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..
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.
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.🥰
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! 😊
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
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.
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 😂😂👍
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 UA-cam videos about the Kindle Scribe.
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!
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.
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
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
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.
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
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.
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.
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 UA-camr who lives in Australia I think, does have a video for it. His videos are usually very good so give it a watch. ua-cam.com/video/jN2LEHYvziY/v-deo.html
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..
Hi Diane. That's great. I am glad they turned out well and that your ladies enjoyed them.
,made these Geoff very nice they are to , many thanks.
Hi Carl. That's great. I am glad you enjoy them.
Grew up in England and have been watching a number of pork pie videos. This is one of the best! Thank you!
HI R J. Thanks very much.
Finally after 3hr on UA-cam for a pork pie recipe I stumbled on yours and it’s book marked For tomorrow 👍
Hi Ant Nicholas. Glad you found it. I hope you enjoy your pies.
Thank you for a very nice traditional recipe 🙂 I'm from USA 🇺🇸
Hi Don. You are very welcome.
Family fave!
That's great.
These look delicious 😋 I will look for the pie tins you used. Thank you, Geoff, for your detailed instructions 👍
Hi QuiltingWithMeSew. Thanks very much. I hope you give them a try, and enjoy them.
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 PeeOrbital. Thanks very much. I thought about buying a pie dolly, but I decided I have too much equipment that doesn't get enough use. LOL
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.
HI Annie Claire. That's great. I hope you both enjoy them when your husband tries the recipe.
Perfect! They look absolutely delicious! Thank you.
Hi Bill. Thanks very much.
Oh my, how delicious! Winter is coming here in Australia and these pies are perfect on a cold wintry day! Thanks Geoff!
HI Susannah. Thanks very much.
When you took a bite out of that pie, my mouth sprung water 🤣🤣🤣 Delicious 😋
Hi Barbara. Thanks very much. I must admit the pies are mouthwateringly good.
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.🥰
HI Judith. My goodness you have been, and will continue to be, busy. I hope all the bakes turn out well. I hope you have a great Christmas too.
One of the best informative videos,from start to finish,thankyou for sharing
Hi David. Thanks very much. You are most welcome.
Many thanks for the reply,you are a down to earth,straight to the point,we'll done and thankyou
Thanks for the video.
You are very welcome.
Brilliant Geoff thanks 😊 xx
You are a very talented cook !
HI Lisa. Thanks very much.
They look great.
HI Jerry. Thanks very much.
Nice one Geoff,I am going to do these for sure,They look delicious,Thanks so much 👍
Hi Mark W. I hope you enjoy them.
Just found your channel and I subscribed. I love any kind of British meat pie. British food is so underrated.
HI Justin. Thanks very much. I hope you find lots of recipes to try.
This is how they should be made. 10 out of 10!
Hi Bob1053. Thanks very much.
A wonderful example of pork pie making ❤
Hi George. Thanks very much.
Those look immense!! Definitely give these a try! 😎
Hi Leo. Thanks. I hope you enjoy them.
nice one Geoff i will try these but in the muffin tins thanks Geoff stay safe ATB
HI Stephen. Thanks very much. I hope you enjoy yours.
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! 😊
Hi Julie. Oh yes, served cold. They are really very good indeed.
Great for a picnic indeed, Geoff. Definitely be taking one or two out when i go on day trips with the dog
HI Graham. I am sure the dog would like to share.
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
Blue English Staffy Breeder. Thanks for subscribing. I might try a little fennel next time. Your pies sound delicious.
Very nice Geoff, I love eating pork pies with pickled onions
HI Glen, thanks very much. I rather enjoy some Branston or caramelised red onion chutney with mine.
Even better with pickled walnuts.
@@Canalcoholic The best with Piccallili.
Those look fantastic, mate! I almost licked my screen.
Hi e349112. Thanks very much. I am glad you didn't actually lick the screen, I tried it once and wasn't impressed.
Excellent! Hope you enjoyed yesterdays Coronation 👑
Hi Swamper60. Thanks very much. I thought the Coronation was very well done.
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.
@@geoffsbakingblog Yes thank you for your time and input.
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.
Hi Julie-joy. I have seen vegetarian versions too. Maybe I will try those at some time.
@@geoffsbakingblog I would absolutely give those a try! Thank you!
@@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 😂😂👍
@@markw5779 I see the blessed Delia has a recipe. I shall have to investigate further.
@@geoffsbakingblog thanks Geoff,I am sure your version will be totally yummy.👍
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 UA-cam videos about the Kindle Scribe.
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 Helen, Thanks very much. Lucky you with a sunny day, if has been rather overcast here for the past few days.
I make a thumbs up because your recipe look like very good but, for me I prefer to eat it with some salade in summer.
Vincent from Belgium
Hi Vincent. I like the pies with salad too, and on picnics, and with pickles.
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.
HI David. I rather like the muffin sized versions too.
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
Hi Jan. You're very welcome. I hope you give these a go. They are really quite easy. Very tasty too. I have already devoured the one I kept.
Youre very handsome geoff and your hands are very pretty to watch while moving while baking..soooo lovely❤❤❤❤❤
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
I feel chopped pork is better. Even for sausages as the texture isn’t super fine and uniform. Thanks for a solid-looking recipe! Will try these!
Hi NK. I hope you enjoy them
Geoff, where did you purchase your tins from? Video and tuition is very good.
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.
Mmmm time to get the piccallili out.
Hi Neal. They do go well with piccalilli.
Maybe something like a turkey baster would work for adding the gelatin. I'm a Yank, but I think I'll give your pork pies a go!
HI Michael. Yes a turkey baster might work well. I hope you enjoy the pies if you make some.
Hi Geoff, lovely recipe, can you tell me if these can be frozen, is so, for how long.
Hi Judith. I haven't done that but I found a website that does say you can freeze them. www.greedygourmet.com/freezing-food/can-you-freeze-pork-pies/
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
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.
@@geoffsbakingblog Oh, right. Thank you, Mr. Cooper. =)
Hello Geoff, could you give me some suggestions as to what other herbs to use. Thanks.
HI Pamela. If I were to use some herbs in the pies it would be a combination of thyme and sage, both of which work well with pork.
I will try this, but have to think what else to use besides mace. I never tried it but I detest nutmeg so doubt i will like it.
Hi Sonia, you probably wouldn't like mace then since it is a milder version of nutmeg.
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
I don't mind which of the major brands of cola I drink, but only the sugar free versions.
Damn they look good.
Hi MunkeyUK. Thanks very much.
Is there a reason you don’t t put your gelatin solution in before you put the top pasty on?
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.
@@geoffsbakingblog Thank you. That makes sense
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/
Thank you for that@@geoffsbakingblog
I meant to say they crack while cooking in the tins @@geoffsbakingblog
@@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.
wow i cannot believe you are supposed to eat these cold!
OH yes, most definitely eat them cold, with a lovely green salad and some new potatoes and suchlike
Looks pretty good to me, mate. Herbs have no place in a pork pie!!!!
Hi Phil. Thanks very much.
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 UA-camr who lives in Australia I think, does have a video for it. His videos are usually very good so give it a watch. ua-cam.com/video/jN2LEHYvziY/v-deo.html