A Homemade Pork Pie - Traditional Recipe 

Did you know I have a "Buy Me A Coffee" page buymeacoffee.com/countryhousegent Perfect for when you'd like to contribute to the channel, or simply want to buy me a coffee/pork pie/beer/lamb vindaloo (delete where applicable). Cheers,

CHG, Good to see you. Hurry with the 7th season . . .Pork pie - You have every Cardiologist in the world thanking you for the business. However, so much fun to watch! Please keep doing the cooking segments I love them. Traditional ingredients are ok. We can always try to modify for our arteries. Love and miss you.

You need not worry! You always do a great job. And DEFINITELY show the failures!

You inspired me to pull out my old recipe and make Toad in a Hole. Folks here in North Carolina were amazed and pleased. Pork Pie is next! Keep cooking Kev!

Always absolutely love the cooking videos. Looking forward to the rest of the series and i hope theres more cooking videos to come, maybe even a breakfast cooking episode on Aslan

Yesterday was a drizzly day where I live. I happily worked on my beading and watched Travels By Narrowboat episodes. I didn’t want to switch over to the presidential debate when it started but felt like I should. After the first 15 minutes, my blood pressure was rising. Wasn’t worth having a stroke over so I switched back to Aslan’s comforting sounds.

Looks yummy i want. I would have brushed the outside of the pie with egg when you turned it out for the second stint in the oven.

Great video! Good to see you, Kevin! Last night my husband, Robbie, and I began watching season 1 episodes 1 and 2 of Travels by Narrowboat on Amazon Prime. We’ll watch your series in its entirety for the 4th time. We sincerely enjoy watching your canal life and feel like you’re a friend. Love you and Aslan!

I’ve watched you eat enough of these, lol. I’m glad you’re making your own.

Wow. Just now found this and just started watching your videos on Prime. My favorite "show". I am American and always wondered about the pork pies the English mention. I saw in your earlier videos that you had bought a couple and I was going to look up how to make them. And this morning this came across my YT feed! Can't wait to try it out. Your travels are so peaceful and are such a stress relief to watch. From the landscapes, to the boating, fixing the engine, the shops, pubs and the boatman cooking I watch a little in the morning and then again before I go to bed. I'm on season 6 on Amazon and will try to check out the YT channel now! I am very happy for you that you made this happen for yourself. I hope all your travels continue to be a peaceful adventure.

I am so going to make this! I was in a 4-H/IYI exchange & stayed with 5 different families. It was for 7 weeks back in 1985 in England & Wales. This brought back lots of fond memories!!!

Thank you, we are very impressed with your making of pork pie👍👍🙏🕊✝️🙏

Looks great Kevin, can't wait to see season 7, lets see this bad boy pork pie on the big screen lad 👍

Never be afraid to fail. We all fall short sometimes. If we don't try we miss out on so much. Thank you for sharing this.

Nice to see another cooking vid, I made your "Toad in the hole" recipe and it was quite good, of course I couldn't find a genuine British sausage, the "emulsified, high-fat offal tube" of Yes, Minister fame, but the local variety served. Keep up the good job!

I'm glad to see you trying something new! Thanks for showing us how to make pork pies!

Very interesting, I might like to try this

10 out of 5 greatest pie I've seen for years 😎👍

Another great video from Britain's travelling canal Pork Pie man with supporting cast ( A Shrewd move)

So glad to have your latest programming on! Your laid back narration and over-all down to earth tone are what keeps me coming back. Well done as always

Now my favorite cooking show. You are inspirational.

Made this this evening....Very tasty. As for Stanforth's in Skipton I got a soggy rucksack when I brought home the first pork pies....Hope all is well, Mr and Mrs Neil.....

Ahh yes my favorite RU-vidr and Amazon Primer if that’s a word. Another sweet video as usual👍🏻

Yummie! Love your cooking episodes!

Awesome , well done Kev . good use of a Galley .

appreciate your honesty regarding worry! it's been my experience as well (maybe why I don't attempt "complicated" cooking)

I am always amazed at how you can prepare an entire meal on a cutting board the size of my second smallest. And everything always turns out to be something I'm sure I would like to eat, as well. I do recommend peppercorns and a pepper grinder. Nothing like freshly ground pepper to make anything taste better. Well, I don't put it on ice cream, but just about everything else. Fresh melon. Oh, yeah. Once I discovered narrowboat videos, I've checked out several, include Cruising the Cut and the Foxes, and have to admit that yours is my favorite channel. Prime, youtube, vimeo, whatever. I almost feel like I am there on the boat with you sometimes. Keep up the great work. Thank you so much for sharing your life with us.

Don’t even think about worrying about your cooking. It’s my favorite part watching you cook traditional British foods. And heck at least us Americans don’t t know anyway how it’s cooked. It’s very entertaining to watch. In a good way. Keep going. Was glad to see you got a kitchen scale. Some of the ways you’d measure I’m like 🤦🏻‍♀️. Great fun!!

I enjoy the cooking parts on your Prime vids. As well as the other brilliant content.

If you fill it with gelatin and place a hard-boiled egg in the centre you have Gala Pie my favourite. Still looked wonderful I'm sure it tasted fantastic. Pork Pie is high on the list of things I miss from the UK. Followed by Wensleydale & or Lancashire Tasty cheese, Oh & Black Puddings. Add new potatoes to the list. we can get Fish & Chips so all is not lost

::: applase ::: What a beautiful pie! I never would have thought to make the pastry with hot water and lard. Until now, the rule was to get the ingredients and the bowl as cold as possible--put 'em in the freezer--and cut the fat into the flour with a pastry blender. After all these decades, this could be a new adventure! I would have thought to put some kind of binder in the pork mixture; perhaps a bit of flour or corn starch to hold it all together, and maybe even that egg white that went down the drain.

I do enjoy your cooking programs. The recipes are simple enough to duplicate, Thanks, Jane, Philadelphia

I am so looking forward to your cooking episodes - especially the pork pie. Awesome pork pie. I am going to attempt an American version with ingredients as near to what I can secure here in the United States. Thank you for the instructions, Sir!

If you made a Cooking in my Narrowboat Kitchen channel, I'd still watch it, Kevin... a big hello (again) from the U.S.! And congratulations on your made-from-scratch pork pie.

CHG, when I first discovered your show, I decided to make a Pork Pie for last Christmas’ Banquet we hold for the Local Gem and Mineral Society. I am a Rockhound! I ordered Atora through Amazon Prime from the UK for the hot water pastry. I also put a hole in the top, and drizzled in the liquid fat to keep it moist. Sorry I can’t send you the pictures, but it was a big hit with the group. For many and myself, it was our first experience with authentic Pork Pies. So awesome you decided to show us how it’s done. Mine took two days, and I watched every RU-vid video I could find. Mine was served cold, and personally I am more accustomed to beef pot pies, with juicy gravy, but I enjoyed the challenge, and the results! Thanks for the inspiration!

I'll be making this one very soon! It looks delicious! My entire family has fallen in love with your recipe for Sweet Chili Pork fried Rice!

Well done ... You've reminded me of a UK "Ploughman's Lunch' with pickle and pint from 45 years back ... I'll have to get some makings in next trip down the hill to my Hurunui NZ supermarket.

i've made three pork pies up till now,but always done the hand raised type with my pork pie dolly,but they tend to collapse while cooking,so will do them in a bowl like you have done,then let them cool and add the gelatin,thank you for the tip kevin. take care and thank you as always

HOORAY!!!!!!!!!!!!!!!!!!!!!!!!! 2020 has been a shite year. But this makes it all worth while. You made my whole year! Im for sure making a Dickensian xmas dinner and this will be on the menu. CountryHouseGent saves christmas! lol.

You must have made a very good job of making that pie, because now, all of a sudden I feel very hungry! 😋😋👍

It looks good. Love your cooking shows. Ummmm. Looking forward to seeing you on the canal

Mmm ,,, I'll be trying to replicate that tomorrow !!!!! Thank You so very much for this , and for all that you do !!!!

I had a nice cup of tea while watching you and the pork pie nice to see you again stay safe

Well that's a first for me Kev. I watched all of your pre departure videos and now you are back and I am watching again but with one difference. Being a regular boater through Skipton I know those pies on the bridge well and always stopped. So when I saw this recipe I just had to make one. It took a day or two to get the ingredients together, we don't carry bacon these days and we were low of Plain Flour. But apart from a Shrew or two I was ready to go today. Amused wife had never made Hot Pastry and her a Baker's daughter too so I had to ban her from the kitchen as I even used her Dad's Shortbread mould on the crust. Cut to the chase. It came out the oven after 50 mins at 200 all nice and brown but despite the aroma I resisted all temptations. Now it is cold and I have had a try. OMG. You just made an old man a hero. Tea tonight is Pork Pie, some Branston and a bottle of Coop Spanish Red. Thanks for the inspiration. Now for the Sweet Chili Pork and Egg that I see on the right of the screen.

Nice to see the pie making. You mentioned the Pork Pie shop in Skipton, theee best pork pies in the world (IMO) When I head back south to Yorkshire to see family I detour to the pie shop en route, just for a “warm from the oven” pie. Pure bliss as the juice runs out 😋 Think you should do more pie 🥧 vlogs, very interesting and informative, cheers 👍🏻👍🏻

It looks delicious. Thanks so much. From Bakersfield California USA.

Love the cooking vids

Anchovies tend to melt away into whatever they are cooked in and really do not need to be minced. They do add salt though. Do not be loath to use more black pepper. Fresh black pepper has almost a floral scent.

Following your recipe more or less .My pie has cooled enough to try. Absolutely delicious! Thanks Kevin.

Nice !! ...mmmm

You mentioned having pork pie in Skipton. A very fond memory of having my very first traditional pork pie, was at Skipton in 1973, enroute to an outward bound course in Yorkshire, mmmm lovely, even though some of the juices end up on my shirt!

Well that looks very tasty! Glad to see another episode!

Small advise: If you want to sift 225 grams of flower, put your basket and sieve together on top of your scale and then turn your scale on. Just as you did with your pan with milk and water to weight the lard. With the basket and sieve at the scale and the scale pointing at 0, you can easily ad the amount of flour you need. Have 225 grams of flower? Take your sieve and sift your flower into the basket. Second one: cutting your meat is easier if frozen, put your meat in the freezer for a few hours, cut it and let it defrost in the refrigerator. Made your recipe (getting lard in The Netherlands is pretty hard so I had to use butter), tasted great!

Yummy!

Thanks Kevin that was the best looking Pork Pie I've ever seen and with the limited space and equipment in your little galley was really well made. Keep up the great work mate, take care and all the best. Stevie

Fantastic, my mouth was watering, I’m going to make one, I love pie’s and always wanted to do it , the nearest was buying a pie book. Thanks for the inspiration

I want to try this very badly, but I think I will need to wait until my ulcer is healed. Lol Looks amazing!

Lovely touch with the vole rescue - what a splendid little chap he was!! What a cool channel this is. Btw, a mezzaluna knife would save lots of time & effort when mini-chopping anything, especially sticky stuff. I dare say you probably knew that already but just didn't have one to hand. Sorry if I'm stating the obvious. I admire your make-it-up-as-you-go-along cookery philosophy - as a novice myself, i've found this often leads to nifty innovative discoveries.......in other fields too actually. Thanks for this cool, laid back, interesting video. This relaxed style of broadcasting makes a nice change from typical TV formats of rushed 'n' rowdy "razmatazz".

No small animals were harmed in the making of this video...run free!! 🙂😁 A very big pat on the back.....that pork pie looks yummy and I've never eaten one before. 👍🍴🍽

It's a pork pie Jim, but not as we know it! :o)

You can always weigh your water 1ml is 1g. Also milk is nearly spot on too. Makes it easy and exact for small quantities. Loved your vids. Keep em down to earth. Like the details .. but then I’m an ignorant land lubber!

Pork Pie and Aslan Engine - match made in heaven! Thanks for that Kevin - much appreciated! Cheers

Thanks for the cooking tutorial, Kevin! Just watched all first 5 seasons on Amazon this past few weeks! Love the home (narrowboat) cooking segments. Making a Pork Pie asap! Onto season 6 & 7- keep up the great work.

I love your videos. Well done on an amazing PP

Nice! I will have to try this too. I am re-watching your Amazon series. Hoping you get some more seasons going with them. I find it very relaxing, listening to Aslan chugging along, your pleasant narration and looking at your excellent camera work, sharing the English and Welsh canal views and countryside. Well done you!

kevin. i've been cooking for about 55 years and still have 'failures'. the nice thing about food is it's still edible even if not exactly as anticipated. unless, of course, it's a kind of tomatoey, chili hash made with canned corn beef...

well thats a nice recipie and a bit! 😊 i can see that bn a regular on your table from now on! 😊 made me hungry as heck.... nice one! thats very hard to do! lol

I LOVE these authentic British culinary demos! Kevin demonstrates what goes on in real kitchens. Trial and error. Mistakes. Success! Not like the polished and unrealistic cooking shows on Netflix. No worries Kevin - these are PERFECT vids. Got to give these recipes a try in Wisconsin.

Satterthwaites bakery near me in Crosby, Liverpool make superb pies and pasties. I might try making one similar to yours, one day. 🥧

cheers kev another great on the cut cook and eat video a total winner :) slighty red eyed didnt help dam starving now haha :) cheers fella x

Greetings from North Carolina. Awesome to see English cooking tips on the barge.

Nice Kevin. I need to make a pork pie. Hope you enjoyed it. Nice to see you filming.

Love watching your channel ! Been here since day 1. Keep it up.

That makes my mouth water.....looks lovely and tasty.....well explained Kevin....stay safe....thanks for sharing

Loved the Pork Pie Vlog. Two of my favorite things pies and pork. I'll have to give this a Go! Thanks CHG!

You nailed that Kevin. Now its my turn. Great video.

Lovely narration, thumbs up.

omg you crack me up dude. I love your sense of humor. Great video - thanks Kevin.

I’ve got a small shop pork pie for supper……well well. My shop one will be very peppery, I like that. In past days I would perhaps have cooked my own. Lazy now though. You get 10/10 for effort, nothing like home made food. Much better for you…..make you strong and healthy.

You probably should have let it set for a bit before you cut it so the juices could settle. You did a pretty good job in such a small work place. I have never eaten a Pork Pie, I prefer fruit pies.

Yay..... the king of pork pies. Well done kev!

Looks delicious. Well done that it held together so well. 👍🏼 Take care. Nick

Well done! You've inspired me to have a go for Christmas maybe!

I’ve never had a Pork pie but I’ll be making one soon. Looks delicious.

Great job,,,some gelatine stock would be great in it,,but looks yummy xx

Kevin - Hello from Texas! I’ve become a fan of your adventures on Aslan and enjoy your including the cooking segments very much. I’m now halfway through Season 5. How about also including some guitar playing on you vlogs? Your intro music is very good with clever lyrics. Don’t be shy and share your musical talents too!

It looks delicious!!! I might have to try making one of these myself. It will last me for several meals and I'm used to that. Way to go, Kevin!!! Thanks for showing how to make this pork pie.

Never gets old mate 👌🤣 YUMM

Glad to see you posting!!! ... and with GOOD EATS!! Love the pork belly and bacon mix.. wonderful choice over shoulder or butt. Lard is essential, no vegetable shortening.. which is hydrogenated oils, not fully digestible. Lard is easily processed in our system, as a natural fat.

Brilliant 😁👍👏👏👏

Looks fantastic, I am going to give this one a try. A bloke I used to drink with was a fully paid up member of the pork pie appreciation society 😀. You can’t beat a good pork pie.

Although mace is a product of the nutmeg tree, it's a fairly different flavor from nutmeg and is commonly used in savory dishes like this. I'm sure the nutmeg added a nice dimension too, though.

Yay!! Cooking!

Absolutely going to try thanx for sharing

I'll be making myself a pork pie soon! Never had one, but that looks delish!

Sounds yummy

The pie looks amazing! save some for me!

You almost lost me at anchovies but I'm willing to bet after a few drinks it would taste wonderful! BTW first time commenting but I have been a great fan of your work since I found you on Amazon. Cheers from Akron Ohio, home of the Ohio and Erie canals!

Your pork pie looks delicious!

Let the pie cool over night in fridge then add the made up gelatine and try to leave it for three to four days to mature the flavours . nice!