Hi John, after over 50 years as a professional cook/chef I baked my very first pork pie. I used your recipe but it still played on my mind a bit. I baked an 8 inch pie using a spring form pan. All lard though, no butter, I need some sort of profit. The purchaser has bought many of my pies, a varied selection over time but has recently been bugging me for a genuine pork pie. I eventually obliged however, the pie wasn't a big hit, it was a massive success ! The consumer , an ex squaddie then London garbage collecter said he'd favoured pork pies all his working life , but this pie was the best he'd had, EVER. Thank you John.
Made my first pork pies yesterday, guided by your excellent tuition. They taste delicious! Adding a shot of cayenne really lifts the peppery impact. Sadly, they would also win the ugly pie competition - I only have a 6 cake mould, and they leaked a bit. Lesson learnt: Make the bottom disk bigger to enable better crimping. I did not allow enough for the pastry slumping into mould. The next batch will be even better! Thanks John for sharing your expertise with us.
Thanks for watching QuirkyQuillify much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again QuirkyQuillify.
Thanks for watching tofty21, much appreciated. Nice to get a compliment from a fellow pro, thanks mate.. 😃👍😉 Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching tofty21. Classic English Cottage loaf 😃😉👍 th-cam.com/video/OnPQP-dHFmg/w-d-xo.html
I'm an American in Texas and I'm definitely going to be making pork pies this Christmas following your recipe. I've always been interested in real British food and cookery and this is the best video on pork pies I've found yet. Also your voice sounds like you could be Winnie The Pooh's father or something lol it's awesome
We absolutely love pork pies. Haven't had one for at least 8 years as we retired to Bulgaria and they do not sell them over here. But now thanks to you John we will be having them this weekend, and this will be our first homemade!
Thank you for passing on your cooking experience and recipes to us, your viewers! I'm pretty much a self-taught cook and it is so wonderful to SEE how long to kneed/mix, how to test for doneness, how fine to chop, etc. You really have a wealth of information.
In my opinion,probably the best cooking series on youtube.Clear, on subject with usefull practical tips.All to often,cooking videos contain personal details about the cook.When watching a how to cooking video,I do not want to know what colour socks the cook(or chef ) wore last tuesday.Thank you for making them.
😂🧦Thank you for your kind words, And Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Thank you so much for using ounces along with grams in your video. It takes a lot of time to convert grams into ounces for me. My wife was born in England and has not had a good pork pie in decades. I am going to surprise her with some pork pies using your recipe. Thank you!
Fantastic! Go for it my friend. Thanks for watching. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Made this recipe twice already, and making a batch of h/w pastry this evening for tomorrow's bake. Absolutely delicious John, I haven't found anyone to complain about them ! Next move is to make some venison pies the same way, as I have a surfeit of meat for the filling. Thanks again John.
Hi.I have made the pork pies from this recipe on several occasions,no doubt the best recipe for pork pies out there.Writing this as I am making some more today.Thanks i now have great pies in Spain
Wonderful Peter and I'm pleased you gave it a try my friend. Thanks for watching. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hello Mr. Kirkwood, Thank you for this. I'm going to make the pastry tonight, then tomorrow I'll be making pasties with the pastry. I'll be combining the amounts for for the hand raised and gala pies. I'll be making a pastie filling using roasted potatoes, swede, and rutabaga, some mince, onions, carrots, celery ( to be sautéed ), and mushrooms, as well as frozen corn, sweetpeas, and green beans. I'll use a pot pie filling technique. I have a LOT of fun kitbashing recipes together to come up with food that suits me. It's getting chill and damp here lately and these pasties will go down a treat after a day's work.
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well. Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I have just found your videos. You Sir are a wonderful teacher. So calm and patient. Your attitude and accent make me think of my great grandfather. Such appreciation for your craft! You make everything seem so simple I love cooking and your videos make it even better. Thank you for sharing these.
Thanks for watching Casa Rana Casita, much appreciated. Very kind comment, thank you 😉👍 Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Casa Rana Casita.
I have always wanted to see what it was like to make my own and I found your videos. I want to thank you for making these and I am in the process of making my own as we speak. Waiting for the pastry but will hopefully finish it all tomorrow. Wish me luck.
once again you have taken me back years. my mum had an old fashioned mincer operated by hand. it was brill for rissoles from sunday dinner leftovers! xxx
Well John, further to a previous message I sent you after making another of your recipes I have now made the hot water pastry for the first time ever and used it to make your gala pie - it was so easy and the pie was fantastic. I didn’t have a large tin but I had two smaller ones so I used the timings for the pork pie and they turned out brilliantly. We had friends over for a buffet on Saturday evening so, with the pie I made your Christmas Ham and more bread so you were here in spirit! Thank you for the inspiration.
I bought all three of your books. The wife loves them. Funny thing is, the recipe for pork pies is not in there anywhere? Glad you posted it to the tube.
Thank you so much, It really helps keep the channel going. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
Thank you so much for your tutorials. I live in France, originally from Lincolnshire, and miss my local pork pies and haslet. Comfort food!! Tried out your pork pie recipe yesterday, first tasting today. Goodness it's so authentic! Wow!
You are so welcome Dave. I'm pleased you gave it a try. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Hi John, I made the gala pie a few days back. I changed the lard/butter ratio (to 100g of lard, 50g of butter) as I like a firmer crust. Excellent pie result and the eggs in the middle add a nice tasty feature. Thanks again...Ottawa Covid rumbles on....but light at the end of the tunnel and now I have people asking me for pork pies :). John Madden
Pork pies and gala is on my Christmas list best ever what an easy way to do these your great recipes are amazing I’ve just got all four of your books keep it going get well soon Ernie from Essex
Thanks for watching Johnboytd my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thank you Michelle, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Fantastic videos John, (Parts 1 & 2) ! Thank you for posting. After making your *Pork Pies*, (raising the pastry around a glass 'Sarson's' vinegar bottle), you encouraged me to buy a 'Pie Dolly' ... and coincidently, the guy who I bought the hand made 'Dolly' off, actually recommended I watch your videos ... glad I did ! Stay Safe ...
The city I grew up in New England had a bakery specializing in pork pies that had been in continuous operation since the turn of the 19th to 20th century when a lot of the cotton mills employed workers from Lancashire and although i haven’t been there in years, the place is still open. They also had chicken pies in the same pastry as the pork and for the large Portuguese population which came later, they had chourico pies, grinding the chourico to put in the English pastry shells.
Sounds delicious. Thank you, and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Always enjoy your videos, can i suggest finishing the mincing with a slice of dried bread which will utilize residual meat and you can add the crumbs if you wish.
Thanks for the suggestion, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
You really can't beat home made. As I write this, I am making the Scotch Pies. Almost ready to put them together. Going to try the pork pies next as my adult son loves them. I'm lucky I have a Kenwood Chef 901 that has the mincer and sausage maker attachment so will also be preparing my on pork filling. The only thing I would leave out is the cayenne pepper as my son has an slight allergy to it and chilli powder.
Fantastic! Go for it Pythonaria. Yes leave out the cayenne, safety first. You could add 1/4 tsp of black pepper instead. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
@@JohnKirkwoodProFoodHomemade The Scotch Pies came out well and were delicious - very filling too. I sometimes make cheese & bacon wraps, same as the ones sold for silly prices in town. Anything that can be bought in a shop or take-away, I can make better myself. I come from an era where we learned by watching our mother. Even from a very early age, whenever my Mum was baking, I always got a piece of dough to make a couple of biscuits with my kiddie's set and as I grew up I was encouraged to cook and bake.
I made these the other night Chef John n they came out delicious! Couldn't make the dough stand up seemed 2 soft ( perhaps I needed more flour) but w/a muffin tin they came out beautifully...thanks so much 4 teaching us how 2 make the crust these pie's are 1 of my favorite winter delights - no buying them now that I can make my own : )
Thankyou so much for sharing with us your knowledge, it’s greatly appreciated. The only difficulty I had was preventing the case tearing whilst raising it. I rested the dough for about 6 hours. I used a wooden dolly.
John Kirkwood thankyou for taking the trouble to reply John. I multiplied your given quantities by 50% and I wonder if I have read my notes wrongly or mis-calculated. I’ll try again and check my weights. Thank you again.
Ap flour. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Thanks for watching Luis Higgins , much appreciated. Pleased you like the recipe luis, let me know if you need any help my friend. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Luis Higgins . Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html😉😃👍 And more to come soon.
Enjoyed watching your video. As an ex Makem lass living in Australia, I miss pork pies so I am going to try your recipe John. Thank you. Great tutorial.:)
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Thank you. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Thanks again much appreciated, pleased you enjoyed the videos. hope you try them, but you don't have to make your meat you can just buy it already ground.
No. it would make the pastry far too tough. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade l pretty much thought so. Not being a professional like yourself never the less l am an experienced cook. I have learned a lot of new tricks from you.
I've followed three of your videos. Pork Pies, Bread Rolls and your sandwich loaf, oh I almost forgot last but not least, your Yorkshire puddings. All which have turned out perfect. I hope you make a new video on making sausages with that left over minced meat you placed in the freezer. :)
Love that crisp texture of the hot water crust pastry ..... anything less is a waste of good pork ingredients. Until today I've always relied on M & S Melton Mowbray Pork Pie/s but you've taken away the 'fear' of making my own .... onward to Part II. ;-)
Dear John, what quantities of meat did you use to make your mince meat in the machine? I ask because i want to try making my own as you did in the video. As always thank you for sharing your wonderful recipes ❤
Hi eldubs. Thank you, and thanks for watching my friend. The quantities of meat are in the dropdown description box. Just click the ...more option under the video.
@JohnKirkwoodProFoodHomemade Sorry, I mean how heavy was that joint of pork shoulder the belly pork slices and the semi-lean pork you have in the try before processing into the minced meat 🙂
Hi John, hope your well. Just a quick question if you Don't mind I found 5% fat mince pork In the freezer and wondered if I could use it, bit low in fat content, regards John
Hi John, just made my first pork pies yesterday. Li followed your recipe but my pastry kept breaking up. I gave up trying to use my dolly. What did I do .wrong?
This can happen if the pastry is too cold. Take it out 30 minuets before using it. Thanks for watching my friend. Here is my latest video recipe. Steak-n-ale-pies profoodhomemade.com/steak-n-ale-pies/
Hi John yippee a recipe from you for pork pies!!!! Our local butcher in Scotland doesn’t make them and commercially produced ones contain nitrates and sulphites I’m sensitive to! So really want to make my own. However other recipes I’ve come across use strong plain bread flour like pastry for pasties. Is the plain flour option lighter?
Yes absolutely. Thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
John, made your stew and dumpling recipe, spot on so tasty! Going to make a gala pie for Christmas, one question, forgive me if I have missed something. My intention is like you to make my own mix, I have read the recipe ingredients but my confusion is what weight of belly pork and shoulder please? Once again apologies if I have missed the obvious.
Hi Mike I would go with, 320g pork shoulder 80g of belly pork and 150g Lean pork loin diced small. Hope that helps. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. th-cam.com/video/aa-UGitbDgw/w-d-xo.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/ Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thanks for watching Linda, much appreciated. Short answer is yes. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
EyUp John, I want make a vegetable pie for sister and partner (my sister loves my standing crust pork pies 🥧) but the only thing I was wondering about was what I could substitute the lard with only he’s a veggie. Any ideas my friend. Cheers Will
You could try vegetable shortening Will. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
I like to use the large size my friend. Thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
I now live in a country where pork pies are absolutely unheard of, so" time to make your own.thanks for the very easy to follow instructions, i will be eating pork pies again finally after a 10 absence. 🥰😘❤️
That looks delicious, it reminds me of polish "klops". Pretty much same thing minus pastry (would also be stuffed with egg), made to be eaten cold on bread. Btw i would taste it raw... at this stage this is pretty much metka or mett as they would call it in Germany. I think all european comercialy sold pork is safe for raw consuption.
Thanks for watching 99nerka, much appreciated. Very interesting my friend.. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/
Hi John been following your delicious pork pie recipes. Can you tell me please how long and at what temperatures do I cook Mini Pork pies at..using the 6 cup cake type muffin tin as a guide reference..many thanks
Thank you, and thanks for watching my friend. My latest Cheese video recipe. Cottage cheese th-cam.com/video/Fu6fxs6GLH4/w-d-xo.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
No sorry Jinjer, but I will be starting my website in the future where I'll put the method for upcoming videos. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
My mother who was a pastry cook in the Uk in the forties in Liverpool, , used a secret ingredient of a desert spoon of fish sauce for every 500 gm of meat when making pork pies.
Interesting Jack, I'll try it mate. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
@@JohnKirkwoodProFoodHomemade . I have just made a batch today. Strangely enough you cannot taste anything fishy, just an unidentifiable pleasant tang. I might add at 95 her fingers where still strong and subtle with all the kneading. Lol
Yeah sure Anthony, it's called the Wrapmaster 3000, you can get them on Amazon. Not sponsored by them by the way but definitely recommend them I've had mine for over 10 years and it's still going strong, and that's using it our commercial kitchens too.
My experiment with my scotch egg pie is in the oven,20 mins now,, so I hope it will be ok,,as it's my first attempt at this,,!!!never done it this way before,will try making pork pies at another time,
Yes I do Francis, thanks for watching much appreciated. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
I too love your videos. However I am a bit confused about this one . The recipe is divided to allow the making of pork pies and a gala pie. For the pork pies there is 550g meat and for the gala pie there is 900g yet the recipe lists exactly the same amounts of seasoning for each. Has there been a mistake?
My grandmother taught me a hundred years ago that the best pie crust is made with butter and lard. One makes it flaky and the other makes it tender. :-)
Hi John I have commented before on this excellent video. Just wondering when you mix the mince and spices should the consistency be emulsified like for sausages or mixed less that that? Thanks!
John, your pork pies won rave reviews from my neighbors, who are from Nottingham, close to the home of melton mowbray pies! We had spoken earlier about a pie of steak and oysters. I seem to have lost your email somehow, but I have developed a recipe, borrowing from your steak and kidney, that I think you might like. This is a raised hot water dough pastry in a 20cm springform pan. My wife, my most severe critic, has approved it. Yours, Bill Deutermann
Yes of course William, should be absolutely fine. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
I can't put the website link in here but if you copy the name of the mincer below and go to Amezon uk and paste it in there it'll pop up. the website name is spelled wrong on purpose, youtube strict advertising rules, sorry :( "Luvele Ultimate Electric Meat Grinder Stainless Steel Sausage Maker 1800w"
Thanks for watching much appreciated Don't see why not, let me know your results if and when you try it. Please like share and subscribe for more great video recipes.
Hi John 👋 just a quick question about storage and life span of your pork pies. ( well, that’s if I can hide them from my husband, as if he finds them there won’t be any need for storage)!🐷😂🤣Want to make some as gifts 🎁 for family at Christmas 🤶🏼🎅🏼🦃🎄so what could I do? Many thanks Jules Markham
Best way is to make them well in advance, and freeze them, this serves 2 purposes, it'll preserve them until needed, but more importantly! it'll prevent a certain person from stealing them 😂😂🤣👍.
What do you mean ,when you say you have the machine head in the freezer prior to grinding, I mean which part is it ? Don’t want to sound thick though . Lol .
About 50 years ago Dad operated a butcher shop when I was about 12 years old. He had one other butcher working for him. I would help out in the shop when I could. I recall working with the other butcher one evening. He ground a small piece of expensive steak, rolled up a marble sized portion of it, salted it and popped it into his mouth! He said it was delicious. Before the evening was over both of us were eating what was left of that raw steak. I thought for sure John was going to pop that raw pork right into his mouth... 🤣🤣🤣
😂 Gave up the raw stuff years ago. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
i always wondered why English are so crazy about their pies :), I ll patiently watch it till the end, I was wondering how you make it. I like doing everything in phases so this is good. thanks!
Hi John, after over 50 years as a professional cook/chef I baked my very first pork pie. I used your recipe but it still played on my mind a bit. I baked an 8 inch pie using a spring form pan. All lard though, no butter, I need some sort of profit. The purchaser has bought many of my pies, a varied selection over time but has recently been bugging me for a genuine pork pie. I eventually obliged however, the pie wasn't a big hit, it was a massive success ! The consumer , an ex squaddie then London garbage collecter said he'd favoured pork pies all his working life , but this pie was the best he'd had, EVER. Thank you John.
WOW!!! Thanks Russell. I'm pleased you enjoyed them.
Made my first pork pies yesterday, guided by your excellent tuition. They taste delicious! Adding a shot of cayenne really lifts the peppery impact. Sadly, they would also win the ugly pie competition - I only have a 6 cake mould, and they leaked a bit. Lesson learnt: Make the bottom disk bigger to enable better crimping. I did not allow enough for the pastry slumping into mould. The next batch will be even better! Thanks John for sharing your expertise with us.
I've made some horrific looking pies in my time Roger. But still very delicious. 😁👍
I love your videos. I feel like grandpa is teaching me how to cook in a clear, patient, and loving way. Thank you for sharing these recipes with us.
Thanks for watching QuirkyQuillify much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again QuirkyQuillify.
As a chef of some 40 years experience I can say that this video tutorial is brilliant.
Thanks for watching tofty21, much appreciated. Nice to get a compliment from a fellow pro, thanks mate.. 😃👍😉
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching tofty21.
Classic English Cottage loaf 😃😉👍 th-cam.com/video/OnPQP-dHFmg/w-d-xo.html
I'm an American in Texas and I'm definitely going to be making pork pies this Christmas following your recipe. I've always been interested in real British food and cookery and this is the best video on pork pies I've found yet. Also your voice sounds like you could be Winnie The Pooh's father or something lol it's awesome
Oh Bother!!! I didn't think anyone would notice 😉👍😂. Cheers Ajay 👍😉.
We absolutely love pork pies. Haven't had one for at least 8 years as we retired to Bulgaria and they do not sell them over here. But now thanks to you John we will be having them this weekend, and this will be our first homemade!
Thanks again for watching Anne, much appreciated, good luck with the pies.👍😉😃
Same experience Anne, 10 years in USA with no pork pies and this recipe was a life-saver! 😁
Also in Bulgaria. Made these and they are perfect and freeze well.
Thank you for passing on your cooking experience and recipes to us, your viewers! I'm pretty much a self-taught cook and it is so wonderful to SEE how long to kneed/mix, how to test for doneness, how fine to chop, etc. You really have a wealth of information.
Thanks again. :)
Thanks!
Again thank you so much Wildwill. It's greatly appreciated.
In my opinion,probably the best cooking series on youtube.Clear, on subject with usefull practical tips.All to often,cooking videos contain personal details about the cook.When watching a how to cooking video,I do not want to know what colour socks the cook(or chef ) wore last tuesday.Thank you for making them.
😂🧦Thank you for your kind words, And Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
The little tips you give make yours the best channel with cooking on TH-cam.
Thank you so much Wanda, you are very kind. 😊
Thank you so much for using ounces along with grams in your video. It takes a lot of time to convert grams into ounces for me. My wife was born in England and has not had a good pork pie in decades. I am going to surprise her with some pork pies using your recipe. Thank you!
Fantastic! Go for it my friend.
Thanks for watching. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Made this recipe twice already, and making a batch of h/w pastry this evening for tomorrow's bake. Absolutely delicious John, I haven't found anyone to complain about them ! Next move is to make some venison pies the same way, as I have a surfeit of meat for the filling. Thanks again John.
Fantastic Peter! I'm pleased you gave them a try my friend and they turned out well.
Hi.I have made the pork pies from this recipe on several occasions,no doubt the best recipe for pork pies out there.Writing this as I am making some more today.Thanks i now have great pies in Spain
Wonderful Peter and I'm pleased you gave it a try my friend. Thanks for watching. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hello Mr. Kirkwood,
Thank you for this.
I'm going to make the pastry tonight, then tomorrow I'll be making pasties with the pastry.
I'll be combining the amounts for for the hand raised and gala pies.
I'll be making a pastie filling using roasted potatoes, swede, and rutabaga, some mince, onions, carrots, celery ( to be sautéed ), and mushrooms, as well as frozen corn, sweetpeas, and green beans. I'll use a pot pie filling technique. I have a LOT of fun kitbashing recipes together to come up with food that suits me.
It's getting chill and damp here lately and these pasties will go down a treat after a day's work.
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well.
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I have just found your videos. You Sir are a wonderful teacher. So calm and patient. Your attitude and accent make me think of my great grandfather. Such appreciation for your craft! You make everything seem so simple I love cooking and your videos make it even better. Thank you for sharing these.
Thanks for watching Casa Rana Casita, much appreciated. Very kind comment, thank you 😉👍
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Casa Rana Casita.
I have always wanted to see what it was like to make my own and I found your videos. I want to thank you for making these and I am in the process of making my own as we speak. Waiting for the pastry but will hopefully finish it all tomorrow. Wish me luck.
good luck my friend. Thanks for watching. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
once again you have taken me back years. my mum had an old fashioned mincer operated by hand. it was brill for rissoles from sunday dinner leftovers! xxx
Well John, further to a previous message I sent you after making another of your recipes I have now made the hot water pastry for the first time ever and used it to make your gala pie - it was so easy and the pie was fantastic. I didn’t have a large tin but I had two smaller ones so I used the timings for the pork pie and they turned out brilliantly. We had friends over for a buffet on Saturday evening so, with the pie I made your Christmas Ham and more bread so you were here in spirit! Thank you for the inspiration.
Thanks again for watching Edwina, I'm pleased everything turned out fine for you. Very well done my friend 😉😃👍
I bought all three of your books. The wife loves them. Funny thing is, the recipe for pork pies is not in there anywhere? Glad you posted it to the tube.
Thank you so much, It really helps keep the channel going. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
John You're a great Cook.Dawid from South Africa.
Thanks Dawie, that's much appreciated my friend.
Thank you so much for your tutorials. I live in France, originally from Lincolnshire, and miss my local pork pies and haslet. Comfort food!! Tried out your pork pie recipe yesterday, first tasting today. Goodness it's so authentic! Wow!
You are so welcome Dave. I'm pleased you gave it a try. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Hi John, I made the gala pie a few days back. I changed the lard/butter ratio (to 100g of lard, 50g of butter) as I like a firmer crust. Excellent pie result and the eggs in the middle add a nice tasty feature. Thanks again...Ottawa Covid rumbles on....but light at the end of the tunnel and now I have people asking me for pork pies :). John Madden
Great job John, got a great steak and onion pie recipe using this hot water pastry, coming soon.
Hi John can’t thank you enough I’ve learned so much from you happy new year Mr chef❤
Pork pies and gala is on my Christmas list best ever what an easy way to do these your great recipes are amazing I’ve just got all four of your books keep it going get well soon Ernie from Essex
I've never had an English pork pie, but now I know how to do it! Thanks John! You're the best.
Then you're in for a treat Ruby, thanks again for watching.
also thank you for americanizing your explinations where needed......... its a great help
Cheers Sam, yeah I try to make the vids as diverse as possible.
Haven't yet tried making pork pies. Thanks for a great video. Going to watch second one.
Many many thanks for making and showing these lovely videos! Down to earth recipes cooked in a patient pace. lovely!!
Thanks for watching Johnboytd my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I love your channel and your content, thank you very much. Lots here to look at and learn from
Thank you Michelle, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Love them. Thanks for the video John
My pleasure Gail.
Always a pleasure to watch the creation of your amazing delicacies!
Thank you so much Alpcns...
Thank you I have tried and conquered, beauty recipe. My family loved your recipe and will definitely cook often here in New Zealand 👍🤤
Fantastic! I'm pleased you gave them a try my friend and I hope they turned out well.
Love pork pies...thank you John ...your videos are made with such love of cooking and respect for your audience.....❤️
Thanks so much, that's much appreciated Leonore.
Fantastic videos John, (Parts 1 & 2) ! Thank you for posting. After making your *Pork Pies*, (raising the pastry around a glass 'Sarson's' vinegar bottle), you encouraged me to buy a 'Pie Dolly' ... and coincidently, the guy who I bought the hand made 'Dolly' off, actually recommended I watch your videos ... glad I did ! Stay Safe ...
The best pork pie I have ever had was in Llandudno they where spot on john
Mowbray takes some beating too David.
The city I grew up in New England had a bakery specializing in pork pies that had been in continuous operation since the turn of the 19th to 20th century when a lot of the cotton mills employed workers from Lancashire and although i haven’t been there in years, the place is still open. They also had chicken pies in the same pastry as the pork and for the large Portuguese population which came later, they had chourico pies, grinding the chourico to put in the English pastry shells.
Sounds delicious. Thank you, and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Always enjoy your videos, can i suggest finishing the mincing with a slice of dried bread which will utilize residual meat and you can add the crumbs if you wish.
Thanks for the suggestion, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
You really can't beat home made. As I write this, I am making the Scotch Pies. Almost ready to put them together. Going to try the pork pies next as my adult son loves them. I'm lucky I have a Kenwood Chef 901 that has the mincer and sausage maker attachment so will also be preparing my on pork filling. The only thing I would leave out is the cayenne pepper as my son has an slight allergy to it and chilli powder.
Fantastic! Go for it Pythonaria. Yes leave out the cayenne, safety first. You could add 1/4 tsp of black pepper instead. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
@@JohnKirkwoodProFoodHomemade The Scotch Pies came out well and were delicious - very filling too. I sometimes make cheese & bacon wraps, same as the ones sold for silly prices in town. Anything that can be bought in a shop or take-away, I can make better myself. I come from an era where we learned by watching our mother. Even from a very early age, whenever my Mum was baking, I always got a piece of dough to make a couple of biscuits with my kiddie's set and as I grew up I was encouraged to cook and bake.
I would give the cayenne a miss but would add a little Mace as I understand that was traditional. Great video. thanks John.
Thanks for watching.
John, I have to say since I have found your channel you have not disappointed at all. Love your videos and also cannot wait for the sausage video.
Thanks Jason, I'm planning a complete sausage video making them, sausage rolls, lorne sausage, etc.
I made these the other night Chef John n they came out delicious! Couldn't make the dough stand up seemed 2 soft ( perhaps I needed more flour) but w/a muffin tin they came out beautifully...thanks so much 4 teaching us how 2 make the crust these pie's are 1 of my favorite winter delights - no buying them now that I can make my own : )
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thankyou so much for sharing with us your knowledge, it’s greatly appreciated. The only difficulty I had was preventing the case tearing whilst raising it. I rested the dough for about 6 hours. I used a wooden dolly.
If you got the measurements correct this pastry should not tear Charlie, unless you've pulled it too thin.
John Kirkwood thankyou for taking the trouble to reply John. I multiplied your given quantities by 50% and I wonder if I have read my notes wrongly or mis-calculated. I’ll try again and check my weights. Thank you again.
Excellent .. could you tell me plz this flour is bread flor or cake flour..?
Ap flour. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
Great video John....on to Part 2, looking forward to your sausage video
Thanks again Dave, yeah I'll get round to sausages soon, cheers mate.
Part 1 Excellent as usual John and well explained, now on to part two.
Pleased you like it so far Keith.
Thank you, thank you, thank you! I have been hankering for a decent pork pie for many years as you cant get them in Texas!
Thanks for watching Luis Higgins , much appreciated. Pleased you like the recipe luis, let me know if you need any help my friend.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Luis Higgins .
Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html😉😃👍 And more to come soon.
Hi John do u have a recipe for gala pie with the egg running through it and the jelly recipe also?
Yes absolutely, here is a link. th-cam.com/video/ZWYR_URJsvc/w-d-xo.html
Enjoyed watching your video. As an ex Makem lass living in Australia, I miss pork pies so I am going to try your recipe John. Thank you. Great tutorial.:)
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Lovely recipe
Thank you. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Wow for Part 1. Thanks for sharing how you make your own pork filling for the pies. Great info. and demonstrations. :)
Thanks again much appreciated, pleased you enjoyed the videos. hope you try them, but you don't have to make your meat you can just buy it already ground.
Can you do this pastry in the food processor like the cold water method
No. it would make the pastry far too tough. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade l pretty much thought so. Not being a professional like yourself never the less l am an experienced cook. I have learned a lot of new tricks from you.
I've followed three of your videos. Pork Pies, Bread Rolls and your sandwich loaf, oh I almost forgot last but not least, your Yorkshire puddings. All which have turned out perfect. I hope you make a new video on making sausages with that left over minced meat you placed in the freezer. :)
Thanks again for watching P Bow, I will be doing a video on my sausages at a later date.
Fantastic John
Thanks for watching Alan, Have a great Christmas and a happy and prosperous 2020.
@@JohnKirkwoodProFoodHomemade you too
Love that crisp texture of the hot water crust pastry ..... anything less is a waste of good pork ingredients. Until today I've always relied on M & S Melton Mowbray Pork Pie/s but you've taken away the 'fear' of making my own .... onward to Part II. ;-)
Pleased you're enjoying the video Joan, you can just buy the pork mince if you don't have a mincer.
Dear John, what quantities of meat did you use to make your mince meat in the machine? I ask because i want to try making my own as you did in the video. As always thank you for sharing your wonderful recipes ❤
Hi eldubs. Thank you, and thanks for watching my friend. The quantities of meat are in the dropdown description box. Just click the ...more option under the video.
@JohnKirkwoodProFoodHomemade Sorry, I mean how heavy was that joint of pork shoulder the belly pork slices and the semi-lean pork you have in the try before processing into the minced meat 🙂
Hi John, hope your well. Just a quick question if you Don't mind I found 5% fat mince pork In the freezer and wondered if I could use it, bit low in fat content, regards John
You could add some finely chopped.
@@JohnKirkwoodProFoodHomemade Thank you so much
Hi John, just made my first pork pies yesterday. Li followed your recipe but my pastry kept breaking up. I gave up trying to use my dolly. What did I do
.wrong?
This can happen if the pastry is too cold. Take it out 30 minuets before using it. Thanks for watching my friend. Here is my latest video recipe. Steak-n-ale-pies
profoodhomemade.com/steak-n-ale-pies/
Hi John yippee a recipe from you for pork pies!!!! Our local butcher in Scotland doesn’t make them and commercially produced ones contain nitrates and sulphites I’m sensitive to! So really want to make my own. However other recipes I’ve come across use strong plain bread flour like pastry for pasties. Is the plain flour option lighter?
Just use ordinary plain flour.
Thanks John I did and it was fab!!! Cannot get over how easy hot water crust pastry is!!!!So happy
Can you freeze the pastry
Yes absolutely. Thanks for watching my friend. Here is my latest Bread video recipe. Old English Bloomer. profoodhomemade.com/old-english-bloomer/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
I have seen Hot Crust Pastry also made by adding 2 beaten eggs. Is there an advantage to adding eggs??
Just makes the pastry a bit richer PT.
John, made your stew and dumpling recipe, spot on so tasty! Going to make a gala pie for Christmas, one question, forgive me if I have missed something. My intention is like you to make my own mix, I have read the recipe ingredients but my confusion is what weight of belly pork and shoulder please? Once again apologies if I have missed the obvious.
Hi Mike I would go with, 320g pork shoulder 80g of belly pork and 150g Lean pork loin diced small.
Hope that helps. Thanks for watching my friend. My latest video recipe link for Steak & Kidney Pudding. th-cam.com/video/aa-UGitbDgw/w-d-xo.html . And here is the ingredients list and full written method on the channels website, profoodhomemade.com/steak-kidney-pudding/
Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
You're wonderful sir! Now tell me can you use shortening instead of lard
Thanks for watching Linda, much appreciated. Short answer is yes.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Brilliant thanks again
thanks Das.
EyUp John,
I want make a vegetable pie for sister and partner (my sister loves my standing crust pork pies 🥧) but the only thing I was wondering about was what I could substitute the lard with only he’s a veggie. Any ideas my friend.
Cheers Will
You could try vegetable shortening Will. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
John, what's the mesh hole size you use on your grinder.?
I like to use the large size my friend. Thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Thanks John.
I now live in a country where pork pies are absolutely unheard of, so" time to make your own.thanks for the very easy to follow instructions, i will be eating pork pies again finally after a 10 absence. 🥰😘❤️
That looks delicious, it reminds me of polish "klops". Pretty much same thing minus pastry (would also be stuffed with egg), made to be eaten cold on bread. Btw i would taste it raw... at this stage this is pretty much metka or mett as they would call it in Germany. I think all european comercialy sold pork is safe for raw consuption.
Thanks for watching 99nerka, much appreciated. Very interesting my friend..
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, what size die is that in your grinder, 8mm?
Thank YOU very much!
Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website,
profoodhomemade.com/hot-dog-baguettes/
Hi John been following your delicious pork pie recipes. Can you tell me please how long and at what temperatures do I cook Mini Pork pies at..using the 6 cup cake type muffin tin as a guide reference..many thanks
Thanks for watching Jane, same temperatures, 200°C first 20 mins, 180°C for 30 mins.
Lovely John like a pork pie thanks again John x👍👍
Glad you enjoyed it
Got to say johns pork pies look lovely
Cheers David.
Great video John thanks for sharing your knowledge. Atb Joe.
And thank YOU for watching Joe, don't forget part 2 mate.
Brilliant
Thank you, and thanks for watching my friend. My latest Cheese video recipe. Cottage cheese th-cam.com/video/Fu6fxs6GLH4/w-d-xo.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
Why did you use the handle of the wooden spoon for? And thanks for sharing your family recipes, I found ‘em very helpful and useful 😄
Thanks for watching Courteney, much appreciated, because it's easy to stir with. Please like share and subscribe for more great video recipes.
I love your videos, and want to try each one. Do you ever put the recipes in your comment section? I forget to write them down as I watch.
No sorry Jinjer, but I will be starting my website in the future where I'll put the method for upcoming videos.
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
My mother who was a pastry cook in the Uk in the forties in Liverpool, , used a secret ingredient of a desert spoon of fish sauce for every 500 gm of meat when making pork pies.
Interesting Jack, I'll try it mate. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
@@JohnKirkwoodProFoodHomemade . I have just made a batch today. Strangely enough you cannot taste anything fishy, just an unidentifiable pleasant tang. I might add at 95 her fingers where still strong and subtle with all the kneading. Lol
Hi John summer is coming so these will be made for picnics. Could I freeze the pastry if I don't want to use it all in one go?
Thanks as always.
Yes you can freeze any pastry Jimmy.
I cannot get Lard here and we do not have shortening, would veg or sunflower oil work?
Thanks Julie, butter or a cooking fat may be a better option for the fat in this recipe,
John, been away a few weeks but I'm looking to get that box you use for foil/clingfilm, can you please tell me the make/model? Thanks in advance, Ant.
Yeah sure Anthony, it's called the Wrapmaster 3000, you can get them on Amazon. Not sponsored by them by the way but definitely recommend them I've had mine for over 10 years and it's still going strong, and that's using it our commercial kitchens too.
Thanks for the reply, I'm sure I seen one on amazon for about £10, I'm gunna have to wait a few weeks as I just spent £220 on garden equipment.
My experiment with my scotch egg pie is in the oven,20 mins now,, so I hope it will be ok,,as it's my first attempt at this,,!!!never done it this way before,will try making pork pies at another time,
Nice one Angela, well done.
@@JohnKirkwoodProFoodHomemade it turned out lovely, but I was worried about the eggs over cooking,, there done great
@@JohnKirkwoodProFoodHomemade and you gave me great ideas for cooking so THANK YOU👍
John do you use the same grind when putting it through the machine a second time
Yes I do Francis, thanks for watching much appreciated.
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
Here in N.Ireland there aren't many of the local shops that stock them. Mainly supermarkets in the big towns. Shame as they're so good
👍
I too love your videos. However I am a bit confused about this one . The recipe is divided to allow the making of pork pies and a gala pie. For the pork pies there is 550g meat and for the gala pie there is 900g yet the recipe lists exactly the same amounts of seasoning for each. Has there been a mistake?
Do what I said in the video, add as much or as little to suit your taste, try a little like I showed you.
My grandmother taught me a hundred years ago that the best pie crust is made with butter and lard. One makes it flaky and the other makes it tender. :-)
Thanks for watching, much appreciated.
Hi John I have commented before on this excellent video. Just wondering when you mix the mince and spices should the consistency be emulsified like for sausages or mixed less that that? Thanks!
Yes but a bit coarser. thanks for watching my friend.
John, your pork pies won rave reviews from my neighbors, who are from Nottingham, close to the home of melton mowbray pies!
We had spoken earlier about a pie of steak and oysters. I seem to have lost your email somehow, but I have developed a recipe, borrowing from your steak and kidney, that I think you might like. This is a raised hot water dough pastry in a 20cm springform pan. My wife, my most severe critic, has approved it.
Yours,
Bill Deutermann
I make a hot water pastry steak pies regularly, I will be making a video soon. Thanks for watching, and happy new year my friend.
Brilliant...👍🏼
Thanks for watching Jim, much appreciated.
If my pastry cracks when rolled, it is because it was UNDER worked?
Tastes good, but I would like it to look nicer. :) Thanks John.
Or it's too cold Tam.
Could you put a hard boiled egg into a normal pork pie to make a mini gala pie?
Yes of course William, should be absolutely fine.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Do you have a link for the mincer please,John?
I can't put the website link in here but if you copy the name of the mincer below and go to Amezon uk and paste it in there it'll pop up. the website name is spelled wrong on purpose, youtube strict advertising rules, sorry :(
"Luvele Ultimate Electric Meat Grinder Stainless Steel Sausage Maker 1800w"
Mr. Kirkwood,
for people who do not eat pork, do you think your recipe would work wih beef?
Thanks for watching much appreciated
Don't see why not, let me know your results if and when you try it. Please like share and subscribe for more great video recipes.
John Kirkwood will do. Thank you so much for your amazing videos. Found them yesterday and I think I have seen them all.
Hi John 👋 just a quick question about storage and life span of your pork pies. ( well, that’s if I can hide them from my husband, as if he finds them there won’t be any need for storage)!🐷😂🤣Want to make some as gifts 🎁 for family at Christmas 🤶🏼🎅🏼🦃🎄so what could I do? Many thanks Jules Markham
Best way is to make them well in advance, and freeze them, this serves 2 purposes, it'll preserve them until needed, but more importantly! it'll prevent a certain person from stealing them 😂😂🤣👍.
@@JohnKirkwoodProFoodHomemade Freezing won’t make the pastry soggy will it John, like good old Mary Berry says “ no one wants a soggy bottom”🤣🤣
Not if it's baked property in the first place 👍
@@JohnKirkwoodProFoodHomemade Many thanks, I’ve ordered a dolly and will be making some very shortly.👏👏
Thank you kindly, 😊🇨🇦
Thank you too!
What do you mean ,when you say you have the machine head in the freezer prior to grinding, I mean which part is it ? Don’t want to sound thick though . Lol .
The bit with the scew in where the meat comes out.
Screw.
About 50 years ago Dad operated a butcher shop when I was about 12 years old. He had one other butcher working for him. I would help out in the shop when I could.
I recall working with the other butcher one evening.
He ground a small piece of expensive steak, rolled up a marble sized portion of it, salted it and popped it into his mouth! He said it was delicious.
Before the evening was over both of us were eating what was left of that raw steak.
I thought for sure John was going to pop that raw pork right into his mouth... 🤣🤣🤣
😂 Gave up the raw stuff years ago.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
on to part 2!
Thanks again for watching much appreciated.
I’m from Northeast England pork pies were created here only use lard for authentic pastry
Thanks for watching.
we need a sausage video please as ive made my own once but need help.
It's on the list Ian, I'll get there mate.
i always wondered why English are so crazy about their pies :), I ll patiently watch it till the end, I was wondering how you make it. I like doing everything in phases so this is good. thanks!
Your welcome again buddy.
i bet the warm pastrie is good on authritis in ya hands... just a guess
Haha I was actually going to mention that Sam, but I though I better not you'll think I'm an old crock, but you're right it is very beneficial.
Your voice reminds me of Winnie the Pooh ❤️❤️❤️
Oh Bother!!! I didn't think anyone would notice 😉👍😂.
@@JohnKirkwoodProFoodHomemade you just made my entire day. ❤️❤️