Just made these pork pies for tea tonight, if they taste as good as they smell they'll be on my permanent list. Miss Mr. Paul so much, wish he was still with us. What a wonderful legacy he's left us, I'm so very grateful. Best wishes to all his subscribers from Di and family in the UK.
I'm about to put another batch of these into the oven-such a marvellous resource, I'm glad I was guided to Mr Pauls Pantry by my hubby whose hobby it is to try every single pork pie in the world I think - he loved the last lot-I've made some improvements to my technique this time-novice pork pie maker hahaha. YUM. If you DO have to buy them, and you live any where near Lytham St Annes-the pork pie shop in Lytham is worth a visit!
I just made another batch and came back to check cooking times. Rest in peace, you lovely man, and thanks for the wealth of information you have left us.
Ingredients This is Mr. Paul's Prize winning Pork Pie Seasoning Recipe. These quantities will give you 100g of Seasoning. Use 7g of seasoning to every 200g of Pork. 66 g Salt 30 g White Pepper 1 g Mustard Powder 1 g Cayenne Pepper 2 g Nutmeg
@@Fiona-l8k Yes, he is a great loss so sad 😢… I do hope others see my post, everyone should taste the difference his pride winning seasoning mix makes to the pies. 🥧
I've been a baker for 30 years now and it's so nice to see people like yourself are still making pork pies correctly,, thank you Mr Paul, you show bakers how our art should be conducted, bless you :-)
I'm not sure if you know Mark, I started my working life at the age of 15 in my step fathers Pork Butchers business, he had 5 shops in Leeds, UK. I had had a passion for baking from an early age, but the only things we baked were pork pies and sausage rolls, so at 20 I left and went to learn to bake. Came to Granada, Spain 20+ years ago and opened a bakery here. Now 76, I retired 11 years ago. Where did you bake Mark?
@@MrPaulsPantry Good morning Mr Paul. In the early 70's I began helping out my fathers friend who owned a bakery called the Muffin Man in Poynton Cheshire, I quickly discovered I had a passion for baking and moved to Wokingham in Berkshire where I worked for Wilfred Bailey and Sons, from there I have worked at others like ,, Bramhall Bakery in Bramhall , Cheshire, Archers Bakery in Marple and Crossleys in Great Moor Stockport. I love making savouries and I'm fascinated by sourdoughs and continental breads which I now bake at home along with sausage rolls and beef and pork pies for friends and family, there's nothing more satisfying when people compliment you on your talent.
I have been making pork pies for friends and family since I tried this a few weeks ago. This recipe and method is simply the most authentic and best tasting I have ever attempted.
@@JoeC88 If you take the trouble to read my recipe the 66g of salt is for Making up the seasoning, you then only use 7g of the seasoning to each kilo of pork. Please Don't confuse people.
@@MrPaulsPantry My apologies Mr Paul, yes my mistake - no harm intended. (My father passed - I guess I should not comment when stressed) I will post the relevant part of your great recipe. This is Mr. Paul's Prize winning Pork Pie Seasoning Recipe. These quantities will give you 100g of Seasoning. Use 7g of seasoning to every 200g of Pork. 66 g Salt 30 g White Pepper 1 g Mustard Powder 1 g Cayenne Pepper 2 g Nutmeg
Thank you Mr Paul I live in Spain and I made your pork pie recipe it turned out delicious crispy pastry lovely seasoning and everyone enjoyed them I was so proud my daughter can't get enough of them much appreciated hope your getting better best wishes
Hi viola can you advise me? Making this pork pie at the moment but the seasoning is asking fir 66g of salt- this seems an awful lot of salt to me? Many thanks
@@Bessie66 Hi the 66g of salt is what he makes his seasoning with... and other ingredients, and you use 16g of that for your pie, click the above link to see how to make his seasoning mix...x
I made this recipe yesterday and it came out really well, better than any store purchased pork pie I have ever had. made a gala pie also and that was awesome as well, thank you for posting this. fantastic.
As a professional chef living in France I still learn from Mr Pauls traditional recipes. One small point for the inexperienced. In the above video Mr Paul does not remind you to chill the pie before cutting after the jelly is added. Fairly obvious I know but just something to bear in mind. I am going to make pork pies now following the above recipe and have great confidence that as always, Mr Paul's recipe will be perfect. Thank you very much
Hi Evelyn, but if you were a Yorkshire person you would insist the gel ran down your chin when you took the first bite. In fact women often brought a small jug for the gel so they could warm it and pour it in the pies just before eating. I remember customers in my Dads 5 pork butchers shops waiting for the pies being gelled in the morning and eating them in the shop still warm. I hope you enjoy your, do please let us know how they go, Many thanks for your comment.
@@MrPaulsPantry Spent many a Satdi stood on the Tivoli at a Rotherham match with a red hot pork pie, n the juices running out of it, down your wrist n arm burning like crazy LOL.
Thank you Mr Paul, I made 4 of these yesterday and just cooked them this morning and they smell absolutely delicious, they will be going in the motorhome tomorrow as we head to Aviemore from Cumbria… can’t wait to try them 😍
You are so welcome! Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Mr Paul, I left Sheffield for Zambia in 1972 and have been on the road since. Now currently on a small island in Indonesia I have to do my own cooking and baking if I want Yorkshire grub. Your pork pie recipe is the best, nothing fancy just the true basics. I went berserk with the spices but added no chili's - result👍
Hi Julie, Thank you, you're most kind. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr. Paul, I made these on Saturday following your recipe exactly. They turned out really well, I'll be making them again soon. Thanks for a terrific recipe.
Hi Ray, Thank you so much for the feedback, It really make it all worthwhile. Once you've made these pork pies yourself I'll guarantee you won't be eating shop bought any time soon. Stay Safe Ray.
Thanks for a great tutorial on how to make a pork pie. I love pork pies but not many places sell a good one, and when you do find a good pork pie they are rather expensive. I understand why they’re expensive because of the good ingredients and the work involved, I’m going to use your recipe and surprise my dad who was born in Manchester and he’s 90 in March 2021. He loves pork pies but says they don’t taste like they used to when I was a lad.
Hi Carol, remember the golden rules of baking. Get everything ready and to hand before you start and take your time, don't rush anything. I'm sure your Dad will be thrilled, not only with the taste, but the fact YOU made them. Tell him from me, I'll overlook the fact he was born in Manchester !! Thanks for watching and for taking the time to comment, I appreciate that. I hope you had a Happy Christmas and wish you and your Dad a better New Year in 2021. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
I know Mr. Paul mentions specifically "bread flour" for the pastry, however, where I live the all-purpose flour has a 13% protein content, so I use it and it works out just fine. If you want to use all-purpose flour for the hot water pastry, make sure it has a protein content of more than 12%. I have made this recipe several times and it always works out very well.
Hi Mr Paul I made this pork pies at the weekend followed your video exactly and they turned out perfect eating one on Sunday and gave one to my daughter on Monday ❤❤
Glad you like them Angelo. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
They are looking fantastic Mr Paul. Thank you very much. I am from South Africa and are totally hooked on pork pie but have never found anything resembling what you just baked. I will be trying it next week.
@@MrPaulsPantry I made my pork pies last night and it simply was the best ever. Made one mistake. I did not give the gel enough time to set. I had one spare this morning for breakfast and it was heaven sent. Thanks Mr Paul.
Wonderful Ben, I really do appreciate your feedback. I've just posted your comment on my Facebook timeline, hope you don't mind. If you have a photo please share it either via an email or my Facebook page. Thanks again.
Love the hot water crust. There's an alabama hot water crust . Love to prebaked it for quiche. I use it for pastry cases filled with morello cherries, and Almond paste . Thank you Mr. Paul.👍
They look absolutely delicious and you have inspired me to make some😊 I have only recently found your channel and I’m so pleased to find a traditional chef making classic British food. Your presenting style is great and you make everything seem so easy to follow. I’m looking forward to watching your other videos Thank you for sharing 👍🏻
Thanks so much Kev 😊 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/ By the way if you ever have any questions you can always contact me either via email at Paul@mr-pauls-pantry.com or via my Facebook page at: facebook.com/MrPaulsPantry/
Hope you enjoy it Valeria. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Mr Paul I’ve made this recipe twice now and it has come out absolutely delicious on both occasions and my family love it👌🏻 I used a loaf tin because that’s all I had and to be honest I think I prefer the shape😊 Thank you for sharing 👍🏻 Gala pie is next on my list 😊
@@MrPaulsPantry born in Bradford Yorkshire, my husband says that Yorkshire folk should eat their pork pies warm, with the jelly running down their chins 😂, but I like mine cold with HP sauce 😉
Hi Ralph, Thanks for subscribing, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr Paul, just made two pork pies for the first time. All assembled and in the fridge for cooking tomorrow. I’m no baker and couldn’t stop the pastry from sticking to everything so had to flour (same as the pastry, type 812 here in Germany) the board and pin. That worked and the pies look good. Thanks for the excellent way you explain everything.
If your pastry was sticking it means it was not left to cool long enough (the lard was warm) In the bakery we always left it standing out overnight (not in the fridge) it should then be just like plasticine (modelling clay)
My pleasure Peter. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry yes I have been looking I’ve subscribed now going through all your videos and they’re great I have already tried your school cheese flan oh wow I couldn’t stop eating it 👍
Hi Allen, I'm please it turned out OK for you and Thanks for letting me know, do keep in touch and send me a photo if you have one of the pie via email or my facebook page.
I hope so too! Sharon. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Love watching and making your recipes Paul, thank you for taking the time to create these for us home bakers. Appreciate it buddy. Oh, do we store them in the fridge after pouring the jelly in? Stay safe. From Liverpool England.
Hello and YES you store them in the fridge to help set the gel quickly. They will keep in the fridge for up to a week. I'm pleased you enjoy my recipe and thanks for watching and for taking the time to comment, I appreciate that. Regards from Granada, Spain. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I have to say mr paul this is a truly prize winning pork pie , i make 2 x500 g ones every 2 weeks ,one to pop in the freezer and one fresh one for the week, i have to say they freeze very well and are delicious, any one out there thinking of having a go at making pork pies ,have a go at these pies of mr paul ,they are easy and out standing as are all your recipies mr paul
Another fantastic Video Mr. Paul! I have made free standing Pork Pies just once as I did not have tall enough Pie Tins to make a nice looking pie. They turned out very nice but mine looked more like a money purse when cooked than a pie with straight sides. I give it a go again soon using your techniques.
Hi Barry, thanks for your comment. You may or may not know that in the UK Melton Mowbry pork pies are traditionally baked without a tin, just like you did and one could always tell if they were genuine because of the bowed sides (not straight) know in the trade as 'Hand Raised Pies'. Do send me a photo of your pies to my facebook page please.
Going to make one for Christmas as over here In the south of Ireland they don't sell real pork pies ..and they are my absolutely favourite..thank you for posting this video
Hi Jane, do let me know how it turns out and if possible send a photo to my Facebook Page. I have many old friends in Ireland, Dublin, Kilkenny and Waterford. Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Christmas from Spain to Ireland. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Hello Mr. Paul. Newbie to your channel. I was searching for a recipe for a pork pie and chose yours. How perfectly lovely. I shall subscribe and enjoy all of your videos. My plan is to give it a go this weekend here in Missouri USA. Thank you
Welcome aboard Josh. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you Ron and also for signing up to my Newsletter. And Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Lovely pork pies, sir! I love the jelly in pork pies - I always have done, it rather fascinated me when I was a kid, in the late 1960's. I always feel short changed, nowadays, if I have a pie, and there's no jelly in it. The best pork pies I have ever eaten, came from a small butcher's shop on the market square in Ripon, when I lived there for a year or so, in the late 1980's. I had one for 'elevenses' a few times a week. Happy days!
The reason most commercially produced pies don't have jelly in is because they've been frozen and gelatine does not freeze very well. If you mean Appletons the Butchers in Ripon I know the family very well as we had our shops in Leeds and were all members of the Northern Butchers Association.
@@MrPaulsPantry - I can't remember the name - but I can remember their meat and pies. Odd thing - I was 24, and for the first time ever, in my life, discovered that buying your own, really good food, was actually exciting, and a pleasure. I've felt that way ever since.
Mr Paul, I cannot find your seasoning recipe for Pork Pie. I want to make your pie. Some how I have the recipe for the meat and the pastry but I cannot find the seasoning link. Can you post a link for it please. Love your TH-cam channel
You are so welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com
Hi Mister Paul. I made them and they turned out wonderful. I was just wondering if they freeze well and the best way to heat them up after the freezer. would I leave them overnight in the fridge and heat in oven the next day? or can they be reheated straight from freezer to oven? I made them in the little aluminium moulds that you buy in a packet of 1O would I keep them in that to freeze and of course in a zip bag and reheat them in those too moulds? Thanking you Patricia
They freeze well, but you must wrap them tightly in plastic wrap, then in a box or zip bag. When you defrost them in the fridge overnight , DO NOT remove the plastic wrap, that way any condensation will for on the outside of the plastic and not on the pastry. Not quite sure why you would be warming a pork pie, they are a cold eating pie. However, if you must warm them remember the gel will melt and run out. Putting things in just a zip bag alone is no good as there is too much air inside and that will cause ice to form on the pastry making soggy when you defrost it. Hope this helps.
@@MrPaulsPantry Thank you Mr Paul. I done that like you said and wrapped them well in plastic wrap and then the zip bag. I never knew that they are eaten cold I have never eaten one before making them today. I shall eat them cold. Many thanks for all your wonderful recipes and advice. Blessings Patricia
Thank you 😋 Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Made my first ever pork pies a few weeks ago to another’s recipe and method. They were pretty good, but not quite right. Your video explains a lot. Liked, saved and subscribed.
@@MrPaulsPantry Well it seemed counter-intuitive to me that all lard pastry could be better than half butter, but I’ve done it your way and concede. I ended up with two 4” pies made in loose-bottomed tins plus three hand raised pies made around a 3” wooden dolly which I turned for myself. And they are probably the best pork pies I have ever eaten. Thank you very much indeed.
Hi Mr Paul this may be a daft question can this pastry be made with a ordinary stand mixer and which attachment would you use the dough hook or the paddle thank you
Hi Gareth I use a Kenwood stand mixer now I'm retired and use the Paddle. Take a look at this link on my website: mr-pauls-pantry.com/birth-pork-pie/ Hope this helps
You should Cathy, let me know how it goes. Have as good a Christmas as possible. x Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
I suppose I don't appreciate the greatness of veganism, but not to worry. I'm very please you tried my recipe and all turned out well. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Good morning Sir. I've been making pork pies for some years but always willing to learn even at my age lol. I have to say your pastry is now a firm favorite, thank you. My problem is it sticks to my work surface. Could you help please, Harry 👍🏴
Hi Everyone - love Mr Paul's recipes. Truly special and traditional. Does anybody have the ingredients list for his Pork Pie seasoning? His own Website has been crashing and I forget the ratios etc. Thanks in advance.
Living in the philippines, I really miss the pork pie and have viewed many recipes. I think yours is the best, though, unfortunately, I will be unable to source strong bread flour here. Thank you for this clear and instructive video.
Hi Ken, you can use plain flour, I have used it many time in emergencies, just make sure you mix the dough a little longer to develop as much of the gluten as possible. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry I have now managed to get strong plain flour (a good Korean brand called Beksul) and made pies using your recipe. I was so impressed with the result. The seasoning for the pork is absolutely wonderful and the hot water crust a perfect accompaniment. What a joy! I will never use another recipe. Thanks again!
Hi Joseph, No sorry, you don't get the same result in the pastry with a ceramic container. If you can't find a pie tin for sale, buy the smallest spring-form cake tin, they work perfectly. It's the thin metal side of the tin that gives you that nice crisp pastry case associated with a pork pie. Hope this helps.
Hi Mr paul is this possible to make with a short crust pastry the reason i ask i live in Thailand we cannot get lard here. i can honestly say out of all the online cooks you are the best ive done a few of your recipes and hey presto exellent thankyou
Hi Dave, Yes you can use short crust, not quite the same. Can you buy such a thing as CRISCO (white vegetable fat) this can be used I also found the following online if it helps. Lard is sold as a German delicacy under the name "Schmalz" in both Friendship and Best supermarkets in Pattaya www.ubuy.co.th/en/search/?q=lard Best of luck and Thank you watching me.
Looks lovely and I'm sure it tastes as good as it looks. I notice you don't use any curing salt. I use it in my pies to keep the meat that lovely pink colour. Do you think it's necessary?
Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite which is a carcinogen (cancer causing) it's a preservative, not to make it a nice colour. Commercially it has very restricted uses.
Hi Mr P, Thanks for the recipe, I am just wondering. You said you used to leave the pastry for 24 hours before rolling out when you had the bakery. Did you leave covered at room temp or in the fridge? Thanks from Australia! Cal
Hi Gary, these are tins specially made for the bakery trade, but you can use any tins. I even use small springform cake tins at Christmas to make a larger pie. Just remember, the rule of thumb is eaqual quantities of pastry to filling.
I will definitely try this out, if I can find lard (maybe at a butcher shop)? This would be fun for Christmas. I've read elsewhere that it is served with mustard?
Hi, Yes in the UK people have English Mustard, Brown Sauce, Etc. however, I like to taste the peppery kick from a traditional Pork Pie just as it is. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Tried my hand at making your pork pie. I watched your video as well as Mr. Kirkwood's. Messed up the gelatin and used too much salt. However, the flavor was tolerable. The pastry came out quite nice. I need to get a higher quality of pork than what I used. Next time I will use a third as much salt and work up If needed. Will cut back the cayenne and white pepper. Maybe translating from grams to ounces messed me up. For first attempt, not too shabby. Now, I have a baseline to work with. Thank you.
As always looks delicious and will be giving it a go. I noticed that you use chicken stock like you used in your festive pie. Why is this? Does it give more flavour, and could you just use water?
If you use water it will be like a trifle with the jelly made with water. I use chicken because I usually have some in the freezer, but you can use any stock you wish.
I have question. There is a shop here that makes delicious pork pies although not as traditional as yours the pork is a bit pink and ground a bit more fine. They are a butcher shop and the filling has a good pepper note to it. Is your seasoning quite pepper forward? I want to make your version but really want to replicate the slighlty spicey kick from the aformentioned pork pie filling. Just curious how spicey yours is would you say? I guess I could make it and fry a bit up and see.
All good pork pies should have a peppery after taste. During my baking life I got fed up of people saying they were too peppery, hope that answers your question. By the way, the reason the meat in your butchers pies is pink, it's because the meat has had a curing salt added, like in bacon to extend the shelf life. Also what you should be aware of, is that anything fatty tends to lower the heat in the spices, that's why we use 70% visual lean to about 30% fat. It works like the Indian Curry, if it's very HOT pop some butter in your mouth and it kills it instantly. Hope this help, get back to me if not.
@@MrPaulsPantry I would also like to add to your comment, the pink colour to the meat can also come from the seasoning being a pre-made one such as `Lucas seasonings` that many butchers use to make a variety of products such as burgers and sausages. There is nothing better than a hand made seasoning using a recipe that has been tried and tested over time. I still have notes on my old bosses Lincolnshire sausage recipe that I was taught way back in the early eighties, he was 72 years old when i went to work as an apprentice butcher at 16 years old.
Looks great. I shall try this out a s a p. Two questions, how many pies do the ingredients make in the tins suggested and can I use ham stock (instead of chicken)+ gelatine ?
Hi Tony, sorry but I'm not able to get to my main computer to check the recipe at present. Ask me how many we made at a time in the bakery and it's imprinted on my brain. You can use Ham stock but be very careful because there is quite a bit of salt in bothe the meat and the pastry, ham stack can be very salty sometimes. Hope this helps.
Thank you so much, I will be using your recipe for sure, but I will have to order the equipment, I'm so looking to bake, best wishes, and thank you again, Phil, Sa Kaeo, Thailand 🇹🇭.
Cant wait to go to the market tomorrow to buy pork, lard is a little difficult to find here in Thailand, having said that I have bought it before in a local expat deli, hope they still have stock.
Thanks Mr Paul, i think i have always tried to make the pie with pastry that hasn't been kneaded enough and left for long enough so will be trying your method next time.
You are very welcome Daniel. It's important to let the pastry cool, in fact in the bakery we left it overnight, it should be the consistency of plasticine (modelling clay) and when rolling it DO NOT use any flour, Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@danielmason9390 Hi Daniel, No, this is exactly the same pastry my family used in the shops for 90+ years and for many of those years only ever used pie dollies. I'm not sure if I mentioned it, but we left the pastry overnight before making up the pies and then left the pies overnight before baking. Hope this helps.
Just made these pork pies for tea tonight, if they taste as good as they smell they'll be on my permanent list. Miss Mr. Paul so much, wish he was still with us. What a wonderful legacy he's left us, I'm so very grateful. Best wishes to all his subscribers from Di and family in the UK.
I'm about to put another batch of these into the oven-such a marvellous resource, I'm glad I was guided to Mr Pauls Pantry by my hubby whose hobby it is to try every single pork pie in the world I think - he loved the last lot-I've made some improvements to my technique this time-novice pork pie maker hahaha. YUM. If you DO have to buy them, and you live any where near Lytham St Annes-the pork pie shop in Lytham is worth a visit!
What size is the tin you made them in? TIA
Hi, what's the seasoning as I can't get it up , thanks
I have the same issue, @SuperDolly64 do you have the seasoning recipe to share? Thank you 🙏
I just made another batch and came back to check cooking times.
Rest in peace, you lovely man, and thanks for the wealth of information you have left us.
Ingredients
This is Mr. Paul's Prize winning Pork Pie Seasoning Recipe. These quantities will give you 100g of Seasoning.
Use 7g of seasoning to every 200g of Pork.
66 g Salt
30 g White Pepper
1 g Mustard Powder
1 g Cayenne Pepper
2 g Nutmeg
Was just looking for that, thanks!
@@PopcornPlaya8589 Yes the link has stopped working since he sadly died, I had noted the mix on the pot I store it in…. Very happy to help!!!
Very kind of you, I am hoping that the people running the site now pin your comment . Thank You . @@Stevenkjy
@@Fiona-l8k It’s so good and happy to share… lucky I had written the mix on my pot with last batch before website went down…
@@Fiona-l8k Yes, he is a great loss so sad 😢… I do hope others see my post, everyone should taste the difference his pride winning seasoning mix makes to the pies. 🥧
I've been a baker for 30 years now and it's so nice to see people like yourself are still making pork pies correctly,, thank you Mr Paul, you show bakers how our art should be conducted, bless you :-)
I'm not sure if you know Mark, I started my working life at the age of 15 in my step fathers Pork Butchers business, he had 5 shops in Leeds, UK. I had had a passion for baking from an early age, but the only things we baked were pork pies and sausage rolls, so at 20 I left and went to learn to bake. Came to Granada, Spain 20+ years ago and opened a bakery here. Now 76, I retired 11 years ago. Where did you bake Mark?
@@MrPaulsPantry Good morning Mr Paul. In the early 70's I began helping out my fathers friend who owned a bakery called the Muffin Man in Poynton Cheshire, I quickly discovered I had a passion for baking and moved to Wokingham in Berkshire where I worked for Wilfred Bailey and Sons, from there I have worked at others like ,, Bramhall Bakery in Bramhall , Cheshire, Archers Bakery in Marple and Crossleys in Great Moor Stockport. I love making savouries and I'm fascinated by sourdoughs and continental breads which I now bake at home along with sausage rolls and beef and pork pies for friends and family, there's nothing more satisfying when people compliment you on your talent.
Do you have the seasoning he used
I have been making pork pies for friends and family since I tried this a few weeks ago. This recipe and method is simply the most authentic and best tasting I have ever attempted.
Thank you Paulie for taking the time to comment, I really do appreciate it.
Can I check that it is 66 grams of salt - seems a lot to me?
@@Bessie66 1 teaspoon or 6 grams of salt only.
@@JoeC88 If you take the trouble to read my recipe the 66g of salt is for Making up the seasoning, you then only use 7g of the seasoning to each kilo of pork. Please Don't confuse people.
@@MrPaulsPantry
My apologies Mr Paul, yes my mistake - no harm intended.
(My father passed - I guess I should not comment when stressed)
I will post the relevant part of your great recipe.
This is Mr. Paul's Prize winning Pork Pie Seasoning Recipe.
These quantities will give you 100g of Seasoning.
Use 7g of seasoning to every 200g of Pork.
66 g Salt
30 g White Pepper
1 g Mustard Powder
1 g Cayenne Pepper
2 g Nutmeg
Thank you Mr Paul I live in Spain and I made your pork pie recipe it turned out delicious crispy pastry lovely seasoning and everyone enjoyed them I was so proud my daughter can't get enough of them much appreciated hope your getting better best wishes
Hi viola can you advise me? Making this pork pie at the moment but the seasoning is asking fir 66g of salt- this seems an awful lot of salt to me? Many thanks
@@Bessie66 Hi the 66g of salt is what he makes his seasoning with... and other ingredients, and you use 16g of that for your pie, click the above link to see how to make his seasoning mix...x
I made this recipe yesterday and it came out really well, better than any store purchased pork pie I have ever had. made a gala pie also and that was awesome as well, thank you for posting this. fantastic.
As a professional chef living in France I still learn from Mr Pauls traditional recipes. One small point for the inexperienced. In the above video Mr Paul does not remind you to chill the pie before cutting after the jelly is added. Fairly obvious I know but just something to bear in mind.
I am going to make pork pies now following the above recipe and have great confidence that as always, Mr Paul's recipe will be perfect.
Thank you very much
Hi Evelyn, but if you were a Yorkshire person you would insist the gel ran down your chin when you took the first bite. In fact women often brought a small jug for the gel so they could warm it and pour it in the pies just before eating. I remember customers in my Dads 5 pork butchers shops waiting for the pies being gelled in the morning and eating them in the shop still warm. I hope you enjoy your, do please let us know how they go, Many thanks for your comment.
@@MrPaulsPantry Spent many a Satdi stood on the Tivoli at a Rotherham match with a red hot pork pie, n the juices running out of it, down your wrist n arm burning like crazy LOL.
You are a genuine delight to watch. I have made a number of things with great success based on your recipes and guidance.
Thank you so much Marie🙂 I really do appreciate your feedback. Stay safe xx
I agree xx ❤️
Looks amazing Mr Paul thankyou for sharing this great recipe xxx ❤️
He is a delight to watch, I agree whole heartedly, what a lovely gent he is
Thank you Mr Paul, I made 4 of these yesterday and just cooked them this morning and they smell absolutely delicious, they will be going in the motorhome tomorrow as we head to Aviemore from Cumbria… can’t wait to try them 😍
Sounds great! I'm having one for my lunch today. Thanks for watching
I do enjoy your videos, such clear instructions, thank you. 😊
You are so welcome! Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Mr Paul, I left Sheffield for Zambia in 1972 and have been on the road since. Now currently on a small island in Indonesia I have to do my own cooking and baking if I want Yorkshire grub.
Your pork pie recipe is the best, nothing fancy just the true basics.
I went berserk with the spices but added no chili's - result👍
Sounds great Malcolm and thank you for subscribing. I's always good to hear from a fellow Yorkshireman. Do keep in touch.
Best looking pork pie and easiest to follow recipe I’ve found. Can’t wait to make this. Thank you for your making the video.
Hi Julie, Thank you, you're most kind. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr. Paul, I made these on Saturday following your recipe exactly. They turned out really well, I'll be making them again soon. Thanks for a terrific recipe.
Hi Ray, Thank you so much for the feedback, It really make it all worthwhile. Once you've made these pork pies yourself I'll guarantee you won't be eating shop bought any time soon. Stay Safe Ray.
Thanks for a great tutorial on how to make a pork pie. I love pork pies but not many places sell a good one, and when you do find a good pork pie they are rather expensive.
I understand why they’re expensive because of the good ingredients and the work involved, I’m going to use your recipe and surprise my dad who was born in Manchester and he’s 90 in March 2021.
He loves pork pies but says they don’t taste like they used to when I was a lad.
Hi Carol, remember the golden rules of baking. Get everything ready and to hand before you start and take your time, don't rush anything. I'm sure your Dad will be thrilled, not only with the taste, but the fact YOU made them. Tell him from me, I'll overlook the fact he was born in Manchester !!
Thanks for watching and for taking the time to comment, I appreciate that. I hope you had a Happy Christmas and wish you and your Dad a better New Year in 2021. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.
I know Mr. Paul mentions specifically "bread flour" for the pastry, however, where I live the all-purpose flour has a 13% protein content, so I use it and it works out just fine. If you want to use all-purpose flour for the hot water pastry, make sure it has a protein content of more than 12%. I have made this recipe several times and it always works out very well.
Hi Mr Paul I made this pork pies at the weekend followed your video exactly and they turned out perfect eating one on Sunday and gave one to my daughter on Monday ❤❤
Fantastic Rob, I have received your photos, they look terrific. Thanks for the feedback. it's very much appreciated
Made these for the first time, and WOW absolutely amazing. Followed the recipe exactly as shown. Thank you
Glad you like them Angelo. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Perfect pastry, perfect filling and a perfect size for a picnic pie. Saved to my Pies Pies Pies playlist 😋👍
Thank you Pete, your feedback is always appreciated.
They are looking fantastic Mr Paul. Thank you very much. I am from South Africa and are totally hooked on pork pie but have never found anything resembling what you just baked. I will be trying it next week.
Do please let me know how it goes.
@@MrPaulsPantry I made my pork pies last night and it simply was the best ever. Made one mistake. I did not give the gel enough time to set. I had one spare this morning for breakfast and it was heaven sent. Thanks Mr Paul.
Thank you for this fantastic video. I made this pork pie according to your instructions and it's the best I have ever had.
Wonderful Ben, I really do appreciate your feedback. I've just posted your comment on my Facebook timeline, hope you don't mind. If you have a photo please share it either via an email or my Facebook page. Thanks again.
Love the hot water crust. There's an alabama hot water crust . Love to prebaked it for quiche. I use it for pastry cases filled with morello cherries, and Almond paste . Thank you Mr. Paul.👍
Sounds great! Thanks
Thankyou for that it brings back a lot of memories that my mother used to cook pork pies sausage rolls ,Cornish pasties with hot fat pastry. ❤❤❤
R.I.P Mr Paul,he's my Base Line for anything Pie related
They look absolutely delicious and you have inspired me to make some😊
I have only recently found your channel and I’m so pleased to find a traditional chef making classic British food.
Your presenting style is great and you make everything seem so easy to follow.
I’m looking forward to watching your other videos
Thank you for sharing 👍🏻
Thanks so much Kev 😊 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
By the way if you ever have any questions you can always contact me either via email at Paul@mr-pauls-pantry.com or via my Facebook page at: facebook.com/MrPaulsPantry/
Thank you very much for the links, and if I need any advice I’ll definitely get in touch 👍🏻
Have just found your steak & kidney pudding recipe on your website, that’s on my list too 😊
Hi mr. Paul! You seem like a truly lovely man. I really enkoy watching you cook! Defenitely going to try this out :)
Hope you enjoy it Valeria. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Hi Mr Paul
I’ve made this recipe twice now and it has come out absolutely delicious on both occasions and my family love it👌🏻
I used a loaf tin because that’s all I had and to be honest I think I prefer the shape😊
Thank you for sharing 👍🏻
Gala pie is next on my list 😊
Hi Kev, Thank you for your positive feedback and do please let me know how the Gala Pie goes.
As a Yorkshire gal who has lived in Australia for nearly 40 years, I can’t wait to try your recipe. Thanks !
Hope you enjoy xxx Where in Yorks. were you?
@@MrPaulsPantry born in Bradford Yorkshire, my husband says that Yorkshire folk should eat their pork pies warm, with the jelly running down their chins 😂, but I like mine cold with HP sauce 😉
Oh my goodness - made these yesterday, they are superb 👏🏻👏🏻👏🏻 thank you so much for the recipe and tips and tricks
I'm certainly going to try your baking treats, great watching.
Thank you for watching Roy and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Appreciative of you sharing your knowledge.
Glad it was helpful! Dennis, thanks for watching
Love the video. Clear, concise and a fantastic pie. Subscribed. And next week I’m making some of them. Thanks for posting
Hi Ralph, Thanks for subscribing, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Mr Paul, just made two pork pies for the first time. All assembled and in the fridge for cooking tomorrow. I’m no baker and couldn’t stop the pastry from sticking to everything so had to flour (same as the pastry, type 812 here in Germany) the board and pin. That worked and the pies look good. Thanks for the excellent way you explain everything.
If your pastry was sticking it means it was not left to cool long enough (the lard was warm) In the bakery we always left it standing out overnight (not in the fridge) it should then be just like plasticine (modelling clay)
They look amazing, thank you Mr Paul 🙏 looking forward to trying all your recipes.
Thank you for watching and taking the time to comment Anthony, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Fantastic Mr Paul, thank you so much for sharing your experience with us. (Great video) Great fellow :-)
My pleasure Peter. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you, love the cook books 😊
I’ve just found your Chanel and am loving all your videos
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@@MrPaulsPantry yes I have been looking I’ve subscribed now going through all your videos and they’re great I have already tried your school cheese flan oh wow I couldn’t stop eating it 👍
I’m definitely going to make those pies! Thank you!
Hi Mr Paul . i made the pork pie, and it turned out great, the pastry was really good, the seasoning was spot on tks
Hi Allen, I'm please it turned out OK for you and Thanks for letting me know, do keep in touch and send me a photo if you have one of the pie via email or my facebook page.
RIP Mr Paul. Now that his website is down, does anyone have the recipe for his seasoning mix??
Best example I've seen yet, thankyou Mr P, from a Rotherham lad.
My husband loves a good pork pie so hopefully I can do your recipe justice!
I hope so too! Sharon. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Great vid , looks great ....from across the pond
Pastry sounds yummy
Love watching and making your recipes Paul, thank you for taking the time to create these for us home bakers. Appreciate it buddy.
Oh, do we store them in the fridge after pouring the jelly in?
Stay safe.
From Liverpool England.
Hello and YES you store them in the fridge to help set the gel quickly. They will keep in the fridge for up to a week. I'm pleased you enjoy my recipe and thanks for watching and for taking the time to comment, I appreciate that. Regards from Granada, Spain.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I have to say mr paul this is a truly prize winning pork pie , i make 2 x500 g ones every 2 weeks ,one to pop in the freezer and one fresh one for the week, i have to say they freeze very well and are delicious, any one out there thinking of having a go at making pork pies ,have a go at these pies of mr paul ,they are easy and out standing as are all your recipies mr paul
Many thanks for the feedback Geoff. Always good to hear.
Another fantastic Video Mr. Paul! I have made free standing Pork Pies just once as I did not have tall enough Pie Tins to make a nice looking pie. They turned out very nice but mine looked more like a money purse when cooked than a pie with straight sides. I give it a go again soon using your techniques.
Hi Barry, thanks for your comment. You may or may not know that in the UK Melton Mowbry pork pies are traditionally baked without a tin, just like you did and one could always tell if they were genuine because of the bowed sides (not straight) know in the trade as 'Hand Raised Pies'. Do send me a photo of your pies to my facebook page please.
Going to make one for Christmas as over here In the south of Ireland they don't sell real pork pies ..and they are my absolutely favourite..thank you for posting this video
Hi Jane, do let me know how it turns out and if possible send a photo to my Facebook Page. I have many old friends in Ireland, Dublin, Kilkenny and Waterford.
Thanks for watching and for taking the time to comment, I appreciate that. May I wish you a very Merry Christmas from Spain to Ireland.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
The link's you have is not letting me see the seasoning amounts of each of them
Hello Mr. Paul. Newbie to your channel. I was searching for a recipe for a pork pie and chose yours. How perfectly lovely. I shall subscribe and enjoy all of your videos. My plan is to give it a go this weekend here in Missouri USA. Thank you
Welcome aboard Josh. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Really useful video with helpful tips thank you for sharing your knowledge I will definitely try
Thank you Ron and also for signing up to my Newsletter. And Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Lovely pork pies, sir! I love the jelly in pork pies - I always have done, it rather fascinated me when I was a kid, in the late 1960's. I always feel short changed, nowadays, if I have a pie, and there's no jelly in it. The best pork pies I have ever eaten, came from a small butcher's shop on the market square in Ripon, when I lived there for a year or so, in the late 1980's. I had one for 'elevenses' a few times a week. Happy days!
The reason most commercially produced pies don't have jelly in is because they've been frozen and gelatine does not freeze very well. If you mean Appletons the Butchers in Ripon I know the family very well as we had our shops in Leeds and were all members of the Northern Butchers Association.
@@MrPaulsPantry - I can't remember the name - but I can remember their meat and pies. Odd thing - I was 24, and for the first time ever, in my life, discovered that buying your own, really good food, was actually exciting, and a pleasure. I've felt that way ever since.
Mr Paul, I cannot find your seasoning recipe for Pork Pie. I want to make your pie. Some how I have the recipe for the meat and the pastry but I cannot find the seasoning link. Can you post a link for it please. Love your TH-cam channel
He passed away last September
Those pork pies look delicious.
Most definitely going to have a go.
Thanks for the video, loved it.
You are so welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com
Top tier pastry,and an absolutely beautiful looking pie !
Thank you kindly
Hi Mister Paul. I made them and they turned out wonderful. I was just wondering if they freeze well and the best way to heat them up after the freezer. would I leave them overnight in the fridge and heat in oven the next day? or can they be reheated straight from freezer to oven? I made them in the little aluminium moulds that you buy in a packet of 1O would I keep them in that to freeze and of course in a zip bag and reheat them in those too moulds? Thanking you Patricia
They freeze well, but you must wrap them tightly in plastic wrap, then in a box or zip bag. When you defrost them in the fridge overnight , DO NOT remove the plastic wrap, that way any condensation will for on the outside of the plastic and not on the pastry. Not quite sure why you would be warming a pork pie, they are a cold eating pie. However, if you must warm them remember the gel will melt and run out. Putting things in just a zip bag alone is no good as there is too much air inside and that will cause ice to form on the pastry making soggy when you defrost it. Hope this helps.
@@MrPaulsPantry Thank you Mr Paul. I done that like you said and wrapped them well in plastic wrap and then the zip bag. I never knew that they are eaten cold I have never eaten one before making them today. I shall eat them cold. Many thanks for all your wonderful recipes and advice. Blessings Patricia
Looks delicious yum yum
Thank you 😋 Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
I*'m drooling here in Canada watching this, lol. Mmmmmmmmmmmm
How do you mix the gelatine power with the hot stock??
As I'm sure it will go lumpy
Made my first ever pork pies a few weeks ago to another’s recipe and method. They were pretty good, but not quite right. Your video explains a lot. Liked, saved and subscribed.
Thank you, perhaps you would please let me know how it goes. Thank you for subscribing too,
@@MrPaulsPantry Well it seemed counter-intuitive to me that all lard pastry could be better than half butter, but I’ve done it your way and concede. I ended up with two 4” pies made in loose-bottomed tins plus three hand raised pies made around a 3” wooden dolly which I turned for myself. And they are probably the best pork pies I have ever eaten. Thank you very much indeed.
My tins i couldnt get pastry in so ive made a big one xx you make it look so easy xx
As long as it tastes OK that's all that matters really. How is it?
@@MrPaulsPantry looks good resting for 3 hrs. Cooking 2.30 xx
@@MrPaulsPantry made a lot of your recipes this week. Looking good
@@MrPaulsPantry it looks good but i couldnt get much gel in see what its like tomorrow when i cut it
@@MrPaulsPantry it was lovely. Thankyou for recipe. Will make again xx
Link for seasoning is broken.
Hi Mr Paul this may be a daft question can this pastry be made with a ordinary stand mixer and which attachment would you use the dough hook or the paddle thank you
Hi Gareth I use a Kenwood stand mixer now I'm retired and use the Paddle. Take a look at this link on my website: mr-pauls-pantry.com/birth-pork-pie/
Hope this helps
Just printed the recipe, bought the moulds am going to give them a go
Love Pork pies. I usually buy them at Skipton. But will definitely have a go myself now.
You should Cathy, let me know how it goes. Have as good a Christmas as possible. x Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Dislike was from a vegan that does not appreciate the greatness of pork pies. Great recipe! Tried it out following your instructions, pure perfection.
I suppose I don't appreciate the greatness of veganism, but not to worry. I'm very please you tried my recipe and all turned out well. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Mr. Paul would you show us how to make a pizza base please. I'm particularly partial to a stuffed crust.
Hi Belinda, it is on my to-do-list which is extremely long, but I will get round to it eventually. Thanks for subscribing by the way.
Hi mr paul well i made the pork pie but with short crust pastry they are a hit very nice and i used your seasoning absolute lush thankyou
Fantastic! So pleased it went OK. Thanks for the feedback.
Good morning Sir. I've been making pork pies for some years but always willing to learn even at my age lol. I have to say your pastry is now a firm favorite, thank you. My problem is it sticks to my work surface. Could you help please, Harry 👍🏴
Excellent pork pie
Thank you Kathleen😋
Hi Everyone - love Mr Paul's recipes. Truly special and traditional. Does anybody have the ingredients list for his Pork Pie seasoning? His own Website has been crashing and I forget the ratios etc. Thanks in advance.
Can't tag you in it but look at the 3month mark for a comment by stephenkjy he's posted Paul's seasoning recipe there.
@@mbehr6778 Got it! Thank you so much - the missing piece lol! 👍
Would like measurements of the ingredients and liquids
Need to know what your seasoning is
Just made this turn our great thanks Mr Paul
Great job! Thanks for the feedback, it's always good to hear how people have done with my recipes.
Where do I find the measurements for flour and lard etc in this recipe?
Living in the philippines, I really miss the pork pie and have viewed many recipes. I think yours is the best, though, unfortunately, I will be unable to source strong bread flour here. Thank you for this clear and instructive video.
Hi Ken, you can use plain flour, I have used it many time in emergencies, just make sure you mix the dough a little longer to develop as much of the gluten as possible. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry I have now managed to get strong plain flour (a good Korean brand called Beksul) and made pies using your recipe. I was so impressed with the result. The seasoning for the pork is absolutely wonderful and the hot water crust a perfect accompaniment. What a joy! I will never use another recipe. Thanks again!
Hi Mr paul ive got a question when you make your pork pie seasoning do you use cooking salt or curing salt thank you for your patience
Cooking Salt
I can't get the page with your pork pie seasoning instructions. I get this message "There has been a critical error on this website."
Same here
they look good ' will a ramekin be ok to use instead of a baking tin ,
Hi Joseph, No sorry, you don't get the same result in the pastry with a ceramic container. If you can't find a pie tin for sale, buy the smallest spring-form cake tin, they work perfectly. It's the thin metal side of the tin that gives you that nice crisp pastry case associated with a pork pie. Hope this helps.
@@MrPaulsPantry , thanks for the reply , i have some springform tins
Hi Mr paul is this possible to make with a short crust pastry the reason i ask i live in Thailand we cannot get lard here. i can honestly say out of all the online cooks you are the best ive done a few of your recipes and hey presto exellent thankyou
Hi Dave, Yes you can use short crust, not quite the same. Can you buy such a thing as CRISCO (white vegetable fat) this can be used I also found the following online if it helps.
Lard is sold as a German delicacy under the name "Schmalz" in both Friendship and Best supermarkets in Pattaya
www.ubuy.co.th/en/search/?q=lard
Best of luck and Thank you watching me.
Looks lovely and I'm sure it tastes as good as it looks. I notice you don't use any curing salt. I use it in my pies to keep the meat that lovely pink colour. Do you think it's necessary?
Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite which is a carcinogen (cancer causing) it's a preservative, not to make it a nice colour. Commercially it has very restricted uses.
Brilliant stuff.
Me Paul, how long does the gelatin take to set, before cutting?
In the bakery we placed the pies in the refrigerator for around 2 - 3 hours.
Hi Mr P,
Thanks for the recipe, I am just wondering. You said you used to leave the pastry for 24 hours before rolling out when you had the bakery. Did you leave covered at room temp or in the fridge?
Thanks from Australia!
Cal
It would have been in the fridge I presume as has to be kept cool until use
hi mate, great recipe. how big are the pie tins you are are using? i live in Denmark and am having trouble finding them. Thanks alot.
gary
Hi Gary, these are tins specially made for the bakery trade, but you can use any tins. I even use small springform cake tins at Christmas to make a larger pie. Just remember, the rule of thumb is eaqual quantities of pastry to filling.
My draught pork has rind on . Shall i cut off and cook separate for crackling
I have no mustard powder. What could i use?
YEs you MUST remove the rind for a pork pie. You can deep fry the rind and make pork scratchings if you wish.
Either leave it out or use half a teaspoon of Dejon mustard in with the pork.
@@MrPaulsPantry thankyou
@@MrPaulsPantry yes i did x
Back again for Christmas Pork Pies xx
I will definitely try this out, if I can find lard (maybe at a butcher shop)? This would be fun for Christmas. I've read elsewhere that it is served with mustard?
Hi, Yes in the UK people have English Mustard, Brown Sauce, Etc. however, I like to taste the peppery kick from a traditional Pork Pie just as it is. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Tried my hand at making your pork pie. I watched your video as well as Mr. Kirkwood's.
Messed up the gelatin and used too much salt.
However, the flavor was tolerable. The pastry came out quite nice.
I need to get a higher quality of pork than what I used.
Next time I will use a third as much salt and work up If needed. Will cut back the cayenne and white pepper.
Maybe translating from grams to ounces messed me up. For first attempt, not too shabby.
Now, I have a baseline to work with. Thank you.
Do yourself a favour and joint the rest of the world buy a digital scale no more converting. Thanks for the feedback always appreciated.,
🥧perfect!
As always looks delicious and will be giving it a go. I noticed that you use chicken stock like you used in your festive pie.
Why is this? Does it give more flavour, and could you just use water?
If you use water it will be like a trifle with the jelly made with water. I use chicken because I usually have some in the freezer, but you can use any stock you wish.
Many thanks :)
I have question. There is a shop here that makes delicious pork pies although not as traditional as yours the pork is a bit pink and ground a bit more fine. They are a butcher shop and the filling has a good pepper note to it. Is your seasoning quite pepper forward? I want to make your version but really want to replicate the slighlty spicey kick from the aformentioned pork pie filling. Just curious how spicey yours is would you say? I guess I could make it and fry a bit up and see.
All good pork pies should have a peppery after taste. During my baking life I got fed up of people saying they were too peppery, hope that answers your question. By the way, the reason the meat in your butchers pies is pink, it's because the meat has had a curing salt added, like in bacon to extend the shelf life. Also what you should be aware of, is that anything fatty tends to lower the heat in the spices, that's why we use 70% visual lean to about 30% fat. It works like the Indian Curry, if it's very HOT pop some butter in your mouth and it kills it instantly. Hope this help, get back to me if not.
@@MrPaulsPantry I would also like to add to your comment, the pink colour to the meat can also come from the seasoning being a pre-made one such as `Lucas seasonings` that many butchers use to make a variety of products such as burgers and sausages. There is nothing better than a hand made seasoning using a recipe that has been tried and tested over time. I still have notes on my old bosses Lincolnshire sausage recipe that I was taught way back in the early eighties, he was 72 years old when i went to work as an apprentice butcher at 16 years old.
Nice pie, and you can see the jelly.👍
Yes, thanks Ric, I have been making pork pies for 62 years, my family had pork butchers shops in Leeds, West Yorkshire, UK
@@MrPaulsPantry 62 years that is insane. Absolutely fabulous! Continue to do so. 👍🙌🏻
Hi Mr Paul, after putting the gelatine into the pies, do they need to go in the fridge? Love your recipes 😊
it depends how warm it is where you are, in the bakery we always refrigerated them for about 2 - 3 hours to set the Gel
Looks great. I shall try this out a s a p. Two questions, how many pies do the ingredients make in the tins suggested and can I use ham stock (instead of chicken)+ gelatine ?
Hi Tony, sorry but I'm not able to get to my main computer to check the recipe at present. Ask me how many we made at a time in the bakery and it's imprinted on my brain. You can use Ham stock but be very careful because there is quite a bit of salt in bothe the meat and the pastry, ham stack can be very salty sometimes. Hope this helps.
Thank you so much, I will be using your recipe for sure, but I will have to order the equipment, I'm so looking to bake, best wishes, and thank you again, Phil, Sa Kaeo, Thailand 🇹🇭.
Sounds great Ernie. Thanks for watching.
Cant wait to go to the market tomorrow to buy pork, lard is a little difficult to find here in Thailand, having said that I have bought it before in a local expat deli, hope they still have stock.
When I was in Morocco I would go into the city supermarket purchase a stock and keep it in the freezer as it was very hard to find there.
Hi can someone please give me the Seasoning recipe as I can’t open the link get there’s been a critical error?
Same for me 😔
Can this crust be used for meat pies or any other savoury pie?
Yes, I often use it for hot meat pies, it's actually the easiest pastry to make. But do let it cool so it feels like modelling clay.
Hi Paul, could you use your hot water pastry method for a Scotch Pie
YES you have to use hot water paste for scotch pies
Thanks Mr Paul, i think i have always tried to make the pie with pastry that hasn't been kneaded enough and left for long enough so will be trying your method next time.
You are very welcome Daniel. It's important to let the pastry cool, in fact in the bakery we left it overnight, it should be the consistency of plasticine (modelling clay) and when rolling it DO NOT use any flour, Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Thanks, is it different if you want to make a hand raised pie on a pie dolly?
@@danielmason9390 Hi Daniel, No, this is exactly the same pastry my family used in the shops for 90+ years and for many of those years only ever used pie dollies. I'm not sure if I mentioned it, but we left the pastry overnight before making up the pies and then left the pies overnight before baking. Hope this helps.
@@MrPaulsPantry Ok thanks, I'm going to have another go so just wanted to check. Thanks for the advice, much appreciated.