Traditional English GALA PIE 

to buy a full pie like that would cost you an arm and a leg. thanks, mr paul, for your skill/ experience. and time you're a true gent.

Just made this today for Christmas. Still waiting for it to cool but it smells wonderful. Takes me back to being a kid again and there were real butchers where you could get things like this. Thanks and Merry Christmas!

Just made this today Mr Paul. Thank you for your seasoning recipe. I had a slightly larger tin and I added an extra egg. But it was just enough pastry and meat. Just adding the gelatine and now I need to wait for it to set I cannot wait to eat it. 😋 Reminds me of my old great grandma who i was fortunate enough to know. She used to go to our butchers and get a giant slab of gala pie. We all got some, but they were magnificent all lined up in the butchers window, happy memories of christmas past. I hope you have a happy Christmas mr Paul. best wishes from Staffordshire England

Looks great thank you Mr. Paul.

I remember gala pie being a staple at weddings christenings and funerals and lots of brown sauce pickles and beer xx

This is the first time that I have seen hot water crust pastry being made! I really must try this!

Thank you for showing us the traditional recipes, it’s what I’m most interested in. This is a very interesting pie. Thanks for sharing it. 🐨

I made this gala pie this weekend and I can safely say Mr Paul's recipe is easily the most authentic one I've found on RU-vid. Don't get me wrong, I've made some decent ones with other recipes, but they were always "home-made" and not quite the same as a real expert-made pork pie. When I first saw the video, I thought, this guy is really over the top with the "no substitutions" talk. However, I made it exactly as described, including the seasoning recipe, except I left out the egg because I forgot to buy eggs (didn't miss it). I guess I also deviated on the pork because I did the filling of Mr Paul's regular English Pork Pie, i.e. chopped up pork rather than minced. The result was perfect. The bread tin meant making the pie itself was far easier than trying to hand raise one or use a cake tin. The pie crust was absolutely identical to the best pork pies you can buy. I don't think the jelly worked out quite as good because I could not find gelatin in sheets, only powder, although it was good enough. Definitely making this again, and I don't think I'll bother with the egg next time either. Overall, I would say the main points are the ones Mr Paul emphasized: use bread flour not all purpose, and use only lard no butter.

I have learnt a lot today! I have seen these pies in pubs and I have always wondered how to make them. Thank you for teaching me. Next, I shall check your traditional pork pie recipe.

I love these pies so much! Thank you for sharing the recipe, can't wait for an excuse to make one of these :D

Accident or not, this is still a masterclass of gala pie making. I could do with a slice or three right now 😋

Thanks so much MrPaul

Definitely going to try out your recipe, looks delicious ❤

Another fascinating recipe. Thank you.

Excellent video, thank you. Although I have used hot water pastry in things like pork pies, I learned a lot, including not to flour the pastry, add breadcrumbs to absorb juices not to stretch the meat, equal weight pastry to content. Great stuff.

Definitely on my todo list, thank you.

It’s like a cross between a pie and a terrine. Very nice 🐨

That looks wonderful! I've always wondered about hot water pastry - now I know. Thank you!

Look amazing Mr Paul, thank you for sharing this recipe. I remember my mother always had a gala pie on the table for boxing day tea when we were youngsters...homemade pickles and Chutney too...happy days indeed

Nice old school recipes which are the best.

I recall gala pie being on the menu in the late 70s, a long time before veal fell out of favour. And yes, they mechanized it, even with machines to produce "continuous" hard boiled eggs.

They have no pork pies in the shops left so our recipe may come in handy this Xmas! Love your teaching style, really friendly and knowledgeable. Instant subscribe 👍

Definitely the best one!

Amazing gala pie👍👍👍👍👍

Wow. Looks brilliant. Colour looks good..

Hey Mr Paul, traditional tasty pie this! Will make this one weekend and enjoy it cold! Sliced with some Branston pickle and a nice warn cuppa tea lol

Great Recipe Mr.Paul

He is very good and easy to follow

Looks delicious. Whenever I "overcook" food I tell my sons it is extra "caramelisation". Thankyou for recipes and knowledge.

I enjoy the little history lessons you give about each dish. It’s interesting to find out some of the cultural background. And lately you’ve been looking very perky and happy Mr Paul, glad to see you doing so well, best of wishes Ps: still desperately waiting on that carrot cake recipe! carrots are in the fridge ready when you are 😉

This truly is THE most informative video on pie making techniques I've viewed on RU-vid, & I've watched my share of them ;) Can't wait to make this! One quick Q for you Mr. Paul: Are there any written directions anywhere for the Gala Pie? Or, am I missing something? I see the ingredient list, but the link goes to your Pork Pie recipe. Thank you for you assistance, greatly appreciated!

That looks nice 😊 paul

Hello 👋 Mr Paul that could on the top looks delicious 😋 and once cut open made my tummy rumble. It was so interesting to learn where and when these pies were created and why too. I hope you are feeling okay and this finds you well? Considering I've just found your channel and this video as it's a year old. Please take care . 😊

Great work ! Very well explained 10/10 👍👍 There is another way you could make the top of these gala pork & egg pies without needing the 3 holes and that is to use a hand held gadget that rolls over the pie top pastry (once you've rolled it out to the right size) and cuts multiple slits as it rolls over the pastry. When you pull/stretch the pastry apart you then get a lattice effect which looks nice and allows the pie to cook better, the steam to escape and for the jelly to be poured in more easily and uniform as you can just pour it in through the lattice mesh.

very good

At last, someone who knows what they are talking about. Thanks.

Awesome, thank you for sharing your video, i used to make Scotch eggs, but this looks heaps better, yummy 👏👏👏👏🥰🥰🥰🥰👍👍👍👍❤️❤️❤️🌻🌻🌻🇦🇺

Wonderful lesson Paul. I’m a fan. If you can teach us Canadians how to make a true Cumberland sausage i would love it…

Curious about suet. Many old recipes used this type of fat.. You can still purchase it today. Do you use it at all? Any dishes perfect for suet vs using another type of fat? Thanks!

My mind is constantly doing conversions while listening so when you said 2lb that was fine by me! LOL

Very nice as always Mr. Paul. Easy to follow demonstration. It looked like a course grind. Could a pork shoulder be used? They're about 70/30 ratio. Where we live belly is very expensive, and that's if you can find it. Belly here is more sought out or used to make streaky bacon. About $5/lb. Pork shoulder, by comparison, on sale .89/lb. TYFS, Mark and Rosa

Great pie, thank you so much. Can’t get a good black pudding here in Wigan any more, can you do a good Black pudding and pork sausage recipe for us please. All the very best…John Silcock.

Great video Sir, I was wondering, if you used pickeld eggs and added some pickle to the mix, how nice would that be 🤔🤔🤔🤔🤔👍

Would it be possible for someone to list the seasoning ingredients please as the link won't work for me. It would be very appreciated. Many Thanks.

Hello Mr. Paul, Thank you for showing us how to do this. I have always wanted to make a Gala pie. My mother loved having a slice of Gala pie and it's so sad that she passed away before I got a chance to make one for her. I'm sure this must taste much better than shop bought ones. Your instructions are very clear and thorough and for me, this is the best way to learn. I just wanted to ask, do you actually refrigerate the pastry for 4 hours before rolling it out? I wasn't too sure. Did the pie slide out easily from the tin? I would be grateful if you would please let me know. Thanks very much. Best wishes, Gigi.

What actually is rusk? And thank you for your seasoning recipe.

how about paxo sage n onion in place of the breadcrumbs, or is that heresy?

Can I use white butter? Thank you 🙏🏽

How do you make the gel that goes into your gala pie

Tried the link and tried to find the italian seasoning but no matter what I tried I couldnt find it

I actually prefer the darker colour on the pastry

The lie looks delicious! Please explain why veal went out of favour.

Dry/ granular/ no gelatin jelly. We haven't eaten veal for decades in the UK. Pastry OKish.

you can buy 20% fat pork mince from most supermarkets - i'm a butcher so i only use pork belly with a bit of shoulder but you can get away with 20% fat pork mince at home.

So then the traditional French Pâté en Croûte would actually be British 🤣. C'mon 🇨🇵🇬🇧

Use plain flour bread flour is a waste,to rest the pastry half an hour is enough,no need to roll press it into the tin,meat I use shoulder and belly mix 70/30,season and cure in yorkshire,don't pack it tight then you get more jelly in ,this was an OK pie but was nearly right with a few tweets could be taken to the next level

Now Mr Poorly pantry 😂