I guess the details of pork required was briefly flashed in the beginning (among another 20 odd items). Wondering we have to skim read all those ingredients in around 6 seconds...
If someone, say myself, were to take this recipe and make the pie smaller, and make multiples of them (like the little handheld ones from, say, ASDA), would the baking time be the same or shorter?
@@nobs3075 At 10 seconds in it states diced pork shoulder seasoned with salt and pepper. That's it. Not quite sure how this can be confusing as pork pies don't usually have much else inside.
@@Zephyr315 Hello, at the time of the writing there was no description at 10 seconds, so you had to go to the description in the actual recipe. If you click on it you will find it has no mention of the seasonings. See instruction 6. On another note: I read my response to the Hydra and was surprised to see what I wrote. Must have been a bad day. I will delete the comment after I send this to you.
I guess that's left to personal preference.. I'd add more spice and mince: garlic and oregano apple cider vinegar and cinnamon to help digest and detox the colon gut and intestines. I'm fat, but I don't want to become fatter bc of insulin resistance. Nor bloated with all the salt.
Yes, add a bit of gravy before putting it in the oven. Just add it and mix it up and wait a little till it absorbs a bit, then the heat will take care of the rest. You don't want it dry nor runny.
Dear everyone freaking out that there’s no meat recipe. Read the “You will need” list at the start. It’s diced pork shoulder seasoned with salt and pepper. Yes, it lists the amount of pork. If you need more detail than that, you’re probably better off buying a pie 🙄
Honestly I was shocked at how many people seem to have totally missed the ingredients list at 10 seconds in.. Diced pork shoulder with salt and pepper. Clearly stated. Really isn't that hard lol
I did get that. If week Dave Ramsey will have to do of we can find him making this. He did for shepherds pie.. yet thought ppl will be able to keep up with a pro chef it was so rushed. 🤔
Instead of lard, maybe butter.. or half and half? I'm diabetic. And the gelatine afterwards, why not stop after?? Or season it with gravy before it goes into the oven? And what about veggies to go with the meat?? Frozen mixed veggies would be good too.
Home made Pork Pies are simply the best; nothing even remotely comes close!!
I guess the details of pork required was briefly flashed in the beginning (among another 20 odd items). Wondering we have to skim read all those ingredients in around 6 seconds...
The ingredients aren't even In the link......how did you the meat mixture?.
Interesting recipe😃
You’ve missed half of it, what happened with preparation of the pork?
If someone, say myself, were to take this recipe and make the pie smaller, and make multiples of them (like the little handheld ones from, say, ASDA), would the baking time be the same or shorter?
Firefly1127 shorter. You need a temperature probe to tell when it is cooked in the middle.
What's the idea behind putting jelly water into it
It holds the contents of the pie together.
@SeriousName Yeah, this type of pie is eaten cold.
To make the pie juicy while biting i to
Added sugar or whatever is not good for diabetics..
@@sooryasankar2549 why not a bit of gravy to absorb into the meat then a shorter cooking time?
so this is how to make pastry for the pie, wheres the rest of the clip?
You have said NOTHING about the Pork Mixture and what spices/seasonings are used.
The full recipie is the the description
@@marsonsaturn Cheers
@@nobs3075 At 10 seconds in it states diced pork shoulder seasoned with salt and pepper. That's it. Not quite sure how this can be confusing as pork pies don't usually have much else inside.
@@Zephyr315 Hello, at the time of the writing there was no description at 10 seconds, so you had to go to the description in the actual recipe. If you click on it you will find it has no mention of the seasonings. See instruction 6. On another note: I read my response to the Hydra and was surprised to see what I wrote. Must have been a bad day. I will delete the comment after I send this to you.
I guess that's left to personal preference.. I'd add more spice and mince: garlic and oregano apple cider vinegar and cinnamon to help digest and detox the colon gut and intestines. I'm fat, but I don't want to become fatter bc of insulin resistance. Nor bloated with all the salt.
I did this recipe and the mince was dry . Any reason or tips for next time
Yes, add a bit of gravy before putting it in the oven. Just add it and mix it up and wait a little till it absorbs a bit, then the heat will take care of the rest. You don't want it dry nor runny.
Why have you not put in the measured ingredients? Are we supposed to guess?
Wait what about the meat mixture, what's in there this is what I wanted to find out..
That’s in the list of what you’ll need at the start. It’s just diced pork shoulder seasoned with salt and pepper.
What I’ve found works well is half and half finely chopped pork shoulder and pork belly, seasoned with salt, pepper, and some sage
Dear everyone freaking out that there’s no meat recipe. Read the “You will need” list at the start. It’s diced pork shoulder seasoned with salt and pepper. Yes, it lists the amount of pork. If you need more detail than that, you’re probably better off buying a pie 🙄
Honestly I was shocked at how many people seem to have totally missed the ingredients list at 10 seconds in..
Diced pork shoulder with salt and pepper. Clearly stated. Really isn't that hard lol
@@Zephyr315 maybe bc the visual was poor due to the fact that we have limited data.
@@k-dogg9086get updated
This is a lesson in pastry making, not in pork pie making.
I did get that. If week Dave Ramsey will have to do of we can find him making this. He did for shepherds pie.. yet thought ppl will be able to keep up with a pro chef it was so rushed. 🤔
Good recipe, but way too much pastry. 900 grams of flour. Are you sure this is correct. I just made this and had heaps of pastry left over.
How deep was the pie tin you used? The pastry is supposed to be thick.
Elizabeth Singleton 3 inches
I used 388 grams of flour don't USE 900 GRAMS
@@sirmango8396 as a stupid American, and having no experience, how much is this, 388 grams??
Instead of lard, maybe butter.. or half and half? I'm diabetic. And the gelatine afterwards, why not stop after?? Or season it with gravy before it goes into the oven? And what about veggies to go with the meat?? Frozen mixed veggies would be good too.
Inteesting, but I unfortunately have to agree with other commenters: no meat mixture recipe
This should be called pork pie crust recipe it definitely isn't the pork pie recipe.
Where did the meat come from. How long to bake and at what temperature? This video is useless in terms of making any kind of pie.
190 degrees for 1 hour 15.... clearly states this
@@seedonline8984 oops.
What the fuck I am American Idon’t understand
That’s what I thought
This is fucking gross....cold meat pie. I can't....I can't do it.
Gone metric in the kitchen. Crazy. This is not a lab.
metric is accurate
The intelligent portion of the planet understands that one system is best covering tech, kitchen & everyday situations.
Only the USA, Myanmar (aka Burma), and Liberia don't use metric. Metric is more accurate and logical.