Hi this is impressive I have a small business as a cake baker so just decided to add porkpies to it. Would you mind to share the ingridients used for the filling thanks
My favourite brand pork pie. I guess the mince must be course as the pies have texture. They're so good that I often go to Wilson's in Leeds and they have run out.
phil donaldson hi Phil, thank you for your comment. Glad to hear you like our pies. If you are coming to the shop just give us a call and we can put some on one side for you. Thanks again.
Due to excessive background noise I could hear relatively little of the commentary. Would be nice to know their annual production figures just for interest. Is the filling composition a secret?
It is a John Hunt “Little Champion” pie machine. It “blocks” out the pastry with one head and then you put in the filling, put on the pastry lid disk, change the head on the machine and then crimp the lid on and this also cuts off the waste pastry round the lid.
@@tenlands I have ordered one about 6 weeks ago and hopefully, it will be ready in two months. I've added several moulds as the main product I sell in Singapore is Scotch pies.
Hi David’s, we sell them at our Crossgates shop in Leeds and we also have a shop in Morley. We will be selling them again soon on our website www.wilsonsbutchers.co.uk
Just a bloody good plain Yorkshire growler always consistent and ready to hand to stuff in your face and not to expensive either down south something this good would have the royal seal of approval or some other pretentious bollocks organic ye olde whatever and cost at least 3 quid!!!
i'm confused about the sporadic inconsistent gloves, it all seems so random! 🤣 some people all up in the ingredients aren't wearing gloves, some are, 0:571:20 one guy wears a glove when touching the food at one time and then not at another, 1:512:28 and some people who aren't going anywhere near the food are wearing gloves! 2:53 XD
Gloves are quite a contentious issue. Clean gloves are no better than clean hands and dirty gloves are no better than dirty hands. People preparing food should practice good hand hygiene and I believe our staff do. If people wear gloves they can easily get complacent and just keep wearing the same gloves (even day to day) without cleaning them so the fact that people wear gloves does not mean that they are more hygienic. Also there is the added risk of getting a piece of torn glove into the product. (this is why we use blue). In the video the people dealing with the raw product are mainly not wearing gloves and although they do practice good hand hygiene, the product is going to be cooked by us and therefore we know that if there were any issues this would be rectified by correct cooking (killing all bacteria). After the pies are cooked there is no further Critical Control Point in the process and people are wearing gloves. The person scooping the meat is wearing a glove on his left hand because the meat will be very cold and this helps to keep his hand warm. As I said there is no right answer other than people thoroughly cleaning their hands or gloves regularly. It is the same with covid 19. I see people wearing the same dirty gloves without using the sanitiser between transactions or shops. This is not as good as the people with no gloves who sanitise their hands regularly. Also if you do not take off gloves correctly and dispose of each time you use them you end up touching the outside of the glove that has touched the very things you were wearing them to avoid touching. It is not about gloves it is about your hygiene practices. We have had EHO's in the past warning against the use of gloves because it makes people complacent. I hope this helps
Hi Maggie, Gloves are no better than properly clean hands, plus there is the added risk with gloves that some glove tears off and gets into the product. (This is why they are blue so if this happens hopefully you can find the piece of glove because it stands out) All workers clean their hands before entering the production room.Our EHO agrees that gloves are no more hygienic. Gloves are good if you perform a particularly messy job and then you can just take off the glove and remove the mess.
Good job! A lot of people involved in the making. Impressed 👍
great shop my Dad Alan used to fix your machinery
pity I live so faraway
will have to Bob in next time m in leeds
Thanks for the demonstration. Very informative and interesting.
Very clever system👏👏👏👏👏, so efficient 👍👍 really enjoyed this!
they look amazing,bet they taste even better, I will defitently have to order some soon😋🥧🥧🥧🥧
Hi this is impressive I have a small business as a cake baker so just decided to add porkpies to it. Would you mind to share the ingridients used for the filling thanks
I'm hoping to add pork pies to my small deli business, thank you for posting this video. It was very informative.
Thank you, I am Glad the video has been of help Allan
@@tenlands I sent an email to your company and wondered if you had seen it?
No or this message
I wish I was back working by Cross Green again.
If possible may I know what you use for glazing? Thoroughly enjoyed your video.
Egg
what does the seasoning consist of??
What's the name if the pie press? What is the name of company which sells it?
My favourite brand pork pie. I guess the mince must be course as the pies have texture. They're so good that I often go to Wilson's in Leeds and they have run out.
phil donaldson hi Phil, thank you for your comment. Glad to hear you like our pies. If you are coming to the shop just give us a call and we can put some on one side for you. Thanks again.
Due to excessive background noise I could hear relatively little of the commentary. Would be nice to know their annual production figures just for interest. Is the filling composition a secret?
Hi Jonh Green, The machine they use to mold the dough into small containers, what is its name? It is very interesting. Greetings.
It is a John Hunt “Little Champion” pie machine. It “blocks” out the pastry with one head and then you put in the filling, put on the pastry lid disk, change the head on the machine and then crimp the lid on and this also cuts off the waste pastry round the lid.
@@tenlands I have ordered one about 6 weeks ago and hopefully, it will be ready in two months. I've added several moulds as the main product I sell in Singapore is Scotch pies.
@@allanmuir5465 glad to hear this. Hope it works for you. 👍🏻
@@allanmuir5465Did you get the machine?
@@craigdonald551 sorry, what machine are you referring to?
Hi can you please tell me what sort of glaze you use?
It's just egg wash.
Where I can buy the press ?
Hi David’s, we sell them at our Crossgates shop in Leeds and we also have a shop in Morley. We will be selling them again soon on our website www.wilsonsbutchers.co.uk
Just a bloody good plain Yorkshire growler always consistent and ready to hand to stuff in your face and not to expensive either down south something this good would have the royal seal of approval or some other pretentious bollocks organic ye olde whatever and cost at least 3 quid!!!
i'm confused about the sporadic inconsistent gloves, it all seems so random! 🤣
some people all up in the ingredients aren't wearing gloves, some are, 0:57 1:20
one guy wears a glove when touching the food at one time and then not at another, 1:51 2:28
and some people who aren't going anywhere near the food are wearing gloves! 2:53 XD
Gloves are quite a contentious issue. Clean gloves are no better than clean hands and dirty gloves are no better than dirty hands. People preparing food should practice good hand hygiene and I believe our staff do. If people wear gloves they can easily get complacent and just keep wearing the same gloves (even day to day) without cleaning them so the fact that people wear gloves does not mean that they are more hygienic. Also there is the added risk of getting a piece of torn glove into the product. (this is why we use blue). In the video the people dealing with the raw product are mainly not wearing gloves and although they do practice good hand hygiene, the product is going to be cooked by us and therefore we know that if there were any issues this would be rectified by correct cooking (killing all bacteria). After the pies are cooked there is no further Critical Control Point in the process and people are wearing gloves. The person scooping the meat is wearing a glove on his left hand because the meat will be very cold and this helps to keep his hand warm. As I said there is no right answer other than people thoroughly cleaning their hands or gloves regularly. It is the same with covid 19. I see people wearing the same dirty gloves without using the sanitiser between transactions or shops. This is not as good as the people with no gloves who sanitise their hands regularly. Also if you do not take off gloves correctly and dispose of each time you use them you end up touching the outside of the glove that has touched the very things you were wearing them to avoid touching. It is not about gloves it is about your hygiene practices. We have had EHO's in the past warning against the use of gloves because it makes people complacent. I hope this helps
@@tenlands We get this all the time in our stores.. Great answer John.
@@tenlands Well said and obviously the one taking the pies out of the tins wears gloves because they are bloody hot.
Why aren't all the workers wearing gloves for hygiene?
Hi Maggie, Gloves are no better than properly clean hands, plus there is the added risk with gloves that some glove tears off and gets into the product. (This is why they are blue so if this happens hopefully you can find the piece of glove because it stands out) All workers clean their hands before entering the production room.Our EHO agrees that gloves are no more hygienic. Gloves are good if you perform a particularly messy job and then you can just take off the glove and remove the mess.
never wore gloves years ago
It look like your workers is racing the job to get to the toilet
No Ahmad, they are just good workers.