English Pork Pie. 

I'm about to put another batch of these into the oven-such a marvellous resource, I'm glad I was guided to Mr Pauls Pantry by my hubby whose hobby it is to try every single pork pie in the world I think - he loved the last lot-I've made some improvements to my technique this time-novice pork pie maker hahaha. YUM. If you DO have to buy them, and you live any where near Lytham St Annes-the pork pie shop in Lytham is worth a visit!

What size is the tin you made them in? TIA

I'm not sure if you know Mark, I started my working life at the age of 15 in my step fathers Pork Butchers business, he had 5 shops in Leeds, UK. I had had a passion for baking from an early age, but the only things we baked were pork pies and sausage rolls, so at 20 I left and went to learn to bake. Came to Granada, Spain 20+ years ago and opened a bakery here. Now 76, I retired 11 years ago. Where did you bake Mark?

@@MrPaulsPantry Good morning Mr Paul. In the early 70's I began helping out my fathers friend who owned a bakery called the Muffin Man in Poynton Cheshire, I quickly discovered I had a passion for baking and moved to Wokingham in Berkshire where I worked for Wilfred Bailey and Sons, from there I have worked at others like ,, Bramhall Bakery in Bramhall , Cheshire, Archers Bakery in Marple and Crossleys in Great Moor Stockport. I love making savouries and I'm fascinated by sourdoughs and continental breads which I now bake at home along with sausage rolls and beef and pork pies for friends and family, there's nothing more satisfying when people compliment you on your talent.

Hi Evelyn, but if you were a Yorkshire person you would insist the gel ran down your chin when you took the first bite. In fact women often brought a small jug for the gel so they could warm it and pour it in the pies just before eating. I remember customers in my Dads 5 pork butchers shops waiting for the pies being gelled in the morning and eating them in the shop still warm. I hope you enjoy your, do please let us know how they go, Many thanks for your comment.

@@MrPaulsPantry Spent many a Satdi stood on the Tivoli at a Rotherham match with a red hot pork pie, n the juices running out of it, down your wrist n arm burning like crazy LOL.

Hi viola can you advise me? Making this pork pie at the moment but the seasoning is asking fir 66g of salt- this seems an awful lot of salt to me? Many thanks

@@Bessie66 Hi the 66g of salt is what he makes his seasoning with... and other ingredients, and you use 16g of that for your pie, click the above link to see how to make his seasoning mix...x

Thank you Paulie for taking the time to comment, I really do appreciate it.

Can I check that it is 66 grams of salt - seems a lot to me?

@@Bessie66 1 teaspoon or 6 grams of salt only.

@@JoeC88 If you take the trouble to read my recipe the 66g of salt is for Making up the seasoning, you then only use 7g of the seasoning to each kilo of pork. Please Don't confuse people.

@@MrPaulsPantry My apologies Mr Paul, yes my mistake - no harm intended. (My father passed - I guess I should not comment when stressed) I will post the relevant part of your great recipe. This is Mr. Paul's Prize winning Pork Pie Seasoning Recipe. These quantities will give you 100g of Seasoning. Use 7g of seasoning to every 200g of Pork. 66 g Salt 30 g White Pepper 1 g Mustard Powder 1 g Cayenne Pepper 2 g Nutmeg

You are so welcome! Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

Thank you for watching and taking the time to comment Anthony, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Glad you like them Angelo. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Hi Julie, Thank you, you're most kind. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Hi Ray, Thank you so much for the feedback, It really make it all worthwhile. Once you've made these pork pies yourself I'll guarantee you won't be eating shop bought any time soon. Stay Safe Ray.

Hi Ralph, Thanks for subscribing, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Wonderful Ben, I really do appreciate your feedback. I've just posted your comment on my Facebook timeline, hope you don't mind. If you have a photo please share it either via an email or my Facebook page. Thanks again.

Sounds great! I'm having one for my lunch today. Thanks for watching

My pleasure Peter. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Hi Kev, Thank you for your positive feedback and do please let me know how the Gala Pie goes.

Glad it was helpful! Dennis, thanks for watching

Sounds great! Thanks

You are so welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com

Thank you Ron and also for signing up to my Newsletter. And Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

Thank you Pete, your feedback is always appreciated.

Thanks so much Kev 😊 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/ By the way if you ever have any questions you can always contact me either via email at Paul@mr-pauls-pantry.com or via my Facebook page at: facebook.com/MrPaulsPantry/

Thank you very much for the links, and if I need any advice I’ll definitely get in touch 👍🏻

Have just found your steak & kidney pudding recipe on your website, that’s on my list too 😊

Thank you so much Marie🙂 I really do appreciate your feedback. Stay safe xx

I agree xx ❤️

Looks amazing Mr Paul thankyou for sharing this great recipe xxx ❤️

He is a delight to watch, I agree whole heartedly, what a lovely gent he is

Hi Allen, I'm please it turned out OK for you and Thanks for letting me know, do keep in touch and send me a photo if you have one of the pie via email or my facebook page.

Thank you for watching Roy and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Fantastic Rob, I have received your photos, they look terrific. Thanks for the feedback. it's very much appreciated

Hi Barry, thanks for your comment. You may or may not know that in the UK Melton Mowbry pork pies are traditionally baked without a tin, just like you did and one could always tell if they were genuine because of the bowed sides (not straight) know in the trade as 'Hand Raised Pies'. Do send me a photo of your pies to my facebook page please.

Hi Carol, remember the golden rules of baking. Get everything ready and to hand before you start and take your time, don't rush anything. I'm sure your Dad will be thrilled, not only with the taste, but the fact YOU made them. Tell him from me, I'll overlook the fact he was born in Manchester !! Thanks for watching and for taking the time to comment, I appreciate that. I hope you had a Happy Christmas and wish you and your Dad a better New Year in 2021. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking.

Thank you 😋 Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

If your pastry was sticking it means it was not left to cool long enough (the lard was warm) In the bakery we always left it standing out overnight (not in the fridge) it should then be just like plasticine (modelling clay)

Hello and YES you store them in the fridge to help set the gel quickly. They will keep in the fridge for up to a week. I'm pleased you enjoy my recipe and thanks for watching and for taking the time to comment, I appreciate that. Regards from Granada, Spain. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

Sounds great Malcolm and thank you for subscribing. I's always good to hear from a fellow Yorkshireman. Do keep in touch.

Hope you enjoy it Valeria. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

I hope so too! Sharon. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

Do please let me know how it goes.

@@MrPaulsPantry I made my pork pies last night and it simply was the best ever. Made one mistake. I did not give the gel enough time to set. I had one spare this morning for breakfast and it was heaven sent. Thanks Mr Paul.

You should Cathy, let me know how it goes. Have as good a Christmas as possible. x Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking

Many thanks for the feedback Geoff. Always good to hear.

Welcome aboard Josh. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

No problem 👍 Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .

Hope you enjoy xxx Where in Yorks. were you?

@@MrPaulsPantry born in Bradford Yorkshire, my husband says that Yorkshire folk should eat their pork pies warm, with the jelly running down their chins 😂, but I like mine cold with HP sauce 😉

Oh my goodness - made these yesterday, they are superb 👏🏻👏🏻👏🏻 thank you so much for the recipe and tips and tricks

Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Thank you Kathleen😋

Great job! Thanks for the feedback, it's always good to hear how people have done with my recipes.

Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

@@MrPaulsPantry yes I have been looking I’ve subscribed now going through all your videos and they’re great I have already tried your school cheese flan oh wow I couldn’t stop eating it 👍

The reason most commercially produced pies don't have jelly in is because they've been frozen and gelatine does not freeze very well. If you mean Appletons the Butchers in Ripon I know the family very well as we had our shops in Leeds and were all members of the Northern Butchers Association.

@@MrPaulsPantry - I can't remember the name - but I can remember their meat and pies. Odd thing - I was 24, and for the first time ever, in my life, discovered that buying your own, really good food, was actually exciting, and a pleasure. I've felt that way ever since.

Mine too Chrissie! x

Thanks for taking the time to comment and keep safe today around the bonfire. I have posted a few of my Bonfire recipes on the website.

@@MrPaulsPantry Thank you! I have already checked them out and I made the parkin for afters, it smells and looks delicious, can't wait to eat it all haha

@@TheChgz Sounds good, I can almost smell it from here! x

Thank you, perhaps you would please let me know how it goes. Thank you for subscribing too,

@@MrPaulsPantry Well it seemed counter-intuitive to me that all lard pastry could be better than half butter, but I’ve done it your way and concede. I ended up with two 4” pies made in loose-bottomed tins plus three hand raised pies made around a 3” wooden dolly which I turned for myself. And they are probably the best pork pies I have ever eaten. Thank you very much indeed.

Hi Ken, you can use plain flour, I have used it many time in emergencies, just make sure you mix the dough a little longer to develop as much of the gluten as possible. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking

@@MrPaulsPantry I have now managed to get strong plain flour (a good Korean brand called Beksul) and made pies using your recipe. I was so impressed with the result. The seasoning for the pork is absolutely wonderful and the hot water crust a perfect accompaniment. What a joy! I will never use another recipe. Thanks again!

Yes, thanks Ric, I have been making pork pies for 62 years, my family had pork butchers shops in Leeds, West Yorkshire, UK

@@MrPaulsPantry 62 years that is insane. Absolutely fabulous! Continue to do so. 👍🙌🏻

I suppose I don't appreciate the greatness of veganism, but not to worry. I'm very please you tried my recipe and all turned out well. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

Hi Tony, sorry but I'm not able to get to my main computer to check the recipe at present. Ask me how many we made at a time in the bakery and it's imprinted on my brain. You can use Ham stock but be very careful because there is quite a bit of salt in bothe the meat and the pastry, ham stack can be very salty sometimes. Hope this helps.

Thank you kindly

Hi Heather, well now you can make your own pork pies and I also have a video on here showing you how to make your own sausage meat too. If you have any question just ask.

You are very welcome Daniel. It's important to let the pastry cool, in fact in the bakery we left it overnight, it should be the consistency of plasticine (modelling clay) and when rolling it DO NOT use any flour, Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking

@@MrPaulsPantry Thanks, is it different if you want to make a hand raised pie on a pie dolly?

@@danielmason9390 Hi Daniel, No, this is exactly the same pastry my family used in the shops for 90+ years and for many of those years only ever used pie dollies. I'm not sure if I mentioned it, but we left the pastry overnight before making up the pies and then left the pies overnight before baking. Hope this helps.

@@MrPaulsPantry Ok thanks, I'm going to have another go so just wanted to check. Thanks for the advice, much appreciated.

Hi Gary, these are tins specially made for the bakery trade, but you can use any tins. I even use small springform cake tins at Christmas to make a larger pie. Just remember, the rule of thumb is eaqual quantities of pastry to filling.

Hi Lawrence, if you drop me an email to Paul@mr-pauls-pantry.com I may be able to offer you a solution.

Hi, Yes in the UK people have English Mustard, Brown Sauce, Etc. however, I like to taste the peppery kick from a traditional Pork Pie just as it is. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/

As long as it tastes OK that's all that matters really. How is it?

@@MrPaulsPantry looks good resting for 3 hrs. Cooking 2.30 xx

@@MrPaulsPantry made a lot of your recipes this week. Looking good

@@MrPaulsPantry it looks good but i couldnt get much gel in see what its like tomorrow when i cut it

@@MrPaulsPantry it was lovely. Thankyou for recipe. Will make again xx

it depends how warm it is where you are, in the bakery we always refrigerated them for about 2 - 3 hours to set the Gel

Hi Dave, Yes you can use short crust, not quite the same. Can you buy such a thing as CRISCO (white vegetable fat) this can be used I also found the following online if it helps. Lard is sold as a German delicacy under the name "Schmalz" in both Friendship and Best supermarkets in Pattaya www.ubuy.co.th/en/search/?q=lard Best of luck and Thank you watching me.

You should let the pies stand about 15 minutes after baking before adding the gel. It will take 30 - 40 minutes to set or you can pop them in the fridge to speed it up, Good Luck, Please do let me know how it goes.

@@MrPaulsPantry I made mine in white ramekin dishes. Half the recipe made 4 beautiful pies. I froze the remainder and made my 2nd batch today. Next week I’m doing the turkey pie!

Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite which is a carcinogen (cancer causing) it's a preservative, not to make it a nice colour. Commercially it has very restricted uses.

Do yourself a favour and joint the rest of the world buy a digital scale no more converting. Thanks for the feedback always appreciated.,

YES you have to use hot water paste for scotch pies

The lard should be in cold water before going on the heat and as soon as the water boils the lard will have melted. Also, if you weigh the ingredients as I put in my recipe you can't put too little seasoning in, you must have guessed it I think.

@@MrPaulsPantry Thankyou Mr Paul for your prompt reply, you are perfectly correct, on my 1st attempt I guessed the amount of seasoning, this time will be OK, at the moment the pies are in the fridge ready for cooking tomorrow.

Perfect, please do let me know the outcome and if you can send a photo via email: Paul@Mr-Pauls-Pantry.com or my facebook page always glad to see how things turn out.

When I was in Morocco I would go into the city supermarket purchase a stock and keep it in the freezer as it was very hard to find there.

Hi Gail, in the bakery we never did as there is plenty of fat in the pastry, however, it's always a safe ide to grease it anyway. Thanks for watching, if you have any more questions do ask, I'll always help if I can.

Hi Gareth I use a Kenwood stand mixer now I'm retired and use the Paddle. Take a look at this link on my website: mr-pauls-pantry.com/birth-pork-pie/ Hope this helps

On all my videos the recipes are underneath the video, click where you see 'Show More'. Plus they are also on my website at www.mr-pauls-pantry.com

Was just looking for that, thanks!

@@PopcornPlaya8589 Yes the link has stopped working since he sadly died, I had noted the mix on the pot I store it in…. Very happy to help!!!

Fantastic! So pleased it went OK. Thanks for the feedback.

They freeze well, but you must wrap them tightly in plastic wrap, then in a box or zip bag. When you defrost them in the fridge overnight , DO NOT remove the plastic wrap, that way any condensation will for on the outside of the plastic and not on the pastry. Not quite sure why you would be warming a pork pie, they are a cold eating pie. However, if you must warm them remember the gel will melt and run out. Putting things in just a zip bag alone is no good as there is too much air inside and that will cause ice to form on the pastry making soggy when you defrost it. Hope this helps.

@@MrPaulsPantry Thank you Mr Paul. I done that like you said and wrapped them well in plastic wrap and then the zip bag. I never knew that they are eaten cold I have never eaten one before making them today. I shall eat them cold. Many thanks for all your wonderful recipes and advice. Blessings Patricia

Hi Belinda, it is on my to-do-list which is extremely long, but I will get round to it eventually. Thanks for subscribing by the way.

Cooking Salt

Have emailed you Chrissie

@@MrPaulsPantry thankyou

They must be kept refrigerated at 0ºc to 4ºc and eaten within 4 days of baking. as they contain NO preservatives.

@@MrPaulsPantry thank you ☺️

@@MrPaulsPantry sorry one more question; can the pies be frozen before they’re are cooked?

How much salt did you use and how did you measure it please?

I followed the real prize pork pie recipe seasoning 66grams on salt 😭😭😭😭 are you using kosher salt? Or sea salt? I love your recipe maybe it’s just me my measuring wrong. For sure my next pork pie will be better. 🥰

@@madzpursley If you are American, it is worth noting that a lot of measurements are NOT the same in the UK and US, it is always best to google the measurement to be sure.

If you use water it will be like a trifle with the jelly made with water. I use chicken because I usually have some in the freezer, but you can use any stock you wish.

Many thanks :)

It would have been in the fridge I presume as has to be kept cool until use