The new kitchen looks legit RUclips cooking show good. Combine that with the relatable cooking confusion, imperfection and winging it we've come to expect and the result is a truly wonderful combination.
Wow, I'm over 70, I've lived in England for (almost) my whole life and I've never made a pork pie. If you apply for citizenship and get a question you can't answer, just say "I don't know but have you ever made a pork pie?"
For pork pies, "hot water" pastry gives a very nice result. With two delightful treats in the preparation: - Mixing boiling water and lard can be somewhat "exciting". - The freshly mixed pastry kind of feels like handling a large, warm, slippery slug due to all the lard. Lovely.
Traditionally, pork pies are made with hot water crust pastry - you bring your water to the boil, and then melt your fat (butter or lard) in the boiling water, then mix the result with your flour to form the dough. This method produces a crispier pastry than ordinary shortcrust.
Excellent. Pork pies that look like Martians 😉... still a darn sight better than I could do! A stern test for the new kitchen, which it survived beautifully 😀. I hope your sister didn’t spend too much money on the ‘pastry cutters’ 😂.
As a chef these cooking vids tear me to pieces. Laughing and crying at the same time, like some kind of low budget Batman villain. Love the new kitchen, keep up the good work!!
My grandad was a baker and made pork pies, he would have died laughing but admired that you even attempted to give it a whirl. Your choice of piccalilli condiment was excellent 😁👍
Cheers to Alanna, who continues to slay in the kitchen and the rubric "Eat This Video"! Girl, you definetly motivated me a lot to cook my very own pork pies. But this will be interesting, because this is so not typical for Bulgaria! I ought to make the bread sauce and the Yorkshire puddings as well (my father makes the second ones so delicious thought). Much love from Bulgaria! XOXOXO
This is the recipe I use - it makes a very large pork pie - we put it in a 8" tall, non-stick cake tin, with removable base. This makes it easier to get out. The advantage of larger pies is better Meat : Pastry : Jelly ratio. This makes about 16 very generous portions, you could probably get 24 less generous portions out of it. It freezes OK, if you put it in something like foil. You do need to do use Hot Water Pastry. 700g pork shoulder, minced or finely chopped 500g pork belly, half fine minced and half coarse 300g bacon, cubed or coarse minced ½ tsp ground mace 2 large pinches ground nutmeg 1 tbsp sage 1 tsp thyme ½ tsp salt 1 tsp ground pepper For the pastry 575g plain flour 200g lard 220ml water To finish the pastry 1 egg beaten For the Jelly 300ml stock (We use ham stock - from boiling ham) 6 gelatine leaves (adjust downwards if the ham sock already sets well) Heat the oven to 180C / 160C fan / gas mark 4. In a large bowl mix together all the ingredients for the filling. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon. Cook in the oven for 30 mins then reduce the heat to 160C / 140C fan / gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold. Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set.
@@dave_h_8742 This was original taken from a Recipe I found online, about 5 years ago. It sort-of worked, but we've made it quite a few times and tweaked it as we went - to suit what we have, to suit our taste, and to make it more reliable. Anyone who ever cuts and pastes a recipe is going to end up doing the same.
Warm pork pies are an absolute delicacy! When I worked in Liversedge (West Yorkshire) we would time our lunch hour to coincide with the pies being ready at the pork pie shop - lovely & warm ... mmm!
I am not into cooking (videos), but for some reason I was properly entertained for 25 minutes and left with a big smile :). I'd choose that over any yet-another-famous-chef-on-telly show every time..
Whoever wrote that recipe needs a slap, making pork pies with shortcrust pastry is sacrilege. Also Hot Water Crust pastry is by far the easiest pastry to make, shape and handle, using shortcrust made that recipe harder than it needed to be.
@@zathrusii6456 hot water crust is the ONLY pastry that should be used ...in fact I think it's actually illegal to use any other pastry ..and if it isn't it should be.
@@davidv.8655 if your going to make a pork pie then you need to use hot water crust but you could make a steak pie and use short crust. Alanna could mess up either so she may as well get the right pastry wrong 😁
Pork pies are made with hot water pastry for a reason. The point is that the HWP is easier to shape or raise the pie case from a flat disk and is simple to repair if you accidentally make a hole at any point simply take a small ball of the raw pastry and press it into the hole then seal it by spreading the ball out with your thumb. Then when you have the filling ready throw a ball of it into the case. This is done to prevent any voids between the meat and the pastry, next make and apply the pie lids using a little water to make the pastry stick together and then crimp by whatever means you wish(fingers & thumb is probably easiest), finally use something like a wooden skewer to make a vent hole or two in the lids before placing the pies in the hot oven on a baking sheet. When done leave them on a rack to cool and make some gelatin and when ready use a small funnel or icing bag tip in one of the holes in the top to pour the gelatin into the pies until it starts to show in the second hole. Leave the pies in a cool place until the gelatin is set, then serve as you wish. Hot or cold, with or without vegetables or chips, with a bottle of ketchup or HP sauce, with British pickles or even salad cream, or however you like them.
@@zathrusii6456 hot water pastry is easy to make as long as you use the appropriate tools to blend the pastry ingredients until it is cool enough to handle.
Having tried to make my own pork pies using a recipe that called for free forming the pastry shells and baking them without anything holding them up (it went about like you'd think... badly!), I am here a year late to say "Never Give Up! Never Surrender!". I have since used ramekins, and a hot-water crust recipe (SUPER easy, and rolls and forms SUPER easy!) and made ALMOST as good a pork pie (with plenty of gelatinized pork stock in it) as I bought at Tesco in London... Almost. I need to make more of those now that I think about it... Don't give up!
@@jillhobson6128 According to Google: "Sliders refer to miniature hamburgers. The name originated in the 1940s, when sailors in the U.S. Navy would refer to mini-burgers as "sliders" because of their extreme greasiness. In just one or two bites, the burger would just slide right down!"
Alanna, I really enjoyed this video. You did a much better job that I would have - yes I would have wimped out from the beginning and got the pastry dough from the store. I have never heard of piccalilli before you showed it to us. (Would be interesting to see other spices or concoctions that are typically British and that we would not see in Canada). In the end you did a good job and it must have been delicious! Thanks for sharing.
They are all unique. Just like everyone else. Taste is more important that looks. Good job Alanna. The purpose of any pickle in that situation is to cut through the fatty taste. You mentioned balanced; that is the idea.
Hey Alanna the new place looks spacious compared to the last and a much better kitchen. Fearless cold sweats and a good dollop of just get on with it always produces magical results. Brilliant!
Was that a tube of scaffolding? 😉 I remember the day's when you just used a glass as a rolling pin. You have come a long way and those hazmat suit gloves are dope 😀
When doing pastry, most people don't use a board, we'll just make sure the worktop is clean, then cover it with a light dusting of flour and roll the pastry directly ontop of the worktop. This stops you running out of space on a chopping board or similar, and having the pastry crack as it goes over the edges. You can also buy adjustable height rolling pins to get a consistent thickness, though this does patrially limit how big you can go in at least one direction, but for most cases this is fine. Also if the pastry is a little dry and cracking you can sprinkle it with a little water to make it more malleable.
"Somehow I made 13" Accidental baker's dozen. Secret chef status confirmed! When I make food stuffs it either looks terrible but is actually really nice or it looks terrible and is terrible.
Great to have you back, loved this - I give it 23 Cumberland Chuckles. Those gloves though. Most hilarious. You should have worn them beginning to end.
Thanks for watching this episode of "Can't Cook, Will Cook". They look like mini pies so I would call that a success. Ainsley Harriott would be so proud
God bless you lol, 99 percent of the British folk never have made pork pies or even attempted them. We get them from professional bakers. So you have done amazing xx
The extent of my baking skills is a Machester Tart. If you buy the pastry case and jam, all you have to do is make some custard. Aren't you supposed to have pork jelly in pork pies?
Good job Alanna! It’s hilarious that you used the chef’s knife as regular utensil. I actually gasped when you dropped it. You are braver than I am when it comes to making pastry.
This is what has been missing from my life in 2021 - an Alanna cooking video! 25 minutes of comedy platinum! Considering you forgot the word for “pastry” less than 60 seconds in, you didn’t have pastry cutters or a brush I’d say that was pretty successful - well done 👍😁
You can buy (only ever done at Christmas) sausage meat for stuffing or my favourite sausage meat balls roasted with the juices of the chicken/Turkey blasted over them to crisp them up.
You can buy sausage meat all year round. My wife uses it regularly for making Scotch Eggs. I was surprised that Alanna was told to add more herbs to a Cumberland sausage! I can't imagine where she found that recipe. I can't believe that it is English. Real pork pies don't use sausage meat, use hot water pastry which is "raised" around a wooden former and filled with aspic once cooled. They are also pinched around the top to keep the lid on and all the juices inside. I think James Martin has recipe availa. I'm sure I've seen him make one on TV.
I've never been beaten by a pork pie. I buy them from an award-winning pie shop in Skipton. Delicious! All credit to you for trying this- I wouldn't know where to start. Thanks for a very entertaining video. Keep safe both of you. Have fun!
11:50 "Next we want to distribute our meat...ness. The meat...mush." You're really selling it Alanna, it's almost like Nigella turned Canadian overnight.
"Welcome to the kitchen, in another installment of why am I doing this?...I've never made a pork pie and the thought of making one makes me break out in cold sweats, so that's what we're going to do today..." Classic! 😂
They look delicious!! Remember it’s all about how they taste and not how they look……well done for attempting to make pork pies. I love cooking and lived in the UK my whole life and have never tried making pork pies. So well done you!
Don’t think I have seen pork pies made with shortcrust pastry before but they looked good and I hope you enjoyed them. Thank you for the video, especially when you’re still dealing with moving, the new kitchen is excellent for cooking videos. I hope you and your family stay well.
I would hope that if the “esteemed” (well, he thinks he is) Paul Hollywood was in da house, he would have given you one of his famous sweaty mitt handshakes after having reminded you that “next time, you should use hot water crust”… and Prue would have looked over her brightly coloured, to match her outfit, specs and smiled with “good try for a first timer” 😊
@@dave_h_8742 and I would be sitting there, punching the tellybox screen, shouting at Paul to get his filthy paws off of “our Alanna” and to stop leering at her with his blue snake eyes and firing off emails to C4 and getting him sacked!! Ohhhhh if ONLY! 🙏🏻
You should never feel you have to apologise to vegetarians. It's their own decision to follow that particular diet. You're not responsible for their life choices, so why should you have to apologise to them for yours?
As a vegetarian (borderline vegan) myself, I couldn't agree more! My family eats a vegetarian diet here at home but they know that whatever they choose to eat outside of home, is totally their choice. And that's fine with me. I just dont have meat in our house is all.
@@Mrs.J87 I remember the story of one of Kate Bush's early tours. Being a vegetarian herself, she insisted that all the catering for the crew was to be vegetarian. Reasonable I suppose, if nobody is forcing them to eat it, but then she spotted two of her roadies eating burgers in a McDonalds, and promptly sacked them.
@@Mrs.J87 The hypocrisy of some people gives different diet choices a bad name. I once worked with a girl who was positively evangelican in her views about vegetarianism, but then someone noticed that she was wearing leather shoes. Her reasoning behind this was "Yes, but artificial leather shoes use a lot of chemicals in their manufacture which is a lot worse for the environment" - So what was her point? Was she really against killing animals? Or was she so in favour of conservation, that she elected the odd cow to sacrifice itself in her name, for the greater benefit of the Earth?
Pastry usually crumbles when it doesn't have enough moisture. So if it is too crumbly when rolling it add a little water, kneed it and roll it again. It can also happen if you didn't kneed the butter thoroughly enough to break it all apart and mix it through. But all said, good job at least your willing to give it a go, which is more than most so kudos :)
oh in the us it’s easily nearly 10 dollars for 500g. i actually resorted to making golden syrup a few times and it’s NOT easy. hard to get the viscosity right, & lyle’s just tastes better
@@pierodavies9508 i think it’s just expensive import prices & regular stores usually don’t carry something like it (it’s obscure over here). i didn’t even know there was a generic lyle’s!
"Whatever you call them in this country!" You are doing a great job of it! We are genuinely proud of you. We truly love your jazzy, improvisational cookery style!
My children bought t'wife a day at River Cottage where she went on a proper pies and pastry course...... I have been enjoying the benefits of that day for the last 2 years :-) Highly recommend it to anyone. So Alanna I would like to see you make poutine! I am sure the UK is ready for such a dish
@@AdventuresAndNaps My son and his wife moved to Toronto (Entertainment District) 30 months ago and we visited them in 2019. I tried Poutine just the once - its not for me - but I know my fellow citizens might love cheese curds, chips and gravy. I just saw a video of someone having a deep fried jam sandwich in Blackpool. The best thing t'wife purchased in that summer trip was a Canadian Goose down coat. My goodness your country really knows how to make warm clothes.. If ever we get back to visit them (Covid willing) I think she wants some boots to go with the coat.
There's a farm shop near me that sells two of their own pork pies but one is topped with a layer or turkey & a layer of stuffing & the other is topped with caramelised onion & Stilton
"It's significantly better with the piccalilli, I don't know why"... I'm guessing it's something to do with the piccalilli. And can you stop with the "if you've lasted this long..." comments, you're starting to sound like my wife.
Great job Alanna, great baking, great video !! Maybe we'll see pork pies and lounge wear, for napping, sometime, on Edenbridge...happy baking & traveling!
Just think Alanna, it isn't every day that someone invents a brand new savoury dish so that's got to be a success to be proud of. Great video and the look on your face when you started 'squishing' was just priceless!!
You need a wooden mould and you raise the hot water pastry up the sides. Then crimp the top (with a hole in for adding the gelatine) to the sides. Or forget making them yourself and buy them from Taylor's of Darlington, which knock spots off the ones from Melton Mowbray.
The new kitchen looks legit RUclips cooking show good. Combine that with the relatable cooking confusion, imperfection and winging it we've come to expect and the result is a truly wonderful combination.
Cheers pal!
Wow, I'm over 70, I've lived in England for (almost) my whole life and I've never made a pork pie. If you apply for citizenship and get a question you can't answer, just say "I don't know but have you ever made a pork pie?"
At 10 Am, means they can run for queen! 😂
I cannae believe the BBC is giving out that recipe with short crust pastry, like, WHAT!
For pork pies, "hot water" pastry gives a very nice result.
With two delightful treats in the preparation:
- Mixing boiling water and lard can be somewhat "exciting".
- The freshly mixed pastry kind of feels like handling a large, warm, slippery slug due to all the lard. Lovely.
Blimey, this is some advanced stuff. I don't know anyone who makes their own pork pies.
Me neither!😱 I take my hat off 👒 to the very brave 💞 Allana! 💞
Tbh these were more akin to sausage rolls, in a pie format.
,, I love the modern hobby of making something the supermarket charges u £500 to make, but sells in store 4 50p 😏
I do .... take a look at Paul Hollywood or James Martin recipes using traditional hot water crust pastry ....pretty easy to follow and on RUclips
Literally love your "I'm bored, so let's move on" yet some how patient attitude towards it all. May have to give this a go 😊
Best title of a video ever on RUclips.
Thank you! 😂
@@AdventuresAndNaps I was imagining a battle with mutant pork pies and Alanna dressed as a Mountie in red serge...
Traditionally, pork pies are made with hot water crust pastry - you bring your water to the boil, and then melt your fat (butter or lard) in the boiling water, then mix the result with your flour to form the dough. This method produces a crispier pastry than ordinary shortcrust.
Thanks for that Dave.
I feel like if you've ever really had to make hot water crust pastry then you should be truly understanding of all those that don't want to. lol
The best thing about making too much pastry is you can make a load of Jam Tarts :)
Excellent. Pork pies that look like Martians 😉... still a darn sight better than I could do! A stern test for the new kitchen, which it survived beautifully 😀. I hope your sister didn’t spend too much money on the ‘pastry cutters’ 😂.
"It's been a long day, and it's only 10am". Sums up most days! 😂 😂
I've never seen anyone make pork pie, your my hero ⭐
Thanks for watching!
@@AdventuresAndNaps usually have a turned wooden block for sculpting the water pastry around.
Indeed..its called a "Dolly" :)
I'm 60 and have never made a pork pie in my life. 😲 It is definitely beyond me and I use frozen pastry these days! 😊 You have shamed me 👑 Alanna! 👑
That pause at forgetting the recipe's name. I'm in love with this woman.
Actually, all the pauses and questioning are just so cute 😊
As a chef these cooking vids tear me to pieces. Laughing and crying at the same time, like some kind of low budget Batman villain. Love the new kitchen, keep up the good work!!
Thank you!!
My grandad was a baker and made pork pies, he would have died laughing but admired that you even attempted to give it a whirl. Your choice of piccalilli condiment was excellent 😁👍
Well this would be the only kind of cooking programme I'd ever watch, to be honest. This was hilarious!
Thank you!! ☺️
That's what I was thinking!
For a few weeks now, I for some reason thought she always said "My name is Elaina, I'm a comedian"! Maybe she is a Canadian comedian!
@@whatnextkai1294 Her name is Alanna - but yes, she is definitely both of those!
Step 5: Call the pork pie delivery service.... I haven't laughed this much in a long time. Thank you!
Cheers to Alanna, who continues to slay in the kitchen and the rubric "Eat This Video"! Girl, you definetly motivated me a lot to cook my very own pork pies. But this will be interesting, because this is so not typical for Bulgaria! I ought to make the bread sauce and the Yorkshire puddings as well (my father makes the second ones so delicious thought). Much love from Bulgaria! XOXOXO
Loved the phrase "I'm just gonna spoon some egg business on these guys". Your so cookery technical x
😀
Kitchen inauguration success! Nice job Alanna,and nobody threw up or was poisoned,a great start in your new home!❤️🇬🇧👍
Yes! Thank you!
"Shortcrust ..................................... pastry"
Good to see you so at home with the technical terms now.
😂
Next week A&N explains wibbly wobbly timey wimey and the palanet can chill out for a bit.
Would A&N sell as a tee? Thought.
20:16 I love that defiant look 😂 "So they don't look like pork pies. Wocha gonna do about it?"😒
This is the recipe I use - it makes a very large pork pie - we put it in a 8" tall, non-stick cake tin, with removable base. This makes it easier to get out.
The advantage of larger pies is better Meat : Pastry : Jelly ratio.
This makes about 16 very generous portions, you could probably get 24 less generous portions out of it. It freezes OK, if you put it in something like foil.
You do need to do use Hot Water Pastry.
700g pork shoulder, minced or finely chopped
500g pork belly, half fine minced and half coarse
300g bacon, cubed or coarse minced
½ tsp ground mace
2 large pinches ground nutmeg
1 tbsp sage
1 tsp thyme
½ tsp salt
1 tsp ground pepper
For the pastry
575g plain flour
200g lard
220ml water
To finish the pastry
1 egg beaten
For the Jelly
300ml stock (We use ham stock - from boiling ham)
6 gelatine leaves (adjust downwards if the ham sock already sets well)
Heat the oven to 180C / 160C fan / gas mark 4.
In a large bowl mix together all the ingredients for the filling.
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon.
When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin.
Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes.
Fill with the meat mixture and pack down well.
Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
Cook in the oven for 30 mins then reduce the heat to 160C / 140C fan / gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling.
Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition.
Place in the fridge to set.
Rats cannot copy/paste 😂
@@dave_h_8742 This was original taken from a Recipe I found online, about 5 years ago. It sort-of worked, but we've made it quite a few times and tweaked it as we went - to suit what we have, to suit our taste, and to make it more reliable.
Anyone who ever cuts and pastes a recipe is going to end up doing the same.
Colour me very impressed! 😎
I’m just crying with laughter god bless you
God love you Alana... When the world buys premade pastry, you bite the bullet and make a world of entertainment... Nigella who? they'll all say..
Warm pork pies are an absolute delicacy! When I worked in Liversedge (West Yorkshire) we would time our lunch hour to coincide with the pies being ready at the pork pie shop - lovely & warm ... mmm!
"I will not let pork pies defeat me" That's gonna be my motto from now on!
😂
I am not into cooking (videos), but for some reason I was properly entertained for 25 minutes and left with a big smile :). I'd choose that over any yet-another-famous-chef-on-telly show every time..
Thanks son much!!
Hmmm.... Pork pies, Piccalilli and a Pint of cider for tea? Job's a good un!
Tuesday is my busiest day at work, and I always appreciate having a lovely Adventures and Naps video as a way to spend my break from work!
Hope you're having a good day!
@@AdventuresAndNaps Thank you. You too!
Whoever wrote that recipe needs a slap, making pork pies with shortcrust pastry is sacrilege. Also Hot Water Crust pastry is by far the easiest pastry to make, shape and handle, using shortcrust made that recipe harder than it needed to be.
@@zathrusii6456 hot water crust is the ONLY pastry that should be used ...in fact I think it's actually illegal to use any other pastry ..and if it isn't it should be.
I was going to say that, but to be fair, was that ever going to happen, I think alanna needs to perfect a shortcrust pastry first.
@@davidv.8655 if your going to make a pork pie then you need to use hot water crust but you could make a steak pie and use short crust.
Alanna could mess up either so she may as well get the right pastry wrong 😁
Pork pies are made with hot water pastry for a reason. The point is that the HWP is easier to shape or raise the pie case from a flat disk and is simple to repair if you accidentally make a hole at any point simply take a small ball of the raw pastry and press it into the hole then seal it by spreading the ball out with your thumb. Then when you have the filling ready throw a ball of it into the case. This is done to prevent any voids between the meat and the pastry, next make and apply the pie lids using a little water to make the pastry stick together and then crimp by whatever means you wish(fingers & thumb is probably easiest), finally use something like a wooden skewer to make a vent hole or two in the lids before placing the pies in the hot oven on a baking sheet. When done leave them on a rack to cool and make some gelatin and when ready use a small funnel or icing bag tip in one of the holes in the top to pour the gelatin into the pies until it starts to show in the second hole. Leave the pies in a cool place until the gelatin is set, then serve as you wish. Hot or cold, with or without vegetables or chips, with a bottle of ketchup or HP sauce, with British pickles or even salad cream, or however you like them.
@@zathrusii6456 hot water pastry is easy to make as long as you use the appropriate tools to blend the pastry ingredients until it is cool enough to handle.
Having tried to make my own pork pies using a recipe that called for free forming the pastry shells and baking them without anything holding them up (it went about like you'd think... badly!), I am here a year late to say "Never Give Up! Never Surrender!".
I have since used ramekins, and a hot-water crust recipe (SUPER easy, and rolls and forms SUPER easy!) and made ALMOST as good a pork pie (with plenty of gelatinized pork stock in it) as I bought at Tesco in London... Almost. I need to make more of those now that I think about it...
Don't give up!
“But that’s okay.” My new motto in life! 😂😂😂 Dying! 💀
☺️😂
Tell you what man a pork pie is hard to beat with a bit of hp on the side. Chef's kiss.
Alanna, you have created a world first: the pork pie slider!
I'm trademark-ing that!!
What's a slider?
@@jillhobson6128 it's like a mini burger
@@Stu-Vino OK but why's it called a slider?
@@jillhobson6128 According to Google: "Sliders refer to miniature hamburgers. The name originated in the 1940s, when sailors in the U.S. Navy would refer to mini-burgers as "sliders" because of their extreme greasiness. In just one or two bites, the burger would just slide right down!"
The most difficult thing with diced butter is putting the dots on to the right sides - remember, the 6 goes opposite the 1...
😂
Alanna, I really enjoyed this video. You did a much better job that I would have - yes I would have wimped out from the beginning and got the pastry dough from the store. I have never heard of piccalilli before you showed it to us. (Would be interesting to see other spices or concoctions that are typically British and that we would not see in Canada). In the end you did a good job and it must have been delicious! Thanks for sharing.
Thank you so much!
Extremely satisfying to watch you cut that butter 🧈
They are all unique. Just like everyone else. Taste is more important that looks. Good job Alanna. The purpose of any pickle in that situation is to cut through the fatty taste. You mentioned balanced; that is the idea.
Thanks so much!
Branston is the only pickle to eat with pork pies.
Hey Alanna the new place looks spacious compared to the last and a much better kitchen. Fearless cold sweats and a good dollop of just get on with it always produces magical results. Brilliant!
Thanks so much!
Was that a tube of scaffolding? 😉 I remember the day's when you just used a glass as a rolling pin. You have come a long way and those hazmat suit gloves are dope 😀
I used a milk bottle when I was young! 😎 I'm 60 and have never, ever made a pork pie! 😱😂
@@wilmaknickersfit you are too young to eat pork pies yet 😉👍
@@matc6221 Aw you say the sweetest things! 😊😁🙃
@@wilmaknickersfit 😊
Utterly Delightful Alanna.... You make me so Happy when I watch you.... Off to the store to buy some baking trays now.... :-))) xxxx
Use hot water pastry next time because it's super simple and tastes great.
Thanks for the tip!
When doing pastry, most people don't use a board, we'll just make sure the worktop is clean, then cover it with a light dusting of flour and roll the pastry directly ontop of the worktop. This stops you running out of space on a chopping board or similar, and having the pastry crack as it goes over the edges. You can also buy adjustable height rolling pins to get a consistent thickness, though this does patrially limit how big you can go in at least one direction, but for most cases this is fine. Also if the pastry is a little dry and cracking you can sprinkle it with a little water to make it more malleable.
"Somehow I made 13" Accidental baker's dozen. Secret chef status confirmed! When I make food stuffs it either looks terrible but is actually really nice or it looks terrible and is terrible.
I think she clocks it up on porpoise to get more of a reaction like that American making tea in a microwave with the bag in the mug.
Great to have you back, loved this - I give it 23 Cumberland Chuckles.
Those gloves though. Most hilarious. You should have worn them beginning to end.
Thanks for watching this episode of "Can't Cook, Will Cook". They look like mini pies so I would call that a success. Ainsley Harriott would be so proud
👩🍳
God bless you lol, 99 percent of the British folk never have made pork pies or even attempted them. We get them from professional bakers. So you have done amazing xx
The extent of my baking skills is a Machester Tart. If you buy the pastry case and jam, all you have to do is make some custard. Aren't you supposed to have pork jelly in pork pies?
Huh, huh, you said tart :-)
They looked yum and much better than I could do. I appreciate you matching your jumper to the piccalilli!
Thanks so much!
A&N's Kitchen doesn't do "store brought" or "ready made". Everything is made fresh from scratch with a big heaping of laughter...😂
Thanks for watching!!
Not forgetting prayers to every single religion, including the ancient gods, just to make sure that all bases are covered.
Good job Alanna! It’s hilarious that you used the chef’s knife as regular utensil. I actually gasped when you dropped it.
You are braver than I am when it comes to making pastry.
To be honest sweetie but I've never heard of any one in the uk ever ever making pork pie very brave of you
You should try!
I make them regularly, and they are as good as they look, wish I could share a picture
This is what has been missing from my life in 2021 - an Alanna cooking video! 25 minutes of comedy platinum!
Considering you forgot the word for “pastry” less than 60 seconds in, you didn’t have pastry cutters or a brush I’d say that was pretty successful - well done 👍😁
Thanks so much! 😂
I think you accidentally created the world's first pork scones 🤣🤣 they look quite nice though to be honest lol
Like a croton but with meaty goodness and Piccailly
I see you wore a jumper to match the Piccalilli to save you from washing it when you spill it all down your front! Cleaver thinking there 👌
Sausage meat surrounded by pastry is called a sausage roll! Having said that - I would eat whatever you just made. They look great!
You can buy (only ever done at Christmas) sausage meat for stuffing or my favourite sausage meat balls roasted with the juices of the chicken/Turkey blasted over them to crisp them up.
You can buy sausage meat all year round. My wife uses it regularly for making Scotch Eggs. I was surprised that Alanna was told to add more herbs to a Cumberland sausage! I can't imagine where she found that recipe. I can't believe that it is English. Real pork pies don't use sausage meat, use hot water pastry which is "raised" around a wooden former and filled with aspic once cooled. They are also pinched around the top to keep the lid on and all the juices inside. I think James Martin has recipe availa. I'm sure I've seen him make one on TV.
This is better than anything on Food Network. I could watch you cook every day. So funny!
Thanks so much!
Alana, you’ve made something more akin to Tourtière. Quebeckers would be proud of you 😉
I've never been beaten by a pork pie. I buy them from an award-winning pie shop in Skipton. Delicious!
All credit to you for trying this- I wouldn't know where to start. Thanks for a very entertaining video. Keep safe both of you. Have fun!
Thanks for watching!
The pork pie shop in Skipton does the most amazing pies. Only 12 miles from me, visit it often !
11:50 "Next we want to distribute our meat...ness. The meat...mush." You're really selling it Alanna, it's almost like Nigella turned Canadian overnight.
😂
@@AdventuresAndNaps you know there was a slew of double en tandres we could have been adding to this vlog 😀
Alanna is such a love! BTW, those pork pies remind me of making our mince pies just before Christmas - so yours are still pies - just!
Pieburgers absolute genius, super content extra marks for the effort 👏bravo more more 👏😇
Thank you so much 😀
Top entertainment again young lady. This made my dinner break fun lol
Thanks for watching!
"Welcome to the kitchen, in another installment of why am I doing this?...I've never made a pork pie and the thought of making one makes me break out in cold sweats, so that's what we're going to do today..." Classic! 😂
They look delicious!! Remember it’s all about how they taste and not how they look……well done for attempting to make pork pies. I love cooking and lived in the UK my whole life and have never tried making pork pies. So well done you!
Thank you 😋
I have never heard of anyone bothering to make a pork pie when you can buy tasty ones in a supermarket quite cheaply..
Another classic episode. Love the cutlery!
Thanks so much!
The definition of insanity is doing the same thing again and expecting a different outcome
And here I am.
Lmao 🤣
Don’t think I have seen pork pies made with shortcrust pastry before but they looked good and I hope you enjoyed them. Thank you for the video, especially when you’re still dealing with moving, the new kitchen is excellent for cooking videos. I hope you and your family stay well.
Thanks for watching!
I would hope that if the “esteemed” (well, he thinks he is) Paul Hollywood was in da house, he would have given you one of his famous sweaty mitt handshakes after having reminded you that “next time, you should use hot water crust”… and Prue would have looked over her brightly coloured, to match her outfit, specs and smiled with “good try for a first timer” 😊
But would Paul have tried it on with our poor innocent Alanna ?
Yes.
I sooo agree. BOught pastry would be useless for pork pies. Home made every time.
@@dave_h_8742 and I would be sitting there, punching the tellybox screen, shouting at Paul to get his filthy paws off of “our Alanna” and to stop leering at her with his blue snake eyes and firing off emails to C4 and getting him sacked!! Ohhhhh if ONLY! 🙏🏻
Enjoyable as ever. Thanks for sharing.
☺️
"I've never made a pork pie" she's british enough I reckon.
I don't know anyone who makes their own!
Loveing the new kitchen that's a whole lot bigger than the other one alanna!!
Thank you!!
P.S Rest in peace sofa of Alanna's apartment, we miss you....Who needs Microsoft Teams backgrounds, eh?
Love the Title! - What a great way to get used to the new kitchen! - Can't Wait
Thank you!
You should never feel you have to apologise to vegetarians. It's their own decision to follow that particular diet. You're not responsible for their life choices, so why should you have to apologise to them for yours?
As a vegetarian (borderline vegan) myself, I couldn't agree more!
My family eats a vegetarian diet here at home but they know that whatever they choose to eat outside of home, is totally their choice. And that's fine with me. I just dont have meat in our house is all.
@@Mrs.J87 I remember the story of one of Kate Bush's early tours. Being a vegetarian herself, she insisted that all the catering for the crew was to be vegetarian. Reasonable I suppose, if nobody is forcing them to eat it, but then she spotted two of her roadies eating burgers in a McDonalds, and promptly sacked them.
@@Mrs.J87 The hypocrisy of some people gives different diet choices a bad name. I once worked with a girl who was positively evangelican in her views about vegetarianism, but then someone noticed that she was wearing leather shoes. Her reasoning behind this was "Yes, but artificial leather shoes use a lot of chemicals in their manufacture which is a lot worse for the environment" - So what was her point? Was she really against killing animals? Or was she so in favour of conservation, that she elected the odd cow to sacrifice itself in her name, for the greater benefit of the Earth?
Pastry usually crumbles when it doesn't have enough moisture. So if it is too crumbly when rolling it add a little water, kneed it and roll it again. It can also happen if you didn't kneed the butter thoroughly enough to break it all apart and mix it through. But all said, good job at least your willing to give it a go, which is more than most so kudos :)
you’re spoiled over there, you don’t have to pay through the nose for lyle’s golden syrup for treacle tarts
$5.20 for 450g tin (Min) in Australia, if you can find it.
oh in the us it’s easily nearly 10 dollars for 500g.
i actually resorted to making golden syrup a few times and it’s NOT easy. hard to get the viscosity right, & lyle’s just tastes better
@@ibnkhaldoun4319 That's criminal! Is there a sugar tax? The local offerings are not worth the trouble. Tate & Lyle's is the 'the' one.
@@pierodavies9508 i think it’s just expensive import prices & regular stores usually don’t carry something like it (it’s obscure over here).
i didn’t even know there was a generic lyle’s!
Great Alanna. Your are getting better at this stuff ..Thanks for the vid .
Thanks for watching!
Lovely red stock bricks there, a true sign of Kent 🙌
Can tell the age of the building by the size of the bricks. ((Unless it's fake bricks on wallpaper ))
"Whatever you call them in this country!" You are doing a great job of it! We are genuinely proud of you. We truly love your jazzy, improvisational cookery style!
Thanks so much!
My children bought t'wife a day at River Cottage where she went on a proper pies and pastry course...... I have been enjoying the benefits of that day for the last 2 years :-) Highly recommend it to anyone.
So Alanna I would like to see you make poutine! I am sure the UK is ready for such a dish
I made Poutine on my Patreon account! Not my favourite dish, but it has its place in the world ☺️
@@AdventuresAndNaps My son and his wife moved to Toronto (Entertainment District) 30 months ago and we visited them in 2019. I tried Poutine just the once - its not for me - but I know my fellow citizens might love cheese curds, chips and gravy. I just saw a video of someone having a deep fried jam sandwich in Blackpool.
The best thing t'wife purchased in that summer trip was a Canadian Goose down coat. My goodness your country really knows how to make warm clothes.. If ever we get back to visit them (Covid willing) I think she wants some boots to go with the coat.
Entertained and Flabbergasted with your endeavours,
Well done and nice to see your settled in your new house
Thanks so much!
Not sure I’ve seen a pork pie which uses a short crust pastry... this should be interesting 😂
Also, your new kitchen is lovely!
Thanks so much! In my defence, I was just following the recipe! 😬😂
@@AdventuresAndNaps they turned out ok Tbf, not exactly pork pies but still, rather good looking
Keep up the great work . I love to watch your videos
I don't even speak English but I like this channel 🤟🏻
Thanks for watching!
Loved this video, more cooking vids!!!
Hey Alanna, out of curiosity, roughly how much did it cost you to make these?
Probably the most successful Cooking With Alanna! Great video
Thanks so much!
Watch in x2 speed, and watch the chaos unfold!
Will find how to do that and also turn off subtitles too 😂
There's a farm shop near me that sells two of their own pork pies but one is topped with a layer or turkey & a layer of stuffing & the other is topped with caramelised onion & Stilton
you forgot to say "without further a due lets go" never thought i'd see the day
*ado*
😮
@@AdventuresAndNaps new house, new set up and all that............
What a gift to watch such a *professional* at work
😂
"It's significantly better with the piccalilli, I don't know why"... I'm guessing it's something to do with the piccalilli.
And can you stop with the "if you've lasted this long..." comments, you're starting to sound like my wife.
a nice bit of Coleman's English mustard on one of those would go down well right now.
Great video your pies looked great. Good effort, love the new flat and your kitchen is great.
Thank you!!
Great job Alanna, great baking, great video !!
Maybe we'll see pork pies and lounge wear, for napping, sometime, on Edenbridge...happy baking & traveling!
Thanks for watching!!
Just think Alanna, it isn't every day that someone invents a brand new savoury dish so that's got to be a success to be proud of. Great video and the look on your face when you started 'squishing' was just priceless!!
Thanks for watching!!
Awesome video, Alanna! I'm genuinely inspired!!!!!
Thanks for watching!
You need a wooden mould and you raise the hot water pastry up the sides. Then crimp the top (with a hole in for adding the gelatine) to the sides. Or forget making them yourself and buy them from Taylor's of Darlington, which knock spots off the ones from Melton Mowbray.
i so love it when you do cooking vids, you crack me up.
😊 thank you