Season: 7 | Episode: 3 | Length: 60m
Gregg Wallace visits the Vale of Mowbray pork pie factory in Northallerton, Yorkshire, where the traditional pastries have been made since 1928. Gregg finds out which cuts of pork are used and is shown how to make the hot water pastry that acts as a strong `container" for the pork filling. Meanwhile, Cherry Healey reveals hacks for the perfect vegan short crust pastry and takes to the wheel to learn how to drive one of the HGVs transporting food products around the country every day.
