- We're butchers, we have a butcher shop. - One thing about being a
whole-animal butcher shop, is we have a lot of fat and
one way to use that fat, so we've heard, is to use it for baking. We don't know anything about baking so we are gonna meet with our friend Petra here at Petee's Pies to talk about how to use that fat in baking. - (singing) And make some pies! - (singing) Make some pies! - Welcome to my kitchen. - So today we brought
pork leaf lard, beef suet, pork loin, beef shank, and marrow bones. I've never made pie dough
with these animal fats before. - They're almost pure fat, unlike butter, like butter has a certain water content. But what makes shortenings
easier to work with is that is doesn't turn back to a greasy oil at room temperature,
it stays pretty solid. It's gonna be really interesting to see how these flavors compare. - So based on those flavors,
what are we making today? - We have the lard, and I
was thinking we could make a pork pie that I've never made before. It's called a Cheshire
pork pie, it's like a old, - Better time than now.
- it's a centuries old pie. I thought we would make
sort of the more traditional version minced meat pie
since we have the suet for the beef pie. - You just took this suet,
sliced it super thin, to make these shards. - Lard crust. It was so
different the lard versus the suet, you can't even really cut it, because it just sticks to the knife. The goal is to have
these little tiny sheets. So the fat is a little more
interspersed in this one. We used more water and it interacted with the gluten more in the other one. And it makes sense for that filling to have that kind of crust. - So fillings. - A Cheshire pork pie is pork
loin layered with apples. And the seasoning is mostly
just wine and nutmeg. I never ever cook meat without
garlic and or onions, so, you know, this is kind of
like, is it gonna be okay? These are Northern spy and Crispin. They're from New York state
and they're both really good pie apples. This is nutmeg and sugar
and flour and salt. It's like an old colonial
or pre colonial recipe. And those, I don't know if
you've read a lot of those but they're so weird. They're written as like narratives and they're like, "Cook
it until it is good." And then you're just like,
okay, I know what that means. We're gonna pour some wine in there. - Like literally we're
just pouring wine in there. - Yeah, to me, pouring
all this liquid in a pie freaks me out. - It really is, it like terrifies me. - Yeah and that's why
it's so strange to me that there's no added starch. I was like, I can't do this without adding a little bit of flour
to assuage my anxiety. So just to let some of the steam escape. - What is a minced meat pie? - Just think about mincing the meat. It's like meat minced fine with apples and a lot of dried fruits. It comes from a time
when there wasn't really a border between meat pies and sweet pies and a lot of sweet flavors
would be tied up in meat pies. Every year I use some of the last year's mince filling and mix it
in so it's sort of like solera aged, it's like. - (together) Whoa.
- Yeah. It's got black currants, chopped apples, chopped sour cherries, all from New York, and then candied orange and citron. Nutmeg, cinnamon clove, the
kind of spices that they used to always use in various meat pies to combine the sweet and savory flavors. Do you wanna chop some
suet, to mince some suet? This is the butter crust, by the way, so this is like, we could
try the three different kinds of animal fats in this crust. We have the marrow bone. - I will admit I only
brought a marrow bone and wanted to do this
because I've seen it once. I think another restaurant has done it and it looks so cool to
just see a marrow bone. Otherwise I have no idea what goes in it. - We have the shank that we can braise it like a beef stew kind
of pie but I think the funny thing about meat pies is that sometimes you're like making a whole dish and then you're cooking it
all over again in the pastry. - Yeah, that makes sense.
- And it's kind of like, you could just eat a beef stew. - Yeah. - But it's fun to have
it in a pastry instead. - Of course! - This is a 50 pound sack of flour straight from the freezer
'cause we're gonna be using our hands to make the dough. And so it's really important that it's nice and cold to sort of protect the fat. We don't want the fat to emulsify. - I'm kind of feeling this is
somewhat like sausage-making. We're talking about emulsifications, - Yeah. - We're keeping the flour cold, the way we keep the pork cold at the shop. - This is salt and sugar. I dissolve it in the water. I want it to mix in and
sort of season the dough. These pieces of fat that
are in there in the oven are just gonna sort of fry
the dough and make it cripsp and interesting. - I'll just start cubing
this up and we can start browning everything off? - Yeah, sounds good, let's
fry it in the beef suet. - Yeah we're gonna have to
fry it in some sort of oil and I fried it in some fat. - Yeah, right, when I was
playing around with it, I browned it and cooked it
in stout, imperial stout. With the bone marrow, should we do that? - I mean, we're here. - I think that this crust is going to be somewhat impermeable 'cause it's just, - It feels pretty,
- sturdy, yeah. - Are we gonna put a lid on it? - We're yeah, yeah. - That's what they're called, right? - Yeah a pie lid, yeah. Gonna put the pie lid on it. - Someone studied up before
they showed up today. - (laughs) Yeah. Carrots, parsnip, yukon golds, I guess we would, what, put
the bone right in the middle and then put the filling around it. - I guess, right?
- Yeah. - So let's do that,
alright, here's a big bone in the middle of a pie. What do you guys wanna name this pie? - I don't know. It has stout, shank, it has bones, it's sort of a stew. - It kind of is like a
corpse pie, I like that. I like corpse pie, 'cause.
- Corpse reviver wasn't already an established drink. The death eater? A, Harry Potter reference, I'm with you. Two, I love it, death eater. - We will brush it with some
egg wash so that this part gets as nice and brown as the outer edges. And then I'll bake it, I
think is gonna need to bake for a while, like
probably an hour fifteen. - Get these pies in the oven? - Yeah, let's do it. - Let's start like, kind of
dinner and then kind of dessert? - Oh, that makes sense. - So this is the lard crust
and you can tell already how, you can hear it, it shatters. - That is so flaky. - The pork is cooked. - Oh and it's really good with the apples. - What do you think of the crust? - It made all the right noises. - What do you think? - It's like eating pork
chops in applesauce. - Yeah, and a pie. - In a pie. Oh the lard crust is really good. - The crust is great. - Mhm, and like, - Super flaky, delicate,
but also kinda hearty. - I really, really like
the crust a whole lot. I'm not sure if I would
ever like order this pie. It's like having an identity crisis between being like savory and sweet. I'm really, really
excited to try this one. This is beautiful-looking,
I almost feel bad. - I'm very excited, this is
my first minced meat pie. - It's so like dark and rich and boozy. It's not super different
from when I substitute suet with butter but I
think that when I do that the butter ends up sort
of separating a little when I bake it. So this seems to melt
in, like the fat seems to meld in with the filling a
little better than butter does. - Decadent, I like how tart it is. - Mhm, yeah, when you get
a currant it's like, woo! - I think the fat being mixed
in to the actual pie filling, like actually helps out,
I've never had this. This is really, really good. - Yeah. - Alright, here we go. - Whoa. - That'll do. - I really feel good about
calling this the death eater. Seeing the layers right there. - Yeah. - I am so (bleep) excited for this. - Ooo, oh, ooo. - Oh yeah, as long as we're
here, just a little marrow. Three forks like, vying for a bite. - Wow, there's no lack of beef flavor. - Yeah, all over. - Holy moly. - Beef for days and days. - That stout worked out
really, really well. - Yeah. - It's kind of adding like a little bit of sweetness to it which is great. - Go for it. - I think that maybe working
with tallow in the future it still had the flour super cold but use the fat a little
softer, make it a little easier to roll out everything and then have it, incorporate it a little more. - The top still has the same
effect that the leaf lard had of just like covering
that crust and then it just like dissolves, it's not too chewy. - I like that the vegetables
are all like still, they're not mushy. - Now we've seen a
butter crust, leaf lard, and then we've seen the suet crust. But also, meat in a pie,
I feel like we have to go back to the shop now
and we have a lot more studying to do and some
experimenting of our own. - The suet crust, you could
do another vegetarian version, and then the crust itself would stand up. It is so flavorful but way easier than I thought it was gonna be. - Yeah. - I was actually pretty
scared to put all of that liquid in each of the pies, I didn't think they were gonna stand up. - Fruit still works in a
pie, beef works in pie, pork, not so sure. - Yeah, a little thinner next time. - So what do you think? You uh, - I'm closing Petee's Pie Company, it's gonna be Meatee's Pie Company. - Meatee's (laughs). - For more episodes of
Prime Time, click here. - Yum, yum, yum, yum, yum,
yum, yum, yum, yuuummm!
