Video není dostupné.
Omlouváme se.
PORK PIES.How To Make The Ultimate Pork Pie.TheScottReaProject.
Vložit
- čas přidán 1. 08. 2014
- Pork Pie,Showing the whole process,in HD,Close up and in great detail,the most comprehensive video on CZcams on.How to make a Pork Pie.Just follow my lead,its easier than you think.Many thanks.Please subscribe to my channel by clicking the link below,new videos weekly. www.youtube.com...
Sc...
/ 132366100270676
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
I made your recipe, I also bought a store bought 1 for comparison, all I did differently was add some fennel seeds, fair to say the next day I emailed the company who made the store bought one to tell ‘‘em the seriously need to up their game, if a home cook like me can make something as delicious as this at home having never done anything like it before and have it be 100 times tastier than theirs then they seriously need to have a good look at who creates their recipes cos theirs tasted like cardboard, mine was like 5 star, and I mean I gave it to everybody to try and they couldnt believe the flavor of it, thanks Scotty
After 5 years this is still the best how to make a pork pie video
Mr. Rea, I was fortunate enough to spend a short vacation last summer in Scotland. In the village of Dunkeld, I had my first Scotch pie. Life = altered... This video made me all meat pie hungry. The closes thing we have here is either a mincemeat pie or a baked pot pie with veggies and such. These types of standing crust meat pies are going to be on the menu in our house this fall and winter! With a bit of good fortune, I see a pork and venison pie in my future. Keep making these videos. They are great!!!
Been living in Indonesia and no chance of getting a pork pie, but I e got to thank you because I’ve made this every Christmas for the last 3 years , it’s brilliant , proper taste of home. Cheers man.
Just enjoyed my first pork pie following this recipe with pork raised on our farm. I split it between 4 small pies. Outstanding! The wife said I need to open a shop here in the U.S. and sell these. Nothing like it around here. Enjoyed with a Sazerac and some Coleman’s mixed with sweet relish.
I lived on traditional made pork (Scotch) pies as a kid, the town baker had pies to die for. Unfortunately he retired and so the ( in head) recipes and skills lost. Another commercial kitchen makes them but they are just not as good, so i'm going to make my own following your very helpful video. I am a butcher by trade too, did my meat retail apprenticeship in the 1970's. We did window displays, smoked our hams and bacon, made haggis and bk and wh puds, meats were cut to order of customer,etc, these skills are all lost these days with supermarkets. Sláinte from New Zealand
The broken pies we had when making them years ago were probably the best thing on earth. Hot out of the oven and lovely crusts.
Sir. I followed your recipe to the letter with the exception that I had a ripe pear lying about which I decided to finely dice and add to my meat filling. The aroma while baking was absolutely incredible. I can't wait til the pie cools and I can fill it with my home made chicken stock gelatin. Thank you so very much for this recipe.
Okay so I just watched and listened to this post…………. I’m now starving out of my mind for a pork pie 🥧! The only way I am going to get one here in New York is to make one! OMG 😱!!
OMG Scott, ive been in NZ for 25 years, if i go back to blighty the only thing on my mind in the first 12 hours is pork pie and black pudding. My mum used to give us a half ring of black pudding and 2 slices of buttered bread for school and sometimes some pork pie. We can get both here but its a pale comparison to what i remember. Thanks so much, you've saved me $10k on flights of which I will spend on proper butcher homekill.
We are so grateful to you, have just kept and processed our first 2 pigs at home this year and spent the last 2 weeks butchering and making pork pies, sausages and first taste of bath chaps tonight which was stunning, you have taught us a lot and we have learnt by doing too, nothing wasted and your enthusiasm and clear descriptions have got us through the last 2 weeks with a bit of confidence ... So just needed to say thanks ..
I'm just watching again for the 3rd time, as my pie is now in the oven for the first 30 mins. What an amazing recipe!! My pastry was almost perfect, I'd say that mine was slightly more moist, than yours, but I believe that I am going to have the most glorious pie for Xmas. 🎄Many, many thanks. Cheers🍷 And, final report, it worked out absolutely magnificent!!!! Oh wow ❤️❤️
I have funnelled in the jelly and removed the base. There was some leakage, but now all gone and a clean bottom to stand on. I am over the moon 😁
It warms my heart to hear someone else use the phrase "it's all gravy, baby."
Cheers, man. Now I've got to go work off that pork pie . . .
Beautiful. A serious pie. Tip: I always cook a very small version of the main pie at the same time as a taster. It cooks and cools quickly and you can gorge yourself on it while the mega pie cools! As Bob Marley used to sing. "No jelly, No pie..."
I thought it was 'No woman, No pie' which is why guys have started to cook for themselves?
If I was a condemned man, my last meal would be a pork pie with piccalilli. There are two shops in Skipton, Yorkshire which sell warm pork pies, made on the premises. One is on the corner opposite the church, the other, a butcher shop down a side street. Possibly the best I have ever tasted!
I am from Russia. It's very interesting for me. Thanc's.
Thanks 😊привет из Англии,соотечественница!
@@user-rj4rq4pc4w большой привет!!! Не скучайте вдали от нас!!! Здоровья вам и благополучия!!!
@@user-db2ki3fj4m спасибо!Храни вас Бог.
Just watched your black pudding, haggis and pork pie tutorials. Spot on mate. Perfect British take on all three. I'm drooling like a bloodhound now. Woof.
No you may not be a baker. But my wife who's English and I'm American. She made your pork pie step by step and it was out of the park..
Some Pork pie, had me drooling, I always have tons of English Mustard .
You know what Scott. Last night I made a whopper of a pork pie to just about your recipe.... Mate. What a treat. The cider was cold and the onion chutney was sweet and spicy. Even my girlfriend, who never eats a porky pie loved it. Sir.... Merry Christmas and a meaty treaty new year. Keep it going mate. Andy
As soon as I finished this video I looked for some place in the States that sell British food and ordered all kinds of pork pies, English sausages, steak pies and bacon. Should be here by Thursday!!!
frank zappa Excellent Frank,let me know what you think my friend,all the best .Scott
In the nicest "chappish" way I loves yer Scott. I'm exiled (thanks to my wife's family) in Australia where they offer up a lump of gristle as a 'pork pie'.....You are a life saver....
Take 4 days to do properly, 1. pastry then fridge, 2. next day prep meat and fridge, 3. next day make and fill pie and fridge. 4. Next day bake then fridge overnight before cutting. No eggs.
Scott,
Thank you for the awesome recipe and clear, easy to follow video..
Good pork pies are impossible to find in Johannesburg (I grew up in Lancashire but have lived in Africa for 35 years) now I can make my own !!
You are right, the dice is a labour of love but so worth it to to get the texture that makes for good eating (notwithstanding the 3 plasters on my fingers)
The hot water crust pastry is so easy and not at all heavy... and you are right on the spicing, its all about the pepper!
Keep up the good work mate your efforts are much appreciated around the globe... Regards Steve Norton
hey scott im an ex dewhurst butcher worked in burnt oak in nth london for many years emigrated to the states in 81 i love the states but the food totally blows found your site and ive made two pork pies so far there turning out really good but i gotta get a meat grinder so i can mince my own meat plus the pork aint the same keep up the good work scott
A wedge of top quality pork pie with a dollop of pickle or a dash of mustard and a cup of tea. Delicious!
Awww yummalious...I'm so hungry right now.
You Rotten Bugger .I cant buy pork pies here . I am from Nottingham but live in Austria I am gagging for a pork pie with Piccallili. That's it gonna make one now .Thanks Geoff
I said Pork pies not pork ,Its not gone that far with muslims yet ,
Geoff
Just sent the mrs out shopping for the ingredients . Yum Yum a massive pork pie for Christmas .
+cromwell13649 I hope your pie turned out has good as mine. blumin lovely mate. i hav,nt eaten as good a pork pie as this for yrs......this recipe is brilliant.....better than fannys.......no did,nt want my pork pies to turn out like fanny,s. so i went with scotts recipe,,glad i did mate...it,s lovely..i tried fannys recipe befor for yorkshire puds....and yes you were thinking right mate. they turned out like fanny,s....but at my age i,m happy to settle for a bit of pork pie. lol...HAPPY CHRISTMAS ALL......
I will have my pork Pie for Christmas Thanks a lot .Geoff
lol. All the best to you and yours mate, i hope you have a good one......follow scotts recipe mate and you will have a good old british pork pie for crimbo too......spot on recipe......i hope the weathers fine over there. my wife has two aunts in oz. not seen them for years but according to them life there is good,,,,,,best regards Bri
Thankyou, I reckon I can do that.
Sadly Saxby`s are no more, I used to buy a whole 12" Turkey n Ham pie with garlic n almonds, it was superb, straight in yer face from the fridge, it never lasted more than a day, it was so good, so a little tweak of the ingredients, and my life will be complete again. thanks again.
I've been binge watching your videos all weekend! Fantastic.
Made These yesterday the best pork pie Ive had in years. Living in Germany as I do a pork pie must be imported or home made. I did These and I was in pork pie heaven..... Sausages next mate to your vid on pork sausages is already viewed....
oh man! When I lived in England all I managed to find were the little mini pies and the inside looked a bit like a fig cookie. This is a work of art. I want one now
I just found your channel! I love your humor! I don't eat meat anymore, gives me terrible stomach problems BUT I get this weird satisfaction watching you prep and cook it! Thanks for sharing and posting! Subscribed!
love all your work Scott. 70yr. old northern Canadian bush guy. I will make this pie using our Canadian back bacon we call pemeal bacon. will take a done pie on kayak overnight lake trip . thanks for great spoken , easy to follow videios : > )
I ain’t no baker but …
These look amazing.
"weigh a pie" !!! Scott you are great...your hare loin recipe and the black sausage and now this pie...wicked...!!! Thank you for sharing...
Great video Scott keep them coming. love the funny banter.
I've cooked two of them sofar, made jelly from slow-cooked pig trotters for the second.
Pork pie is not very well known here, but all those who tasted it asked for more ;) Great video Scott, thank you !
Scott, in the U.S., we don't have anything that looks as lovely as that masterpiece you made in this video. I can't wait to try to make this. THANKS for this beautiful video. Keep up the good work!
Mike
Michael Dumais Thanks mike,its much appreciated,let me know how it turns out,you should be able to get all the ingredients.so get cooking my friend,all the best.Scott
I'm an aspiring butcher and I've been watching a lot of your videos Mr. Rea. You make great content.
To all you guy's and gal's who are ex pat's and living oversea's, I live in Brisbane and started making my own sausages because the Aussie ones were crap really. You can buy pork pies in all the major supermarkets now, but they are not as good as real ones, Close, but not quite there yet.
There is also a company called the British sausage ham and bacon company in Perth that makes fabulous snags just like the ones we had back in the Old Country. These are available in the supermarkets as well. They don't make a Lincolnshire Pork and Sage one yet, but I am sending them the recipe.
Tasmania has it all
I'm speechless...
Thats a pie. Brilliant
I’m in northern Ontario, We buy these Mowbray pork pies in our grocery store. They are so good!!
I am also in Northern Ontario, and I can’t find Mowbray pies anywhere for years. Used to be in the grocery store freezer all the time.
Excellent video and recipe. Thank you!!!!
Loving your channel, sir!
I am going to use your simple method of making pork pie here in Virginia, but instead of English/Canadian style bacon and for color (colour) I will use Smithfield ham scraps. Good video and in colonial times we often ate them here as we have always had lots of hogs to eat. :)
Well my friend another year and im making your recipe for 1 and 2 day of Christmas. When friends and family come to have some drink. I was in England like 10 years ago, i tried pork pie and im promoting your dish in Poland. Cheers, i wish you health and let this 2021 be better than 2020!
Great videos Scott! If you're taking requests I'd love to see some videos on the home curing process for gammon and bacon. I'm homesick for English cooking and haven't had much luck in finding a real English gammon joint in the area of Canada I'm living in.
Looks Great I love P/pies with Hot Mustard realy bring out the flavour
As soon as you said that it goes well with cider I knew I was going to like it and I want disappointed. I can just imagine a nice big wedge with a glass of Olde Rosie. Take a bow, that looks bloody lovely.
Sean Morgan Sean that is exactly the thought i had in my head too,cheers mate.Scott
Scott, Scott, Scott. Marvelous.
Like your pie crust recipe. Unusual putting lard butter and water, heating, then adding to flour. Awesome!
never had this dish, but my love for the pig will soon change all that, thanks for sharing this!
I made this in mini version and yum! Amazing thank you ! Best crust recipe ever!
Hi Scott, just found and subscribed to your channel. My wife and I enjoy old school recipes such as these. She is Irish. I've been searching for years for a killer Shepard's Pie recipe. Would you do a vid on that recipe??? Thank you and God Bless
I’d like that one too
made your pork pie today just one word delicous thank you..............
Love the bit with the eggs.
Prepped it all yesterday baked 2 today awesome used the pork belly what came with the skin trimmed it and put the scraps with some of the excess fat and boiled it to make a stock for the gelatine
Oh, I'm making this.
Im liking this. There are several recipes of yours im itching to try. I moved to Germany in 2013 and whilst their food is great sometimes I miss things like British Black pudding and pork pie. Now I will be able to make them myself. I just need to find Lard here...
Holy crap! What an amazing thing! Never heard of it nor did I know it was an English thing but I sure will be trying. Glad you showed the right way. Thanks and happy Christmas 🎄
Thanks for posting this recipe! Sounds terrific - love meat pies (and pasties!)
Scott, an old English friend of mine introduced me to the pork pie years ago and we had it with, is it "branston pickle"? It was absolutely sensational!
sure is Gramme the often imitated but never bettered branston pickle,it was born for pork pies. can't get more English than that mate.cheers, scott
Scott Rea Can you make the branston pickle or tell me what the ingredients are please? We don't have it in the US...
MSE. Dzirasa I think the recipe for Branston pickle is one of those closely-guarded old family secrets. If you Google it you can get a reasonable approximation, but it's the precise ratios of the different ingredients that make it what it is. You're right, all the various copies are somehow not quite the same, but I think you'll struggle to get the exact recipe.
Andrew Wheeler Thank you; I think I might as well make the hybrid version and look forward to the real thing when I visit the UK in the near future...On the other hand, I like closely guarded old family recipes because, they help to preserve culinary authenticity...over here when vintage recipes leak into the system, they are easily ruined on the commercial markets, if you know what I mean lol.
MSE. Dzirasa Just for interest, here's a story about what happens when a family recipe gets lost forever : www.theguardian.com/uk/2008/jan/27/lifeandhealth.foodanddrink ( FYI, PanYan was another popular pickle in the UK, and I chose the Guardian story as that newspaper is at least one of the "respectable" newspapers ! )
I made this pie a few times. I’m English living in the US. I don’t like the herbs in it so I go without them. For a shortcut I use ground pork, diced American bacon and small diced ham. I break up the ground pork in the bowl first and season with white and black pepper and a tidbit of kosher salt. Then I mix it all up with my hands.
I made small two pies today. One pie I pressed the meat mixture into the dish. The second one I made a ‘hamburger’ of sorts and placed it into the dish. I will see what I like better. For the gelatin/stock mixture I use Knox gelatin powder and Goya powdered ham seasoning or actual ham bone stock. I’d consider using Knorr chicken broth powder as well.
Most certainly a wonderful pie...I have never added eggs to my hot water pastry, but will try that the next time. The only point that I couldn't quite manage was mixing the meats with your naked hand...something I won't be doing. Your pastry looked really substantial and I shall try the recipe for that, multiplied up, next time I make a Yorkshire Pie for Christmas (boned pheasant, duck and rabbit chopped and mixed with the same proportions of belly and shoulder pork as you have but without the bacon. Thank you.
Man, when you cut into that pie at the end ... words fail me. That really is sublime ! I was very interested in your "hot water & fat" pastry technique. I've never seen that before, every pastry I've ever tried calls for the fat to be straight from the fridge. Yours looks so much easier, definitely going to be trying this one. Thanks for the very informative, and incredibly delicious, video :-)
Thanks for showing us how to do this , "PROPERLY".
Looks awesome, no wonder you couldn't wait to eat it!
I'm impressed .................and starving for a fat slice of pork pie! Good One. Subscribed
This is brilliant I’ve made your recipe a few times now and everyone loves it, thank you!
we made this last year it was fabulous we will be doing it again this year thanks for the great video
Brilliant. I will give it a go! All the best.........
Eating it hot is the northern way - some say the right way. Looks ace btw.
Just made my first one. Thanks for the video
I needed to see the jelly, the jelly! I love pork pie and the jelly!
I do love cutting off the excess pastry with a knife. I don't' know why, but its very very satisfying.
On the gelatne, you could have made a line on the cutting board, out with the credit card and made two lines.
That is Looking So good, Making it today, haven't had pork pie for well over 2 yrs, We are on lockdown over in Dumaguete, Philippines but from Nottingham. Need a pint of Hobgoblin with this.
Nice bro, Nice. I was waiting for this puppy all week,. Thanks mate. Cheers Moose.
gotta make one---gotta make one. keep watching your work. love them all.born in Manchester.... came to Canada at 8 yrs. been back many times.this Pie is RIGHT ON --perfect limey fare. HP sauce on side.Talk to us on Cornish Pasties. been there ate them. awesome.
I've never seen that method for making a pie crust before. Learned something new... Thanks! Will have to give this a try with some of my home cured bacon.
Back again Scott. Can almost taste that pie
Now this is inspiration. I've never had nor baked a pork pie. After seeing this, I simply have to give it a go. We in America simply aren't used to such fine dining. But, then again, I was raised on farms. We et what was available.
I absolutely love the spice combination and amounts you've suggested. Thx.
Question tho. It would seem to me better to use tallow instead of lard in the making of the crust as tallow tends to make for such a better crust in my opinion even tho I have to render my own (as that's something else we can't get here). Your thoughts would be appreciated?
Thank you again for what looks and sounds to be a wonderful recipe. I've run the idea past my neighbor and she was thrilled at the idea as one who trusts my cooking irrespective of what oddity I might come up with. Lol. I do miss Clarissa Dickson Wright from 'The Two Fat Ladies'.
I watched a few videos on how to make pork pies, and yours was the absolute best. I can't wait to try this. My husband misses those pies since he came to Canada, and I really want to learn how to make this, and the smaller ones. Cheers Scot, and thanks for posting this great video.
Thank you Scott ,watched and made it yesterday, we ate some of it today and it was fantastic, made the same size as yours taking the rest to my club tomorrow for me and my mates to enjoy whilst having a few pints and watching the rugby what more could a man want, cheers mate.
Fantastic! A beautiful pie. Thank you Scott
Looks wonderful. Will try it, thank you. 😊🇨🇦
Looks Great.... a proper Pork Pie.
Thanks a lot. As always, when you butcher or cook, I am glued to the screen and save on file everything I watch. I can't keep up with what you teach but it sure is fun and fattening to try. God Bless. PS I tell everyone I can about your site so the great recipes won't get lost.
You’ve inspired me for our Burley Village Show …..it’s in the oven!
Brilliant, this guy is an artist.
Lovely ever pork pies!!!!Deli of all!
Made this Pork Pie it was fantastic came out exactly as your picture. I live in South Africa the only difference was that I did not mince some of it as I do not have one. Just cut up all the meat small I would rate this 5 stars thank you for sharing this recipe
I cannot get pork pies where I live in France. So I cook my own, have tried different recopies. This one is the best especially for the Hot water crust pastry.
Oh, wow, does that look good! Awesome mincing job if I don't say so myself!
Love your videos! I appreciate it very much!
l hate/love this show because l always get hungry watching it, good on ya mate
always look forward to your vids Scott, another fab one
Tony Ball Thanks Tony,its much appreciated my friend,all the best.Scott
Hello from California!! I wish I could have a bite of this pie. Delicious!!
This just looks wonderful
Really enjoyed your flamboyant video. Excellent stuff. I've been making these for a while now, using different methods and techniques. I have always struggled with the pastry when using a butchers dolly ( for the uninitiated, think round block of wood for moulding pork pies ) because the blinking pastry clings to the sides of the dolly or just flops over, pathetically. So, I like the cooling down idea and you can definitely see the difference in the structure of the lid pastry once it has cooled. I have never used eggs in the pastry mix and this is the 1st video / recipe that I have seen that includes eggs but your pastry looks great. I agree that using a high sided 18 - 20cm tin is a must for the larger pies. Once again, thanks for making the video and sharing it with us.
loving the recipe Scott thank you.