I've been thinking of making mini or individual Gala pies, using quails eggs. It's so lucky for me that you chose to do a hot water crust pastry dish this week! I've been nervous to try it, but now I've seen how easy it is to work with, I shall definitely have a go. Thank you yet again, Geoff, your methodical approach makes even the biggest of projects seem manageable.
Thanks for the video Geoff. I've been making Pork Pies for a couple of years now, I give most of them away to my Brit friends here in Canada. I like your recipe and will give it a try. Thanks again Geoff. Cheers....
Hi Geoff,what a wonderful recipe. Your Gala Pie turned out amazing. You explained so well too the instructions in making one.Will try to make one too very soon. Congratulations too Geoff in reaching 1O,OOO plus subscribers. So happy for you you deserve it so very much. You are a lovely You Tuber and a wonderful baker. Bravo dear Geoff. Blessings Pat
Hi Patricia, Thanks very much for your encouraging words. The pie did turn out well and tasted so good. Luckily I didn't have to eat it all myself. I hope you do make it and enjoy it as much as I did.
@@geoffsbakingblog It's a drizzly Canada Day, we can't go anywhere, and there won't be any fireworks, so guess what I've made?! It's in the oven now. Sadly no bacon in the house, but I had extra Cumberland sausage meat so threw that in. Thank you for the calm video on how to put this together. I got quite fancy with the leaves and vines on top. Best wishes to you!
i'm not from your country so it's interesting to see food coming from different places and i must say, that looks good! and healthy too, that's lot of protein if i were to say so myself.
You made that in a way , we can follow you , step by step . So Thank You , I Love the different meats , you used , very tasty , along with the spices , I also liked you used butter as well as Lard in your pastry , much better texture. Excellent Video , Thanks . I’m looking forward to making this . They say you eat with your eyes , well in this case it’s true . It Looks Delicious . Saly
That looks delicious ! Great Job ! Well done 👍👍 I usually buy the Gala pie from Morrisons deli counter as a treat and it has the lattice top where they have used a gadget that rolls across the pastry top to cut slits through the rolled pastry and then they pull the pastry apart to get that diamond lattice effect. I love the end pieces the most as they have more pastry ! but I often wondered how gala pie is made and how the eggs are arranged so that everyone gets a bit of egg with the yolk when the pie is sliced across. Many thanks for taking the time and trouble to make such a fabulous gala pie ! and to show how its done - Great stuff !
HI Joseph D. I haven't bought Gala Pie for many years, and hadn't eaten it either until I made this one and I am so glad I did. It was great and quite easy to make really.
Originally, pies like these were made with veal and ham. When veal fell out of favour in the UK, an alternative made with pork only was made by the Grosvenor hotel in London as centrepieces for their grand buffets. These were called Grosvenor pies and were copied across the whole country. But, to avoid any issues with highjacking and using the Grosvenor name, they became known as gala pies because they were made and served at galas and buffets.
Hi Walter, no it is not margarine. Lard is fat rendered from cows, it is white in colour and is sold in the supermarkets in the UK next to the butter. In the USA & Canada is is sold as shelf-stable in boxed packets usually.
It has no water in it so it makes a crisp pastry. Margarine like stork has more water than butter and is not really good for pastry, unless the liquid often used is reduced to account for that.
HI Maggie. Yes you are correct. In the video I said 180C Fan, 350F, but should have said 400F. However in the written recipe on my blog, which is linked below the video I stipulated 400F.
This pie is made from a pig, that that does not mean you must make a pig of yourself and eat the whole pie in one sitting. Thanks for the video, and remember . . . DON'T TAKE THIS PIE TO A VEGETARIAN SOCIETY PICNIC !!!!
HAAAAAAAAAAAA......!!!!! you make me laugh dont say "cut the center of my eggs".....please say...the eggs... we know you payed for them...I live in a country that people will make fun of that expression sorry if I'm a bit rude...I respect you ....I like what you do I like the recipes... kind regards Alejandro from Spain
Hi Alejandro. I understand what you mean. I won't be needing to use that terminology again though, so the opportunity will not arise to be more precise. LOL.
Made this tonight, one of my favourites. Thank you Geoff for the receipe.
HI Bob2000and10. That's great. I am glad you enjoyed it.
I've been thinking of making mini or individual Gala pies, using quails eggs. It's so lucky for me that you chose to do a hot water crust pastry dish this week! I've been nervous to try it, but now I've seen how easy it is to work with, I shall definitely have a go. Thank you yet again, Geoff, your methodical approach makes even the biggest of projects seem manageable.
Hi bbrynbbsmog. Thanks very much. I am glad that the video is useful too you. Good luck with your mini pies, I am sure they will be great.
Thanks for the video Geoff. I've been making Pork Pies for a couple of years now, I give most of them away to my Brit friends here in Canada. I like your recipe and will give it a try. Thanks again Geoff. Cheers....
Hi Brendan. I hope you enjoy this when you make it. It is good for sharing too.
I made this for the first time, brilliant.
HI Sarah Louise. That's great. I am glad you enjoyed it.
God Bless your niece! Thank you
Hi Patience. You are very welcome.
I can almost smell this, and I'm drooling! Ugh, just beautiful.
Hi JRuiz, Thanks very much.
Hi Geoff,what a wonderful recipe. Your Gala Pie turned out amazing. You explained so well too the instructions in making one.Will try to make one too very soon. Congratulations too Geoff in reaching 1O,OOO plus subscribers. So happy for you you deserve it so very much. You are a lovely You Tuber and a wonderful baker. Bravo dear Geoff. Blessings Pat
Hi Patricia, Thanks very much for your encouraging words. The pie did turn out well and tasted so good. Luckily I didn't have to eat it all myself. I hope you do make it and enjoy it as much as I did.
Geoff that looks absolutely delicious. I will be trying this next weekend for sure. Congrats on 10k subscribers by the way! :)
HI Victor, thanks very much. I hope you enjoy the pie.
@@geoffsbakingblog Will keep you updated on how it turns out. Thanks :)
Recommend to watch this if going to make it, very good, cheers.
Hi Southwest778. Thanks very much.
Looks yummy
HI Caroline. Thanks very much.
Well done I've never tried working the dough whilst still warm I've always let it cool down. I shall try this method.
HI George. It works for me.
Oh my favourite! Haven't even watched the video yet! I need to make a Gala Pie soon! Thanks Geoff!
Hi Lynda, do make it. I am sure you wont be disappointed.
@@geoffsbakingblog It's a drizzly Canada Day, we can't go anywhere, and there won't be any fireworks, so guess what I've made?! It's in the oven now. Sadly no bacon in the house, but I had extra Cumberland sausage meat so threw that in. Thank you for the calm video on how to put this together. I got quite fancy with the leaves and vines on top. Best wishes to you!
i'm not from your country so it's interesting to see food coming from different places and i must say, that looks good! and healthy too, that's lot of protein if i were to say so myself.
Hi Drin, Yes there is a lot of protein in this pie. But, of course, you only eat one slice with salad and pickles or something.
You made that in a way , we can follow you , step by step . So Thank You ,
I Love the different meats , you used , very tasty , along with the spices ,
I also liked you used butter as well as Lard in your pastry , much better texture.
Excellent Video , Thanks . I’m looking forward to making this . They say you eat with your eyes , well in this case it’s true . It Looks Delicious .
Saly
Hi Saly, I am glad you found the video useful. I hope you enjoy the pie if you do get to make it. Thanks for your kind words.
Great recipe Sir, can't wait to bake this for HM platinum jubilee at my garden party
Hi Hank_1_QLR. Thanks very much. It will be ideal for your celebratory garden party. Have a great time.
Nice one Geoff
Really nice job Geoff.
Hi Marshall, thanks very much.
That is a substantial pork pie, exactly made as I would do it, you need a lot of people to help you eat that!
Hi Harry, the pie is all gone now. It was collected by my niece, but I did enjoy the two slices I kept for myself.
Nice one 😁
Hi John. Thanks very much.
That looks delicious ! Great Job ! Well done 👍👍
I usually buy the Gala pie from Morrisons deli counter as a treat and it has the lattice top where they have used a gadget that rolls across the pastry top to cut slits through the rolled pastry and then they pull the pastry apart to get that diamond lattice effect.
I love the end pieces the most as they have more pastry ! but I often wondered how gala pie is made and how the eggs are arranged so that everyone gets a bit of egg with the yolk when the pie is sliced across.
Many thanks for taking the time and trouble to make such a fabulous gala pie ! and to show how its done - Great stuff !
HI Joseph D. I haven't bought Gala Pie for many years, and hadn't eaten it either until I made this one and I am so glad I did. It was great and quite easy to make really.
@@geoffsbakingblog ....and very rewarding too :)
@@BITTYBOY121 Oh yes.
Thanks for the video Geoff. I'm a vegetarian, but I always like to see how things work.
Hi Mary, you are welcome.
Great Post Geoff thats one tasty pie wish i was there with you doing the tasteing test with you ATB
Hi Stephen, I wish you could have had a taste, it was so good.
This looks a brilliant pie. Geoff I love that sort of pastry will I be able to do it who knows... 🙄I'll keep you posted. 😊💋
Hi Henrietta, I am sure you will be able to do the pastry. Give it a try and enjoy the. pie.
Look forward to trying this later Geoff
Hi Alex. That's good. I hope you enjoy it as much as I did.
Awesome recipe! Merci,
Hi Danah75, You are welcome. Thanks for the nice comment.
Looks amazing Geoff, I couldn’t see the jelly which puts me off shop pies.
Hi Wendy, thanks very much. There was that little bit of jelly in, which I love, but it can be made without.
That looks delicious!
Hi Daysioc, thanks very much.
Sadly, we can't get gala pies in Japan. Or even Singapore.
But that there you go in a hard ship posting.
That looks delicious, where can i place my order!!! 😋😉
HI Debra, thanks very much. The order book is full for the time being. LOL.
Alway wondered how they made the egg centered the whole length.
Hi Shadow Chaos. I used to wonder too.
Gala pie does the name come from galasheils in scotland border country ?
HI Richard. I have never heard of the pie originating in Galashiels though it would be nice to think that it did.
Originally, pies like these were made with veal and ham. When veal fell out of favour in the UK, an alternative made with pork only was made by the Grosvenor hotel in London as centrepieces for their grand buffets. These were called Grosvenor pies and were copied across the whole country. But, to avoid any issues with highjacking and using the Grosvenor name, they became known as gala pies because they were made and served at galas and buffets.
what should the temperature be for meat to be cooked?
Hi Jackie. The internal temperature for the meat to be cooked is 65c/149F.
I am struggling a bit with the accent, Geoff, what part of Wales do you hail from?
Hi Leigh. I am not from Wales. English born and bred. I need to listen to myself and see if I can detect a hint of a Welsh accent.
When you say lard, do you mean stork or the equivalent of that?
Hi Walter, no it is not margarine. Lard is fat rendered from cows, it is white in colour and is sold in the supermarkets in the UK next to the butter. In the USA & Canada is is sold as shelf-stable in boxed packets usually.
It has no water in it so it makes a crisp pastry. Margarine like stork has more water than butter and is not really good for pastry, unless the liquid often used is reduced to account for that.
U mean the pie suppose to be eaten cold?
Yes this pie is eaten cold.
Please cook one for me!!
Hi Anita, I would love to be able to do so. LOL
Pastry looked too thick.....stodgy on the inside.
Still looked good though......trying this tomorrow!
The pastry was just right, and yes, cooked through but stodgy, that is how it should be. I hope you enjoy it.
I have never had parsley in pork pie. Well don’t think 🤔
HI David. It is a very subtle flavour, and could be left out if necessary.
200 degrees Celsius is 400 degrees.
HI Maggie. Yes you are correct. In the video I said 180C Fan, 350F, but should have said 400F. However in the written recipe on my blog, which is linked below the video I stipulated 400F.
Never watch Geoff's videos when you are hungry. Dying here and black coffee is not cutting it.
LOL
This pie is made from a pig, that that does not mean you must make a pig of yourself and eat the whole pie in one sitting. Thanks for the video, and remember . . . DON'T TAKE THIS PIE TO A VEGETARIAN SOCIETY PICNIC !!!!
Oh no, one slice is more than enough at one time. You are correct that such a pie might not be universally welcomed at such a picnic.
😂😂😂
Looks delicious . Thanks for sharing. I also uploaded recipe to Ghana/Nigerian meat pie on my channel. I enjoyed your video.
Thanks, glad you liked it.
Geoff Cooper you’re welcome. Let’s stay connected
HAAAAAAAAAAAA......!!!!! you make me laugh
dont say "cut the center of my eggs".....please say...the eggs...
we know you payed for them...I live in a country that people will make fun of that expression
sorry if I'm a bit rude...I respect you ....I like what you do
I like the recipes...
kind regards
Alejandro from Spain
Hi Alejandro. I understand what you mean. I won't be needing to use that terminology again though, so the opportunity will not arise to be more precise. LOL.