If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST th-cam.com/play/PLFG0csw8wik02we2vkogJIKlVkMira-d4.html
@@alunjprice it was a mixture of loin with about 20% fat. but you can use belly for this recipe so long as you maintain the 80/20 ratio of lean to fat.
Good pie. 👍🏻As an expat Englishman living in Sweden I have made my own pork pies for over 12 years (the locals love them). I make my jelly the traditional way using pig's trotters, a few roasted pork bones, an onion and seasoning and then I boil it up in a pressure cooker. This makes for a good amount of luscious jelly so I cool down what is excess and freeze it in ice-cube trays before transferring the frozen cubes to a polythene bag which I keep in the freezer. This means I only have to boil up trotters every second or third pie-making session.
Great video ,cant wait to try , thank you . Just one observation, you said "press the pie meat in all 4 corners of the pie ? Its a round , I could be there all day trying to do that. 🙂👍
What's the point of rubbing the butter into the flour when the lard is being melted into the hot water and added to the flour which is going to melt the butter anyway? Just melt all the fats into the water and add to the flour to make the paste.
If you're going to call it a "traditional" pork pie, butter has no place in the hot water crust. It should be lard only. That said, glad to see there's no unnecessary herbs in the pork seasoning. Salt, pepper and mace is spot on!
@@Coldsmoking Call me a bluff old traditionalist! 😄 Tell you what though, when I make my Christmas gala pie this December, I'll use the butter and lard method for the crust and see!
cdn.shopify.com/s/files/1/0472/7334/5182/files/5600-pork-pie-making-handout.docx?v=1614304183 The recipe is fine. one issue could be leaving the water on the heat too long can mean it evaporates a little and you end up with a dry pastry. just add a little more when combining the pastry if it feels a little firm.
I'm living for the day that just ONE pork pie recipe tells me exactly which cut of regular pork is used. Every damn video is "this pork cut is from the wobblywoo farm, fed on a diet of elderberries and corn husk until we give the pig a name, then the diet changes to oooflops and wigglydy-wogs. And don't forget to add the meat from behind the pigs ear - we call that the 'talkie-too'". Just say if it is from the shoulder or belly etc. So frustrating.
If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST th-cam.com/play/PLFG0csw8wik02we2vkogJIKlVkMira-d4.html
Just wanted to check, was it a whole loin you chopped up for the meat filling?
@@alunjprice it was a mixture of loin with about 20% fat. but you can use belly for this recipe so long as you maintain the 80/20 ratio of lean to fat.
The Brits have nailed meat pies. Cheers and thank you.
cheers 👍
Good pie. 👍🏻As an expat Englishman living in Sweden I have made my own pork pies for over 12 years (the locals love them). I make my jelly the traditional way using pig's trotters, a few roasted pork bones, an onion and seasoning and then I boil it up in a pressure cooker. This makes for a good amount of luscious jelly so I cool down what is excess and freeze it in ice-cube trays before transferring the frozen cubes to a polythene bag which I keep in the freezer. This means I only have to boil up trotters every second or third pie-making session.
thats a great idea Alan, The Swedes love their pork and bacon so you should remain a busy man 👍
I have all the ingredients as well as the pie dolly! loved your tutorial, I will report back as soon as I make one! ❤
i hope you like it 👍
I made this pork pie yesterday and it turned out great, thanks.
Great job! 👏
I’m going to do this and I know the family will be all over it, nice one!
thanks Alun, they’ll love it
Great pie video😊
Thanks 🙏
Hiya lovely looking pie,
Would you know if Hockys deliver??
Not sure, its been a while since i was at the farm shop
Nice job...
Thank you! Cheers!
Looks good, mate. I've never used beef jelly with a pork pie. I usually use chicken stock.
it gives a really rich flavour to the pie, i have to say though, a good home made chicken stock is hard to beat.
Hello there, new subscriber here. Greetings from Huddersfield. Please can i ask where you got that beautiful oak pie dolly from, thank you.
I had it turned for me by a friendly local wood turner.
Great video ,cant wait to try , thank you . Just one observation, you said "press the pie meat in all 4 corners of the pie ? Its a round , I could be there all day trying to do that. 🙂👍
😂
I am just trying your pork pies. Wish me luck...
I hope you like them 👍
They came out smelling like heaven and tasted bloomlng lovely. Thanks for the recepie
@@edithbiles7481 Great to hear. i sort of knew they would 😂👍
How cool does the pastry need to be before moulding?
below 10c
Excellent
thanks 🙏
You're right. A pork pie does need that pepper hit. Great with mango chutney too. Greeta's in my opinion makes the best mango chutney
never tried one with mango chutney. Sounds lovely 😊
I Always have mustard with mine
I’m going to be trying this recipe soon. BUT, I found an Asian food shop and they sell pork stock cubes, so I will make up pork stock jelly instead.
sounds like a plan. good lick with it👍
Thanks
you’re welcome 👍
What's the point of rubbing the butter into the flour when the lard is being melted into the hot water and added to the flour which is going to melt the butter anyway? Just melt all the fats into the water and add to the flour to make the paste.
good point, either way works 👍
I was thinking exactly the same thing, you melt all the fats into the hot water, makes it really simple
If you're going to call it a "traditional" pork pie, butter has no place in the hot water crust. It should be lard only. That said, glad to see there's no unnecessary herbs in the pork seasoning. Salt, pepper and mace is spot on!
@kenstanway7625 butter for flavour only, gives a richness to the pastry you don’t get from just lard. wort a try 👍
@@Coldsmoking Call me a bluff old traditionalist! 😄 Tell you what though, when I make my Christmas gala pie this December, I'll use the butter and lard method for the crust and see!
This may be verboten, but does anyone eat the pies warm? It would seemingly enhance the flavor.
Tha jelly wouldn’t set if the pie was warm. Having said that how one eats their pie is their business 👍🥧
why didnt you egg wash the sides?
Hi Colin, its fine to egg wash the sides i just choose not to.
They look better with the sides painted
Something wrong with the measurements I think. I put in the said amount of water and fat and the Pastery was far too dry, seemed very little water.
cdn.shopify.com/s/files/1/0472/7334/5182/files/5600-pork-pie-making-handout.docx?v=1614304183
The recipe is fine. one issue could be leaving the water on the heat too long can mean it evaporates a little and you end up with a dry pastry. just add a little more when combining the pastry if it feels a little firm.
Adding the beef flavour was all wrong imo as it is A Pork Pie, simply add the jelly.
Nice video all the same and thx.
Thanks for watching!
Why put beef flavour in a pork pie, should have used stock made from a ham hock or trotter. Other fresh herbs to use, sage and thyme
Why not. were all good to add whatever we choose. its a nice flavour!
Not a bad effort, it's just a bit odd making just 1 smallish pork pie
one for the camera 👍 a few more for me 😂
@@Coldsmoking scaling ingredients down to 1 small pie is not a great idea
i wouldn’t worry about it 👍
@harrybond007 I liked that he made just one pie! if I like it, I can triple the recipe next time. if I don't like it, I'm only out one pie.
my thoughts entirely. 👍
I'm living for the day that just ONE pork pie recipe tells me exactly which cut of regular pork is used.
Every damn video is "this pork cut is from the wobblywoo farm, fed on a diet of elderberries and corn husk until we give the pig a name, then the diet changes to oooflops and wigglydy-wogs. And don't forget to add the meat from behind the pigs ear - we call that the 'talkie-too'".
Just say if it is from the shoulder or belly etc. So frustrating.
and relax… 😂
@@Coldsmokingjust taking the piss haha 😂. Great video!!!
@@HeinzizBaKeD i did get that 👍👍👍
Half pork shoulder diced fine,half pork belly diced fine.
@@pheart2381 OOh. Thats done it!!!
Great watch but sorry background music awful sorry just my opinion
ear plugs and closed captions for you in future Lol.