If you follow this recipe to the letter you will make the tastiest pork pies you’ve ever known. The only (slight) adjustment I made was to replace the pork mince with home-minced pork loin ( I wanted a more coarse ‘bite’ to the filling) and replace the pancetta with smoked streaky bacon. Thank you Hungry Northerner, for a perfect recipe.
Thank you, that's it, make it how you want it, its your bake. Just use a recipe as a guide to personalise it to your taste. Big thank you for the comment
Really glad you've made these. I try and make it simple and easy, which can detract from some of the traditional elements, but still try and make it work. As an ex-pat if there is anything you want to see been made let me know. Thank you 👍
Love this recipe mate and will give it a bash. I already make meat n potato pies, chicken and veg pies. Can't beat a proper lard pastry. Thank you for the video - my type of cooking.
Subbed. Back in late 1978, after leaving school in Gainsborough, Lincs. I was a trainee Pork Butcher. They made the best pork pies I've ever tasted. Made Pork Farms taste like crap. We made dozens at a time. The hot paste, we weighed each piece off, rolled into a ball then trayed up, the in the chiller over night. The meat was just pork mixed with a handful of salt, pepper and sage then minced into a stone '14lbs' porrions the next day. God the smell when they were cooked was amazing. The next day, the lads filled up their vans for the markets around West Lindsey Scunthorpe, and Grimsby Market. You could smell the cooked food in the vans all the time. A smell I miss so much that I'm going to have to start making my own pies now... subbed, because I'll be c coming back for the quantities. I only know the bulk measurements hahahaha.
Thank you for subbing it's appreciated. The full measurements should be in the description below. I know this isn't a proper traditional recipe, but hopefully, it's close enough for everyone to make a decent pie. Again thank you for your support
Hi I have to admit your Pork Pie recipe is by far the best I have seen on here looks amazing and a recipe I will definitely be making , new friend and subscriber here have a good weekend
Thankyou for the recipe, my first batch are great especially the pastry, will slightly alter the spices to taste. But I appreciate your time and effort in making this video 👍👍
I like the simple step by step video. A couple questions. 1. Is "Strong Flour" called Bread Flour in the US? And is "Plain Flour" called All Purpose Flour in the US? 2. What is the purpose of the gelatin being poured in the top?
1, yes strong flour is bread flour, and plain is all purpose yes, you can make it with just all purpose. 2, the purpose of the gelatin is seal the meat from the air, so it last longer. It's a throw back from when we didn't have fridges. It's just a thing now, definitely worth it. Thank you for watching, it's appreciated
The proper way to make this NO DAMN BUTTER!!!... thanks for educating people, sick of all the "traditional" hot water pastry recipes that really are not "traditional".
Exactly, I've tried butter but it's not the same. Glad you enjoyed the video, thank you for taking the time to comment, your support is appreciated. If there is anything you want to see a video fir just let me know 👍
@@TheHungryNortherner My Mistake friend and I am SO sorry, I had quite a few open pages and commented on the wrong one is all..... I've liked and subscribed, again Sorry. I'll remove the comment.
😂😂😂traditional yes, and I agree, but I do find it does give it extra flavour which people seem to like. I used pork mince to make it easier for people. I prefer to mince my own pork belly and shoulder, but not everyone has the time or tools to do this. 👍
I am surprised noone has mentioned it before but your description recipe called for 2500ml of water instead of 250ml. I suggest you include a brief description of the method with the ingredients to save readers jumping back and forth.
Sorry for the late reply. I got them from amazon, the linkbis below. And no I don't get anything if you buy, I'm not sponsored. Tala Performance 6 Cup Loose Based Mini Sandwich Pan, made from Professional Gauge carbon steel with Eclipse Non-Stick Coating; Perfect for individual cakes and cheesecakes amzn.eu/d/czowQoa
If you follow this recipe to the letter you will make the tastiest pork pies you’ve ever known. The only (slight) adjustment I made was to replace the pork mince with home-minced pork loin ( I wanted a more coarse ‘bite’ to the filling) and replace the pancetta with smoked streaky bacon. Thank you Hungry Northerner, for a perfect recipe.
Thank you, that's it, make it how you want it, its your bake. Just use a recipe as a guide to personalise it to your taste. Big thank you for the comment
I have now made and enjoyed this recipe several times. It is excellent all round, very authentic to this ex-Brit living in Canada. Subscribed.
Really glad you've made these. I try and make it simple and easy, which can detract from some of the traditional elements, but still try and make it work.
As an ex-pat if there is anything you want to see been made let me know.
Thank you 👍
Love this recipe mate and will give it a bash. I already make meat n potato pies, chicken and veg pies. Can't beat a proper lard pastry. Thank you for the video - my type of cooking.
So glad you enjoyed it, also big thank you for commenting, it really helps 👍
Subbed. Back in late 1978, after leaving school in Gainsborough, Lincs. I was a trainee Pork Butcher. They made the best pork pies I've ever tasted. Made Pork Farms taste like crap. We made dozens at a time. The hot paste, we weighed each piece off, rolled into a ball then trayed up, the in the chiller over night. The meat was just pork mixed with a handful of salt, pepper and sage then minced into a stone '14lbs' porrions the next day. God the smell when they were cooked was amazing. The next day, the lads filled up their vans for the markets around West Lindsey Scunthorpe, and Grimsby Market. You could smell the cooked food in the vans all the time. A smell I miss so much that I'm going to have to start making my own pies now... subbed, because I'll be c coming back for the quantities. I only know the bulk measurements hahahaha.
Thank you for subbing it's appreciated. The full measurements should be in the description below. I know this isn't a proper traditional recipe, but hopefully, it's close enough for everyone to make a decent pie. Again thank you for your support
Hi I have to admit your Pork Pie recipe is by far the best I have seen on here looks amazing and a recipe I will definitely be making , new friend and subscriber here have a good weekend
Thank you, please share it far and wide, it's massively appreciated 👍
that is a great recipe and method. I'm so ever grateful thank you so much
So glad you enjoyed 👍
Thankyou for the recipe, my first batch are great especially the pastry, will slightly alter the spices to taste. But I appreciate your time and effort in making this video 👍👍
So glad you tried it, change what ever you need to, it's your food. Please use all recipes as a guide to suit your tastes. 👍👍👍👍
Will Definitly make These
Thank you 😀
Hopefully you'll enjoy making these ❤️
Great recipe! Girls, only cook like this!
Thank you, glad you enjoyed our recipe
Nicely done🎉brother🎉🎉🎉
Thank you so much, it's appreciated
I like the simple step by step video. A couple questions.
1. Is "Strong Flour" called Bread Flour in the US? And is "Plain Flour" called All Purpose Flour in the US?
2. What is the purpose of the gelatin being poured in the top?
1, yes strong flour is bread flour, and plain is all purpose yes, you can make it with just all purpose.
2, the purpose of the gelatin is seal the meat from the air, so it last longer. It's a throw back from when we didn't have fridges. It's just a thing now, definitely worth it.
Thank you for watching, it's appreciated
Najlepszy przepis jaki można znaleźć
Prawdziwe mistrzostwo
Thank you 👍
❤
The proper way to make this NO DAMN BUTTER!!!... thanks for educating people, sick of all the "traditional" hot water pastry recipes that really are not "traditional".
Exactly, I've tried butter but it's not the same. Glad you enjoyed the video, thank you for taking the time to comment, your support is appreciated. If there is anything you want to see a video fir just let me know 👍
I make pork pies with lard, then tried a batch with half butter. That batch had a different flavour, not traditional. I did not repeat the variation.
Brilliant Vid, thx.
What's rubbish? How can I help
@@TheHungryNortherner My Mistake friend and I am SO sorry, I had quite a few open pages and commented on the wrong one is all..... I've liked and subscribed, again Sorry.
I'll remove the comment.
@user-ye7sj7gm3f no worries cheers for supporting our page 👍
Brush the rim with water, it helps the lid stick on better.
100% i just forgot to add that bit 🤔🤦♂️🤣🤣👍
Not a bad video, but I have a problem with "smoked pancetta" WTF, it should be diced pork belly/loin/shoulder!
😂😂😂traditional yes, and I agree, but I do find it does give it extra flavour which people seem to like. I used pork mince to make it easier for people. I prefer to mince my own pork belly and shoulder, but not everyone has the time or tools to do this. 👍
Look very good, mate. Still don't think that herbs have owt to do with pork pies, tho. Salt, pepper, nutmeg, mustard powder, cayenne pepper. Cheers.
I know what you mean, I've found dozens of recipes with herbs and dozens without, I like the back notes it gives.
What kind of pie tin is that? I'm trying to find it, it looks like a deep vertical muffin tin or something?
It's a loose bottom tin I got from Amazon, I can send you the link if you like. It is a verical sided tine. But a good sized muffin tin works well.
@@TheHungryNortherner Yes please, I've tried hunting amazon but couldn't find one with vertical sides to it
@@sonicfactory-uk
Tala 10A10852 Performance Non Stick 6 Hole Mini Sandwich Cake Tin With Loose Base , Black
amzn.eu/d/gPelK70
@@TheHungryNortherner Brilliant, you're a star - thanks!
@@sonicfactory-uk glad to help 👍
I am surprised noone has mentioned it before but your description recipe called for 2500ml of water instead of 250ml. I suggest you include a brief description of the method with the ingredients to save readers jumping back and forth.
Wish I had read your comment first before trying 😖
2500ml of water ouch!, will not end well
Sorry its been changed now, although it did say 250ml in the video. Apologies if it created a disaster
I've corrected that now 👍
Curious Paul Hollywood doesn’t refrigerate??
Each to their own, I just find it easier to work with, I've tried both ways and prefer chilling it, I also find it bakes better
Where’d you get the pie tin?
Sorry for the late reply. I got them from amazon, the linkbis below. And no I don't get anything if you buy, I'm not sponsored.
Tala Performance 6 Cup Loose Based Mini Sandwich Pan, made from Professional Gauge carbon steel with Eclipse Non-Stick Coating; Perfect for individual cakes and cheesecakes amzn.eu/d/czowQoa
Should be good with mushy peas..
Definitely
like broth Jello.
It seems like you've added an extra zero onto your water amount. 250 ml seems more like it.
Thank you, I've changed it now ❤
Thank you, I've changed it now ❤
Why such annoying music
I know, it's hard trying to get music without getting hit with copyright infringements. It's either that or you listen to my Yorkshire accent 😅😅😅