As an American who lived overseas for several years, I am so glad I got to experience the cuisine of my families heritage in Scotland. Was able to visit our family namesakes Castle (Drummond). Looking forward to making this for my family!!!!!
Excellent tutorial; thank you so much. My grandmother used to make pasties with a hot water pastry, but she didn't leave a recipe. I've tried a number of recipes over the years, but yours looks just like hers did, and I can hardly wait to try this.
This is an example of perfect teaching - everything explained - all pitfalls covered- great tips for making the pies and a beautiful tried and tested recipe. Got to do this one. Also the time lapse to save the video getting too long was perfect. No wonder 552 likes - I'll just make it 553
Thanks for sharing this. And appreciation too for the excellent tutor, explaining and showing us in practical and detailed sequence. I am very happy to have just discovered Station House videos, and wish I had before in my many hours of food and recipe enjoyment. Thank you from New Zealand Aotearoa.
Just some comments. I am an ex-pat Londoner living almost 50 years in Canada. I can get pork pies here but they are hard to find and expensive. I recently started making my own pork pies using a recipe like yours from another UA-cam channel. They are made with chopped pork and spices. The flavour is absolutely spot on, as is the pastry, but I had yet to master the aspic filling. There were always big gaps and seemingly not enough gelatin inside when cut open such that the crust always separated from the meat. Unlike other recipes you stress to let the pies cool before adding the gelatin. That makes perfect sense so I wonder why other recipes stress to add gelatin while warm to hot. My experience tells me you are quite correct to let them cool. These pies freeze very well so I have a few already waiting to be eaten. I look forward to trying your approach when my stock has reduced. I am sure it will solve my gaps problem. A lot of north Americans catch recipes like yours and almost all are uncomfortable eating meat pies cold. Of course, you should never eat these pork pies warmed so, if nervous viewer, trust me, eat them cold. However, pork pies are almost always eaten with some kind of brown sauce like HP or Branston pickle (Americans would call that steak sauce) or mustard. They should be aware of that. Finally, having watched quite a few pork pie videos I hesitated watching yours as 20 minutes is not a short time to see the same approach. I am so glad I did. You are thorough, easy to watch and include many valuable little tips along the way so I learned a lot. Your discussions in the comments are well informed and valued. Great job. Now subscribed.
Thanks have now made a gala pie and 4 of same pork pies you made. Was always scared to try making them but they are surprisingly easy. And they turned out delicious. Ty.
Thankyou so much for clearing up a fault I made about the gelatine, On my first attempt @ making some pork pies I boiled the stock & put in the gelatine which of course only partly set. I now know not to boil the stock, cheers & thankyou Chef.
@@wurlitzer895 traditional hot water pastry doesn't have butter in it just lard and purified beef dripping i used to make these at £1.25p for a 6oz pie this guys a chef so add a little butter a d a free range egg🙄🙄🙄 and your looking at two and a half quid a pop for the same thing!!! Iam 63 and eat pork pies 2 or 3 times a week
I'm so worried about making pasty crust, ugh I'm so bad at baking, but I think even I could do that pie crust... American here trying to figure out how to get me some pork pies, they aren't common here and the bought ones are EXPENSIVE!
Just give it a go! Hot water crust is one of the easier pastries to make as it’s difficult to overwork like some others. Just remember not to reduce the liquid when melting the fat and you should be fine. Like most things practice really helps. Let me know how you get on and write if you need tips or clarification! Go for it!
thank you very much for your comment. However, I genuinely don’t understand why and how you think I ‘cheated’. I’m very interested though. could you provide an explanation for your thoughts? many thanks.
Ok.....so I've watched maybe eight to ten pork pie recipes on you tube....I've made pork pies myself for years with a recipe passed down from my Grandad...to my Dad....to me....and I'm now 71....soooooo....almost every vid I watched had problems...I'm sure all were delicious...but structurally most of them had separation from the meat and the edge of the pie...so what was the point of the gelatin ?.... First off....don't use ground pork...wouldn't that be called " sausage pie"??... Second don't push the meat into the pie so tight...you need small spaces between the " cubed or diced "..not "ground" pork....the gelatin needs to be able to get in between all of it to even make it to the edge...i could go on with other mistakes made...but..so called Melton Mowbray pork pies which claim to be the original English pork pie ( which is a ridiculous concept) are also to ground up and its like a tight lump of meat in a loose crust....just simply not pork pie....I'm sure there delicious but structurally pointless. Another tip....go easy on the sage....again ground pork with a strong sage content would then be sausage....so then you making sausage pie not pork pie....i could go on but....simply put ..almost every recipe had problems and honestly....total misconceptions of what pork pie is...soooo...I'm going to make my own youtube vid of Grandad Smith's Christmas Pork Pie...stay tuned !!
All comments warmly received as always and please allow me to respond! Regarding separation, as I said in the video once the meat cooks and then cools it will retract from the pastry leaving a gap. That is why you leave it to cool before adding the jelly. Perfectly normal. The word sausage comes from Latin through French into English and literally means seasoned with salt. Also where we get our word for sauce. The word pork we get from French ‘porc’. Therefore whether the meat is ground or not we can call it a ‘pork’ pie. But of course the etymological journeys the names of our foods take is a fascinating one. But I assure you, what I made here is most certainly a pork pie. The first recorded recipe of a pork pie is believed to be in ‘The forme of Cury’ in the 14th century and was indeed ground pork. Throughout history you will find many deviations using a variety of extra seasoning and ingredients some with cured meat or chopped as you are referring to in your comment. I don’t know why you are talking about sage as I don’t mention it in the video. But just to clarify, sage doesn’t turn pork meat into sausage! I would like to clarify however that I have not made mistakes here. It is a version to help people try their hand at making their own pork pies. And if you do your research, a pretty accurate one at that!
Let me know when you make the vid, i made a few from different clips and none are that good, the pastry turns out ok but the meat hardly tastes like bloody pork pie , i tried various amounts of white pepper and black pepper and same with sage just don't seems to be right.. any help on the meat cuts and mixture would be appreciated 👍
this is so great and easy thank you for your excelent tutorial from Eddy from the netherlands wow i like these pies
As an American who lived overseas for several years, I am so glad I got to experience the cuisine of my families heritage in Scotland. Was able to visit our family namesakes Castle (Drummond). Looking forward to making this for my family!!!!!
Hope you enjoy it John!
Excellent tutorial; thank you so much. My grandmother used to make pasties with a hot water pastry, but she didn't leave a recipe. I've tried a number of recipes over the years, but yours looks just like hers did, and I can hardly wait to try this.
Glad it worked for you Liz. Factsheet on the website!
This is an example of perfect teaching - everything explained - all pitfalls covered- great tips for making the pies and a beautiful tried and tested recipe. Got to do this one. Also the time lapse to save the video getting too long was perfect. No wonder 552 likes - I'll just make it 553
Thank you so much! I'm glad you liked the video and I do work hard to make the videos practical!
Pies look delicious. Love listening to you teach
Thanks for sharing this. And appreciation too for the excellent tutor, explaining and showing us in practical and detailed sequence. I am very happy to have just discovered Station House videos, and wish I had before in my many hours of food and recipe enjoyment.
Thank you from New Zealand Aotearoa.
Made the pies, really yummy. I found the pastry could be worked much more than other types of pastry I've made
Yep, it’s a very forgiving pastry. Glad you liked them!
Love the kitchen design! ❤
Just some comments. I am an ex-pat Londoner living almost 50 years in Canada. I can get pork pies here but they are hard to find and expensive. I recently started making my own pork pies using a recipe like yours from another UA-cam channel. They are made with chopped pork and spices. The flavour is absolutely spot on, as is the pastry, but I had yet to master the aspic filling. There were always big gaps and seemingly not enough gelatin inside when cut open such that the crust always separated from the meat. Unlike other recipes you stress to let the pies cool before adding the gelatin. That makes perfect sense so I wonder why other recipes stress to add gelatin while warm to hot. My experience tells me you are quite correct to let them cool. These pies freeze very well so I have a few already waiting to be eaten. I look forward to trying your approach when my stock has reduced. I am sure it will solve my gaps problem.
A lot of north Americans catch recipes like yours and almost all are uncomfortable eating meat pies cold. Of course, you should never eat these pork pies warmed so, if nervous viewer, trust me, eat them cold. However, pork pies are almost always eaten with some kind of brown sauce like HP or Branston pickle (Americans would call that steak sauce) or mustard. They should be aware of that.
Finally, having watched quite a few pork pie videos I hesitated watching yours as 20 minutes is not a short time to see the same approach. I am so glad I did. You are thorough, easy to watch and include many valuable little tips along the way so I learned a lot. Your discussions in the comments are well informed and valued. Great job. Now subscribed.
100 agreed all points Brother says this member of the Sth London Diaspora living here in Edmonton Canada ;0]
Thanks have now made a gala pie and 4 of same pork pies you made. Was always scared to try making them but they are surprisingly easy. And they turned out delicious. Ty.
That’s brilliant Carol. Really glad my video helped you. Lots more ideas on my website too!
The pork pie demystified, thank you
Glad you liked it Harriet. Let me know how yours turn out!
Thankyou so much for clearing up a fault I made about the gelatine, On my first attempt @ making some pork pies I boiled the stock & put in the gelatine which of course only partly set. I now know not to boil the stock, cheers & thankyou Chef.
They are in the oven now! Thank you for creating this easy to follow recipe.
I have learnt a lot from this video.
I am so pleased to have found your site. Will make a point of putting time aside to learn from the excellent videos. Thank you very much.
Thank you so much! There’s lots more information on our website and please ask if you have any culinary questions!
Thank you so much. There’s lots more on our website and please ask if you have any culinary questions.
Pork pies look amazing Nick, going to try them 👍😋...
Johnfloyd man77 brilliant! Full factsheet on the website.
Great, thanks for that 👍 I've shared the channel to Brambles page. Good luck...
Any chance you could explain why you use both strong bread flour AND plain flour?
Thank you!
Thank you for the upload. Greatly appreciated. Let's hope mine look as good as yours. :)
I’m sure they will! Send me a photo and let me know how they turn out!
Hot pork pies were the best . with hot juice .
Very much a northern style pork pie seasoned cured minced pork, much tastier than chopped up pieces of dry pork
About to say the opposite. Personally, I think diced fat pork is essential for texture. If blended with sausage meat, it doesn't go dry.
He said the lard melted with the butter, did I miss something?
Thank yu
Do you grease the tins prior to lining them with the pastry. Thanks
Hi Jimmy, you shouldn't need to. They pastry is quite high in fat so they pop out easily when cooked!
Thank you.👍Made this one and a Jerk pork one. 😋
Brilliant. Hope it turned out well!
Does it work using butter instead of lard?
Yes it will. But the texture and colour of the pastry on the inside will be a little different. Good luck!
@@stationhousecookeryschool1217 thanks, great for vegetarians!
sausage pie
Lard melted into the butter??
Don't eat it then!!!
@@martinburke362 Nothing wrong with eating butter and lard; I'm 68 and have scoffed more pork pies than many of my dead peers!!!
@@wurlitzer895 traditional hot water pastry doesn't have butter in it just lard and purified beef dripping i used to make these at £1.25p for a 6oz pie this guys a chef so add a little butter a d a free range egg🙄🙄🙄 and your looking at two and a half quid a pop for the same thing!!! Iam 63 and eat pork pies 2 or 3 times a week
@@martinburke362 Martin. Eat them 3 or 4 times a week and you too will get to 68 and beyond....(hopefully). LOL!!!
Pretty sure he meant *water as there was no mention of butter before or after.
I'm so worried about making pasty crust, ugh I'm so bad at baking, but I think even I could do that pie crust... American here trying to figure out how to get me some pork pies, they aren't common here and the bought ones are EXPENSIVE!
Just give it a go! Hot water crust is one of the easier pastries to make as it’s difficult to overwork like some others. Just remember not to reduce the liquid when melting the fat and you should be fine. Like most things practice really helps. Let me know how you get on and write if you need tips or clarification! Go for it!
You cheated, the colour shows that.
thank you very much for your comment. However, I genuinely don’t understand why and how you think I ‘cheated’. I’m very interested though. could you provide an explanation for your thoughts? many thanks.
Ok.....so I've watched maybe eight to ten pork pie recipes on you tube....I've made pork pies myself for years with a recipe passed down from my Grandad...to my Dad....to me....and I'm now 71....soooooo....almost every vid I watched had problems...I'm sure all were delicious...but structurally most of them had separation from the meat and the edge of the pie...so what was the point of the gelatin ?.... First off....don't use ground pork...wouldn't that be called " sausage pie"??... Second don't push the meat into the pie so tight...you need small spaces between the " cubed or diced "..not "ground" pork....the gelatin needs to be able to get in between all of it to even make it to the edge...i could go on with other mistakes made...but..so called Melton Mowbray pork pies which claim to be the original English pork pie ( which is a ridiculous concept) are also to ground up and its like a tight lump of meat in a loose crust....just simply not pork pie....I'm sure there delicious but structurally pointless. Another tip....go easy on the sage....again ground pork with a strong sage content would then be sausage....so then you making sausage pie not pork pie....i could go on but....simply put ..almost every recipe had problems and honestly....total misconceptions of what pork pie is...soooo...I'm going to make my own youtube vid of Grandad Smith's Christmas Pork Pie...stay tuned !!
All comments warmly received as always and please allow me to respond! Regarding separation, as I said in the video once the meat cooks and then cools it will retract from the pastry leaving a gap. That is why you leave it to cool before adding the jelly. Perfectly normal.
The word sausage comes from Latin through French into English and literally means seasoned with salt. Also where we get our word for sauce. The word pork we get from French ‘porc’. Therefore whether the meat is ground or not we can call it a ‘pork’ pie. But of course the etymological journeys the names of our foods take is a fascinating one. But I assure you, what I made here is most certainly a pork pie. The first recorded recipe of a pork pie is believed to be in ‘The forme of Cury’ in the 14th century and was indeed ground pork.
Throughout history you will find many deviations using a variety of extra seasoning and ingredients some with cured meat or chopped as you are referring to in your comment.
I don’t know why you are talking about sage as I don’t mention it in the video. But just to clarify, sage doesn’t turn pork meat into sausage!
I would like to clarify however that I have not made mistakes here. It is a version to help people try their hand at making their own pork pies. And if you do your research, a pretty accurate one at that!
Let me know when you make the vid, i made a few from different clips and none are that good, the pastry turns out ok but the meat hardly tastes like bloody pork pie , i tried various amounts of white pepper and black pepper and same with sage just don't seems to be right.. any help on the meat cuts and mixture would be appreciated 👍
Can't wait to nit pick your recipe, if we ever see it!
Wow, 2 years on and we are still awaiting your spectacular recipe Keith....
Thank you!
Your welcome. Lots more on the website!