PORK PIES.How To Make The Ultimate Pork Pie.TheScottReaProject.

[Music] hello there and welcome to Pork Central today we are going on a por sign pleasure cruise and we are going to make a Great British classic that goes well with beer cider and it's the Great British pork pie one of my viewers out there requested this video you know you are all right the Moose how's it going well here is we're going to make a proper proper pork pie and we're going to start off by making a hot water pastry we're going to use two fats we got butter and lard I mean some people use all butter some people all lard but we're going to use you know half and half so it's 100 gam of each I've got 500 G of plain flour and there's two skin eggs buried in the sand there so that's the two eggs we need and I've got 200 mil water and that's one of the first jobs we're going to do we're going to get that going and then for the f in we've got a mixture of meats we've got 250 g of bacon you can use streaky it's just I've got some of this lovely home cured and it's smoked as well I've got 250 g of belly and I've got a kilo of shoulder now we're going to dice half we're going to mince half I'm going to mince a belly and we're going to dice the bacon and I'll show you what we're going to be doing cuz you've got to get it really small to add texture I mean I know you could mince it all if you wanted to save time but you know your making an artisan product here a little bit more time you're going to have a top product I know it's a bit of a ball Lake cuz they got to be about 5 mil but it will pay dividends in the end and obviously we're going to Jazz up our meat we got some white pepper black pepper Sage th some mace some kayen salt and then to finish off we're going to add the good important bit the jelly I got a good chicken stock here and some gelatine to set it normally I would have a ham stock from one of my hams that I do but but you know this was off the cuff I thought I need a pork pie it's raining outside it's comfort food so let's do it so first of all then I'm just going to show you what to do with the meat so what we're going to do then I'm going to take half of that shoulder and I'm going to mince the one half on a CO plate with my belly the rest I just cut some slices you want to cut these quite thin if you can because you need to dye some really small and you know this is going to take a bit of time like I said you know don't worry about the fat in it we need the fat but you're looking at sizes like that so obviously when you're cutting that pie mixed in with that lovely minced meat you'll have these lovely chunks of primed pork so I'm sure you don't want to see me uh D saw this so I'll get on with this and we'll get back and we'll start that pastry so uh see you in about a week as you can see then I've diced my uh shoulder of pork just finishing off this bacon like I said you know you can just mince all these ingredients but that bit of extra time that bit of love will make a far better product I mean I won't say it took a long time but even the skin head's air has grown back and a beard you know I've missed my vocation I should have been an artist any who so what we got then I've minced my belly a few bits of bacon and that other half a shoulder so in goes my diced bacon and then my dice shoulder so as you can imagine now building that up the textures when you cut in that pie you're going to have all those lovely chunks of meat and then it's going to be filled obviously with that mince so we're going to give it a good mix and then we're going to add the spices and start building this beauty Beauty then and you know apart from that bit of dicing this really is simple cuz even the pastry is easy to do you know don't be daunted by it right let's get them uh spices and herbs in so what we got in that bowl so far then is we've got a teaspoon of salt a teaspoon of white pepper a teaspoon of crack black pepper I'm just going to put a couple of decent teaspoons of thy in in go a couple of sage just give that a mixup I'm also going to put in a pinch of Mace and obviously por pies are all about the pepperiness so I'm just going to add 1 km pepper and that is our mix which we'll get in with our meat and we'll work all that in and then what I'm going to do then is we'll put that on chill then we can start making that pastry so you know can make this the day before if you want to do it in half you know saving time so do this one day chill it make the pastry jobs are good in so I'll give that a mix up and we get on to the pastry so making this dough then couldn't be simpler 200 mil of water a mixture of fat 100 of lad 100 of butter so we get them in till they're melted and then our eggs let's get cracking straight into a bowl so we're just going to mix wh our eggs up simple as and with our 500 G of flour then we're going to make a wow in the middle this is plain flour we're going to put our eggs in and then once our butter lad and water have all come together we should put that in there with a wooden spoon mix it until we get a dough consistency so our fats and our water have all melted so what we're going to do tip it into the center like I said with a wooden spatula or spoon just gently go around and mix it in until you get a dough consistency and it won't take very long this and once we reach that consistency what we're going to do just knead it very quickly and we'll get that in the fridge then for at least an hour to chill you know so we can work it cuz you'd have a right game on if you tried to work this while it was hot and that pretty much is how you get that fantastic crispy fatty base and sides of a gorgeous pork pie I mean you can't beat this combination you got that lovely dough crust that pork pie mix in the middle all those meats and then that beautiful jelly it's a win-win situation you can see then that comes together quite quickly so we've done as much mixing as we can with The Wooden Spoon now just get your hands in move it around that bowl until it becomes smooth silky you know give it a little neede take out all your frustrations I should keep working this and then it's just a waiting game then waiting for this to cool down and we can build this then get it in the oven so there's our lovely dough then looking nice and silky cover it it's some clean fill like I said we let that rest for an hour it's all gravy baby okay it's time to do the dough take it out this is still a bit warm this one what I'm going to do is roughly take about a quarter for the lid put that to one side and then just going to roll this [Music] out cuz you should be able to mold this up the side of your cake tin which is what I'm using with a loose base I've got a 20 cm cake tin which I've liberally greased with some more lard you can never have too much lar in your life what I'm going to do roll that up as I say this is a bit warm still I'm going to and after a bit of fettling the little beauty looks like that so what we do then we get our mix another final mix in the bowl and then we get it in there and as you can see now that's starting to look lovely what we need to do now then just get the lid on preheat the oven and cook it but don't that look good don't you look pretty anyhow let's do this lid get some more flour on so we save that quarter get out of the film so you want a lid about CM thick so just start rolling it out just putting a bit of flour on your PIN without help just quart to turns should be able to get that lovely round shape he says so will she fit let's just check oh man look at that almost professional just some water then pastry brush just wet the edges put on our pastry join the two bits together and then we'll crimp it so before we crimp it then we just take off the excess quickly give it the old two finger jobby I mean I Baker but you know that looks to me pretty good so it's nice and tightly together put a hole in the middle and I've prehen my oven to gas Mark 4 if you look up there you'll see the conversion and we're going to put it in initially for 30 minutes get my tray what a picture so once you've add it in it gas M 4 for 30 minutes you turn the temperature down to gas Mark 3 again the conversion up there you cook it for an hour and a quarter now we're halfway through that last cooking and then she looking good so we'll put that back in and just keep waiting baby right this be has been in for an hour and a quarter so what I'm going to do then is give it one more final glaze cuz I glazed it about 15 minutes ago I mean you can if you want to risk it take it out the tin and glaze the sides but this is such a big Behemoth I'm not going to take the risk so I just glaze it on the top it'll be nice and brown on the edges anyway and just give it a final 15 minutes to set this glaze and then we can let it cool then the next part is to jelly it looking good right then that's the main part of the cooking done so just to recap then gas Mar 4 30 minutes and gas Mar 3 for an hour and a quarter then we glazed it and give it another 15 minutes and as you can see it's come loosened away from the tin so that's what will be happening inside there now that meat would have rendered a bit and they'll be left with a space which we're going to fill with jelly so we got to let that cool now to almost cold slightly warm but in the meantime we'll make up our jelly and once we let this cool we'll jelly it let it set and try a bit right we're on the final furong of this Mammoth pie Mission but you know the more love you put in these things the more rewarding it is to eat so I've got a really good quality chicken stock like I said at the start I normally got some ham stock lineing around which would have been even better so I'm using 300 MS it's going to put it into there I just want to warm it through I don't want to boil it so I'm just going to take a bit of heat out and you can use gelatin leaves now if you wanted to use the the leaf gelatin use three and I'm using this packet stuff this is 12 G I got 300 M stock there so I want about half but the beauty of preparing it this way is that you can check it you know cuz if it starts to stiffen up you can always you know adjust it accordingly just warm it back up add a bit more this is really sketchy I should have weighed this but hey I live on the edge so while you re that's about half so what we're going to do stir that in you know we'll let that cool obviously when it cools it expands and if I don't think the consistency is right to hold that pie like I said I'll add a bit more so we'll check back on that and that's how easy easy it is right the moment of truth let's get this gelatin this stocking I fashioned a little funnel so what you want to do is just pour a bit in obviously that meat is sunk away so just gently pour this in and just let it find its own way around your pie right I filled it up as much as come with gelatin it didn't take a lot obviously that's a good thing cuz all the meat is around the edges so what we're going to do now is put this in the fridge for the final chill now I'm going to call this the wizard of oie while you may ask is somewhere over the rainbow way a pie and that weighs a ton can't wait to cut into that well I couldn't wait any longer I know I put the gelatin in but you know I just I've just got to get into it so I've cut a bit the gelatin obviously hasn't set but just have a look that beautiful pork pie what a stunning looking thing that is obviously eat a pork pie warm is a bit of a luxury let's move that over there let's get my plate just have a look at that if that's not a work of art I don't know what is so just take a bit of that bit of that be rude not to try this oh man oh yeah do you know what there's nothing else I can say about that that is a supreme product just do yourself a favor wait a little long longer for your jelly to set and it would be I won't say better because that is brilliant so thanks for watching you know catch me on Twitter at the Scot read project any questions feel free to ask thanks for watching I am going to neck this now take [Music] care

Channel: Scott Rea

Views: 397,696

Keywords: Pork (Food), HOW TO MAKE A PORK PIE, MAKE A PORK PIE, Pork Pie (Dish), PORK PIE RECIPE, MAKING A PORK PIE, Charcuterie (Ingredient), PORK BUTCHERY, HOW TO BUTCHER A PIG, THESCOTTREAPROJECT, PORK CUTS, HOW TO MAKE A PIE, CHRISTMAS RECIPES.HOW TO MAKE A PORK PIE, CHRISTMAS PORK PIE, The Great British Bake Off (TV Program), PORK PIE MAKING, SCOTT REA, PAUL HOLLYWOOD, HOME BUTCHERY, HAND RAISED PORK PIE, BUTCHERING A PIG AT HOME, HOW TO MAKE SAUSAGE, PAUL HOLLYWOOD BREAD

Id: 9FvX4pD_bmY

Length: 17min 29sec (1049 seconds)

Published: Sat Aug 02 2014