When you said "More pork" I was thinking "Yeah, Terry Pratchett joke". And then the title came up and I just went... "yep." You'll give Claude Maximillian Overton Transpire Dibbler a run for his money! Is a meat pie floater in the works, Keef? ...? eh? :)
You are the Pie King! My wife & I & our 2-yr old son enjoyed a meal of pork in Stilton (not pie) nearly 30 years ago in the Cotswolds & I remember the chef with great fondness to this day. Tipped chef Tony well in homage. His country pate could make me cry, too.
Love that you buy your sage and onion stuffing fro the supermarket. Can’t be beaten by making at home. We have to get visitors to bring it to us or we get it ourselves when we visit the UK (or Australia). No problems getting blue Stilton in Nevada (but can’t get the white or Cheshire or Ordinary Wensleydale ie without cranberries unless we go to a specialist shop and pay $25 a pound - that’s 38 quid a kilo!)
Luckily I can get Stilton from my local supermarket here in Canada. My wife makes lovely sage and onion stuffing as well. Will have to have a go at making these Keef, they look delicious.
To Brenda in Fla, try Publix supermarkets for Stilton. I live in Fla and I know I've bought Stilton, and I'm pretty sure it was at Publix, in the imported cheese section (sold in little wrapped wedges, not cut from a wheel.) Now if I can just find suet and good sausages.......
They look great. So glad your back there has been am imposter running around your channel making minestrone soup and stuffed aubergines. Was ready to tell you about it on the Planet!
Oh hey, if you do the first step for hot water pastry but swap the lard for candle wax, you can waterproof clothes in it! If anyone's a shepherd or a lighthouse keeper they'd do well to take note of this.
They look absolutely gorgeous! Going to give those a go. With these pies having a topping it that the reason for not putting jelly in these pork pies? As always just love you two :-)
Living in Canada for 54 years has spoilt cheese for me. North America puts cheese on everything so I've gone off it except in a cheese and tomato sandwich or on top of a burger. Sage and onion will do me just fine though.👍😊🍁
Keith, having worked just over 20 years for a large pork pie and sausage manufacturer as a Technical Manager, I feel qualified to offer you advice. 1. Don’t egg wash the pie, any egg that gets on to the pie ring will stick like the proverbial and not help the ring removal. There’s no need for it. 2. Why remove the pie ring half way through the baking process. You will get a more consistent bake depth and colourisation with the tin contact. 3. We always jellied the pies to the shoulder of the meat. It maintains crispier pastry throughout life, gives a little more solidity when cutting the product and adds texture and flavour. Other suggestions for your repertoire could be pork topped with pate, cranberries, apricot’s and or apple sauce (fruits being added after baking). Lastly, I feel you ought to be adding an internal cooking temperature to your method. Food safety should be paramount, especially as your teaching people to follow you with your method. Remember not every oven cooks the same.
Great vid Keef and mrs keef 👍 Keep up your great happy vids, full of love ❤ and great looking food 😋 Love Daniel and my Two FELINES 🐈 🐈 Las Vegas, Nevada 🌵 USA 🇺🇸 CATS RULE!!!!! You guys rock 🎸 😊
@@Keefcooks By no cheating i mean no apparatus used to poach the egg (whirlpool method or similar). My username is pronounced Tee Town Renegade - (t town being the town of Timperley where I live). PS - After your shout out for Emily Hall on the mac n cheese pie she has now agreed to be my girlfriend! So thankyou!!
Stilton (and other blue cheeses) are a bit too strong for my tastes. (They tend to overwhelm the flavor of anything else.) Perhaps a milder cheese might be substituted.
Humm Umm Uhmm Humm - yeh - o - k - Ummm! Not sure if there is any more to say. The Americans - the USA variety - seem to smother cheese on everything, how come they cannot get a decent blue cheese? In the words of some lovely little daughter of my Boss in Kuwait may years ago. "Are you going to have some of your smelly cheese?" (I imported it in my baggage instead of Gordons Gin). Thankfully my Boss didn't like cheese, he was ok otherwise, strange?!. The smellier the better. I just have to make these small bite sized things?? Wonderful, thankyou.
What!! @Brenda Rigdon No blue cheese in Florida???? Baffling. How is Disney allowed to call itself the happiest place on earth if you can't get blue cheese? Mystifying.
Keef, you mention having a little trouble with uncasing your pies because they're sticking. Have you looked into using 4-inch springform pans? I got a set of 8 from Wilton. They're amazing.
Hahahaha thanks for the shout out my friend but here locally its Danish blue cheese here and that is tragic because its harsh and not as creamy. looks like a winner of a pie very up my ally xxx
I am not a fan of pork pies due to the jelly 9 i think it's aspic) on the top. This might get made to see if I can eat them without that ghastly manifestation.
The jelly is supposed to be inside, not on the top. Apart from tasting great and adding a bit of juicy, it also prevents the growth of bacteria in the gap between the pastry shell and the meat.
Ey up me lad Keef. I always reckon a pie should be fully wrapped in pastry, but sometimes ya need to shake things up. Ditchin' the pastry lid an' usin' Stilton cheese or sage an' onion stuffing instead? That’s a reyt clever twist! Stilton'll give it a rich, tangy bite, an' sage an' onion'll add a grand herby kick. Both options sound spot on an' will proper elevate the flavour. Can’t wait to give ‘em a try!
I live close to Florida. DON’T YELL AT ME AGAIN LOL . (Yell. I gave birth to several LARGE BABIES-same day- ONE MINUTE APART. Nothing offends me 😂😂😂) 14 minutes from Florida. WE HAVE BLUE CHEESE HERE. 😂😂😂. It is in the “specialty cheese” section at PUBLIX. That looks FANTABULOUS.
@KeefCooks 😂😂😂 during the last livestream some American said shortages ARE SO BAD in America. “ they “ make everything so f political with this Trump 🤡🤡🤡 circus. She could not find lactose feee milk for 2 days OHHH MY. THERE ARE NO LIFE ALTERING SHORTAGES IN AMERICA. people Are so OUT OF TOUCH. Never mind. Lol. Not important. Good day to ya. ( I live here I know there are no shortages. OH; MY GOD THERE WOULD BE F RIOTING IN THE STREETS IF THE LACTOSE FREE MILK IS NOT STICKED )
@@TSWARD-xb9rk OK. That was literally the first I'd heard of shortages. I know Joan the food broker is a DJT fan and she was the one saying there were shortages. So it's the Commie Biden's fault? BTW I found it slightly credible because all week here in UK we've been hearing of impending shortages - farms can't get cheap EU labour to pick fruit/veg, imports/exports between UK/EU total clusterf*ck. Partly due to Covid, but mostly down to Brexit. Apologies if I yelled at you...🙂
#FoodEdmontonDining Says... Good job!. They look delicious. I can’t eat anything with much salt for health reasons so I wouldn’t use the salt at all. Thanks for sharing 🙏👍
Mrs Keef is working too hard/long. You made those look easy. I've always been worried about the hot water crust not holding up, and the hand micing/nitrating of the filling and the making the jelly from trotters. So much so that i've always bought them. Your versions looks like something i could do! Well done! And with the blue cheese i eapect to get an extra umani hit.
They look so good. I live in Wilmington North Carolina and you could not find a porkpie to save your life so I will make this!!!! Thanks. P.S. loved the Terry Pratchett joke 😁
1. I like Mrs. Keef's hair cut. 2. Those pies look delicious! 3. I can't find Stilton anymore where I live in the USA, but there are other blue cheeses (ex Gorgonzola, Maytag Blue, etc.) that would make decent substitutes. 4. Did you and Mrs. plan your outfits, or did you color coordinate accidentally lol?
I don't understand not finding Stilton is the US. I live in a fairly rural area of central Texas and our local HEB has Stilton right there in the deli section.
I’ve watched quite a few of your videos Keefe (and have subscribed); I just realised why I subscribed - apart from pretty good recipes that I know I will use - you make me smile, and when your wife makes an appearance I smile again. Thank you for your darn good recipes,
With normal porkies I would agree 100%. With these, there's enough going on flavour-wise and almost no space to put the jelly in. You are, of course, massively welcome to make your own version and inject as much jelly as you can!
When you said "More pork" I was thinking "Yeah, Terry Pratchett joke". And then the title came up and I just went... "yep." You'll give Claude Maximillian Overton Transpire Dibbler a run for his money! Is a meat pie floater in the works, Keef? ...? eh? :)
Pie floater....maybe
You are the Pie King! My wife & I & our 2-yr old son enjoyed a meal of pork in Stilton (not pie) nearly 30 years ago in the Cotswolds & I remember the chef with great fondness to this day. Tipped chef Tony well in homage. His country pate could make me cry, too.
Shouldn't have watched this before I ate..
Looks delish and the cheese! Top nosh!
Love that you buy your sage and onion stuffing fro the supermarket. Can’t be beaten by making at home. We have to get visitors to bring it to us or we get it ourselves when we visit the UK (or Australia). No problems getting blue Stilton in Nevada (but can’t get the white or Cheshire or Ordinary Wensleydale ie without cranberries unless we go to a specialist shop and pay $25 a pound - that’s 38 quid a kilo!)
Luckily I can get Stilton from my local supermarket here in Canada. My wife makes lovely sage and onion stuffing as well. Will have to have a go at making these Keef, they look delicious.
To Brenda in Fla, try Publix supermarkets for Stilton. I live in Fla and I know I've bought Stilton, and I'm pretty sure it was at Publix, in the imported cheese section (sold in little wrapped wedges, not cut from a wheel.) Now if I can just find suet and good sausages.......
They look great. So glad your back there has been am imposter running around your channel making minestrone soup and stuffed aubergines. Was ready to tell you about it on the Planet!
You missed last week's veggie Caramelized Onion and Cheese Tart!
Oh hey, if you do the first step for hot water pastry but swap the lard for candle wax, you can waterproof clothes in it! If anyone's a shepherd or a lighthouse keeper they'd do well to take note of this.
Top tip!
They look good enough to eat (only joking) keef they looks delicious gonna try these👍
They look tasty Keef!
Love to try those 😋
As for cheese, I like Yorkshire Blue but not many places stock it.
At least you didn't have to get a plastic kettle! 😂
The pies looked delicious!😋
They look absolutely gorgeous! Going to give those a go. With these pies having a topping it that the reason for not putting jelly in these pork pies? As always just love you two :-)
Yes, there's not much space for jelly in these and there's more than enough going on flavour-wise.
Keef, those are beautiful! The cutaway view was a magic moment. Thanks for a great video, even if it did expose the awful truth about Florida.
Now would those be nice with a spoonful of cranberry chutney?
I reckon they would
Oh Yes Cranberry would be the perfect accompaniment to these pies :-)
Living in Canada for 54 years has spoilt cheese for me. North America puts cheese on everything so I've gone off it except in a cheese and tomato sandwich or on top of a burger. Sage and onion will do me just fine though.👍😊🍁
Cant beat the tesco stuffing for the money. 40p and tastes as good as paxo.
**slowly removes glasses**
Sweet Mary Mother of God.
It's...beautiful.
😂😂
Keith, having worked just over 20 years for a large pork pie and sausage manufacturer as a Technical Manager, I feel qualified to offer you advice.
1. Don’t egg wash the pie, any egg that gets on to the pie ring will stick like the proverbial and not help the ring removal. There’s no need for it.
2. Why remove the pie ring half way through the baking process. You will get a more consistent bake depth and colourisation with the tin contact.
3. We always jellied the pies to the shoulder of the meat. It maintains crispier pastry throughout life, gives a little more solidity when cutting the product and adds texture and flavour.
Other suggestions for your repertoire could be pork topped with pate, cranberries, apricot’s and or apple sauce (fruits being added after baking).
Lastly, I feel you ought to be adding an internal cooking temperature to your method. Food safety should be paramount, especially as your teaching people to follow you with your method. Remember not every oven cooks the same.
Thanks for the tips.
I always make your hot water pastry now when I make pies, so easy and fab every time 😊 can I please get a shout out Keef 🙏🏻
Sure - next week!
Great vid Keef and mrs keef 👍 Keep up your great happy vids, full of love ❤ and great looking food 😋 Love Daniel and my Two FELINES 🐈 🐈 Las Vegas, Nevada 🌵 USA 🇺🇸 CATS RULE!!!!! You guys rock 🎸 😊
Hi keef, please could you do an eggs Benedict (but no cheating on the poached egg as well !)
Ooh yeah, but what do you regard as cheating on the poached eggs? And how the hell do you pronounce your user name?
@@Keefcooks By no cheating i mean no apparatus used to poach the egg (whirlpool method or similar).
My username is pronounced Tee Town Renegade - (t town being the town of Timperley where I live).
PS - After your shout out for Emily Hall on the mac n cheese pie she has now agreed to be my girlfriend! So thankyou!!
LARRRRD. 🥰🥰🥰
Stilton (and other blue cheeses) are a bit too strong for my tastes. (They tend to overwhelm the flavor of anything else.) Perhaps a milder cheese might be substituted.
Are these calorie free ?
Absolutely!
Was that kosher pork you used?
Oh, y'know.
Humm Umm Uhmm Humm - yeh - o - k - Ummm!
Not sure if there is any more to say. The Americans - the USA variety - seem to smother cheese on everything, how come they cannot get a decent blue cheese? In the words of some lovely little daughter of my Boss in Kuwait may years ago. "Are you going to have some of your smelly cheese?" (I imported it in my baggage instead of Gordons Gin). Thankfully my Boss didn't like cheese, he was ok otherwise, strange?!. The smellier the better.
I just have to make these small bite sized things?? Wonderful, thankyou.
What!! @Brenda Rigdon No blue cheese in Florida???? Baffling. How is Disney allowed to call itself the happiest place on earth if you can't get blue cheese? Mystifying.
Superb. In Scotland we used to go to a bakery that made pork pie with baked beans on top!
Love your videos and keep on cooking....
Bed time lol with Mrs Keef Cooks. Well well well Keef
Perfect pies for picnicks x
Yum!!! Thanks Keef.
Love the top that you got on mrs keef
Keef, you mention having a little trouble with uncasing your pies because they're sticking. Have you looked into using 4-inch springform pans? I got a set of 8 from Wilton. They're amazing.
I have a few springforms, in fact I did use them in this or the Scotch pie/macaroni pie videos
Hahahaha thanks for the shout out my friend but here locally its Danish blue cheese here and that is tragic because its harsh and not as creamy. looks like a winner of a pie very up my ally xxx
Agreed on the Danish Blue - yuck!
I am not a fan of pork pies due to the jelly 9 i think it's aspic) on the top. This might get made to see if I can eat them without that ghastly manifestation.
The jelly is supposed to be inside, not on the top. Apart from tasting great and adding a bit of juicy, it also prevents the growth of bacteria in the gap between the pastry shell and the meat.
Ey up me lad Keef. I always reckon a pie should be fully wrapped in pastry, but sometimes ya need to shake things up. Ditchin' the pastry lid an' usin' Stilton cheese or sage an' onion stuffing instead? That’s a reyt clever twist! Stilton'll give it a rich, tangy bite, an' sage an' onion'll add a grand herby kick. Both options sound spot on an' will proper elevate the flavour. Can’t wait to give ‘em a try!
You cannot go wrong with Stilton!!! ❤️❤️ Love you two!!
Good looking pies Keith and I like the video. Gonna give em a go
Good luck!
I live close to Florida. DON’T YELL AT ME AGAIN LOL
. (Yell. I gave birth to several LARGE BABIES-same day- ONE MINUTE APART. Nothing offends me 😂😂😂)
14 minutes from Florida. WE HAVE BLUE CHEESE HERE. 😂😂😂. It is in the “specialty cheese” section at PUBLIX.
That looks FANTABULOUS.
I've no idea what you're on about with the YELLING!
@KeefCooks 😂😂😂 during the last livestream some American said shortages ARE SO BAD in America. “ they “ make everything so f political with this Trump 🤡🤡🤡 circus. She could not find lactose feee milk for 2 days OHHH MY. THERE ARE NO LIFE ALTERING SHORTAGES IN AMERICA. people Are so OUT OF TOUCH. Never mind. Lol. Not important. Good day to ya. ( I live here I know there are no shortages. OH; MY GOD THERE WOULD BE F RIOTING IN THE STREETS IF THE LACTOSE FREE MILK IS NOT STICKED )
@@TSWARD-xb9rk OK. That was literally the first I'd heard of shortages. I know Joan the food broker is a DJT fan and she was the one saying there were shortages. So it's the Commie Biden's fault? BTW I found it slightly credible because all week here in UK we've been hearing of impending shortages - farms can't get cheap EU labour to pick fruit/veg, imports/exports between UK/EU total clusterf*ck. Partly due to Covid, but mostly down to Brexit. Apologies if I yelled at you...🙂
When are you going to do a live chat again?
You must have read my mind Joan - I just decided this morning to resume them, so the last Sunday of this month, the 27th.
#FoodEdmontonDining Says... Good job!. They look delicious. I can’t eat anything with much salt for health reasons so I wouldn’t use the salt at all. Thanks for sharing 🙏👍
Mrs Keef is working too hard/long. You made those look easy. I've always been worried about the hot water crust not holding up, and the hand micing/nitrating of the filling and the making the jelly from trotters. So much so that i've always bought them. Your versions looks like something i could do! Well done! And with the blue cheese i eapect to get an extra umani hit.
They look so good. I live in Wilmington North Carolina and you could not find a porkpie to save your life so I will make this!!!! Thanks.
P.S. loved the Terry Pratchett joke 😁
Pork Pie with Stilton cheese on top, just hand it over now. Well done my Bonnie Lad.
I want to try these and your cheese and onion tarts in mini-muffin tins for hors d'oeuvres.
1. I like Mrs. Keef's hair cut. 2. Those pies look delicious! 3. I can't find Stilton anymore where I live in the USA, but there are other blue cheeses (ex Gorgonzola, Maytag Blue, etc.) that would make decent substitutes. 4. Did you and Mrs. plan your outfits, or did you color coordinate accidentally lol?
It was an accident, but about half of my shirts are blue!
@@Keefcooks mouthwatering as usual. Joshua here.
I don't understand not finding Stilton is the US. I live in a fairly rural area of central Texas and our local HEB has Stilton right there in the deli section.
@@richthomas4363 I used to be able to find it at a club store like Sams . But everywhere else it's flavored, ex Stilton with cranberries.
@@admirathoria0073 Flavored...Stilton...with...cranberries?!!? That's sacrilege. That's like painting a mustache on the Mona Lisa.
I’ve watched quite a few of your videos Keefe (and have subscribed); I just realised why I subscribed - apart from pretty good recipes that I know I will use - you make me smile, and when your wife makes an appearance I smile again. Thank you for your darn good recipes,
Thanks Frances
Those look quite delicious.
Love the look of these pies, just so good!
Pork pies need jelly!
With normal porkies I would agree 100%. With these, there's enough going on flavour-wise and almost no space to put the jelly in. You are, of course, massively welcome to make your own version and inject as much jelly as you can!