make a good tutor. & Your pastry is to die for. All butter mmmmm must say you are the first one I know to go down that route, I'm making three tomorrow from your instructions 👍👍
You and I clearly have different definitions of the word ‘easy’.
🤷♀️
And 'traditional'. I believe it should be lard not butter in the pastry.
The hardest part is waiting 24-48hrs but damn
@ This is quite a way from traditional. Traditionally the pastry would definitely be lard not butter, the only seasoning would be salt and pepper and the pie would be hand raised, not using a springform. And obviously a syringe wouldn't have been used to get the jelly in lol. Looks really tasty and is definitely a pork pie, but why put traditional in the title?
Fantastic !!!!!
It's good for a French to learn about traditional British cooking !!! I'm going to try this, it's a wonderful comfort food for this season !!!
Thank U again !!!!
Hope you enjoy, let me know how you get on :)
Can't wait to make this, forget the last question, I'll make it work either way. looks and sounds amazing. Thank you.
Let me know how you go!
What a great video! This is something my wife and I really want to make, we even sent to England for wooden moulds! I got some really helpful info from your video!
Klaus
Cheers for the feedback Klaus!. Let me know what you think if you try the recipe!
Wait 48 hours, not in my house! That pie would be eaten up in minutes, it looks delicious!
That's why you make 20 of them in one sitting
😂👍
The crust is tough immediately after cooking it’s much better next day.
Yummy. Mouth watering. Thanks
Thank you very much for that recipe. The pork pie looks delicious. I'll try to make it next weekend. Greetings from Germany Stefan
Awesome, let me know what you think :)
Mine are in the oven as Impost. Cannot wait for Sunday 😊. We live in Texas this will be the perfect all year round treat in this weather.
Stunning
Very informative, thanks!
You've made that look very easy! I'll be having a go soon ...
Great, let me know how you get on!
That looks really nice, plenty of jelly actually salivating now
Amazingly well made instruction video, wish more TH-camrs made the effort to make vids as easy to follow. Thank you. And the pie looks great too.
Much appreciated! Thanks for taking the time to feedback
Looks like something I would like to try.
Fabulous!!!
All that's missing is an eye-watering dollop of Colemans. Great vid!
Ok folks, I here in CHCH, NEW ZEALAND, make my pork pies in Texas muffin tins.
I use pastry from supermarket, the savory one, same as I use for Bacon and egg pie.
Cut base at .150mm.
Cut top at .105mm.
My pie mix is pork, some bacon, mace, sage, pepper.
Cook as per, they release from tins very well.
Fill with pork trotters boiled down, after they have semi cooled.
They freeze well, and at the large muffin size make a lovely meal ,with vegetables, or yes on its own.
Too me the filling is the TASTE, and I get 12 pies knocked out so easy.
I boiled up 6 pig trotters today and will make 12 +++ pies tomorrow or next day.
Cheers to ALL, and have a great New year's.
This to all 29th December 2021.
Followed your recipe. Perfect
I think a pie like this could create world peace I really do....delicious city!!!!
Well I suppose the Shias, Sunnis and Jews would be united in not eating it - that’s something.
Unliked this video so I could like it again. That looks top notch
very nice ! I have subscribed, thanks for the great recipe look forward to more
Pork pies remind me back home in the 90s and early 2000s in Zimbabwe 😋
looks amazing!
Thank you and cheers for watching :)
As a pork pie aficionado I have to rate this video 9/10, very good you nailed it!. I tend to use 50/50 butter lard and also use 25% ground pork but that's just a preference.
Appreciated :)
Even Dicken's praised the pork pie. He wrote "it will sit atop anything you please and will do you no harm" (Great Expectations)
Absolutely love 'em!!
That's a nice snippet of info! Thank you!
"Sit atop anything"? Is that supposed to mean something like "it will go well with anything" or does it have some other meaning I'm not getting?
@@Serjo777 to my understanding yes.
A lot of waiting going on here! I’m much to impatient to ever make this. I watched because I’ve never seen a meal like this before. Very interesting.
Great news, let me know what you think!
Fantastic video and brilliantly explained. Can't wait to try it. Normally i grind the meat, but i think the hand cut is a much better idea., though not sure about the fat from the belly. I might do a hybrid version with minced belly pork and hand diced shoulder if the fat is too much.
Let me know how you get on :)
Love your type of cooking thanks for sharing 😊
My pleasure 😊
That's a cracking pork pie absolutely brilliant 👏 👌
Thanks 👍
Muy rico!!!!! Saludos desde Argentina
always made my own as cant buy them where i live but this is a great recipe and going to try it .
That's the business of a pork pie!😍
Such s great presentation!
Glad you liked it
A pub near where I lived served a ploughman's lunch which included a small pork pie. Fantastic with Branston Pickle!
Tescos?
@@mixerD1- no. Can't remember the name. It was in Santa Clarita.
I'm glad I can use butter instead of lard as I'm not keen on it either. Lovely recipe, thanks! :)
You are welcome :)
I’ve lived in Germany for over 20 years and one thing I definitely miss. Are the pork pies from Waitrose. Great video mate. Just have to get my best mate in Lymington in the New Forest to send over a few jars of the best mustard in the world. Colmans !😋😋awesome video. Gonna make a few tomorrow. 👍👍👏👏👏😀
Fantastic! Im trying that!!
Great! Let me know how you get on!
Ça a l’air super bon merci 👍
Lovely. Good quality video.
Damn! I would eat one of those all by myself, right now! 👍🏻😋
An excellent video , thoroughly explained and very easy to follow . Thank you for sharing with me .
Glad you enjoyed it!
I'm trying this. Thanks 😊
You’re welcome 😊
Thank you. I wondered how it was done. Miss them here in France, so I'd better get cooking!
Awesome, let me know how you get on!
Love this...l so want to give this ago...looks more tasty than supermarket ones..😘
Give it a whirl, you'll love it!
Great video. Thanks
Cheers mater :)
Brother, I’ve watched at least 20 pork pie vids to find the best one and yours is by far the easiest and simplest to follow, I’m making mine tomorrow with a twist, I’m cooking them in the smoker low n slow to add some flavour, my left over pork shoulder will also be smoked to make pulled pork, then I’ll make pork pies out of that too, can’t wait
Awesome, let me know how you get on!
I bought a few store bought pies and they were tasteless, the whole family loved em, especially the fennel seed ones
Easy to follow and nicely presented mate... well done.
Love me a proper porky pie (or 3) so I shall be making this at some point ;)
Awesome, let me know what you think, and cheers for the feedback :)
Wow! Looks wonderful but I think you make this look easier than it is in reality.
I only heard of pork pies from watching "Are You Being Served?" as a kid. I never knew they were served cold.
In most areas, they are served cold, but in Yorkshire, it's quite common for them to be served warm. Either way, they are great with a little English mustard!
@@stevebrown3559
Some 35 or so years ago I was on a business trip with my boss travelling from South East Essex to somewhere near Holmfirth , West Yorkshire.
Our host took us to lunch in a large, busy pub five or ten minutes up the road-
As we had a lot of travelling to do that day, and would be in the car for hours, I opted for a “light snack “ , pork pies where I come from are ( or were), generally small, served cold, with maybe a lettuce leaf and a dob of English mustard, “This would do me fine” I thought.
A small time later, our waitress brought our food, handed me a large bowl, with all I can describe as a hot, “man-size “ pie, centred in it, brimming with mushy peas! , not at all what I was expecting!
She then asked, “Would you like some nice mint sauce with that chuck “?
I love mint sauce, but however, southern breeding was telling me I should only really have it on lamb, and all I could offer was, “Why not?, When in Rome, , , , “
The waitress ladled on an almost obscene amount of mint sauce, handed out our cutlery, and seeing through my bewilderment cheekily smiled and gave me a spoon, saying, “ You’ll get on better with that “ , , , ,
Until then, I’d never seen a hot pork pie in my life, but I can tell you it was AWESOME, it was stunning, it was delicious, it was beautiful, it was mind blowing, it was heaven! And I can tell you I’ve had nothing come close since.
I’ve been running pubs myself for the past 25 years and mainly work in the kitchen, I’ve tried dozens of styles of pies to see if I can match what I had that day- absolutely nothing!
I relate this story to all of my chefs, I tell friends and customers I was so impressed, - but all I get in return is the same gaze I probably gave the waitress at the time .
Who’d have ever thought it,
The very humble, but great British pork pie .
@@johntailing5283 Great story! It also proves what I was saying! Funny you should say about the mint sauce, because that was the thing that stood out when I Googled it last night. Gravy and and mushy peas seem okay with any hot pie, but the mint sauce made me go "hmmmm..." Like you, I'm not afraid to eat like the locals do, so I would have tried it! I live in the US now, and Americans really have trouble believing some of the foods - and food stories - from back home.
@@stevebrown3559
I could wax lyrical about that day for the rest of my life, , , !
Curious what you say about the US and food though, I’ve heard you can get aerosol cheese over there?🤮
Maybe you could introduce your neighbours to the joys of Marmite or salad cream! 😲 - I’d love to know!
Stay safe👍
They find it in the comment box and Mr. Granger says, "I was looking for that".😂
Now that's a proper pork pie!
I think I would divide the dough into thirds before wrapping & placing in the fridge to expedite the cool down. And I'd definitely use lard, you can't beat the original & you're already commited to going to Vegetarian Hell by using all that tasty pork. I've never had one if these pies, but they certainly look tasty! 😎
Delicious!
O.M.G. Brilliant Video . evan better Pie !! ..one Problem I'm STARVING!!
LOL - Cheers for the feedback and I'm pleased you enjoyed it :)
Excellent lad. Bravo from Down Under.
Cheers buddy
Love the channel mate, how about a video making Chelsea Buns ? You know the type that are light and fluffy and as tall as they are wide! Great video on sourdough, uncomplicated and no beards, tattoos, hipsters, and moostaches dragging it out ! Keep up the good work.
Thanks for the idea! Ill add the Chelsea buns to the list (the long list lol) - really appreciate the feedback :)
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I've already commented about the video...really good. I've made a few now but I am useless at putting the pastry into the tin. After much thought I have found a solution. Cut the pastry and place the round pastry over the pie tin. Then, gently press the pastry in the middle and then pour ceramic balls onto the pastry. The weight of the balls pushes the pastry evenly against the sides. Fill to the top, gently push down and then pour out the balls. Works like a dream.
Cheers for commenting again! Pleased you found a work around for the pastry, sounds like a great solution ! happy baking :)
What a wanker!
@@stevenholton438 You okay bud?
@@popcorns6472 haha yeah thanks Steve!
Feck! Looks amazing!!
Looks Wonderful Sir.
Thank you! Cheers!
lovely
Looks well delicious 😊
Thank you 😋
great clip.... Love it.... One question though.... Is the baking tin that you are using really 4" deep? My purchased tin seems thinner than what you are using (looking at the clip at 5:04).
Beautiful.
Thanks for using metric! I hate having to use imperial measurements. Thanks for the video and recipe, too, I might have to make this, I do love a nice pork pie 😋
Agreed. It's time for the world to stop accepting movies that use the Imperial system. Time we killed it forever. Pork pie looks divine - perfect for a picnic.