classic British Pork Pies juicy and succulent 

Ooh yeah I do love my English mustard as well

thanks mate I do try

Sounds gorgeous x

@@unclemattscookerylessons thanks! It was. I make do!

Definitely agree, the only other option for me is a coarse setting on a meat grinder. But i like to see the pieces

I'm sure butter and lard would work thanks

And proper lush

Hi Susan thank you for your question and lovely comment, the original method is done without using a mould, they hand raise the pastry using a type of wide wooden pin called a dolly, they then leave that pastry in the fridge to harden before filling and baking. It's not practical in a home kitchen so I like to use the dario mould. They did come out quite easily with the use of a small knife but you can always remove them while just warm before adding the jelly, then adding the jelly, I wish I'd added that part in the video and now I'm thinking i should revisit this video and have another go? They did stay nice and pink didn't they, quite often shop bought pies are pink because they add salt peter, I added some ham which obviously has a nice pink hue, but I wouldn't worry about that, after all it's how they taste which is the most important think=g. As these are your pork pies you can add whatever herbs of spices you like, personally I love love lots of pepper

you've stumped me there Michael, logically thinking the space for the jelly is from the meat shrinking right? So I'm thinking a lower fat content meat might shrink more, and therefore create a larger gap to fill with the jelly. But I like the high fat pork myself, taste better. Just a thought though, surely also if you put less meat in then there would be more space?

Proper English mustard too, very nice

@@unclemattscookerylessons Of course

I just had to check my video and yeah I can imagine a man coming into the kitchen to repair the washing machine to this music. Not sure if you've seen more of my recent videos but would really appreciate if you did, thanks

Sorry about that I did my best

It seems to me that if you watch a dozen pork pie videos you will see a dozen recipes and methods. Some say lard only, some say half butter. Some say plain flour, some say bread flour, some say 50-50. Some use herbs, others don’t. Who is to say what is right or wrong?

Ultimately, it's down to personal choice what one wishes to include with the pork in the pie filling. However, if a traditional pork pie is the objective, then it's bread flour or strong plain flour and lard (NO butter) for the hot water crust and salt, white pepper, nutmeg and mustard powder (NO herbs) to season the filling.