PORK PIES.How To Make The Ultimate Pork Pie.TheScottReaProject.

Pork Pie,Showing the whole process,in HD,Close up and in great detail,the most comprehensive video on YouTube on.How to make a Pork Pie.Just follow my lead,its easier than you think.Many thanks.Please subscribe to my channel by clicking the link below,new videos weekly. http://www.youtube.com/subscription_center?add_user=thescottreaproject
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..


  1. That pastry looked a bit soft at the end.


    Lovely πŸ’—

  3. Jupiter Moon

    You can't beat homemade.

  4. I'm going to make one for Xmas Day.

  5. Really enjoyed your flamboyant video. Excellent stuff. I've been making these for a while now, using different methods and techniques. I have always struggled with the pastry when using a butchers dolly ( for the uninitiated, think round block of wood for moulding pork pies ) because the blinking pastry clings to the sides of the dolly or just flops over, pathetically. So, I like the cooling down idea and you can definitely see the difference in the structure of the lid pastry once it has cooled. I have never used eggs in the pastry mix and this is the 1st video / recipe that I have seen that includes eggs but your pastry looks great. I agree that using a high sided 18 – 20cm tin is a must for the larger pies. Once again, thanks for making the video and sharing it with us.

  6. paul wrigley

    gotta make one—gotta make one. keep watching your work. love them all.born in Manchester…. came to Canada at 8 yrs. been back many times.this Pie is RIGHT ON –perfect limey fare. HP sauce on side.Talk to us on Cornish Pasties. been there ate them.Β  awesome.

  7. Hi Matey, That looks fantastic mate. Can I use all butter as no lard here in the Philippines. Plenty of Pork here just lack of Suet and Lard. Pickles and mustard on that mmmmmmm πŸ™‚ Cheers John & Sherry in the Philippines

  8. Jeremy Fright

    Amazing stuff πŸ˜‹πŸ‘πŸ€€

  9. Michael Gorman

    That is a great looking pork pie, I am going to try your process.

  10. Alan Fallows

    I needed to see the jelly, the jelly! I love pork pie and the jelly!

  11. Good job chef…..I'll be introducing pork pies to Bulgaria as pig sticking time is just around the corner……..hmmm

  12. It's cold ?

  13. Glenda Jones

    What a work of art man ! Just subscribed,after coming across your channel πŸ‘πŸ‘

  14. Thankyou, I reckon I can do that.
    Sadly Saxby`s are no more, I used to buy a whole 12" Turkey n Ham pie with garlic n almonds, it was superb, straight in yer face from the fridge, it never lasted more than a day, it was so good, so a little tweak of the ingredients, and my life will be complete again. thanks again.

  15. Disgusting!!

  16. Arnold Caines

    I've had miniature pork pies with a bit of Branston Pickle. Crazy good!

  17. Richard Wiles

    Well I never saw pastry made like that before, but I like it. Gonna have to make myself a proper pork pie for crimbo this year. Thanks.

  18. thehappylittlefox aka benji

    yum I like pork pies I have made a few but not allowed to eat them now as I am on a diet !


    Definitely doing the artisan Pork pie for Xmas…thanks Scott. πŸ‘ŒπŸ½πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌ

  20. I'm impressed ……………..and starving for a fat slice of pork pie! Good One. Subscribed