My great grandfather was from Northamptonshire, England. Our family always has pork pie (no egg) every Christmas and it has come to me to be the one who makes them. My great grandmother always made them in a loaf pan but over the years the recipe was adapted (bastardized) for a deep dish pie round. What I do is very similar to yours, although I mince the pork by hand. According to the family recipe the pork should about the size of a pinkie fingertip and a food processor gets it too small. A long, tedious process, especially since I make 12 pies! (I do make the jelly from trotters.) Thank you for your instructional video. Never having seen the process personally, I found your video extremely helpful. I will reference it next Christmas!
Mid West American here. Love any food where meat involved, especially pork belly. going to have to try this one, although I'm not much of a pastry chef, might just buy pre-made pastry, and hard boiled eggs as I don't have the ambition to make a long egg.
Keef, This is another Winning Recipe/Winning Performance! Thanks for giving me the motivation to try something that I have never thought of! Beautiful work with the Leaves and Berries!
You are wonderful, Mr. Keef, and this recipe is the bomb! I noticed the little bandage on your finger--careful with that knife, my duck! I don't know why people don't like English food. It warms my heart like no other. Thanks for the great video, recipe and humor.
Hi! Your long egg video showed up in my recommendations and once I saw that one (great job, by the way) I had to see what you did with it. Being a Yank, I've never had pork pie, but I might just have to give this recipe a try. Maybe with just boiled eggs, though.
This was the weirdest sequence of videos I have ever seen (long eggs and now gala pie) Definitely worth a subscription! Absolutely hilarious. We just binged all your vids!
Should have used 2 sausage casings when making the long egg, bigger one with eggs whites and then inside that use a smaller one with water, then cook that, then when done pour the yolk into the already cooked egg whites :D
English grub at it's best and this pie does indeed look magnificent. I liked your decoration. Made me feel hungry. I am making a raised chicken, ham and apricot (layered) pie this w/end. I have a lovely French pie mould with fluted sides. The deal is I make the pie, it exchanges for a haunch of venison from the shoot! Not sure what is better tho'?
KeefCooks Thank you. I have made this pie before but had trouble with leaking pastry when pouring in the stock/gelatine first time around, fixed in haste with silicone and a mastic gun. I know, weird but it worked, silicone peeled off afterwards and no harm done. Also I used cooked chicken instead of raw-big mistake. We learn by our mistakes, don't we just. Let you know how I do!
I enjoyed watching you create the Gala (not garlic) pie. However, I found it hard to see this beautiful creation cut in half. What a wonderful surprise inside, though. Thank you!
If you want fancier long eggs, look on Amazon or eBay for "Dreamland for boiled eggs". Purpose built for long eggs, with different shaped centres. I bought mine off eBay for about $AU25 from Japan. For your Gala pie, you'd probably need to make 2 of each shape for it to be long enough.
Very enjoyable video thank you. Doesn't need editing. Very pleased to know how to make the pie and especially the Lancashire Sausage Mix. One of my all time favourites I have rarely been able to afford to eat, now I am off to make tons of it. :-)
+mrsgbee Hehe, all videos need editing, and it takes an awfully long time! I think LadGamerHD maybe has a different approach in mind, and I'm willing to try it out. BTW, it's Lincolnshire sausage mix, not Lancashire.
Keef I am truly inspired by your videos. I would love you to do one on how to cook a lamb shoulder with all the trimmings! Don't forget to mention me in the video, I'm a huge fan!!!
That looks really good! I'm American so I've never had a meat pie, but I think I might try this. I'm not so sure about this long egg thing though! I guess I'll try the boiled eggs and store bought ground pork. I can make sausage from that. Do you eat this at Easter time?
Keef can you show us how to make a veal and ham one like that.the one that I can buy a slice of from Sainsburys when I come back to visit the UK the egg is in the middle.
It you wanted your egg or yolk to be runny like soft boiled or poached consistency, is there a way to do this? Personally I'm not a fan of hard boiled eggs. Bad Easter experiences with hard boiled eggs.
My husband is Scottish. He has terrible cholesterol. Now I know why--LOL! Any suggestions on how I can keep the flavor but lower the overall fat content? Maybe could I use a third veal?
Hmm, tricky that - fat is flavour. Veal is the most flavourless meat-like substance known to man. I actually made a version of this pie recently that was meant to be veal and ham, but I used turkey instead of the veal. It was awful - dry, flavourless and bland. I'll keep working on it, but I'm not convinced about fat and cholesterol just yet. Sorry to be utterly unhelpful!
I agree about veal but he won't eat veggies so any soy or grain he will recognize instantly. Maybe melt the fat off the pork then use part olive oil for a portion of that? Maybe ground dried apples? Thank you! As my mum-in-law says, Cheerio and Bye for the Now. :-)
No, it's there - if you look when I cut it open, the 2 cut edges in the middle, there's jelly there. Not so much on the other side of the pie 'cos there wasn't space around the filling.
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Gala Pie?! Never heard anyone call a Pork Pie a Gala Pie :-/ You say "No one knows why it's called a Gala Pie"...That's because there's no such thing as a Gala Pie...Pork Pie!!!!!
JJ's Life Basically, it is a type of pork pie. The main difference to most being that it has the egg in the centre. All I have ever known them to be called is 'Gala Pie' or 'Gala Pork Pie'.
My great grandfather was from Northamptonshire, England. Our family always has pork pie (no egg) every Christmas and it has come to me to be the one who makes them. My great grandmother always made them in a loaf pan but over the years the recipe was adapted (bastardized) for a deep dish pie round. What I do is very similar to yours, although I mince the pork by hand. According to the family recipe the pork should about the size of a pinkie fingertip and a food processor gets it too small. A long, tedious process, especially since I make 12 pies! (I do make the jelly from trotters.) Thank you for your instructional video. Never having seen the process personally, I found your video extremely helpful. I will reference it next Christmas!
Pies are not just for Christmas!
Your herb knowledge is sage like
I'm thinking of your pun-ishment
I hope I don't get eggsicuted
I mint what I said
Those yokes of yours are half-baked.
Don't eggaggerate, his yokes are thymeless.
Mid West American here. Love any food where meat involved, especially pork belly. going to have to try this one, although I'm not much of a pastry chef, might just buy pre-made pastry, and hard boiled eggs as I don't have the ambition to make a long egg.
OK, I'll let you do that!
Thank you keef I haven't had since l left Manchester years ago for Australia. I am going to make this weekend.
+jai fletcher Best o' luck!
Traitor
Keef, This is another Winning Recipe/Winning Performance! Thanks for giving me the motivation to try something that I have never thought of! Beautiful work with the Leaves and Berries!
Blushing!
You are wonderful, Mr. Keef, and this recipe is the bomb! I noticed the little bandage on your finger--careful with that knife, my duck! I don't know why people don't like English food. It warms my heart like no other. Thanks for the great video, recipe and humor.
Cheers Cauxzie
Hi! Your long egg video showed up in my recommendations and once I saw that one (great job, by the way) I had to see what you did with it. Being a Yank, I've never had pork pie, but I might just have to give this recipe a try. Maybe with just boiled eggs, though.
Go for it!
Great looking pie!
Tasted great too!
Giant pancake
This was the weirdest sequence of videos I have ever seen (long eggs and now gala pie) Definitely worth a subscription! Absolutely hilarious. We just binged all your vids!
Hehehe, thanks. Binged all 250?!
Fabulous pie-expat here in Ohio. Miss those pork pies-Melton Mowbray-had to have one Christmas morning for breakfast!
That IS a MAGNIFICENT looking pie keefy! 🤤🤤🤤🤤🤤 I was drooling the moment you took it out of the oven 🤤🤤🤤
Subscribed-- You caught my eye on the "long egg" video, you won me over with Gala Pie! I love your videos, so interesting and great presentation.
Thank you
wow, looks so good.
Should have used 2 sausage casings when making the long egg, bigger one with eggs whites and then inside that use a smaller one with water, then cook that, then when done pour the yolk into the already cooked egg whites :D
he already tryed that, it doesnt work at all. I mean, he has a whole series about making long eggs/
Today am putting my pie together, I have even made the long egg..that as been a job.many years ago I use to make them in a food factory by hand..
Oh wow! That's truly heroic - best of luck!
English grub at it's best and this pie does indeed look magnificent. I liked your decoration. Made me feel hungry. I am making a raised chicken, ham and apricot (layered) pie this w/end. I have a lovely French pie mould with fluted sides. The deal is I make the pie, it exchanges for a haunch of venison from the shoot! Not sure what is better tho'?
Your pie sounds amazing!
KeefCooks Thank you. I have made this pie before but had trouble with leaking pastry when pouring in the stock/gelatine first time around, fixed in haste with silicone and a mastic gun. I know, weird but it worked, silicone peeled off afterwards and no harm done. Also I used cooked chicken instead of raw-big mistake. We learn by our mistakes, don't we just. Let you know how I do!
Silly-cone! You could have plugged it with a bit of leftover pastry - I sometimes do that. Just remember to remove it before serving the pie!
i love the dough method.I will give a go next time I make pot pie.
Great - world's easiest pastry!
Ahh, the "pushy thing", the most essential and technical portion to any quality mincer.
Yes indeed.
I enjoyed watching you create the Gala (not garlic) pie. However, I found it hard to see this beautiful creation cut in half. What a wonderful surprise inside, though. Thank you!
Yeah, it was a shame to cut it!
Brilliant
Must try this
If you want fancier long eggs, look on Amazon or eBay for "Dreamland for boiled eggs". Purpose built for long eggs, with different shaped centres. I bought mine off eBay for about $AU25 from Japan. For your Gala pie, you'd probably need to make 2 of each shape for it to be long enough.
I think his videos are great as they are
Magnificent!
Very enjoyable video thank you. Doesn't need editing. Very pleased to know how to make the pie and especially the Lancashire Sausage Mix. One of my all time favourites I have rarely been able to afford to eat, now I am off to make tons of it. :-)
+mrsgbee Hehe, all videos need editing, and it takes an awfully long time! I think LadGamerHD maybe has a different approach in mind, and I'm willing to try it out. BTW, it's Lincolnshire sausage mix, not Lancashire.
It sounds like you intend to eat it cold. That doesn't sound appetizing to me cold but the thought of it hot makes my mouth water. Which is it?
It is normally eaten cold, and it's pretty tasty. You could heat it up if you really wanted to - don't ask me how, I've never done it!
awwww. adorable.
Keef I am truly inspired by your videos. I would love you to do one on how to cook a lamb shoulder with all the trimmings! Don't forget to mention me in the video, I'm a huge fan!!!
+david-john french Oh, thank you! You're on the hit list!
That looks really good! I'm American so I've never had a meat pie, but I think I might try this. I'm not so sure about this long egg thing though! I guess I'll try the boiled eggs and store bought ground pork. I can make sausage from that. Do you eat this at Easter time?
It's not linked to any particular season/event. Except maybe picnics in the summer. Good luck with it!
Keef can you show us how to make a veal and ham one like that.the one that I can buy a slice of from Sainsburys when I come back to visit the UK the egg is in the middle.
Ah, yes. If I ever manage to perfect the Long Egg!
OK I would eat it with ordinary eggs in or even without them , all I want to know is how to mix the ham and veal.
Magnificent! Thank you!
It you wanted your egg or yolk to be runny like soft boiled or poached consistency, is there a way to do this? Personally I'm not a fan of hard boiled eggs. Bad Easter experiences with hard boiled eggs.
Almost impossible with a long egg - runny yolk would run out!
It's a beauty...definitely making for the kiddies! Would it be blasphemous to use Filo dough for my Gala Pie or it's no longer a Gala Pie?
Not blasphemous, but I think it would be weird!
Thanks for the tip for those of us with long fingernails. 😎
It's a pity Kenwood don't use helical gears in their machines. This would stop the whining noise and make them much quieter.
Wonderful video!
I do have a question though. Can you substitute butter instead of lard?
+kurthalover Yes you can. It'll be buttery tasting though, which isn't quite right.
KeefCooks Ah and you would want more flavor of the meat and crust. Thank you :D
I don’t see the recipe I would like to print it thanks Pat EX from Liverpool now in Canada
Here ya go: keefcooks.com/gala-pie-recipe/
Is there any flour left in the World
My husband is Scottish. He has terrible cholesterol. Now I know why--LOL! Any suggestions on how I can keep the flavor but lower the overall fat content? Maybe could I use a third veal?
Hmm, tricky that - fat is flavour. Veal is the most flavourless meat-like substance known to man. I actually made a version of this pie recently that was meant to be veal and ham, but I used turkey instead of the veal. It was awful - dry, flavourless and bland. I'll keep working on it, but I'm not convinced about fat and cholesterol just yet. Sorry to be utterly unhelpful!
I agree about veal but he won't eat veggies so any soy or grain he will recognize instantly. Maybe melt the fat off the pork then use part olive oil for a portion of that? Maybe ground dried apples? Thank you! As my
mum-in-law says, Cheerio and Bye for the Now. :-)
How about tell him to eat some veggies, that is the only real solution.
I heart long huevos.
can this pastry dough be used for sweet pastries?
I generally make it with butter for sweet things - and if you have a sweet tooth you could add a bit of sugar, although I don't.
+KeefCooks awesome! thanks. I really enjoy how enthusiastic you are in your cooking.
Certainly wont be making the long egg.Will stick to the small round ones after seeing how there made.LOL
so you eat it cold?
Yes.
Wow thats awesome... What a concept I'm gonna have to try it... Thanks for the vid...
English food is weird. Meat and egg pie, made with PVC pipe. Yum.
Do pay attention - it's polypropylene, not PVC. Perfectly safe.
How to make Eccles cake
+jai fletcher Is that a question? If it is, here's the video: ua-cam.com/video/ThCNBfSPRHM/v-deo.html
Where's the jelly? Did it leak out?
No, it's there - if you look when I cut it open, the 2 cut edges in the middle, there's jelly there. Not so much on the other side of the pie 'cos there wasn't space around the filling.
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it takes a loooong chicken to make a loooong egg
Keith do you want me to maybe edit a video once or make a thumbnail?
+LadGamerHD Er, not sure what you're asking here?
+KeefCooks well if I edit a vid maybe it will be better?:)
Do you have any experience / examples of that?
+KeefCooks I have much experience just check my channel for that ! :)
+LadGamerHD OK, I'll check it out tomorrow. Thx
Didn't look as if the jelly reached the sides.
How to Recognise Jelly: It's the darkish brown stuff between the pastry and the filling.
@@Keefcooks OK you're right, it just looked like a gap on the screen. I like your videos though (that's why I watch them and do the cooking)
Only the English would call this a "gala" pie. Otherwise it's a hot mess.
What a jolly and generous person you are.
Jelly is the disgusting part of pork pies.
Gala Pie?! Never heard anyone call a Pork Pie a Gala Pie :-/
You say "No one knows why it's called a Gala Pie"...That's because there's no such thing as a Gala Pie...Pork Pie!!!!!
Honestly. www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/06/pork-food-and-drink
JJ's Life Basically, it is a type of pork pie. The main difference to most being that it has the egg in the centre. All I have ever known them to be called is 'Gala Pie' or 'Gala Pork Pie'.