Bob I live in Cambodia & am making my first PP tomorrow morning. First tast in 9 years, can't wait, hope all goes well. If mine tasts as good as his looks I'm going to be one happy boy. 🤗😅😅😅😅
I left 17 years ago. Easter weekend here in NZ.... I made a peach cobbler yesterday and it was bloody lovely, making a large Hare in red wine gravy pie today, and next week I'll try this yummy looking Yorkshire pork pie.
I've been making my own pork pies, the proper Yorkshire way, for the past 12 years here in Sweden (the locals love them). I prepare my meat exactly the same way that you do, even though I often make my own mince from pork belly. The only difference between your recipe for hot-water crust and mine is that I never use "shortening", since it has now been proved that it is injurious to health. Trans-fat seed oils started life as industrial lubricants until enterprising corporations started to sell them as 'food' for vast profits. Food they are not, so avoid them. Good old-fashioned lard is delicious and nourishing and can't be beaten. Also I make my own jelly by roasting pork bones and then pressure cooking them along with some pig's trotters and an onion. The flavour and texture of this traditional jelly cannot be bettered. Good video and I hope it encourages more people to make their own pork pies.👍🏻
@@joedover1835 I look at them after about 45 minutes, Joe, and if they're not coloured enough I'll leave them for about an hour. I'll then put them in the pressure cooker with two raw split pig's trotters; a roughly chopped onion, skin and all; and around 20 black peppercorns and a teaspoonful of celery salt (or just sea salt). Just cover all this with water. Bring the pressure cooker up to steam and then steam it at pressure for an hour. If you don't have a pressure cooker, simply simmer it in a large pan for 2 hours. Once done, strain out the liquor, and discard the bones and other bits. Place the liquor into a large basin and let it cool down. Then refrigerate overnight. Next day it is easy to remove the hardened fat lid. Place the jelly into a saucepan, warm through to melt, then pour it into ice-cube trays and place in the freezer until frozen. I then remove them from the ice-cube tray and place them into a large container (or freezer bag) and they will then keep for at leat six months in the freezer. One batch of trotter jelly will be more than enough for two baking sessions making pork pie. I make anything between four and ten pies at a time (and friends take away a lot of them!).
For extra scrumptiousness,make your own pork stock. Taje a piece of pork shoulder and the skin off of a piece of pork belly. Boil with onions, carrots and whatever other aromatics you prefer for a good while, fish out the solids and reduce. The skin will render out a lot of gelatine, which will make it turn to jelly when refrigerated. So just use that instead of store-bought gelatine and seasoning. Guaranteed to be even more tasty.
My Mum's side of the family is from Melton and for the past 60+years I've always had a pork pie with mushy peas and Branston Pickle served at Christmas. I've been making a few every year using my grandmother's family recipe. Christmas brunch just wouldn't be the same without one. Cheers from Canada!
Very nice pie, great balance between crust, filling and jelly. And I say that as a man who makes and eats a lot of (I hope) good pork pies. And if you encounter anyone who claims to dislike British food you can call it Farce du porc en croute Anglaise.
I have not made a pork pie for a year or two and I had just dusted off my recipe to have another go when I came across your video. Surprise, surprise the recipes are virtually identical. But two things I learned from you. One is to include a few bread crumb and the other is to have an air vent when pouring in the gelatin. I'm going to do both of these this time. Thanks for the tips.
I’m in the states, but love pork pie. Made a little one to test my hand and it worked out great (in fact, phenomenal.) I’m excited to try your air fryer method, your success with it was very encouraging. I hope you can explain to folks the condiments you ordinarily eat with a pork pie as it makes the experience delightful. I tried mine with Indian Lime pickle Chutney and some hot pepper jelly from right here in Washington. It was MARVELOUS! - thanks for all the great instruction and tips!
Hi John , it's a long but I am from Wrexham in North Wales. I now live in New Zealand where it is impossible to find a decent pork pie and I love them. When I was in the UK at mums 4 years ago, I went through 25 in a month. Then back to NZ and Nothing. Pork pie withdrawal Thanks again John you're a star.
What a beautiful pie! Excellent instructions and presentation. This video is so calming, as well. No stress. Looks scrumptious! The gelatin is a lovely touch. In Quebec, Canada, we put fruit ketchup on tourtière (meat pie), which reminds me of Branston pickle. I have to make this pork pie recipe. I can just imagine biting into it. So good!
I made this for lunch last Sunday here in Kiwiland. The only variations were I put a tsp of mustard powder in, used fresh sage and since I boned out the pork shoulder while the meat rested overnight I made a stock with the pork bones and used that instead of a stock cube the next day. We had a young English couple from Newcastle with a new baby over for lunch and the look on the husband's face when he spotted the pie was pure desire. Served it with some fresh Lettuce & tomatoes from the garden and for the NZ twist I used homemade Feijoa chutney. 😊 Very nice indeed.
Yes, but how many commercial versions have choice cuts of diced pork in them? This is often the difference between bought and home made. It's well worth a try yourself, Sharma, if you haven't already, so you can tell the difference. Thanks.
I know a couple of butchers in the local area to me who sell home made pork pies, steak pies, game pies & sausage rolls which are amazing. Streets ahead of the fair offered by some of the High Street pies. Very much tempted to have a crack at making my own pies after watching this video.
In America pork mince is ground pork readily available on the grocery shelf from a considerable number of manufacturers. My favorite is Jimmy Dean! Looking forward to making this!
That’s called a stand pie in West/ North Yorkshire. A Christmas treat. No Branston pickle though, that stuff is instant type two. I live near Skipton and early in the morning the hot growlers from Stanforth’s with the jelly still runny are a joy.
is this not a Pork pie? I always thought a stand pie used cured pork so is a lot more pink? I may be completely wrong mind, am in North Yorkshire but always just said pork pie for either 🤣😂
My Poppa was from Yorkshire and my Nana taught me to make them with pork hocks which she told me was the traditional way. Your way is much much easier. She used to use the gelatin from the pork hocks and not powdered gelatin. I am going to give this one a go. Ours were served with Keens hot mustard.
Tradition is fantastic if you have the time and I agree boiling the hocks. This is a great pie or pies if you would like to make smaller ones. Best, Rik
Another cracking recipe Ric. Done this one, and the curry paste. Both have turned out amazing. Actually getting family and friends putting in orders for both. Keep em coming fella, and thanks for sharing....
I made this today, and now I'm the star of the family! 😁 Thank you so much for this awesome recipe, I used the hot water crust for a chicken pot pie too, that worked wonderfully too!
Seeing this brings back wonderful memories! My father was researching our family, and we were in the Cotswolds searching libraries. My Dad was a focused guy when on a quest so it was long into the day before we left for the translation to return to camp and we hadn't eaten. My Dad wandered off and came back with a huge wedge of pork pie. I haven't even known what to call it, but your picture captured it exactly. I loved that slice of pie then, and I'm going to try to make this! Ta!
Lard is a pure animal fat, which is a healthy fat. Shortening is not, and IT is NOT good for you. Crisco is one example of shortening. You could also use butter in this recipe, instead of lard/or a mixture of butter and lard.
An excellent video Rik, and an awesome pork pie, a very easy recipe to follow and is my next item to make. Thank you so much for sharing your amazing cooking skills with me.
I’m originally from Leicester and we liked piccalilli with our pork pie for Christmas. I’ve been making my own for years and always make home made pork stock. I like your tip with breadcrumbs and will try it next time.
@jeansdaughter can youost the recipe for the Picalilli please. Im originally from Staffordshire, but now I've been in the Philippines and we can not buy it here. And I love and miss picalilli so much.?
This is actually identical to the Pâté en croûte but round instead of rectangular. Thank you very much for the clear explanation Sir. I'll give it a try this weekend for sure. Cheers from Barcelona 👋.
THANK YOU FOR PUTTING RECIPE IN DESCRIPTION BOX! ALSO I HAD NOT EATEN PORK FOR YEARS, BUT WHEN INFLATION HIT AND BEEF WAS NOT AFFORDABLE, I BEGAN TO.I APPRECIATE TIPS ON HOW TO SEASON IT.
@@glenysreynolds231 I’m guessing six cups Of pork I can’t really remember I just chopped up pork chops. But you can use a blend of pork and beef and also use a normal pie plate if you don’t have a lot of meat on hand you can make it any size you like. My husband and son just loved it they gobbled it right up take care and good luck
I love how you do it by hand. Recipes seem to assume that everyone has stand mixers and food processors etc. Its not like peasants 500 years ago had those!
Wow, i have just come accross your channel and cannot believe how good this pie looks. My hubby loves a pork pie and although i have made many types of pies, i have never done a pork pie. I have done hot water pastry. Thank you for your brilliant tutorial and tips 👏🏻👏🏻👏🏻👏🏻 i have just subcribed
Looks amazing! When I used to live in England, my parents owned a chippy and I used to love the pork pies (and other pies)! But your pie looks like it's to die for. One of these days I'll give it a try, thanks for the video. Please let me know what pie holder you used, I've never seen anything like that before - you just unclipped it and it fell away from the baked pie.
Absolutely perfect🤗I can actually tast that from here in Cambodia. I make my first one tomorrow morning. Love the bit about the breadcrums I have never heard of that ingredient before. Will try it in my bake tomorrow. 🙏Cheers.
Had a bit of a problem with this, RiK. When I took it out of the oven to check the temperature with the meat thermometer, it wasn’t quite there so I put it back in the oven for a few minutes. When it finally came out, the whole of the top of the pie was covered in meat juices that came out of the hole where the thermometer went in! Mopped it up a bit with some kitchen roll, but doesn’t look good!
Greetings from W Bulgaria! Thoroughly enjoyed your simplistic down to earth approach here Rik! As a Lancastrian I've called a truce and will try out this Yorks solution to my pork pie famine out in E Europe 😉
Just made it but had a problem when taking the pastry out of the fridge. It was almost solid (2hours) Maybe I should wait 2 hours for it to soften, but a pain in the arse. As usual great post!
Thanks for that Rik. I've always wanted to make a pork pie but never got round to it. This was the inspiration I needed and will follow your recipe (Except I'll probably use lard and a chicken stock cube) I'll let you know if it was a success.
Just made this today after spicing the meat overnight as you say. Its now in the fridge cooling after adding the jelly. I'll let you know how it tastes, maybe I'll post a pic.
Picture, but we have started eating it already:consensus is that it's as good as well-made commercial fare 👍 Thanks Rik for your input and encouragement
I'm making this one for my 70 year old carcass to put some inspiration into it. What a masterpiece and thanks a million Ric. You're the best!!!!
Thank you. Best, Rik
I left Britain a few decades ago and one of the few things I miss are decent pork pies. The one shown here is a beauty.
Thanks Bob I love my pork pies. Best, Rik
Bob I live in Cambodia & am making my first PP tomorrow morning. First tast in 9 years, can't wait, hope all goes well. If mine tasts as good as his looks I'm going to be one happy boy. 🤗😅😅😅😅
I have always made a large P0RK PIE for CHRISTMAS. Have to do it again.
I am not waiting for CHRISTMAS, EASTER comes soon !
Thank you !❤🇩🇪❤
I left 4 years ago and this has made me crave a pack of pork pies with salad cream
I left 17 years ago. Easter weekend here in NZ.... I made a peach cobbler yesterday and it was bloody lovely, making a large Hare in red wine gravy pie today, and next week I'll try this yummy looking Yorkshire pork pie.
I've been making my own pork pies, the proper Yorkshire way, for the past 12 years here in Sweden (the locals love them). I prepare my meat exactly the same way that you do, even though I often make my own mince from pork belly. The only difference between your recipe for hot-water crust and mine is that I never use "shortening", since it has now been proved that it is injurious to health. Trans-fat seed oils started life as industrial lubricants until enterprising corporations started to sell them as 'food' for vast profits. Food they are not, so avoid them. Good old-fashioned lard is delicious and nourishing and can't be beaten. Also I make my own jelly by roasting pork bones and then pressure cooking them along with some pig's trotters and an onion. The flavour and texture of this traditional jelly cannot be bettered. Good video and I hope it encourages more people to make their own pork pies.👍🏻
Great comment. Thanks for posting. Best, Rik
make my own? No thanks I'd rather eat yours by sounds of it!
Totally agreed with you on shortening and lard. Also great tip on the jelly, cheers mate!
How long do you roast your pork bones for Alan, and can the jelly be frozen for future use?
@@joedover1835 I look at them after about 45 minutes, Joe, and if they're not coloured enough I'll leave them for about an hour. I'll then put them in the pressure cooker with two raw split pig's trotters; a roughly chopped onion, skin and all; and around 20 black peppercorns and a teaspoonful of celery salt (or just sea salt). Just cover all this with water. Bring the pressure cooker up to steam and then steam it at pressure for an hour. If you don't have a pressure cooker, simply simmer it in a large pan for 2 hours. Once done, strain out the liquor, and discard the bones and other bits. Place the liquor into a large basin and let it cool down. Then refrigerate overnight. Next day it is easy to remove the hardened fat lid. Place the jelly into a saucepan, warm through to melt, then pour it into ice-cube trays and place in the freezer until frozen. I then remove them from the ice-cube tray and place them into a large container (or freezer bag) and they will then keep for at leat six months in the freezer. One batch of trotter jelly will be more than enough for two baking sessions making pork pie. I make anything between four and ten pies at a time (and friends take away a lot of them!).
Going to make this for my 74 yr old dad. He's been craving one for years, remembering his old days in Great old England.😊
Thank you. Best, Rik
Oh, I hope you made that pork pie for your dad, and that he enjoyed it. 😊
For extra scrumptiousness,make your own pork stock. Taje a piece of pork shoulder and the skin off of a piece of pork belly. Boil with onions, carrots and whatever other aromatics you prefer for a good while, fish out the solids and reduce.
The skin will render out a lot of gelatine, which will make it turn to jelly when refrigerated.
So just use that instead of store-bought gelatine and seasoning. Guaranteed to be even more tasty.
Great tip! Thank you, Best, Rik
Thanks for sharing
My Mum's side of the family is from Melton and for the past 60+years I've always had a pork pie with mushy peas and Branston Pickle served at Christmas. I've been making a few every year using my grandmother's family recipe. Christmas brunch just wouldn't be the same without one. Cheers from Canada!
Happy Christmas. Best, Rik
how dare you use that food of the devil on a pork pie,Branston pickle thats sacrelige.
@@barriejones7074spike ha ha ha
@@barriejones7074spike LOL!
Very nice pie, great balance between crust, filling and jelly. And I say that as a man who makes and eats a lot of (I hope) good pork pies. And if you encounter anyone who claims to dislike British food you can call it Farce du porc en croute Anglaise.
Here Here - Thanks David appreciated, Best, Rik
@@BackyardChef My pleasure Rik, good content is rare and deserves all credit.
@@davidpaylor5666 Thank you very much. Best, Rik
I have not made a pork pie for a year or two and I had just dusted off my recipe to have another go when I came across your video. Surprise, surprise the recipes are virtually identical. But two things
I learned from you. One is to include a few bread crumb and the other is to have an air vent when pouring in the gelatin. I'm going to do both of these this time. Thanks for the tips.
My family lives in Quebec CA. My mother and aunt used to make this and I loved it. I had forgotten it until I saw you. Thank you for the memories.
I’m in the states, but love pork pie. Made a little one to test my hand and it worked out great (in fact, phenomenal.) I’m excited to try your air fryer method, your success with it was very encouraging. I hope you can explain to folks the condiments you ordinarily eat with a pork pie as it makes the experience delightful. I tried mine with Indian Lime pickle Chutney and some hot pepper jelly from right here in Washington. It was MARVELOUS! - thanks for all the great instruction and tips!
Sounds amazing! Many folks eat pork pie with mushy peas, hot. Cold with pickles. Branston. I like it with mustard. Thank you. Best, Rik
Did you eat it cold?
Hi John , it's a long but I am from Wrexham in North Wales.
I now live in New Zealand where it is impossible to find a decent pork pie and I love them. When I was in the UK at mums 4 years ago, I went through 25 in a month.
Then back to NZ and Nothing. Pork pie withdrawal
Thanks again John you're a star.
What a beautiful pie! Excellent instructions and presentation. This video is so calming, as well. No stress. Looks scrumptious! The gelatin is a lovely touch. In Quebec, Canada, we put fruit ketchup on tourtière (meat pie), which reminds me of Branston pickle. I have to make this pork pie recipe. I can just imagine biting into it. So good!
I made this for lunch last Sunday here in Kiwiland. The only variations were I put a tsp of mustard powder in, used fresh sage and since I boned out the pork shoulder while the meat rested overnight I made a stock with the pork bones and used that instead of a stock cube the next day. We had a young English couple from Newcastle with a new baby over for lunch and the look on the husband's face when he spotted the pie was pure desire. Served it with some fresh Lettuce & tomatoes from the garden and for the NZ twist I used homemade Feijoa chutney. 😊 Very nice indeed.
Thank you. Best, Rik
My dad is from Bradford and I've always loved pork pies. Lucky here in Australia they are everywhere 😋
Fantastic on both counts - best, Rik
Yes, but how many commercial versions have choice cuts of diced pork in them? This is often the difference between bought and home made. It's well worth a try yourself, Sharma, if you haven't already, so you can tell the difference. Thanks.
Bradford is now a Islamic hole
Aye but they're not as good as they used to be in the UK.
thank you for posting this up. very helpful guide. they are in the oven and hopefully this goes well!
Thank You. Best, Rik
Good job mate. Try it the Melton Mowbray way....white pepper not black and jelly is made with a rich chicken stock.
I know a couple of butchers in the local area to me who sell home made pork pies, steak pies, game pies & sausage rolls which are amazing. Streets ahead of the fair offered by some of the High Street pies.
Very much tempted to have a crack at making my own pies after watching this video.
In America pork mince is ground pork readily available on the grocery shelf from a considerable number of manufacturers. My favorite is Jimmy Dean! Looking forward to making this!
That’s called a stand pie in West/ North Yorkshire. A Christmas treat. No Branston pickle though, that stuff is instant type two. I live near Skipton and early in the morning the hot growlers from Stanforth’s with the jelly still runny are a joy.
AGREED!
is this not a Pork pie? I always thought a stand pie used cured pork so is a lot more pink? I may be completely wrong mind, am in North Yorkshire but always just said pork pie for either 🤣😂
PROPER PORKIES LOL. I drive from Manchester to get them hot .
@@dave311281 yes it's a pork pie, not stand pie
Come from Bradford for a warm pie from stanforths
My Poppa was from Yorkshire and my Nana taught me to make them with pork hocks which she told me was the traditional way. Your way is much much easier. She used to use the gelatin from the pork hocks and not powdered gelatin. I am going to give this one a go. Ours were served with Keens hot mustard.
Tradition is fantastic if you have the time and I agree boiling the hocks. This is a great pie or pies if you would like to make smaller ones. Best, Rik
I make pork pies, this is one of the best pork pies videos on RUclips!
Thanks Hans. It's easy to follow. Best, Rik
Another cracking recipe Ric. Done this one, and the curry paste. Both have turned out amazing. Actually getting family and friends putting in orders for both. Keep em coming fella, and thanks for sharing....
Sounds great! Thank you. Best, Rik
Best pie I have ever seen. Thank you I'm going to make it.
Thank you - good luck you can do it. Best, Rik
Looks yummy 😋 ive never made it but im definitely going to have a go now 😊
You got this. Thank you. Best, Rik
I made this today, and now I'm the star of the family! 😁 Thank you so much for this awesome recipe, I used the hot water crust for a chicken pot pie too, that worked wonderfully too!
Well done! Fantastic to hear. Best, Rik
Seeing this brings back wonderful memories! My father was researching our family, and we were in the Cotswolds searching libraries. My Dad was a focused guy when on a quest so it was long into the day before we left for the translation to return to camp and we hadn't eaten. My Dad wandered off and came back with a huge wedge of pork pie. I haven't even known what to call it, but your picture captured it exactly. I loved that slice of pie then, and I'm going to try to make this! Ta!
Thank you. Best, Rik
Graet video, mouth watering, looks like you really enjoy it!
Thank you. Best, Rik
Oh my God that looks so good
Looks great Rik, 10 out of 10. Will look forward to trying it.
Thanks Cliff - its a great pie. Best, Rik
Brilliant recipe Rik. Going to get the ingredients tomorrow, got to try this, it looks amazing 👏
Thank you. Best, Rik
Beautifully done ! Best looking pie I've seen in a long while !
Thank you. Best, Rik
That looks very good. Greetings from Spain.
Thank you. Love to Spain. Best, Rik
Well done 👏 congratulations
Thank you. Best, Rik
What a beautiful looking pie ! I will make one for Christmas thank you for your expertise!
Hi, Janice. Thank you. Best, Rik
Thanks you !!! you make it loos easy for me, I will make it, Thanks indeed :)
another absolutely top video Rik Thank you my friend 👍👍👍
Glad you enjoyed it. Thank you. Best, Rik
Whats the difference between Shortening and lard please?
Easier to search online. Thank You. Best, Rik
Lard is a pure animal fat, which is a healthy fat.
Shortening is not, and IT is NOT good for you. Crisco is one example of shortening.
You could also use butter in this recipe, instead of lard/or a mixture of butter and lard.
What a great job kid lovely 👍
Looks Gorgeous !!!!!!!!!
An excellent video Rik, and an awesome pork pie, a very easy recipe to follow and is my next item to make. Thank you so much for sharing your amazing cooking skills with me.
Just lovely looking! 😊🇨🇦
Great looking pie, love the second air hole idea in the lid, but its Colmans every time for me.
Great pie that, yummy love the jelly too. Great video pal 👍
love ya channel it came up on my feed a couple of days ago. Best, Rik
Great demo - thanks.
Cheers Peter - try to make it easy. Best, Rik
Best ever. You truly are a master chef Rik
Thank you, not sure about that - I know I'm Fat. Thank you. Best, Rik
where did the pastry lid come from? The best jelly is made using a trotter boiled with a carrot and some onions and a bit of seasoning
that line in the description that says "Divide pastry 2/3rds - 1/3 rd - 2/3rds sides and bottom - 1/3rd top". Best, Rik
That Pie looks superb! But I would prefer some pickled onions and English mustard !
Lovely - best, Rik
I’m originally from Leicester and we liked piccalilli with our pork pie for Christmas. I’ve been making my own for years and always make home made pork stock. I like your tip with breadcrumbs and will try it next time.
@jeansdaughter can youost the recipe for the Picalilli please. Im originally from Staffordshire, but now
I've been in the Philippines and we can not buy it here. And I love and miss picalilli so much.?
Great video, we are going to give it a go ,many thanks.
Good Luck Dave - easy to make - Best, Rik
Well Done Sir! I will try.
Hi Rik, just finished my first pork pie following your video. All went well and it tastes great . Thank you. Irene
Well done - I'm really pleased. Best, Rik
I'm defo doing that for Christmas
Thank you. Best, Rik
Thank you Ric for the link to this awesome looking pie. ❤
You are so welcome. Easy one! You can do it. Best, Rik
My late dad loved a pork pie with either pan yan pickle or piccalilli, I like them with M&S caramelised onion chutney, thanks Rik 👍
Pleasure. ️️Thank you. Best, Rik
That pie looks delicious
Thank you. Best, Rik
Made this recipe and came out excellent.
Thanks PJ. Best, Rik
that looks so good
Thank you. Best, Rik
Hello Rik great British Pork Pie another yummy dish to try. Thank you for sharing. Take Care
Thanks Sue
Wow Brilliant - thank you
That is spectacular
This is actually identical to the Pâté en croûte but round instead of rectangular. Thank you very much for the clear explanation Sir. I'll give it a try this weekend for sure. Cheers from Barcelona 👋.
Thank you. Keep safe in Barcelona. Best, Rik
THANK YOU FOR PUTTING RECIPE IN DESCRIPTION BOX! ALSO I HAD NOT EATEN PORK FOR YEARS, BUT WHEN INFLATION HIT AND BEEF WAS NOT AFFORDABLE, I BEGAN TO.I APPRECIATE TIPS ON HOW TO SEASON IT.
Thank you. Easy to find isn't it? Best, Rik
YES!😀@@BackyardChef
Brilliant man love your videos down to ground cooking
Glad you like them! Thank you. Best. Rik
Mate your grub is fantastic. British food is the best❤
Thank you. Best, Rik
Now that's a pork pie! Amazing!
Thank you. Best, Rik
I can’t wait to try it I’ll bake one tomorrow looks absolutely divine thank you very kindly❤🙋♀️✨🌻🇨🇦
How did your pie work out? and how much meat did you use?
@@glenysreynolds231 I’m guessing six cups Of pork I can’t really remember I just chopped up pork chops. But you can use a blend of pork and beef and also use a normal pie plate if you don’t have a lot of meat on hand you can make it any size you like. My husband and son just loved it they gobbled it right up take care and good luck
Made another 1 of your pork pies .Absolutely delicious .cheers ........Nev from Mexborough. S Yorkshire
Fantastic! Thank You. Best, Rik
I love how you do it by hand. Recipes seem to assume that everyone has stand mixers and food processors etc. Its not like peasants 500 years ago had those!
Agreed. Thank you. Best, Rik
I would love to eat a pork pie someday
Wow, i have just come accross your channel and cannot believe how good this pie looks. My hubby loves a pork pie and although i have made many types of pies, i have never done a pork pie. I have done hot water pastry. Thank you for your brilliant tutorial and tips 👏🏻👏🏻👏🏻👏🏻 i have just subcribed
Omg perfection I always wanted to make one thank you so much
You’re welcome 😊 Thank you. Best, Rik
When you say small small, small, you mean big chunks! ;) LOL. That's my kind of cooking. Love it.
Cheers Sam. Best, Rik
Your calm demeanor makes me think even I could make this....
You can Debbie - take your time - this is not hard. Best, Rik
@@BackyardChef thanks! I'll reply when I do to let you know how it comes out.
Off to the store now.....
New to me! Great channel. I love the jelly at the end.
Thank you. Best. Rik
Absolutely gorgeous 😋☺️ I am making on Saturday. Fingers crossed 🤞
Well done Joanna Steady away - it makes a great pie. Best, Rik
Looks amazing! When I used to live in England, my parents owned a chippy and I used to love the pork pies (and other pies)! But your pie looks like it's to die for. One of these days I'll give it a try, thanks for the video. Please let me know what pie holder you used, I've never seen anything like that before - you just unclipped it and it fell away from the baked pie.
Hey Michael its a cake tin about 7 inch - and its non stick - makes life easy - not just for cakes. Best, Rik
Absolutely perfect🤗I can actually tast that from here in Cambodia. I make my first one tomorrow morning. Love the bit about the breadcrums I have never heard of that ingredient before. Will try it in my bake tomorrow. 🙏Cheers.
All the best from here in Thailand. Best, Rik
Magnificent!!!!!!!💯😋😋😋
I do love a good pork pie. That looks VERY good.
Thank you. Best, Rik
Great video Sir, I have a pack of pork and leek sausage seasoning, I wonder if I used it, it would come out very similar 🤔🤔🤔🤔🤔🤔🤔👍
Hi Tony thank you - experimenting with the tastes you like is a great way to enjoy cooking! Best, Rik
Damn that looks good I’m going to try this recipe😊
Had a bit of a problem with this, RiK. When I took it out of the oven to check the temperature with the meat thermometer, it wasn’t quite there so I put it back in the oven for a few minutes. When it finally came out, the whole of the top of the pie was covered in meat juices that came out of the hole where the thermometer went in! Mopped it up a bit with some kitchen roll, but doesn’t look good!
OH! most pork pies have run off on them - its the norm. However I can't see it - I'm sure it will taste great. Thank you. Best, Rik
That’s amazing! I miss my pork pies with salad.
Thank you. Best, Rik
Amazing , sure is delicious 😋
LUVERLY! Simply LUVERLY
Great job, mate. I like piccalli with my pie.
Thank you. Best, Rik
Greetings from W Bulgaria! Thoroughly enjoyed your simplistic down to earth approach here Rik! As a Lancastrian I've called a truce and will try out this Yorks solution to my pork pie famine out in E Europe 😉
Hey Philip any solution to a good home made pork pie mate - hope you enjoy as much as I do - Best, Rik
Fantastic! 😀
Thanks! 😃Best, Rik
Making my mouth water
Thank you. Best, Rik
Great job. Makes me homesick! Just needs some piccalilli and a decent pint.
Thank you. Best, Rik
Good stuff, greetings from Manchester 🌼
Thank you - lancashire Hot pot editing now! Best, Rik
Just superb Rik
Thank you. Best, Rik
Hi as a beginner what size tin did you use? Also how much pastry did you save for the top? A third? Thanks Sam
Hi Sam about 9 inch. Best, Rik
I ate meat pie in Heathrow airport which was so delicious 😋.peasant pies 🥧 are also good 👍.
Another beauty pie!
Thank you. Best, Rik
Bothams of Whitby make them with cubed meat from Old Spot pigs-lovely!!!
Love Whitby. Best, Rik
I can't speak to the recipe as I haven't tried it but I enjoyed the show... I'm rolling the dice and subscribing
Hey thanks. Best, Rik
Just made it but had a problem when taking the pastry out of the fridge. It was almost solid (2hours) Maybe I should wait 2 hours for it to soften, but a pain in the arse. As usual great post!
Thank You. Best, Rik
Thanks for that Rik. I've always wanted to make a pork pie but never got round to it. This was the inspiration I needed and will follow your recipe (Except I'll probably use lard and a chicken stock cube) I'll let you know if it was a success.
Good luck - it will be a success no hassle take you time - its easy! Best, Rik
Just made this today after spicing the meat overnight as you say. Its now in the fridge cooling after adding the jelly. I'll let you know how it tastes, maybe I'll post a pic.
Nice One, John. Best, Rik
Picture, but we have started eating it already:consensus is that it's as good as well-made commercial fare 👍
Thanks Rik for your input and encouragement
Well done, John. Enjoy and best wishes. Rik@@budgieboy52
Can't seem to add a picture, ☹️any ideas?
Brilliant