BIG British Pork Pie - Make a Traditional BIG British Pork Pie the YORKSHIRE WAY at HOME! NO CURE!

[@MrPipvampire]

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!!!!

[@BackyardChef]

Thank you. Best, Rik

[@alangeorgebarstow]

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.👍🏻

[@BackyardChef]

Great comment. Thanks for posting. Best, Rik

[@SPEXWISE]

make my own? No thanks I'd rather eat yours by sounds of it!

[@stringargs]

Totally agreed with you on shortening and lard. Also great tip on the jelly, cheers mate!

[@joedover1835]

How long do you roast your pork bones for Alan, and can the jelly be frozen for future use?

[@alangeorgebarstow]

@@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!).

[@bobjackson4720]

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.

[@BackyardChef]

Thanks Bob I love my pork pies. Best, Rik

[@texgowing7359]

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. 🤗😅😅😅😅

[@karindickinson7993]

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 !❤🇩🇪❤

[@macky181]

I left 4 years ago and this has made me crave a pack of pork pies with salad cream

[@deanmartin6052]

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.

[@96alex11]

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.😊

[@BackyardChef]

Thank you. Best, Rik

[@yvonnewalesuk8035]

Oh, I hope you made that pork pie for your dad, and that he enjoyed it. 😊

[@gustavchambert7072]

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.

[@BackyardChef]

Great tip! Thank you, Best, Rik

[@Labouroflove167]

Thanks for sharing

[@brainfreeze1925]

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!

[@BackyardChef]

Happy Christmas. Best, Rik

[@barriejones7074spike]

how dare you use that food of the devil on a pork pie,Branston pickle thats sacrelige.

[@BackyardChef]

@@barriejones7074spike ha ha ha

[@brainfreeze1925]

@@barriejones7074spike LOL!

[@robertworden8559]

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!

[@BackyardChef]

Sounds amazing! Many folks eat pork pie with mushy peas, hot. Cold with pickles. Branston. I like it with mustard. Thank you. Best, Rik

[@AnastasiaTheConvert]

Did you eat it cold?

[@davidpaylor5666]

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.

[@BackyardChef]

Here Here - Thanks David appreciated, Best, Rik

[@davidpaylor5666]

@@BackyardChef My pleasure Rik, good content is rare and deserves all credit.

[@BackyardChef]

@@davidpaylor5666 Thank you very much. Best, Rik

[@johnjones9750]

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.

[@bertieb9510]

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.

[@josiecapps2555]

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.

[@sharnahutchinson6975]

My dad is from Bradford and I've always loved pork pies. Lucky here in Australia they are everywhere 😋

[@BackyardChef]

Fantastic on both counts - best, Rik

[@adezone866]

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.

[@Ben-ks5bm]

Bradford is now a Islamic hole

[@dawniebee946]

Aye but they're not as good as they used to be in the UK.

[@tomsemmens6275]

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.

[@BackyardChef]

Thank you. Best, Rik

[@jonathanfinan722]

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.

[@BackyardChef]

AGREED!

[@dave311281]

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 🤣😂

[@barriejones7074spike]

PROPER PORKIES LOL. I drive from Manchester to get them hot .

[@Pmcknockiter81]

​@@dave311281 yes it's a pork pie, not stand pie

[@martinburke362]

Come from Bradford for a warm pie from stanforths

[@uksimonseye]

Good job mate. Try it the Melton Mowbray way....white pepper not black and jelly is made with a rich chicken stock.

[@cogboy302]

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.

[@jaduvalify]

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!

[@pimcopim]

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

[@BackyardChef]

that line in the description that says "Divide pastry 2/3rds - 1/3 rd - 2/3rds sides and bottom - 1/3rd top". Best, Rik

[@bgdavenport]

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!

[@time4tea595]

Whats the difference between Shortening and lard please?

[@BackyardChef]

Easier to search online. Thank You. Best, Rik

[@HeyWatchMeGo]

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.

[@hansjacituz4898]

I make pork pies, this is one of the best pork pies videos on KZbin!

[@BackyardChef]

Thanks Hans. It's easy to follow. Best, Rik

[@penguinpie5056]

thank you for posting this up. very helpful guide. they are in the oven and hopefully this goes well!

[@BackyardChef]

Thank You. Best, Rik

[@Abbiehallam]

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....

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@thomaswebb2584]

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!

[@BackyardChef]

Thank you. Best, Rik

[@fboscmin]

That looks very good. Greetings from Spain.

[@BackyardChef]

Thank you. Love to Spain. Best, Rik

[@RichardJohnson-vm6zf]

That Pie looks superb! But I would prefer some pickled onions and English mustard !

[@BackyardChef]

Lovely - best, Rik

[@jeansdaughter]

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.

[@RichardJohnson-vm6zf]

@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.?

[@christianeroberge2430]

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.

[@BackyardChef]

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

[@rhondafarmer4824]

Best pie I have ever seen. Thank you I'm going to make it.

[@BackyardChef]

Thank you - good luck you can do it. Best, Rik

[@JuneRowe-ny2ze]

Looks yummy 😋 ive never made it but im definitely going to have a go now 😊

[@BackyardChef]

You got this. Thank you. Best, Rik

[@cliffbrawn8358]

Looks great Rik, 10 out of 10. Will look forward to trying it.

[@BackyardChef]

Thanks Cliff - its a great pie. Best, Rik

[@lellyt2372]

Beautifully done ! Best looking pie I've seen in a long while !

[@BackyardChef]

Thank you. Best, Rik

[@Bonzi2]

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!

[@BackyardChef]

Agreed. Thank you. Best, Rik

[@SilviaVanThreepwood]

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!

[@BackyardChef]

Well done! Fantastic to hear. Best, Rik

[@samanthaschlegel1863]

Hi as a beginner what size tin did you use? Also how much pastry did you save for the top? A third? Thanks Sam

[@BackyardChef]

Hi Sam about 9 inch. Best, Rik

[@JanKeenan]

Well done 👏 congratulations

[@BackyardChef]

Thank you. Best, Rik

[@scotch5clive7frommcr]

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.

[@janicegame2372]

What a beautiful looking pie ! I will make one for Christmas thank you for your expertise!

[@BackyardChef]

Hi, Janice. Thank you. Best, Rik

[@davewhite2330]

Graet video, mouth watering, looks like you really enjoy it!

[@BackyardChef]

Thank you. Best, Rik

[@FrugalQueeninFrance]

Greetings from France. No pork pies here so that’s great. Is that a regular cake tin? Thanks so much.

[@BackyardChef]

Yes.. Nice to see you here. Best, Rik

[@FrugalQueeninFrance]

@@BackyardChef thanks for your quick reply.

[@peterbarker3433]

Great demo - thanks.

[@BackyardChef]

Cheers Peter - try to make it easy. Best, Rik

[@marioncobaretti2280]

Oh my God that looks so good

[@Hesgoneandwrittenitdown]

Mate your grub is fantastic. British food is the best❤

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan]

Best ever. You truly are a master chef Rik

[@BackyardChef]

Thank you, not sure about that - I know I'm Fat. Thank you. Best, Rik

[@jonathanellis8342]

Great looking pie, love the second air hole idea in the lid, but its Colmans every time for me.

[@holy_trinity_GP_legends]

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.

[@BackyardChef]

Hey Michael its a cake tin about 7 inch - and its non stick - makes life easy - not just for cakes. Best, Rik

[@mikecornfield754]

What a great job kid lovely 👍

[@aslandarklion8094]

I would love to eat a pork pie someday

[@Pommycol1]

another absolutely top video Rik Thank you my friend 👍👍👍

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@sambond0079]

When you say small small, small, you mean big chunks! ;) LOL. That's my kind of cooking. Love it.

[@BackyardChef]

Cheers Sam. Best, Rik

[@steveclarke2739]

Brilliant recipe Rik. Going to get the ingredients tomorrow, got to try this, it looks amazing 👏

[@BackyardChef]

Thank you. Best, Rik

[@BaldFoodieGuy]

Great pie that, yummy love the jelly too. Great video pal 👍

[@BackyardChef]

love ya channel it came up on my feed a couple of days ago. Best, Rik

[@suerowan3594]

Hello Rik great British Pork Pie another yummy dish to try. Thank you for sharing. Take Care

[@BackyardChef]

Thanks Sue

[@debbied7035]

Your calm demeanor makes me think even I could make this....

[@BackyardChef]

You can Debbie - take your time - this is not hard. Best, Rik

[@debbied7035]

@@BackyardChef thanks! I'll reply when I do to let you know how it comes out. Off to the store now.....

[@carolvenables3970]

I'm defo doing that for Christmas

[@BackyardChef]

Thank you. Best, Rik

[@tonymorgan3526]

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 🤔🤔🤔🤔🤔🤔🤔👍

[@BackyardChef]

Hi Tony thank you - experimenting with the tastes you like is a great way to enjoy cooking! Best, Rik

[@ashleighjaimaosborne3966]

Just lovely looking! 😊🇨🇦

[@caroleyoung1868]

Now that's a pork pie! Amazing!

[@BackyardChef]

Thank you. Best, Rik

[@alanpartridge1385]

Great job. Makes me homesick! Just needs some piccalilli and a decent pint.

[@BackyardChef]

Thank you. Best, Rik

[@irenejones1955]

Hi Rik, just finished my first pork pie following your video. All went well and it tastes great . Thank you. Irene

[@BackyardChef]

Well done - I'm really pleased. Best, Rik

[@nevillegritz5914]

Made another 1 of your pork pies .Absolutely delicious .cheers ........Nev from Mexborough. S Yorkshire

[@BackyardChef]

Fantastic! Thank You. Best, Rik

[@benobrien6656]

Looks Gorgeous !!!!!!!!!

[@kraftwerk974]

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 👋.

[@BackyardChef]

Thank you. Keep safe in Barcelona. Best, Rik

[@richardcushing6575]

What size is the tin please? Looks great and will give this a go, thanks for the video.

[@BackyardChef]

Hi Richard, 8 inch spring form cake tin. Best, Rik

[@stevenclarke5606]

That pie looks delicious

[@BackyardChef]

Thank you. Best, Rik

[@trevorstephenson5766]

Bothams of Whitby make them with cubed meat from Old Spot pigs-lovely!!!

[@BackyardChef]

Love Whitby. Best, Rik

[@janwong9437]

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 👍

[@BackyardChef]

Pleasure. ️️Thank you. Best, Rik

[@godskingdommessage5206]

Thanks you !!! you make it loos easy for me, I will make it, Thanks indeed :)

[@didenno9550]

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

[@neilwoodmansey9109]

that looks so good

[@BackyardChef]

Thank you. Best, Rik

[@pjbadenhorst824]

Made this recipe and came out excellent.

[@BackyardChef]

Thanks PJ. Best, Rik

[@davetodd1478]

Great video, we are going to give it a go ,many thanks.

[@BackyardChef]

Good Luck Dave - easy to make - Best, Rik

[@rondunnett7204]

Well Done Sir! I will try.

[@pennykafai4645]

Thank you Ric for the link to this awesome looking pie. ❤

[@BackyardChef]

You are so welcome. Easy one! You can do it. Best, Rik

[@joanneholinaty7325]

I can’t wait to try it I’ll bake one tomorrow looks absolutely divine thank you very kindly❤🙋‍♀️✨🌻🇨🇦

[@glenysreynolds231]

How did your pie work out? and how much meat did you use?

[@joanneholinaty7325]

@@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

[@tammyradnai9886]

I’ve never tried this before. Is it meant to be eaten when it’s cold? Thanks for the recipe!

[@BackyardChef]

Any time. Most eat cold. Thank you. Best, Rik

[@iTechWytch]

When ypou say 200 degrees. Do you mean C? Cux I want to make this but I'm in the US we US.

[@BackyardChef]

400 f for you. Best, Rik

[@drfranklippenheimer8743]

New to me! Great channel. I love the jelly at the end.

[@BackyardChef]

Thank you. Best. Rik

[@mikerowley9955]

This looks awesome! Could you tell me please what pork seasoning you use?

[@BackyardChef]

Its Knorr brand. Best, Rik

[@philclaytonphotography]

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 😉

[@BackyardChef]

Hey Philip any solution to a good home made pork pie mate - hope you enjoy as much as I do - Best, Rik

[@BlackJesus8463]

You videos got a lot better in 2 years. 🤪✌

[@BackyardChef]

Thank you. Best, Rik

[@justinnsky]

I bet all the expats in Chiang Mai are your best friends haha. I lived on Samui for 16 years and one of the first people I befriend was the English sausage and pie maker... Great videos.

[@BackyardChef]

Thank you. Best, Rik

[@doreenlaing7844]

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!

[@BackyardChef]

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

[@joannathewlis8402]

Absolutely gorgeous 😋☺️ I am making on Saturday. Fingers crossed 🤞

[@BackyardChef]

Well done Joanna Steady away - it makes a great pie. Best, Rik

[@nancynichols8659]

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.

[@BackyardChef]

Thank you. Easy to find isn't it? Best, Rik

[@nancynichols8659]

YES!😀@@BackyardChef

[@JohnMcmillan-e5c]

Brilliant man love your videos down to ground cooking

[@BackyardChef]

Glad you like them! Thank you. Best. Rik

[@Littlewing6was9]

Good stuff, greetings from Manchester 🌼

[@BackyardChef]

Thank you - lancashire Hot pot editing now! Best, Rik

[@jamescaron6465]

That is spectacular

[@alenaberthoud8529]

Hello...that looks awesome ,,,do you have the recipe, please ? Thank you...

[@BackyardChef]

all in the description. Best, Rik

[@gortonlad62]

I would have let it cool, take it out of the tin and then back in a hot oven to crisp up the pastry. Then topped it cranberry sauce. Yummmm!

[@BackyardChef]

Thank You. Best, Rik

[@lindadobson9854]

That’s amazing! I miss my pork pies with salad.

[@BackyardChef]

Thank you. Best, Rik

[@IHFM2024]

Hi Rik, did i miss something or did you have to make a second pastry for the top? Regards Brian.

[@BackyardChef]

No you didn't miss anything - I put a note in the description to keep the vieos shorter -"Divide pastry 2/3rds - 1/3 rd - 2/3rds sides and bottom - 1/3rd top" Best, Rik

[@WESSERPARAQUAT]

Work of Art Rik! 11/10

[@BackyardChef]

Thank you. Best, Rik

[@petersummerfield8271]

Wow Brilliant - thank you

[@adezone866]

Greetings from Australia. Good to see someone do it the right way... the filling has to have finely diced whole pork shoulder meat with some pork mince; which is then cold cured in seasonings overnight. I've seen some people throw a blob of cheap commercial pork sausage mince into a pie shell and call it "pork pie" - tut-tut-tut... pitiful! I'm an Australian, originally from Yorkshire, England, and I know the difference. Viewers, if you intend to do your own, spend a few extra dollars on choice cuts of pork and minced pork, or you may as well buy the commercial versions, which I call the "Poor Man's Pork Pie". I liked the "doming" the meat tip. Thank you, Backyard Chef. RATING: ***** out of 5 Stars

[@andrewhayes7055]

Did you divide the pastry up 2/3rds for the base 1/3rd for the lid?

[@BackyardChef]

sure did - Best, Rik

[@andrewhayes7055]

@@BackyardChefCheers mine is in the oven now🙂

[@PortmanRd]

a nice bit of Colemans would be nice, or some relish/chutney.

[@budgieboy52]

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.

[@BackyardChef]

Nice One, John. Best, Rik

[@budgieboy52]

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

[@BackyardChef]

Well done, John. Enjoy and best wishes. Rik@@budgieboy52

[@budgieboy52]

Can't seem to add a picture, ☹️any ideas?

[@suemosley5767]

Hi Wondered how big is your spring form pan is? Looks delicious!🌺

[@BackyardChef]

9 inch. Thank you. Best, Rik

[@ninababy8]

Making my mouth water

[@BackyardChef]

Thank you. Best, Rik

[@anniefitt8623]

My gran maybe knew how to suck eggs, but for all the people like me who don’t know,😮😮 thank you Rik for teaching us how!

[@BackyardChef]

Thank you. Best, Rik