Traditional Pork Pies Recipe & Ploughman's lunch | Step by step

[@rossmansell5877]

Can almost taste it!! (My dad WAS a ploughman with a two horse team and he had lunch of cheese, small onion and bread and some cider...and in the 1930s that WAS a decent meal for a farm worker!.)

[@hotelmario510]

Only just come across this channel and I just wanted to say, I love how homespun and unpretentious this is. This was a delight to watch. Thank you.

[@Janieblueyes]

My Granda use to make these, if you saw the pastry and the meat in the fridge, you know when you came home from your work that night, you know what’s for your dinner. With mushy peas, I am in heaven 😊

[@tanyaritter4623]

Thank you so much for your video. I live in Russia, but I really love British recipes. I already baked a pork pie. I liked it very much. And I also use subtitles, but I really liked your voice.

[@BillHalliwell]

G'day Cheryl, for a first attempt at a pork pie that was a truly amazing effort. Yes, it's simple but one must have patience. A well-made cold pork pie is one of the great joys of life and can be served at any time for any occasion. I've even seen them at extremely posh Christmas spreads. They go way, way back in English and Scots cooking history; which is the exact opposite of the 'Ploughman's Lunch'. You're absolutely right about serving anything you fancy in a so-called 'Ploughman's Lunch'. Over the decades this dish has taken on a false reputation for being something handed down to us from early English cooking history. Nothing could be further from the truth. While the term a 'ploughman's lunch' first appeared in print the early 1800s, it was almost certainly a derisive description of a lump of cheese with a crust of bread; the universal meal of the poor in rural areas and cities, if one could afford cheese. What we know as 'The Ploughman's Lunch' today was created in the 1950s and actively promoted by the Milk Marketing Board to boost national cheese sales; according to the Encyclopedia Britannica. This is one of those dishes for which there is no 'recipe' and there never was one. If you see a 'Ploughman's Lunch' recipe in a book then the author has either made it up or copied a version from their local pub. So, go with any ingredients you like, a cold pork pie being a perfect component, as long as the 'lunch platter' includes a lump of cheese, it's a 'Ploughman's Lunch'. I'll be subscribing for more of your delicious Scot's cuisine. Cheers and all the best. Bill H.

[@warriorsw6534]

Great English pie 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@Theoriginalsparkythemagicpiano]

Ploughman’s is English too

[@blueenglishstaffybreeder6956]

New sub here in Australia, I make a wicked pork pie, it was my mothers recipe and her mother and grandmother before her, it’s funny I bought one from Woolworths as a comparison a few weeks ago when I mad my last batch, they were charging $8 per pie and they were tiny small, I emailed the manufacturer explaining how ashamed they should be in making such bland cardboard tasting rubbish, I offered to hand deliver them a batch of mine for their staff to taste test, they did reply but declined my offer and sent me a $50 Woolworths voucher which I donated to my local homeless shelter. Next time I make ‘‘em I’ll post a vid, these old school recipes should never be forgotten, thank you for your video reminds me of my grandma

[@PhilipShand]

blueenglishstaff. Tried Patchetts in Mascot ? I'm aware of the Woolies items.....😝

[@missmerrily4830]

Oh my gosh, I've only just come across this recipe, apparently a year after it was first posted. I'm so happy! This is the best and easiest pork pie recipe I've ever seen and I can't wait to get started on it. I was ecstatic to see the jelly going in! As you said, it's traditional and no pork pie is right without this! YUM!

[@ScotVenus]

Haha me too!

[@Angela-rx1us]

That looks wonderful, took me back 70 years in a flash, my granny used to make these.

[@jokerproduction]

I am absolutely making these. Looks amazing!

[@WhatsForTea]

😃👍

[@brianwhite9555]

I really liked seeing how you formed the pastry dough around the jar, it looks so easy and seems to work perfectly. Thanks, from Michigan, USA!

[@davidboyce8683]

The jam jar hack is genius, thank you for sharing. I can't say it enough, Mr what's for tea is one lucky guy .

[@AlistairMathie]

Cheers Cheryl! I've loved these since I was boy, but since moving to Germany a few years ago I've been unable to find them. Halleluia for your video! I followed the recipe last Thursday and made a big, somewhat irregular one. Since then I've made two lots of medium-sized pies (3 pies apiece) and they are just getting better and better! Thank you!

[@michelleboots4093]

My English husband introduced me to pork pie...I made some a couple of years back for Christmas Eve...they were a big hit! The best thing about making a big batch that time of year was being able to put them out on the screen porch to cool...saved a lot of room in the fridge 😊

[@danielbeck9191]

Thank you for this nice video! Looks delicious! Using the jar to make the pie case is ingenious!

[@WhatsForTea]

Thanks so much! 😊 It makes a good replacement if you don't have a pie dolly!

[@maggiedonaldson8432]

You are the Queen of Pies, Cheryl! These look delicious

[@thommurphy1721]

When I first moved here, to Pittsburgh, ( many years ago) one of the local punk bands I liked, was called Ploughman's Lunch!

[@lynnmclaren1595]

Thanks for sharing . The ploughman’s lunch looks delicious 😋

[@rickwiedman4836]

I Love British Food. Thank you

[@Theoriginalsparkythemagicpiano]

These are both specifically English in case you want to look for similar recipes

[@Theoriginalsparkythemagicpiano]

2 of my fave English dishes in one video, thank you 👍

[@BoulderCreekSteve]

I’m going to make these for dinner, and watch Still Game this evening!

[@sheilathomas8528]

, Cheryl this looks amazing, definitely going to try this. Thanks for sharing.

[@CountBasie56]

What a brilliant idea to use a jar to form the bottom & sides of the pastry. So easy! I can't wait to get started. Much respect from Western Australia

[@sue3028]

The pastry recipe is also good for left over turkey at Christmas, also any pork. Layers of pork, turkey, cranberry & apple sauce. Absolutely delicious. Cooking time is just to cook the pastry as the meat is already cooked. Great for leftover meat

[@dlgrilli]

WOW! That was brilliant! I’ve never heard of a plowman’s lunch. I love learning about foods!

[@grahamfrear9270]

It's a British tradition normal surgery the pint of beer in the south of England relates to the farmers

[@wendyellis6402]

Looking forward to trying my hand at hot water pastry. Thank you!

[@byteme9718]

Don't bother wasting hours looking for pork pie recipes because this is as good as it gets.

[@FaithandFun-w6q]

Fantastic video look so delicious, thank you for sharing friend! ✨💞

[@janettejones2125]

I made these yesterday and have just taken them out of the fridge and they taste amazing 😊

[@johnsinclair2231]

Always wanted to make these but always looked so difficult till now. Thanks going to make these for Sunday lunch with ploughman’s lunch.. Thanks again 😘

[@lisaboban]

OK. That pie shaping method is brilliant!!!!

[@80sLiving]

Lovely simple recipe that i'll definitely be trying, always thought making these would be complicated but you make it hassle free, thank you

[@enkisdaughter4795]

That looks absolutely delicious. Look forward to trying it - and you’re correct, it’s not a pork pie without the jelly.

[@deeferry6520]

Brilliant recipe, I can't wait to try it. Thanks Cheryl xxx

[@edwindrood2816]

Really enjoy these how-to videos for old-fashioned recipes+

[@adamlee3772]

That looks fantastic. I didn’t realise how easy they were to make.

[@jennyprorock]

What a beautiful plate of food. Great job Cheryl

[@donmccrea6633]

Nice Pork Pie presentation on a great Ploughman's lunch. From me in Canada.

[@damient9934]

Love the soothing Scottish accent… I’ll be giving this recipe a try. Can’t beat a decent pork pie! 👍🏻

[@ilovestitch]

Greetings from the USA! I think I've found a new, and absolutely charming/endearing little channel here! Thank you for sharing your content with the world.

[@garymarshall8976]

Like the recipe especially the pastry. I usually mold while the pastry is hot. I thought that the thickest pastry bottom edges looked a little under cooked but will do my pork pies your way.

[@lenagreen4031]

wow!! that looks amazing a must try.

[@beverley1539]

Love a ploughman lunch. Blessings luv Ontario Canada 🐝🇨🇦

[@AddisonGreen-l4l]

The recipe is amazing! Easy to make and the result exceeded all expectations.

[@kevwatson7965]

Thanks!

[@sheilaperl4155]

I love the creative way you formed your pie casings, brilliant!

[@ajisenramen888]

Thanks Cheryl, I love your recipes but also how clean and tidy you work. Thanks for this, really lovely.😊

[@andyjay9346]

Nothing beats a homemade pork pie. Nice recipe. Absolutely yummy scrum! Thanks from Australia.

[@michaelmcdonald1184]

Great job, well done. Look forward to giving it a try. So glad to see a video from a fellow Scot with NO subtitles. Goneyersel.

[@paulineweir4804]

OMG Cheryl that looks mouthwatering.👌

[@CritterFritter]

Funny how words and phrases travel about the world. I live in the middle of the States. As a child, my grandmother would call me, “Her little pork-pie” 😊

[@joscott6476]

Thank you soo much - I didn’t realise that the jelly was put in second to the pork !! Another one for us to try !! ✨✨

[@debramage739]

Nice work Cheryl. Will try the pie.

[@kimberlee3243]

Awesome trick with the jelly jar! I’m going to try this with rice flour and add some veg

[@TheNobbynoonar]

I’m tempted to go out and buy a plough now!

[@user-ss7ck7pr2o]

I doubled the ingredients and made 2 big pies. Wow: look and taste really good. I made a few a couple of years back from another recipe (not yours) and was disappointed. Christine your recipe is excellent: many thanks! 😀👍👌

[@tericandeloro4082]

My hubby would kiss me a thousands times over if he came home to this for his supper! 😘😘😘 What a wonderful recipe 🥰 and in its own right…..what a beautiful work of art!! 😍 Now to find the ambition….lol! 🤣

[@davidmorrison4027]

I have to try this pie. Love the tip with the wine, oops, jam jar lol

[@marknicol4606]

Tops MADE EVERYTHING SIMPLE. Bravo. Keep It coming. I can cook!! But made your. Corned beef pie. Fantastic. 🕊👏🏻👏🏻👏🏻👏🏻🕊❤️

[@Shadrach666]

Use pork stock cube and add quite a bit of pepper and some mace to the meat mix

[@alyswilliams9571]

Well Cheryl, for someone who claims she can't make pastry and is no kind of chef you did a pretty good job with that pie. Very well done.

[@auraaurora9815]

Ohhhhh, wow and it looks so yummy.

[@1aberbeeg]

So glad I had just eaten or i would have been crying. It looks superb and although I do a lot of home cooking have never made a pork pie, but you have inspired me. A great video.

[@andrewcoates6641]

Cheryl, as you make more of your pork pies I would suggest that you experiment with your recipe a little, my grandmother always used to add a little diced smoked bacon to her filling, she would raise her pie cases on the bottom of a milk bottle, so that it had a flatter bottom than using a wine bottle. Also she would throw the meat into the pastry so that the meat flattened out to fill the bottom of the pie case so that there was no big pockets of jelly after she finished the bake. Grandma also made her own jelly by getting 3 or 4 pigs trotters and boiling them in a stock pot, skimming the stock and reducing it into a good clear gel. Grandma also used a piping nozzle as a funnel to pour the jelly into the pies.

[@tonystrades8007]

Am trying this way thanks for that love grandma recipes

[@arriesone1]

I thought the idea was to get “big pockets of jelly” here and there….delicious!

[@andrewcoates6641]

@@arriesone1 The priority is to ensure that the meat is in contact with the pastry and keeps the liquid jelly from soaking through the pie bottoms so that the pies don’t end up with “soggy bottoms”. The ideal distribution of the ingredients of a pie is the bottom casing in close contact with the meat with a small amount of the jelly surrounding the side’s of the meat in a sparse lining between the meat and the pastry sides and then the space at the top of the meat and the bottom of the pie lids containing the majority of the jelly.

[@grahamjohnson4702]

In grandmas day you had all these ingredients and more time to cook.

[@arriesone1]

@@andrewcoates6641 Agree with you about the soggy bottoms and sides, as the pastry must remain crisp.I do love the jelly though almost as much as the meat so I would leave a bit more room on the top for a slightly thicker jelly layer!

[@scotch5clive7frommcr]

I reccomend your Pork Pie recipe Cheryl , just perfect was the word when i followed your instructions. I really love a good pie and these are excellent . 10 out of 10 for them and thanks again for sharing your amazing cooking talents with me.

[@dianapovero7319]

Loved this1 If you're here in the U.S. you can use canned bone broth if you can't find gelatine sheets, it will jell, this was delishious with turkey as well!. Rewatched this twice now, THANKS for the video Cheryl!

[@mattfraser3452]

🤣

[@imapip6313]

Thx for the tip about the canned one broth. I am from Delaware USA

[@imapip6313]

I’m looking forward to trying this

[@WabacControl]

@@imapip6313 Knox gelatine powder is very easy to use and substitute for gelatine sheets.

[@sandrabergquist1684]

Bone broth jells? What is the procedure ? I love pork pies, and this explanation was so easy to follow. Excellent video.

[@theprior46]

Looks fantastic. I might mention that the old fashione Be-Ro cook book advises moulding the pastry while it's still hot/warm as this is easy to shape and the cooked result doesn't collapse when you cut it to serve at fridge cold temperature or room temperature. Also when moulding it with your fingers you can spread it round the inside of a baking tin and this makes a nice large family sized pork pie. Your technique here is very professional - so will give it a Like right now. Lovely demo.

[@caninedrill_instructor5861]

Hello Ms. Cheryl, You're correct about this hot water crust being the easiest in the world to make. Recently, I've made a chicken pot pie using a butter crust. i.e. flour, salt, cold butter, and cold water. Then I tried my hand at a oil crust. Let's just say I won't be making that mistake again as the taste couldn't stand up against the butter crust. Then most recently I made a hot water ( 50/50 lard/butter ) pastry and made pasties out of it. The taste was phenomenal. The pastry was super easy to make. Last night, I made a large pastry and put it in the refrigerator. Originally, I was going to make more pasties I( I still might ). Then last night, I got to thinking and decided to try my hand at hand raised pies. Yes, the pun was intentional. I found some minced meat in my freezer, not sure if it's beef, or pork, so mystery meat. Along with the meat I'll be making a filling with onions, carrots, celery, roasted potatoes, roasted turnips, and roasted Swede. I can't forget the trinity. Frozen corn, peas, and green beans. I'm going with all this veg because I want this to be a complete meal. The only thing missing is a fruit. LOL For grins 'n giggles, I priced out a pie dolly on Amazon and it's $35.00 USD. That's a bit too dear, especially when I can accomplish the hand raising using a widemouth pint mason jar. ( Yes, my Scots heritage came into play. ). It appears that you and I think alike... I tried it out and it looks like I can place three pies hand raised using the pint jar in my 10 inch/25.4cm pie plates based on the fact that I can fit three jars in the plate with a wee bit of room to spare. I'm making enough to feed myself for the week. By the by, I set down some pickled onions at the end of August. I just tried one. Oh My GOODNESS was it a flavour grenade!

[@DrBrunoRecipes]

That looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@keithshergold9257]

I am giving this a go! Best looking pies I have seen. My father-in-law is coming for a visit this week. I'll make a ploughman's lunch.

[@gaggymott9159]

Hot water crust, pork filling with spices and that GLORIOUS jelly...OH MY GOD! 🤩🤩🤩❤❤❤❤😋😋😋😋

[@m.theresa1385]

Everything looks very delicious haughty I’d want some mustard with your beautiful pork pie. Thanks for showing us how easy to make and form that pastry, I’m looking forward to giving it a go. Looks like it may be one of those third times a charm things ;)

[@petertilsley3015]

What a pie.....unbelievable. Many Thanks from New Zealand

[@kj.baxter]

Thanks for sharing another great recipe Cheryl! Was looking forward to this one when you posted it on your instagram. These look fantastic, gotta make these soon.

[@sherryarmstrong4683]

Looks like a very hearty lunch!

[@peteacher52]

Goes a treat with a wee dram of the best of Arran!

[@marlyntaylor5145]

My hubby loves pork pies. I’ll surprise him by making this recipe. Thanks a lot

[@mikewilliams4499]

Ploughman’s lunch looked epic

[@_PJW_]

This is a proper 'How To'. Makes it look so easy. At evening just skip the telly for an hour or two to prepare. Since most of it has to rest for hours. Best time investment.

[@pamelacoles4634]

Your pastry is genius! Thank you !

[@TeylaDex]

Just yesterday evening I was asking myself where I'd find a good recipe for those ^^

[@stephenjacobs5027]

You're a star! Your instructions are so straight forward. Thank you so much. xx

[@planesandcooking5142]

Love seeing this. I think Paul Hollywood would make a comment about the crust being a bit raw. Great effort. Cheers!

[@judithbraid9078]

Wow! I've never tried to make pastry before. That was amazing

[@jacquelinepaddock7535]

Remind me of seeing my mum making a pork pie when rationing ended in the early 50s. She also made one of those choux pastry towers covered in spun sugar, wow!

[@chauntikleer]

Croquembouche?

[@maggypatches]

i love seeing the recipes for dishes. when you grab the premade, although you make look delish, i grimsce at the bad chemicals in those foods. ❤ you are what you eat! ❤

[@StonyRC]

Beautifully done - the pie and the lunch both look perfect to me.

[@RogersSu]

Thanks for sharing - I too always wanted to make small hand held pork pies but didn’t know how. This just great. Lunenburg, Nova Scotia Canada!

[@irishfergal]

I'm definitely going to give this a go this weekend. It looks delicious and brings back very fond memories of my time in Scotland and England (I noticed that most pubs in Yorkshire have pork pies during the summer months). I'll be sure to let you know how my pies turn out. I'll be serving four people. Thanks so much!

[@patz470]

@Fergal O'Doherty.... You: "I'll be sure to let you know how my pies turn out". And? 11 Months ago. 😉

[@bayanon7532]

@Fergal O'Doherty.... You: "I'll be sure to let you know how my pies turn out". And? 1 Year. ..... crickets .... Nothing ... I can only assume your pork pies killed you. Either that or you're just a pri@k ...

[@derekadams729]

Love the pies Cheryl. I'll give them ago here in the Philippines. Originally from Stonehaven. 👍👍

[@boxhawk5070]

Looks fantastic. Little mix up at 7:13, you have the F and C reversed. 150F and 300C.

[@norman4uk]

that was the easiest pork pie i have seen made, thank you very much

[@lindamccaffrey9297]

Oh yum!! We have Scottish meat pies for Xmas eve. Tradition.. Never had pork oies, but that cud be next. You n god bless n stay well. 💖

[@Theoriginalsparkythemagicpiano]

Pork pies and ploughman’s are both English meals

[@melissalambert7615]

Wow - that looked great! I've never made one or had one. But I have made a ploughman's lunch (no salad). Had to make the Branston pickle myself. That was good. Not bad for an old lady in Oregon US.

[@warriorsw6534]

Try putting a boiled egg inside one for variety 🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@elizabethtamp1537]

Wow! Excellent, simple methodology to make this pork pie. Thank you. :)

[@stillbee7222]

They look delicious Cheryl, thank you so much!!

[@bdctrans70]

Luv these! I have since begun to have troubles with my hands to use for stirring with strength. As soon as the dough starts to come together, I transfer the dough blop to my stand mixer with a paddle attachment to finish combining the dough. I also divide each dough ball into equal portions and flatten it into a thick disc prior to placing it in the fridge. I make the filling and divide those portions up too and wrap them in plastic wrap. We are empty nesters now, and a full recipe tends to be too much at once, sometimes I don't have enough room in my freezers for completed pies, so this way I can freeze these components and just make a couple at a time. After I assemble and shape the pie, my Nan taught me to poke my finger down in the hole into the filling prior to baking. It makes the jelly have a well to go into and allows it to slowly fill the cavity without the jelly burping up all over. I like to add a sprinkle of coarse sea salt to the tops before baking. I like that extra pop of salt in a bite. Thank you for posting these wonderful little pies!

[@mr.piechipsandbakedbeans7967]

Och aye! That sounds braw! Nothin' beats a ploughman's lunch wi' some homemade pork pies, eh? The weather's been smashin', perfect for bakin' a guid pie. Can't wait to gie it a go masel'! Cheers for sharin' the recipe!

[@ThatBritishHomestead]

As an English person I have NEVER made this and we make EVERYTHING from scratch. lol I have made branston, cheese, bread, Scotch eggs, sausage rolls: I think its time! thanks for the help!