Traditional Pork Pies Recipe & Ploughman's lunch | Step by step 

When I first moved here, to Pittsburgh, ( many years ago) one of the local punk bands I liked, was called Ploughman's Lunch!

What a beautiful plate of food. Great job Cheryl

Happy New Year everyone.

Your pastry is genius! Thank you !

Thanks for sharing another great recipe Cheryl! Was looking forward to this one when you posted it on your instagram. These look fantastic, gotta make these soon.

Wow looks incredible - I’ve always wanted to make them - but I saw Gary Rhodes make them years ago and he made it look so complicated xx

Beautifully done - the pie and the lunch both look perfect to me.

Wow! I've never tried to make pastry before. That was amazing

Best pie vid I’ve seen so far!👍😃

Interesting the use of a jam jar as a substitute for a traditional pie dolly

Definitely going to give these a try. You make it look so easy. Be lovely with a bit of Branson Pickle. Might even have a bash at turning it into a gala pie (pork pie with hard boiled egg in the middle), which I love. 🏴󠁧󠁢󠁳󠁣󠁴󠁿🇺🇸

Verry Nice, difrent !!!!!!!!! From Greece.

To answer the person who didn’t appreciate Cheryl using chicken stock, have they ever tried to make pork stock? It has the most dreadful smell and quite frankly tastes awful! I make pork pies all the time and never had ANY complaints about the jelly I put in them , chicken stock being used most of the time. I use an authentic melton mowbury recipe and even they will use chicken orvegitable stock!

that looks good to me

That pie looks lovely

Big plate please

Now that looks delicious 👍

Thanks Cheryl for showing just how easy this Pork pie is to make. Looks delish, but i see patients is required for the jelly to set 😀😀 5☆

Hello Cheryl! I've only heard of dishes like this when reading novels and they always sounded delicious! I must give it a try. I am thinking that this would work for sweet pies also. Thankyou from Neva on Isle of Whidbey (sorry. Just had to make it fancy!) Whidbey Island, Washington USA.

I think I'll try making this, but instead of gelatin, I think I'd rather use a nice bone broth that will set up like gelatin when cooled.

Looks amazing- can you explain. What the gelatine adds? Is it a texture?

Servus, i'm a brandnew subscriber and since english ain't my mommy's language i really hope i'm not offending you when asking what accent this is in which you're speaking? No worries, i've not the least problem in understanding you, i'm just kinda curious ;). My guess is scottish, but since i suck at guessing games, i could be dead wrong ;). Language aside, this is a very nice recipe, explained and shown pretty clearly. Many thanks for that. I'll gonna give it a try or two as soon as i find the time to cook properly. Take care and have a nice weekend!

At time 07:09, initial temperature should be 200C / 400F for 20 minutes, lowering to 150C / 300F for 50 minutes.

Cheryl, the ingredients weights seem wrong, you are making 2 pies with 140g of filling, which will only use half of the filling, what do you do with the remainder?

IN your Vide you say Bake for 20 mins at 200degrees C and the lover the temperature to 300Degrees C for 50 mins .There must be a mistake ?Please advise

Damn. That's pretty beautiful

I am absolutely making these. Looks amazing!

That looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

Only just come across this channel and I just wanted to say, I love how homespun and unpretentious this is. This was a delight to watch. Thank you.

Cheryl, you need to take up pottery - you are a natural😁 Also, I see you like some bread with your butter😂😂. I think I will try these beauties🇨🇦

I’d need to wear gloves to do that with the meat I’ve got a weird texture thing or would get my son or hubby to do. I’m strange though 😂

My English husband introduced me to pork pie...I made some a couple of years back for Christmas Eve...they were a big hit! The best thing about making a big batch that time of year was being able to put them out on the screen porch to cool...saved a lot of room in the fridge 😊

Like the recipe especially the pastry. I usually mold while the pastry is hot. I thought that the thickest pastry bottom edges looked a little under cooked but will do my pork pies your way.

Can almost taste it!! (My dad WAS a ploughman with a two horse team and he had lunch of cheese, small onion and bread and some cider...and in the 1930s that WAS a decent meal for a farm worker!.)

G'day Cheryl, for a first attempt at a pork pie that was a truly amazing effort. Yes, it's simple but one must have patience. A well-made cold pork pie is one of the great joys of life and can be served at any time for any occasion. I've even seen them at extremely posh Christmas spreads. They go way, way back in English and Scots cooking history; which is the exact opposite of the 'Ploughman's Lunch'. You're absolutely right about serving anything you fancy in a so-called 'Ploughman's Lunch'. Over the decades this dish has taken on a false reputation for being something handed down to us from early English cooking history. Nothing could be further from the truth. While the term a 'ploughman's lunch' first appeared in print the early 1800s, it was almost certainly a derisive description of a lump of cheese with a crust of bread; the universal meal of the poor in rural areas and cities, if one could afford cheese. What we know as 'The Ploughman's Lunch' today was created in the 1950s and actively promoted by the Milk Marketing Board to boost national cheese sales; according to the Encyclopedia Britannica. This is one of those dishes for which there is no 'recipe' and there never was one. If you see a 'Ploughman's Lunch' recipe in a book then the author has either made it up or copied a version from their local pub. So, go with any ingredients you like, a cold pork pie being a perfect component, as long as the 'lunch platter' includes a lump of cheese, it's a 'Ploughman's Lunch'. I'll be subscribing for more of your delicious Scot's cuisine. Cheers and all the best. Bill H.

I really liked seeing how you formed the pastry dough around the jar, it looks so easy and seems to work perfectly. Thanks, from Michigan, USA!

I'm definitely going to give this a go this weekend. It looks delicious and brings back very fond memories of my time in Scotland and England (I noticed that most pubs in Yorkshire have pork pies during the summer months). I'll be sure to let you know how my pies turn out. I'll be serving four people. Thanks so much!

Try putting a boiled egg inside one for variety 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Thanks for sharing . The ploughman’s lunch looks delicious 😋

Wow - that looked great! I've never made one or had one. But I have made a ploughman's lunch (no salad). Had to make the Branston pickle myself. That was good. Not bad for an old lady in Oregon US.

Always wanted to make these but always looked so difficult till now. Thanks going to make these for Sunday lunch with ploughman’s lunch.. Thanks again 😘

You are the Queen of Pies, Cheryl! These look delicious

Pork pie and a blob of English mustard or piccalilli..... food of the gods. And as for the ploughman’s... any argument over what should go into one is neither here nor there: because a ploughman’s lunch is a completely fake dish, and is not traditional at all. It was fabricated by some advertising company in the late 1950s for the cheeky Milk Marketing Board as a way to encourage brits to eat more cheese!

Thank you for this nice video! Looks delicious! Using the jar to make the pie case is ingenious!

Loved this1 If you're here in the U.S. you can use canned bone broth if you can't find gelatine sheets, it will jell, this was delishious with turkey as well!. Rewatched this twice now, THANKS for the video Cheryl!

I came here for the recipe, but stayed for Cheryl's accent.

I liked it in general until you did the stock then it went wrong. It's a pork pie and shouldn't have chicken in it.

Tops MADE EVERYTHING SIMPLE. Bravo. Keep It coming. I can cook!! But made your. Corned beef pie. Fantastic. 🕊👏🏻👏🏻👏🏻👏🏻🕊❤️

*This is truly spectacular Cheryl 👏🏻👏🏻👏🏻👏🏻* Wow ! 🙌 This is another strong favourite…and it is on my list to make Thankyou so much for making this video for me to learn.and as always,hunger is setting in . Much love sent xx

Oh yum!! We have Scottish meat pies for Xmas eve. Tradition.. Never had pork oies, but that cud be next. You n god bless n stay well. 💖

Love seeing this. I think Paul Hollywood would make a comment about the crust being a bit raw. Great effort. Cheers!

Looks delicious 😋 lve always wanted to try and make a pork pie now l have no excuse 😄

2nd attempt today - just a note that the oven temperature on the video has the F and C the wrong way round… 150F is not 300C…! Fingers crossed this time!

Love the pies Cheryl. I'll give them ago here in the Philippines. Originally from Stonehaven. 👍👍

Looks delicious Cheryl. Thanks for sharing your recipe. 🙂❤️

New sub here in Australia, I make a wicked pork pie, it was my mothers recipe and her mother and grandmother before her, it’s funny I bought one from Woolworths as a comparison a few weeks ago when I mad my last batch, they were charging $8 per pie and they were tiny small, I emailed the manufacturer explaining how ashamed they should be in making such bland cardboard tasting rubbish, I offered to hand deliver them a batch of mine for their staff to taste test, they did reply but declined my offer and sent me a $50 Woolworths voucher which I donated to my local homeless shelter. Next time I make ‘‘em I’ll post a vid, these old school recipes should never be forgotten, thank you for your video reminds me of my grandma

Just yesterday evening I was asking myself where I'd find a good recipe for those ^^

, Cheryl this looks amazing, definitely going to try this. Thanks for sharing.

Hot water crust, pork filling with spices and that GLORIOUS jelly...OH MY GOD! 🤩🤩🤩❤❤❤❤😋😋😋😋

I think I would want some hot brown beef gravy over the pie. We have a Scottish bakery over here in Michigan near Detroit called Ackroyds. They make sausage rolls and pies and cookies etc. But they are so darned expensive. And shipping is even worse. But their stuff tastes quite good. They used to be better priced when they were at their first location.

Thank you soo much - I didn’t realise that the jelly was put in second to the pork !! Another one for us to try !! ✨✨

I’m going to make these for dinner, and watch Still Game this evening!

Thank you so much for your video. I live in Russia, but I really love British recipes. I already baked a pork pie. I liked it very much. And I also use subtitles, but I really liked your voice.

I have saved this recipe into my Cookery folder. Such a shame that you did not make your jelly "properly"...from a stewed Pig's Trotter (or 2)!

OMG Cheryl that looks mouthwatering.👌

Oh my gosh, I've only just come across this recipe, apparently a year after it was first posted. I'm so happy! This is the best and easiest pork pie recipe I've ever seen and I can't wait to get started on it. I was ecstatic to see the jelly going in! As you said, it's traditional and no pork pie is right without this! YUM!

love a pork pie 🥧 looks wonderful 😋

That looks yummy 😋. I find the ones in the shop are tasteless.

wow!! that looks amazing a must try.

I have to try this pie. Love the tip with the wine, oops, jam jar lol

I’ve never tried a hot water pastry before or a pork pie. I’m so excited to try these. Might see if my son fancies trying then if I buy the ingredients xx

Use pork stock cube and add quite a bit of pepper and some mace to the meat mix

Brilliant recipe, I can't wait to try it. Thanks Cheryl xxx

Hi is it smoked paprika or sweet. Thanks.

ya wit plough a peson fur lunch lol

Great video. I always thought pork pies were way to difficult for me but will definately give your recipe a try, thank you!

My Granda use to make these, if you saw the pastry and the meat in the fridge, you know when you came home from your work that night, you know what’s for your dinner. With mushy peas, I am in heaven 😊

Remind me of seeing my mum making a pork pie when rationing ended in the early 50s. She also made one of those choux pastry towers covered in spun sugar, wow!

That was a fine looking pie, we'll have to start calling you Mrs Miggins.🥧😁 I made myself a wooden mandrel many years back when making pies more often, but the jam jar is just as good a trick. I'd quite often make layered game pies in the hot water crust. Always really tasty. Quite like putting a spoon of Branston pickle or piccalilli mixed through the meat, or wee cubes or cheese. A boiled egg is good to to make it a Gala pie. It's like having a mini ploughman's in a pie! Great video & hope you enjoyed your tea, haven't made a ploughman's in ages. 🤔💭[Know what I'm making next week.]

I like meat with this jelly liquid :)

Really enjoy these how-to videos for old-fashioned recipes+

Hi Cheryl, well we gave the poker pies a go today, and although a lengthy process, it was quite simple to do. They are just setting now so the proof is in the pie when we try them tomorrow. Thankyou for the simple and easy to follow instruction. Fingers crossed these will be a festive favourite 😊

The pastry recipe is also good for left over turkey at Christmas, also any pork. Layers of pork, turkey, cranberry & apple sauce. Absolutely delicious. Cooking time is just to cook the pastry as the meat is already cooked. Great for leftover meat

Love the soothing Scottish accent… I’ll be giving this recipe a try. Can’t beat a decent pork pie! 👍🏻

Hi Rhonda Ploughman and are you related to Pearl Ploughman and mercyers Newfoundland, Canada 🇨🇦 how is Rev. RHONDA PHOUGHMAN AND IS SHE STILL IN MEDICINE HAT ALBERTA CANADA 🇨🇦

Nice Pork Pie presentation on a great Ploughman's lunch. From me in Canada.

Very nice. Love the hole at the top I might do a tiny heart shape with a cookie cutter. Reminds me of a a Scottish pie.n thank you for the recipe .you made it look easy vikki from New York

Cheers Cheryl! I've loved these since I was boy, but since moving to Germany a few years ago I've been unable to find them. Halleluia for your video! I followed the recipe last Thursday and made a big, somewhat irregular one. Since then I've made two lots of medium-sized pies (3 pies apiece) and they are just getting better and better! Thank you!

For the love of God, *PLEASE,* never use Papyrus again. What did I ever do to you?!? I really want to learn how to make this dish, but nothing is worth ten minutes of Papyrus. Now I know what you’re thinking… _“At least it’s not Comic Sans…”_ And you’re partially correct, Comic Sans _is_ worse than Papyrus, but, that doesn’t mean it’s OK to use Papyrus. One is terrible, and the other is really terrible. Just… no. No!!!!! Inexcusable.

Wow that pie looks absolutely delicious Cheryl, I’m going to give them a go. 👍😋

Funny how words and phrases travel about the world. I live in the middle of the States. As a child, my grandmother would call me, “Her little pork-pie” 😊

great recipe and tutorial.thanks for posting have liked and subscribed, thanks

I like your idea do crust ..I can cook easy ...thank you very much..I from Thailand 🇹🇭 😍 ❤

I doubled the ingredients and made 2 big pies. Wow: look and taste really good. I made a few a couple of years back from another recipe (not yours) and was disappointed. Christine your recipe is excellent: many thanks! 😀👍👌

Awesome, I might give this a go 👌👌

Looks fantastic. Little mix up at 7:13, you have the F and C reversed. 150F and 300C.

Fantastic video look so delicious, thank you for sharing friend! ✨💞

The screen shows baking temperature for the last 50 minutes as 150 F /300C. These numbers must surely be mixed up. Should it not be 300F/150C?

what do you use for the rest of your pork, the recipe has 400g mince 140 g of poke meat that 540 g of filling yet you only use 140 g of filling per pie so thats 280 total leaves 260 g meat?

Awe. That wasn't much for seasoning. I'm American tho. But I fkn loooove meat pies