Gala Pie is a traditional British dish with a special place in savoury pastries. It is essentially a variation of the classic pork pie, characterized by its oblong shape and the inclusion of hard-boiled eggs in the center.
The Gala Pie is deeply rooted in British culinary traditions. It originated from the need to create portable, hearty meals that could be easily transported and consumed without reheating. This made it ideal for picnics, celebrations, and a convenient meal for workers.
The traditional pork pie, a staple in British cuisine for centuries, primarily consists of seasoned pork encased in a hot water crust pastry. The Gala Pie evolved from this, adding a layer of visual and textural interest with hard-boiled eggs.
The hallmark of a Gala Pie is the row of hard-boiled eggs running through the center. This adds to the aesthetic appeal and provides a delightful contrast in texture and flavor.
Like the classic pork pie, Gala Pie often contains a savory jelly made from gelatin and meat stock. This jelly helps preserve the meat and adds moisture and flavor to the pie.
"Gala" suggests a festive or celebratory nature, indicating that these pies were often made for special occasions or gatherings. They have remained popular in Britain, especially as part of a traditional spread for picnics, buffets, and family gatherings.
Gala Pies are a quintessential part of British picnic culture. Their sturdy pastry makes them easy to transport and can be eaten cold, making them perfect for outdoor meals.
Today, Gala Pies can be commonly found in British supermarkets and delicatessens, often sold pre-sliced for convenience. They remain popular for those looking to add a traditional touch to their party platters or picnic baskets.
While the traditional Gala Pie features a simple pork filling, modern variations may include additional flavours such as herbs, spices, and even different types of meat. Some recipes incorporate game or poultry to add a twist to the classic recipe.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- For the Hot Water Crust Pastry:
- 600g plain/all-purpose flour
- 200ml water
- 50 g butter
- 150g lard
- 1 tsp salt
- 1 egg, beaten (for glazing)

- For the Filling:
- 500g pork shoulder, finely chopped
- 200g streaky bacon, finely chopped
- 200g pork belly, finely chopped
- 1 small onion, finely chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper, to taste
- 6 hard-boiled eggs, peeled

- For the Meat Jelly:
- 300ml chicken stock
- 3 teaspoons powdered gelatin

Preheat your oven to 180°C (360°F) Bake 30 mins
Airfryer 160°C (320°F) Bake 30 mins
Bake covered in oven to 160°C (320°F)
Airfryer 140°C (280°F)
Bake 1 hour
The internal temperature of a fully cooked Gala Pie should reach at least 75°C (165°F) to ensure that the meat is thoroughly cooked and safe to eat. Use a meat thermometer to check the temperature in the center of the pie, particularly in the thickest part of the meat filling.
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00:00 Intro
01:15 Hot water crust pastry
06:19 Meat prep
08:10 seasoning
09:51 loaf tin
10:36 roll pastry
12:28 pack the pie
13:14 eggs
14:44 pastry top
19:37 Bake
21:51 Meat jelly
23:02 Fill the pie
24:43 serve
27:40 Close

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