to buy a full pie like that would cost you an arm and a leg. thanks, mr paul, for your skill/ experience. and time you're a true gent.
@MrPaulsPantry Жыл бұрын
Thanks Tony👍
@NettiGaming Жыл бұрын
Just made this today Mr Paul. Thank you for your seasoning recipe. I had a slightly larger tin and I added an extra egg. But it was just enough pastry and meat. Just adding the gelatine and now I need to wait for it to set I cannot wait to eat it. 😋 Reminds me of my old great grandma who i was fortunate enough to know. She used to go to our butchers and get a giant slab of gala pie. We all got some, but they were magnificent all lined up in the butchers window, happy memories of christmas past. I hope you have a happy Christmas mr Paul. best wishes from Staffordshire England
@lizardland2 жыл бұрын
Just made this today for Christmas. Still waiting for it to cool but it smells wonderful. Takes me back to being a kid again and there were real butchers where you could get things like this. Thanks and Merry Christmas!
@MrPaulsPantry2 жыл бұрын
Thank you, it's nice to hear from someone who appreciates the good things in life. A very Merry Christmas to you and your Family.
@mrstukutela51263 жыл бұрын
This is the first time that I have seen hot water crust pastry being made! I really must try this!
@brendarigdonsbrensden.83503 жыл бұрын
I remember gala pie being a staple at weddings christenings and funerals and lots of brown sauce pickles and beer xx
@MrPaulsPantry3 жыл бұрын
That's right Brenda, years ago in Leeds, UK we made many of these for wedding celebrations and of course they were a great favourite at Christmas time too.
@mrstukutela51263 жыл бұрын
I have learnt a lot today! I have seen these pies in pubs and I have always wondered how to make them. Thank you for teaching me. Next, I shall check your traditional pork pie recipe.
@MrPaulsPantry3 жыл бұрын
You are so welcome!
@MaZEEZaM3 жыл бұрын
Thank you for showing us the traditional recipes, it’s what I’m most interested in. This is a very interesting pie. Thanks for sharing it. 🐨
@MrPaulsPantry3 жыл бұрын
Glad you enjoyed it
@briancraig75813 жыл бұрын
Oh no I forgot to add breadcrumbs , too late now in the oven it goes see what happens
@garrick3727 Жыл бұрын
I made this gala pie this weekend and I can safely say Mr Paul's recipe is easily the most authentic one I've found on KZbin. Don't get me wrong, I've made some decent ones with other recipes, but they were always "home-made" and not quite the same as a real expert-made pork pie. When I first saw the video, I thought, this guy is really over the top with the "no substitutions" talk. However, I made it exactly as described, including the seasoning recipe, except I left out the egg because I forgot to buy eggs (didn't miss it). I guess I also deviated on the pork because I did the filling of Mr Paul's regular English Pork Pie, i.e. chopped up pork rather than minced. The result was perfect. The bread tin meant making the pie itself was far easier than trying to hand raise one or use a cake tin. The pie crust was absolutely identical to the best pork pies you can buy. I don't think the jelly worked out quite as good because I could not find gelatin in sheets, only powder, although it was good enough. Definitely making this again, and I don't think I'll bother with the egg next time either. Overall, I would say the main points are the ones Mr Paul emphasized: use bread flour not all purpose, and use only lard no butter.
@MrPaulsPantry Жыл бұрын
Hi Garrick, Thank you so much for your very positive feedback, it really makes my day. I will be 80 next year and have been making pork pies, etc. for 60 years and my stepfather was making them for 55 years too. Between us we won many awards and prizes for our pork products in the UK. came to Spain 25 years ago and had a bakery and charcuterie for 13 years prior to my retirement. I wish you a very Happy Easter Garrick. Thank you.
@awaywithpaul34232 жыл бұрын
They have no pork pies in the shops left so our recipe may come in handy this Xmas! Love your teaching style, really friendly and knowledgeable. Instant subscribe 👍
@MrPaulsPantry2 жыл бұрын
Thank you
@stephengrimmer35 Жыл бұрын
I recall gala pie being on the menu in the late 70s, a long time before veal fell out of favour. And yes, they mechanized it, even with machines to produce "continuous" hard boiled eggs.
@buddyboy4x442 жыл бұрын
Excellent video, thank you. Although I have used hot water pastry in things like pork pies, I learned a lot, including not to flour the pastry, add breadcrumbs to absorb juices not to stretch the meat, equal weight pastry to content. Great stuff.
@MrPaulsPantry2 жыл бұрын
Glad it was helpful, thanks for commenting. Any questions just ask anytime. Email: PAUL@Mr-Pauls-Pantry.com
@MaZEEZaM3 жыл бұрын
It’s like a cross between a pie and a terrine. Very nice 🐨
@deewhobewatty9003 Жыл бұрын
Definitely going to try out your recipe, looks delicious ❤
@LazyCookPete2 жыл бұрын
Accident or not, this is still a masterclass of gala pie making. I could do with a slice or three right now 😋
@MrPaulsPantry2 жыл бұрын
Hi Pete, Thanks for the comment, I wish I could get some to you right now, it would be a great pleasure.
@TheChgz3 жыл бұрын
I love these pies so much! Thank you for sharing the recipe, can't wait for an excuse to make one of these :D
@MrPaulsPantry3 жыл бұрын
You are so welcome!
@blakeyonthebuses Жыл бұрын
Nice old school recipes which are the best.
@janelloyd43323 жыл бұрын
Look amazing Mr Paul, thank you for sharing this recipe. I remember my mother always had a gala pie on the table for boxing day tea when we were youngsters...homemade pickles and Chutney too...happy days indeed
@MrPaulsPantry3 жыл бұрын
Yes Jane, back in those days, we had 5 shops and Christmas was a nightmare where Gala and Pork Pies were concerned. In the bakery we worked 24 hr shifts to keep up. As you said, 'Happy Days'
@brianartillery3 жыл бұрын
That looks wonderful! I've always wondered about hot water pastry - now I know. Thank you!
@MrPaulsPantry3 жыл бұрын
You are so welcome!
@mariepalmer88063 жыл бұрын
Thank you for your recipes I enjoy baking and tried a few of your recipes and they have been very nice and enjoyed by my family. I'm going to have a go at the gala pie for boxing day but I can't seem to find the recipe for the seasoning on the video I was wondering if you could send it to me please that would be so helpful and I will message you to let you know how it goes x
@WanderFeetChronicles3 жыл бұрын
Hey Mr Paul, traditional tasty pie this! Will make this one weekend and enjoy it cold! Sliced with some Branston pickle and a nice warn cuppa tea lol
@MrPaulsPantry3 жыл бұрын
Sounds great! Hope you enjoy it, I had some for my lunch today, it was delicious.
@WanderFeetChronicles3 жыл бұрын
@@MrPaulsPantry it’s the little things like this in life which makes us smile!
@dglawrence59703 жыл бұрын
Another fascinating recipe. Thank you.
@MrPaulsPantry3 жыл бұрын
My pleasure 😊Thanks for watching
@lastchance68452 жыл бұрын
Hello 👋 Mr Paul that could on the top looks delicious 😋 and once cut open made my tummy rumble. It was so interesting to learn where and when these pies were created and why too. I hope you are feeling okay and this finds you well? Considering I've just found your channel and this video as it's a year old. Please take care . 😊
@MrPaulsPantry2 жыл бұрын
Glad you enjoyed it, thanks for your very kind comment.
@madelinejulie60243 жыл бұрын
Amazing gala pie👍👍👍👍👍
@MrPaulsPantry3 жыл бұрын
Thank you Madeline, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@wilmetteentwistle9242 Жыл бұрын
Looks great thank you Mr. Paul.
@maddellenamansi2352 жыл бұрын
Wow. Looks brilliant. Colour looks good..
@MrPaulsPantry2 жыл бұрын
Thank you Maddellena, in the bakery they were our Christmas speciality.
@bakedbyjeffrey3 жыл бұрын
Great Recipe Mr.Paul
@MrPaulsPantry3 жыл бұрын
Many thanks
@stuartosborne62633 жыл бұрын
Looks delicious. Whenever I "overcook" food I tell my sons it is extra "caramelisation". Thankyou for recipes and knowledge.
@MrPaulsPantry3 жыл бұрын
Stuart, I'll let you into a secret I've kept for almost 60 years. When I first started baking (cakes, etc.) I burnt so many that forced me to take up cake decorating to hide the mistakes!! Thanks for watching, stay safe.
@BITTYBOY1213 жыл бұрын
Great work ! Very well explained 10/10 👍👍 There is another way you could make the top of these gala pork & egg pies without needing the 3 holes and that is to use a hand held gadget that rolls over the pie top pastry (once you've rolled it out to the right size) and cuts multiple slits as it rolls over the pastry. When you pull/stretch the pastry apart you then get a lattice effect which looks nice and allows the pie to cook better, the steam to escape and for the jelly to be poured in more easily and uniform as you can just pour it in through the lattice mesh.
@MrPaulsPantry3 жыл бұрын
Hi Joseph, Many thanks for your suggestion, I use the lattice roller often in my bakery, my family were pork butchers and made pork pies, etc for 85 years and although the lattice is good for small pies it's no good for the large Gala Pie, the steam is necessary to cook the meat without it drying out due to the long baking time.. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@BITTYBOY1213 жыл бұрын
@@MrPaulsPantry Many thanks for pointing out why its best not to use lattice on the larger gala pork pies. That makes jolly good sense to keep as much steam inside the pie as possible to cook the meat whilst protecting it from drying our with the long cooking duration. You did a fab job sir ! 👍
@judihopewell2499 Жыл бұрын
Wonderful lesson Paul. I’m a fan. If you can teach us Canadians how to make a true Cumberland sausage i would love it…
@Canalcoholic Жыл бұрын
Sadly, Mr. Paul’s lessons are over. There’s a good Cumberland Sausage video on KeefCooks.
@mumssimplerecipes42453 жыл бұрын
Definitely the best one!
@MrPaulsPantry3 жыл бұрын
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com
@jamessmith38693 жыл бұрын
He is very good and easy to follow
@MrPaulsPantry3 жыл бұрын
You're v ery welcome James. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
@Alexis84DE3 жыл бұрын
I enjoy the little history lessons you give about each dish. It’s interesting to find out some of the cultural background. And lately you’ve been looking very perky and happy Mr Paul, glad to see you doing so well, best of wishes Ps: still desperately waiting on that carrot cake recipe! carrots are in the fridge ready when you are 😉
@MrPaulsPantry3 жыл бұрын
Thanks Alexis for your kind words, I have had some medical issues recently but as you obviously noticed I'm very much on the mend, Unfortunately, we have to learn to adapt to old age instead of trying to cure it! I hope you're keeping well and safe, I need all the support I can get from folks like you, THANK YOU xx
@AndrewSpurgin6 ай бұрын
This truly is THE most informative video on pie making techniques I've viewed on KZbin, & I've watched my share of them ;) Can't wait to make this! One quick Q for you Mr. Paul: Are there any written directions anywhere for the Gala Pie? Or, am I missing something? I see the ingredient list, but the link goes to your Pork Pie recipe. Thank you for you assistance, greatly appreciated!
@justonecornetto803 ай бұрын
He didn't answer because sadly he passed away last October.
@My2up2downCastle12 күн бұрын
My favourite...... ❤🌹
@catherineturnbull7743 Жыл бұрын
Thanks so much MrPaul
@robertclare773 жыл бұрын
Definitely on my todo list, thank you.
@MrPaulsPantry3 жыл бұрын
Hope you enjoy it Robert
@christhompson42703 жыл бұрын
Awesome, thank you for sharing your video, i used to make Scotch eggs, but this looks heaps better, yummy 👏👏👏👏🥰🥰🥰🥰👍👍👍👍❤️❤️❤️🌻🌻🌻🇦🇺
@MrPaulsPantry3 жыл бұрын
Thanks for watching, glad you enjoyed it.
@davidphillips22592 жыл бұрын
That looks nice 😊 paul
@MrPaulsPantry2 жыл бұрын
Thanks for watching David, a real tradition in my bakery every Christmas time all my working life and my father before me.
@johnsilcock60303 жыл бұрын
Great pie, thank you so much. Can’t get a good black pudding here in Wigan any more, can you do a good Black pudding and pork sausage recipe for us please. All the very best…John Silcock.
@MrPaulsPantry3 жыл бұрын
Hi John, sorry to hear you can't het a decent pork pie in Wigan, I hope you'll try my recipe at this link: kzbin.info/www/bejne/n3armoaDaJh3pas and my sausage recipes are at this link: kzbin.info/www/bejne/pYrLnpKHqJudmbs. As for the black pudding, it's a very messy process and you will have to be able to buy some pigs blood, unless you're making a very substantial quantity it's really not worth it. You can also see my recipes on my website at: www.mr-pauls-pantry.com
@johnsilcock60303 жыл бұрын
Hi’ it’s John, yes we do have good pie makers in Wigan and district, it was the Blackpudding and sausage recipe I was looking for, I’ve made the puddings before with dried blood from the net and added back fat ect, but I’m in need of a good sausage recipe and Blackpudding recipe. I’ve made several of your dishes of KZbin, great they are to especially the pie’s and I must say there great! I have the sausage equipment and can get the ox bungs and sausage skins from Wigan. I’m retired now so have plenty of time to make them, but I’m just not getting them right (taste). I know it’s a bit messy with puddings, but I don’t mind. Hope you can help me out, All the very best…..John.
@allenbrown81583 жыл бұрын
very good
@MrPaulsPantry3 жыл бұрын
Thank you for watching
@nellee31546 ай бұрын
Would it be possible for someone to list the seasoning ingredients please as the link won't work for me. It would be very appreciated. Many Thanks.
@ep081598 Жыл бұрын
Curious about suet. Many old recipes used this type of fat.. You can still purchase it today. Do you use it at all? Any dishes perfect for suet vs using another type of fat? Thanks!
@tonymorgan35262 жыл бұрын
Great video Sir, I was wondering, if you used pickeld eggs and added some pickle to the mix, how nice would that be 🤔🤔🤔🤔🤔👍
@MrPaulsPantry2 жыл бұрын
Hi Tony, no, I didn't use pickled eggs. This is a traditional recipe used by myself and my family in the business for many, many years.
@FarleyHillBilly Жыл бұрын
At last, someone who knows what they are talking about. Thanks.
@MrPaulsPantry Жыл бұрын
Thanks fir watching and taking the time to comment, it's much appreciated.
@bonarhya25146Ай бұрын
Does anyone still have the seasoning recipe as the links to the website no longer work😞
@marktoldgardengnome41103 жыл бұрын
Very nice as always Mr. Paul. Easy to follow demonstration. It looked like a course grind. Could a pork shoulder be used? They're about 70/30 ratio. Where we live belly is very expensive, and that's if you can find it. Belly here is more sought out or used to make streaky bacon. About $5/lb. Pork shoulder, by comparison, on sale .89/lb. TYFS, Mark and Rosa
@MrPaulsPantry3 жыл бұрын
Pork shoulder is usually 85% visual lean so when we use it in sausage we always add extra pork fat to make up the difference.
@Ohnpro9 күн бұрын
The seasoning recipe is no longer on the website 😭😭😭😭😭 can someone share it with me? His website is only partially working! 😩😪😭
@gidelilah80272 жыл бұрын
Hello Mr. Paul, Thank you for showing us how to do this. I have always wanted to make a Gala pie. My mother loved having a slice of Gala pie and it's so sad that she passed away before I got a chance to make one for her. I'm sure this must taste much better than shop bought ones. Your instructions are very clear and thorough and for me, this is the best way to learn. I just wanted to ask, do you actually refrigerate the pastry for 4 hours before rolling it out? I wasn't too sure. Did the pie slide out easily from the tin? I would be grateful if you would please let me know. Thanks very much. Best wishes, Gigi.
@MrPaulsPantry2 жыл бұрын
We never refrigerated the pastry as the lard will set too hard. We left it out overnight to cool. if it's too soft you can chill it a little but remember it should feel like Plasticine/modelling clay. The pie should come out of the tin OK as there is a lot of fat in the pastry. I hope this helps.
@gidelilah80272 жыл бұрын
@@MrPaulsPantry Hello Mr. Paul, thank you very much for your help; you have been so helpful. Very best wishes, Gigi.
@mariapierce27073 жыл бұрын
My mind is constantly doing conversions while listening so when you said 2lb that was fine by me! LOL
@dgarnett42205 ай бұрын
There is no recipe for seasoning. Also link doesn’t work
@kelvinkersey50583 жыл бұрын
how about paxo sage n onion in place of the breadcrumbs, or is that heresy?
@MrPaulsPantry3 жыл бұрын
Pork type pies never have things like onion or herbs added. I have given you my families 100 year old recipe for the seasoning (wining many prizes over the years) why would you want to change that, especially with something hideous like 'Paxo'.
@MaZEEZaM3 жыл бұрын
What actually is rusk? And thank you for your seasoning recipe.
@MrPaulsPantry3 жыл бұрын
It's a yeast free mixture of flour water & salt, baked, then ground into fine crumb.
@dwisetiariningsih65993 жыл бұрын
Can I use white butter? Thank you 🙏🏽
@MrPaulsPantry3 жыл бұрын
If you mean instead of Lard, the answer is NO, there is no substitute for pork lard in this recipe, sorry.
@mariepalmer88063 жыл бұрын
How do you make the gel that goes into your gala pie
@MrPaulsPantry3 жыл бұрын
Just dissolve the gelatine into the warm stock. There are only two ingredients as listed under the video.
@mariepalmer88063 жыл бұрын
@@MrPaulsPantry thank you so much I really appreciate your videos I've just made your santa surprise they were amazing I live on my own but I enjoy baking and cooking for my family
@hellohandsome98753 жыл бұрын
Tried the link and tried to find the italian seasoning but no matter what I tried I couldnt find it
@MrPaulsPantry3 жыл бұрын
I'm confused, you have commented from the Gala Pie video, where does the Italian Seasoning come in? If you want the recipe for the pork pie seasoning which is what I used in the gala pie go to this link: mr-pauls-pantry.com/real-pork-pie-recipe/
@hellohandsome98753 жыл бұрын
@@MrPaulsPantry my mistake, I must be thinking of a different video
@jampubs13 жыл бұрын
The lie looks delicious! Please explain why veal went out of favour.
@MrPaulsPantry3 жыл бұрын
It went out of favour in the UK because it became known by the public that the calves were taken from their mothers at around 6 months old to be slaughtered for veal.
@richardmullins18832 жыл бұрын
I actually prefer the darker colour on the pastry
@KayAteChef5 ай бұрын
I have no qualms with veal.
@Pithead25 күн бұрын
I get to eat the spare egg ends!
@AKAtAGG Жыл бұрын
you can buy 20% fat pork mince from most supermarkets - i'm a butcher so i only use pork belly with a bit of shoulder but you can get away with 20% fat pork mince at home.
@MrPaulsPantry Жыл бұрын
Hi, my family have been pork butchers for over 100 years and our formula for these type pies and sausages was always 70/30 visual lean. I personally have had bakeries both in the UK and here in Spain for 60 years, but now retired in Granada.
@AKAtAGG Жыл бұрын
@@MrPaulsPantry Your pork pies would definitely be the best, not arguing there. Home cooks, especially right now with a cost of living crisis, could get away with 20% fat pork mince. We couldn't, but they can, in my very humble opinion. As a fekkiw Yorkshireman I'd've thought you'd be up for saving a couple of quid where possible.
@naffsharpe3 жыл бұрын
Dry/ granular/ no gelatin jelly. We haven't eaten veal for decades in the UK. Pastry OKish.
@MrPaulsPantry3 жыл бұрын
What is Dry/ granular/ no gelatin jelly??? also Pastry OKish ??? Please explain. I'm from the UK brought up in the Pork Butchery trade in the 1960's so I know veal hasn't been eaten for decades in the UK, I don't get the point of your comment.
@kraftwerk974 Жыл бұрын
So then the traditional French Pâté en Croûte would actually be British 🤣. C'mon 🇨🇵🇬🇧
@MikePaton-Williams-yv9qo5 ай бұрын
Cannot watch 35 minutes👎
@andrewclarke1693 Жыл бұрын
Use plain flour bread flour is a waste,to rest the pastry half an hour is enough,no need to roll press it into the tin,meat I use shoulder and belly mix 70/30,season and cure in yorkshire,don't pack it tight then you get more jelly in ,this was an OK pie but was nearly right with a few tweets could be taken to the next level
@bolshevikproductions Жыл бұрын
Now Mr Poorly pantry 😂
@stanwayhouse8069 Жыл бұрын
I was shocked to see your insensitive comment. You may be unaware that Mr Paul passed away recently. VERY poor taste. 😡
@bolshevikproductions Жыл бұрын
@@stanwayhouse8069 that was posted 4months ago. He was alive then. Just ill.
@stanwayhouse8069 Жыл бұрын
@@bolshevikproductions Whether he was alive when you commented is not the point. Do you think referring to him as "Mr Poorly pantry" followed by a laughing emoji is funny? You're a disgrace!