Watched a ton of videos on pork pies, this was definitely the best one. Very clear and simple and hit the all questions I had. Thank you!!!!

I remember doing the good old "pork pies"at college many years ago whilst doing my 706/1 and 706/2 City and Guilds,now retired, but your recipe brings back fond memories of my youth,thank you so much,god bless you!

this is so great and easy thank you for your excelent tutorial from Eddy from the netherlands wow i like these pies

As an American who lived overseas for several years, I am so glad I got to experience the cuisine of my families heritage in Scotland.  Was able to visit our family namesakes Castle (Drummond).  Looking forward to making this for my family!!!!!

Made the pies, really yummy.  I found the pastry could be worked much more than other types of pastry I've made

Love the kitchen design! ❤

At this point, I've watched so many baking recipes from across the pond, I know the flour lingo 😂

They are in the oven now! Thank you for creating this easy to follow recipe.

Excellent tutorial; thank you so much. My grandmother used to make pasties with a hot water pastry, but she didn't leave a recipe. I've tried a number of recipes over the years, but yours looks just like hers did, and I can hardly wait to try this.

This is an example of perfect teaching - everything explained - all pitfalls covered- great tips for making the pies and a beautiful tried and tested recipe.  Got to do this one.  Also the time lapse to save the video getting too long was perfect.  No wonder 552 likes - I'll just make it 553

Thanks for sharing this. And appreciation too for the excellent tutor, explaining and showing us in practical and detailed sequence. I am very happy to have just discovered Station House videos, and wish I had before in my many hours of food and recipe enjoyment.
Thank you from New Zealand Aotearoa.

Pies look delicious. Love listening to you teach

The pork pie demystified, thank you

I have made this pastry quite a few times.  Originally, I stuck with the lard version as I was told butter would not work.  I tried it with butter and prefer the taste and mouth feel.  Now I just use butter and it always works out perfect, nice and crispy on the outside.

I have learnt a lot from this video.

Thanks have now made a gala pie and 4 of same pork pies you made. Was always scared to try making them but they are surprisingly easy. And they turned out delicious. Ty.

Just some comments.  I am an ex-pat Londoner living almost 50 years in Canada.  I can get pork pies here but they are hard to find and expensive.  I recently started making my own pork pies using a recipe like yours from another YouTube channel.  They are made with chopped pork and spices.  The flavour is absolutely spot on, as is the pastry, but I had yet to master the aspic filling.  There were always big gaps and seemingly not enough gelatin inside when cut open such that the crust always separated from the meat.  Unlike other recipes you stress to let the pies cool before adding the gelatin.  That makes perfect sense so I wonder why other recipes stress to add gelatin while warm to hot.  My experience tells me you are quite correct to let them cool.  These pies freeze very well so I have a few already waiting to be eaten.  I look forward to trying your approach when my stock has reduced.  I am sure it will solve my gaps problem.

A lot of north Americans catch recipes like yours and almost all are uncomfortable eating meat pies cold.  Of course, you should never eat these pork pies warmed so, if nervous viewer, trust me, eat them cold.  However, pork pies are almost always eaten with some kind of brown sauce like HP or Branston pickle (Americans would call that steak sauce) or mustard.  They should be aware of that.

Finally, having watched quite a few pork pie videos I hesitated watching yours as 20 minutes is not a short time to see the same approach.  I am so glad I did.  You are thorough, easy to watch and include many valuable little tips along the way so I learned a lot.   Your discussions in the comments are well informed and valued. Great job.  Now subscribed.

I am so pleased to have found your site.  Will make a point of putting time aside to learn from the excellent videos. Thank you very much.

Thank you!

US grandma here.  Perfect teaching video. You leaveno question unanswered!  I must say that I am a little uncomfortable with the idea of taking a big bite of cold solid pork with  a little crust.  Am thinking I might like to loosen up the meat with maybe  a little potato, onion and carrot - or perhaps some sauerkraut. I understand that would not be a traditional Scottish meat pie. In any case I look forward to giving this a try - if for no reason other than for the fun of it. Thank you!