Traditional English Pork Pies with Hot Water Pastry

Traditional English Pork Pies with Hot Water Pastry Today we will learn to make hot water pastry crust which we will use to make traditional English pork pies. Pork pie filling can be minced, diced or even shredded before pressing into the pastry. You can also use other fillings such as stewed beef or lamb, curry fillings, chicken, game etc. if you dont have ramekins or chef rings then you can also make a large 8 portion pie in your usual pie dish and cut into pieces for serving. Some people wont like the jelly filling inside the pork pie but it is fine to leave out and it tastes just as good. You will still need to make a hole in the pastry regardless to let out steam and prevent your pork pie from bursting open. Also for those that dont like lard, just switch it out for equal quantities of butter, the crust wont be as crunchy but it will still turn out great! ________________________________________________ Support me to make more videos by joining my Patreon -   / chefbasics   ________________________________________________ Equipment: US: Victorinox cooks knife https://amzn.to/3mvKmwk Electric Stove https://amzn.to/3sUPf4m Chef (pastry) rings https://amzn.to/3cT5itI Spatula/Spoonula https://amzn.to/2GdbWhc Meat syringe https://amzn.to/35LtHOg UK: Amazon prime free 30 day trial https://amzn.to/3nSemSj - available for everyone Amazon prime student free 6 month trial https://amzn.to/35YYNlD - available for students (you also get half price amazon prime for up to 4 years after the free trial) Victorinox cooks knife https://amzn.to/3l1X2IW Syringe https://amzn.to/33c0Np9 Spatula (Spoonula) https://amzn.to/39b3ScJ Electric stove https://amzn.to/36a4Zrj Chef (pastry) rings https://amzn.to/39l7usS _____________________________________________ Chapters 0:00 intro 0:13 Pork Pie Filling 0:58 Hot Water Pastry 1:28 Shaping Pork Pies 1:50 Filling Pork Pies 2:14 Finishing Pies 3:15 Cooking Pork Pies 3:42 filling with Jelly _____________________________________________ Recipe: Hot Water Pastry - for 4 pies 350g (2 + 3/4 cups) Plain Flour 140ml (4.7 Fl oz) Hot Water 110g (1/2 cup or 1 stick) Lard or butter 1 tsp salt Filling - for 4 pies 75g (4 rashers) smoked bacon 250g (1 cup or 1/2 lb) minced or diced pork shoulder 1/2 tsp dried sage 1/2 tsp dried thyme 1/4 tsp pepper 1/2 tsp salt 1/4 tsp nutmeg