First clip of yours Ive seen and I'm enjoying it. I live in a country where it is impossible to buy a pork pie but I can't wait to make one like yours. Ty.❤😂😅😊
I’m making 3 types of pies this Xmas based on this recipe, tried it out already and they rock. I didn’t use the herbs for the plain pork, but made a game pie using the pork mix and a chicken gammon and Lancashire cheese all filled with a jelly stock made form the poached chicken and ham. The best thing it the simple traditional hot water pastry. Really will be nice on Xmas day evening with some pickles etc after everyone has filled up on the usual turkey roast
If you’re in America and you have a hankering for pork pies, you can use pork shoulder aka Boston butt, salt pork, a little ham and a little bacon. I whack it all into a mince with my cleaver. Delicious and pretty close to British pies. Makes a bit of grease in the pie, which I tip out when I and add my gelatin broth liquid.
Hi Matt - love your pies! What’s the secret for filling more jelly? With mine, I’m only able to get a little in even when I top up twice having chilled the pies. I try to not over-fill them too but nothing works & I love the jelly.....! Thanks, Michael
you've stumped me there Michael, logically thinking the space for the jelly is from the meat shrinking right? So I'm thinking a lower fat content meat might shrink more, and therefore create a larger gap to fill with the jelly. But I like the high fat pork myself, taste better. Just a thought though, surely also if you put less meat in then there would be more space?
I just had to check my video and yeah I can imagine a man coming into the kitchen to repair the washing machine to this music. Not sure if you've seen more of my recent videos but would really appreciate if you did, thanks
It seems to me that if you watch a dozen pork pie videos you will see a dozen recipes and methods. Some say lard only, some say half butter. Some say plain flour, some say bread flour, some say 50-50. Some use herbs, others don’t. Who is to say what is right or wrong?
Ultimately, it's down to personal choice what one wishes to include with the pork in the pie filling. However, if a traditional pork pie is the objective, then it's bread flour or strong plain flour and lard (NO butter) for the hot water crust and salt, white pepper, nutmeg and mustard powder (NO herbs) to season the filling.
First clip of yours Ive seen and I'm enjoying it. I live in a country where it is impossible to buy a pork pie but I can't wait to make one like yours. Ty.❤😂😅😊
Hope you enjoy
I agree, the best thing with a pork pie is Branston. Love it.
I’m making 3 types of pies this Xmas based on this recipe, tried it out already and they rock. I didn’t use the herbs for the plain pork, but made a game pie using the pork mix and a chicken gammon and Lancashire cheese all filled with a jelly stock made form the poached chicken and ham. The best thing it the simple traditional hot water pastry. Really will be nice on Xmas day evening with some pickles etc after everyone has filled up on the usual turkey roast
If you’re in America and you have a hankering for pork pies, you can use pork shoulder aka Boston butt, salt pork, a little ham and a little bacon. I whack it all into a mince with my cleaver. Delicious and pretty close to British pies. Makes a bit of grease in the pie, which I tip out when I and add my gelatin broth liquid.
Sounds gorgeous x
@@unclemattscookerylessons thanks! It was. I make do!
that was certainly nailed perfect thanks
I love a pork pie, love this tutorial very helpful how you explain
thanks mate I do try
Look great love my pork pies but for me it got to be English mustard LOL
Ooh yeah I do love my English mustard as well
so much better being diced than minced,
the sign of a REAL pork pie imho!
if it ain't chunky, it ain't a pork pie!
Definitely agree, the only other option for me is a coarse setting on a meat grinder. But i like to see the pieces
Great video! Can you add butter in to the lard and water at the start for a richer pastry?
I'm sure butter and lard would work thanks
Just been going through cookery videos. I thought I recognised you from somewhere haha.
thanks for sharing, my kinda video. simple. to the point
And proper lush
Hi Matt - love your pies! What’s the secret for filling more jelly? With mine, I’m only able to get a little in even when I top up twice having chilled the pies. I try to not over-fill them too but nothing works & I love the jelly.....! Thanks, Michael
you've stumped me there Michael, logically thinking the space for the jelly is from the meat shrinking right? So I'm thinking a lower fat content meat might shrink more, and therefore create a larger gap to fill with the jelly. But I like the high fat pork myself, taste better.
Just a thought though, surely also if you put less meat in then there would be more space?
You should call this, YOUR version of a pork pie. They look great and I’m sure they taste great too, but they are not classic pork pies.
Mustard is the one with pork pie
Proper English mustard too, very nice
@@unclemattscookerylessons Of course
I like the food porn music lol !!
I just had to check my video and yeah I can imagine a man coming into the kitchen to repair the washing machine to this music. Not sure if you've seen more of my recent videos but would really appreciate if you did, thanks
You do it all Wrong look at the real pie s mærker kev
Sorry about that I did my best
It seems to me that if you watch a dozen pork pie videos you will see a dozen recipes and methods. Some say lard only, some say half butter. Some say plain flour, some say bread flour, some say 50-50. Some use herbs, others don’t. Who is to say what is right or wrong?
Ultimately, it's down to personal choice what one wishes to include with the pork in the pie filling. However, if a traditional pork pie is the objective, then it's bread flour or strong plain flour and lard (NO butter) for the hot water crust and salt, white pepper, nutmeg and mustard powder (NO herbs) to season the filling.
Plenty of Melton Mowbray pork pies suck. I guess they most be doing it wrong too.