Geoff - you made a lot of ex British ladies now living in Arizona very happy.. I made your pork pie recipe for a little get together and it was the star of the show...thanks so much..
My husband is a keen cook and likes making pies particularly. He is keen to make your pork pie recipe and I can’t wait to try them! Thanks Geoff for another great recipe.
Made yesterday, turned out beautiful, just like yours Geoff. Have now put them in the freezer for Christmas. Will be baking your lovely sausage rolls and your pesto and roasted pepper swirly things, sorry forgot the name, but they look amazing, fresh for Christmas. Doing your Coronation quiche today. Thank you for all your lovely recipes and wishing you a lovely Christmas.🥰
Hello Geoff, thank you so much for your video's. i will have to try some on the air fryer. Just little thing, i saw the recipe in the background, please could you tell me where you got it from as i am forever buying note books, thank you, Jane x
Hi Jane. I write the recipes on my Kindle Scribe. It is a Kindle E-reader, but larger than most, that has the facility for writing on as well. I love it. There are several RU-vid videos about the Kindle Scribe.
Nice video, thanks. I've made the hand raised version using a pie dolly a few times here in South Africa. Good fun to make and delicious. I usually scale things up a bit to make 12 pies.
Hi Julie. Thanks. I bought the tins on Amazon. Some wide based tins, such as for tuna or salmon could be used too, maybe with some parchment paper lining the insides to make them a little taller.
New sub here in Australia mate, love home made pork pies, I love mine with fennel, I also make my jelly with smoked pork hocks onion and bay leaf, I let it cool down in the fridge to ensure it sets, I then dice up the meat from the hocks and add it to the chopped pork, my whole family loves them, I prefer them warmed up in the oven, thank you sir
You taught this Yank something! I watch alot of British television, and have seen pork pies referred to all the time. I never knew they were served cold 🤷♀️ Thank you for the lesson! 😊
These look too good to ignore, even though my hot water crust pastry leaves a lot to be desired. I’ll go easy on the lard this time! Sun’s out and it’s definitely time to consider casual meals out on the deck. Thanks for another tasty inspiration!
Hi Geoff, thank you for another brilliant tutorial…..John and I adore Pork Pies, so this will be a great one for me to master………I’m afraid I spent most of my childhood days picking off the ‘jelly’ before eating the pies, I was always convinced it was fat! 😳 I’m hopeless at times!…..I’ve never attempted anything like this, not even this type of pastry so I’ll be very proud if mine look as good as yours 😊…..thanks for the temperature too, a big help for me as I’ve mentioned before……. I hope you’re well Geoff……lots of love Jan xx❤xx
Thank you Geoff, great advice on the link you gave me. I will be making them later this week, I will let you know how they turned out.@@geoffsbakingblog
Hi Geoff... I loved watching this even though I do not eat pork... I'd love them if they were beef perhaps, but then they would be a whole different pie... but thank you for the video just the same! They look nicely prepared.
@@geoffsbakingblogMy wife is vegetarian so a vegetarian option would be a brilliant addition Geoff,so long as it doesn’t contain that fake meat stuff,I am looking forward to your offering 😂😂👍
I have never tried these before but I know they have to be good since you used pork. It's one of my favorite meats other than chicken. The closest thing we have here like that is what we call pot pies.
Hi Mary. Yes I have seen pot pies. These, though, are eaten cold, or room temperature, with things like Branston pickle, tomatoes etc. Great for picnics too.
Oh yum!! On a road trip, so got here late for the pork pie party. They look delicious. I very much like the simple and traditional seasoning mix you used, and the chopped meat does indeed produce a superior and more traditional texture. Having the butcher run some pork shoulder through a very coarse grinding plate works really well also. I'm a proponent of the muffin tin strategy as I find that yields a pie that's exactly the right size for a single portion, and they freeze beautifully and will hold frozen without any really significant change in texture or taste for a couple of months at least. Just be sure to wrap them tightly in cling film prior to bagging and freezing, then thaw completely in the fridge prior to removing the film. Getting the jelly into the pie can be a challenge, certainly. Here in the US they sell a widget called a turkey baster, which simplifies things enormously. I don't have Geoff's amazing patience for dribbling it in, so I insert the baster tip in a small hole in the pie's pastry lid, right at the outer edge, then pump the jelly through that hole under pressure until is comes out of the hole in the center.
Geoff is a master , secret ingredient is made with love ...attention to detail is to the highest level ...how he inserts his thermometer to check it's the correct temperature. Everything is covered down to the digestive word on his biscuits . Brought alot of little sunshine into people's lives ...it's common practice here to say " oh I wonder what Uncle Geoff will bake this week " my favourite catchphrase is at the end ...oh it's very very good
Hello, Mr. Cooper, Indeed, a very simple and nice recipe you brought us today. Is that possible to sauté the seasoned pork before filling de pastry, or it will be too much different from the original recipe? I really like how your pies look like, I'm just not used to eat pork pies. Thank you!
Hi Olga Oliveira. I don't think it would be good to saute the pork before filling the pastry. The meat will cook inside the pastry while it is in the oven. These are pies which are best eaten at room temperature or cold. They are very good if a little different to most meat pies.
Speaking about beverages ,whet is accompanied can compliment a meal ...are uou umcle geoff a pepsi or coca cola guy ..now uncle Percival will drink everything ...here in ireland we have cidona which is a apple drink ...club orange is lovely too . I like all sparkling beverages but i hsve s penchant for sparkling water with lemon snd orange slice with ice cubes snd mint ...i love 7up but not a fan of sprite
Hi Leigh. I am not sure how the solution would work to form the jelly around the edges if it was added before cooking since I think it would then have more liquid added to it as the meat releases the juices. The pies need to be cooked and allowed to cool somewhat before adding the jelly, which then will seap around the edges and into any crevices and then set as it cools.
Sitting here in NZ watching your video and getting very hungry at the end! I make good steak and kidney, mince and chicken pies and thought I would have a go at making tractional English pork pies! So thank you for the recipe and method.
HI Chris Rea. There is nothing quite like a good pie, in my opinion. I have made a few versions of pork pies but this recipe is definitely the best, so I hope you enjoy them if you make some.
Hello Mr Cooper. Many thanks indeed for this beautiful recipe. I have been hankering for a good British Pork Pie for ages. As of tomorrow morning, I am going to get myself a swag of pork, and make up these delicious pies. The only problem is; in Victoria, Australia where I now live, a small jar of BRANSTON Pickles are worth AUD$7.00 a jar. That is £13.32 for a baby jar of Branston Pickles. But I do have the hot English Mustard, some Pickle Lilly and pickled cucumbers. Cheers and thanks for this recipe. (Ps: You don't have a recipe for Branston Pickles do you?) Cheers!
HI Gordon, You are most welcome. I know how expensive Branston Pickle can be overseas, I have seen it for sale in Canada and my sister who lives in South Australia has often said how it costs so much for her too. But the pies do go well with mustard or piccallili. I also think they go great with HP sauce, so if you have an equivalent of that you might try it. I don't have a recipe for Branston, though I might investigate making it. However Steve Owen who is a British RU-vidr who lives in Australia I think, does have a video for it. His videos are usually very good so give it a watch. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jN2LEHYvziY.html
well I have made some pies and followed the recipe fully pies came out great and tasted fantastic, but for some reason the pastry cracked one was deep enough to let the jelly out, any ideas where I went wrong ??
Hi David. I have had cracks sometimes too. One reason can be if the water/lard isn't boiling when it is stirred into the flour. Another can be that there needs to be a little more liquid in the dough, or maybe the dough hasn't been worked enough. The best option is to try to work with the dough while it is still warm and pliable. There is quite a good article about the pastry on www.mashed.com/300283/the-real-reason-your-hot-water-crust-is-so-hard/
@@dcocks Yes, I understood that. Part of it could be if the pastry is thin in places, since it will contract as the water evaporates. Erring on the side of slightly more moist pastry, making it more pliable too, will probably work well.
