'Ello you lot, this is KeefCooks, I'm Keef, and today I'm going to do some of my
favourite things, pork pies, but not your standard ones.
I'm going to do two types.
One has got Stilton cheese on top and the
other one's got sage and onion stuffing on top.
[ MUSIC ]
So the more pedantic and loyal followers amongst you will have noticed that
I used to have a definition that I borrowed from the British Pork Pie
Association, that a definition of a pie is a filling totally enclosed in pastry.
However, there are exceptions like Cornish pasties, like shepherd's pie, cottage pie,
and these because they're not pastry on top, they're other yummy stuff and they
really are yummy stuff because I made some last week and they went in a flash.
Oh yes. So here we go.
Pork pie with Stilton, pork pie with sage and onion stuffing.
If you enjoy this video, press like etc. .
You know what to do.
Let's get on with it.
First thing to do is make the pastry.
And because it's a pork pie and it's more
or less free-standing, it's got to be hot water pastry.
You know this. I've done it a million times
and I complain about that every time I do it.
So I want 250 grams of plain all-purpose flour
and half a teaspoon of salt.
Also, a hundred and twenty five grams of
lard, you could use butter or pretty much any other hard fat, not oil.
I've cut those into bits.
I'm going to put them on the stove to melt.
And we also need 100 mils of water.
This has just come out of the hot tap, so it'll do its thing quicker.
So heat that until the lard is all melted.
OK, that's done so and half of it to the flour.
Then add the rest.
That's looking good and now we need to let that cool down and wrap it in
plastic film, stick it in the fridge to chill completely
. All right, it's had an hour in the fridge.
So it's cool.
And I'm going to roll it out and make my shells.
Now I'm using these crumpet rings and I've
only got four of them, but I reckon there's probably enough there to do eight.
Flour on the worktop.
So grab
about half the dough and roll it out.
Put more flour on, because this will stop it from sticking inside the ring
and then we just press the pastry down
to the bottom. Try not to crease, fold or cut it.
I say these things as though they were easy.
All right, then trim off the excess around the top.
I'll just leave a little bit of extra because
it might shrink. And
just smooth it out.
So that's our four shells, and then we'll
pop those in the fridge to chill for probably at least two hours.
I'm going to make the filling now, but the first thing I need to do is make a
seasoning mix because it's easier if you mix all the components first and then add
them. Because the other flavourings, there's Stilton on the top and the sage
and onion stuffing on the top are already they're, really, you know, big flavours.
I'm not gonna use the seasoning mix that I would normally use.
W ell, I am, but less salt.
So just half a teaspoon
and.
Oops,
a teaspoon of ground black pepper, half a teaspoon of mace or nutmeg,
a teaspoon of thyme.
Or sage:
this is sage.
Whack the lid on, shake like billy-o.
Now, the pork filling, I've got 500 grams of minced pork and that's 12 percent fat.
And I've also got two rashers of back bacon
with a lot of fat on as well, 'cos, you know, fat is flavour.
You could leave the bacon out, but it's
just there to give it a bit of variation in texture and flavour.
So cut that into little squares.
So let's assemble the filling.
Bit of pork mince.
Bit of chopped bacon. Bit of
seasoning.
Morpork...
Ankh!
Bacon,
more seasoning.
And the rest of the pork,
more seasoning, basically, I want to use all of that in here.
So
Mixy, Mixy, give over.
Mixy, Mixy,
with your Handy Pandy.
When you've got everything nicely mixed in
together, just cover the bowl and stick it in the fridge until we're ready for it.
Now, you know I'm normally pretty much of a stickler for doing things from scratch,
but on this occasion I'm not making my own stuffing.
I bought some from Tesco. Sage and Onion stuffing, wonderful stuff.
I can't actually make anything that tastes like this.
Well, I can get close, but it's not exactly right.
So I'm using half that package, which contains 170 grams, so I'm using 85. And
I need 200 mil of boiling water.
And I don't have a sexy glass kettle anymore.
The second one stopped working and Mrs.
KeefCooks forbade me to get a third one.
So I got a regular steel one, which isn't as pretty.
And so just well, do what it says on the packet.
Add the boiling water, stir it in and
leave it five minutes and then I also like to stir in a lump of butter near the end.
OK, just set that aside to cool down and
it might be an idea to put it in the fridge.
I'm just going to slice my Stilton
- apologies, oh shout out to Brenda Rigdon in Florida who says she can't,
she loves Stilton, especially the white
variety, but can't get it. Can't get any blue cheeses over there, which is
tragic.
But, you know, you don't have to use Stilton, you can use any blue cheese
you like or you can get. Or even just ordinary cheese.
I like the idea of this because we're
doing a pork pie similar to a Melton Mowbray pork pie, which is near Leicester,
and Stilton cheese comes from around there as well.
Now, I'm not going to attempt to do them free-standing.
I'm going to start them off at least for half the time in the crumpet rings.
So I'll just make sure I can get them out easily
before I put the filling in.
And, you know, like Scotch Pies if
you...You could leave these in the fridge for about three days and they would harden
enough for you to be able to do the free-standing thingy.
But I haven't got three days and
it's not making that much difference to me.
Now you need to heat your oven to 150
Celsius for a fan/convection oven, that's 170 for a conventional one.
And that is gas mask three.
OK, now weigh
all of your pork filling, so I've got 550 grams there.
So I need about 80,
right. So I'll just
get myself some 80 gram
chunks of filling
now before I put the top filling on, or the topping, we'll call it.
I'm just going to glaze the rim and
just a bit inside the top with a beaten egg.
And then put the topping on.
So I'll do two with stuffing and two with cheese.
OK, so I'm going to put those in the oven for 25 minutes initially.
And then I'm going to take them out and do something and then finish them off.
Right we're half done, so let's see what we've got.
Now, the tricky bit is to see if we can get the rings off.
No.
Nearly...
Yay!
Right, time's up.
I think we're done.
Oh, hey.
Okay, that's interesting,
the cheesy one, the cheese has kind of melted and dribbled down the side.
Right these have cooled down a bit.
So I'm going to cut those open.
I've got the second batch in the oven,
you can probably hear a buzzing sound. So, here we go.
Stilton cheese and pork pie
And pork pie with sage and onion stuffing
"I can't wait to get my gnashers around those. Ooh yeah."
[ YAWN ]
"And now...it's bedtime..."
[ LAUGHTER ]
"C'mon, we can do this"
"It's taste test time with Mrs Keef Cooks!"
[ CHEERING ]
"Right, OK, it's been a long day hasn't it!
"Pie...con Stilton"
"Now I know these are good 'cos you did some the other day and we liked them a lot"
"But they were a bit too salty weren't they"
"Yes, well, check it out"
"Oh that's more like it"
"Subtle"
"You don't realise when you're eating Stilton normally, but it's really salty!
"And yeah. Oh this is much nicer. Ooh I like this."
"Picnic. Hmm Mmm"
Not supposed to eat pie in a hurry"
[ LAUGHTER ]
"They're both marvellous combinations, aren't they"
"They are. And they look really good as well."
"'cos when you made them the first time round...it didn't quite fill did it"
"No"
"And now you've adjusted how you do it"
"so they look really nice, taste great, as always, pastry, nom."
"'cos, we're not going to have any jelly in them."
"Yeah, OK, I reckon."
"I reckon it's time to sit down, knock off for the day."
"Also it's dang hot"
"In an English sort of way, 23 degrees"
"That's hot!
"Us is melting"
[ LAUGHTER ]
"Scorchio"
"It's time to stop"
"OK. Thanks for watching, and..."
"See you next time"
[ MUSIC ]
"Make these, they're great!"