Meat & Potato Pie

hello welcome to Mr Paul's family I'm Mr Paul and if you're new here a very very warm welcome uh and a big warm welcome to all my returning visitors which are getting more and more by the week I think my followers are now uh subscribers are now standing at about 32 000 or something like that so thank you very much for your support now this week I'm doing something very close to my heart I'm making a pie because pies are my passion when I had my bakery in England for many years and also here in Spain pies were the Mainstay of the business I made all kinds of pies sweet Savory large small whatever you want so today I'm making one of my favorites I I'm the ones I made in the past have been things you've requested uh I'm requesting this all myself it's a meat and potato pie a Yorkshire meat and potato pie and a quality Yorkshire one because it's what I've always made in my bakery and meat and potato pies are enjoyed all over England and Wales and Scotland but most of them have carrots peas or something else thrown in I don't do that it's a meat and potato pie and some years ago when um new regulations came out lots of bakeries had to start calling them potato and meat pies simply because there was more potato than meat we didn't we always call them meat and potato and had many visits from Trading standards uh to try and get us to change that they couldn't do that it couldn't make us change it because it does contain more meat than potato okay it's potato [Music] meat and a little onion for a little flavor that's all now what I haven't done I haven't decided I'm sorry what I have decided to do is not make the pastry on video I think it's boring keep making the same thing every time the the recipe requires pastry I have made it on several occasions if you wanted to look at my recipe for book for pastries go underneath the video I'll put a link there to it and it has all my pastry recipes there short crust hot crust sweet pastry things like that for this pie I'm using short crust pastry and um nothing much saying we'll just get on and show you the ingredients okay foreign [Music] potatoes onion mustard powder garlic flour red wine Worcestershire sauce beef stock bay leaves and some fresh thyme if you're using dried herbs always use less less and little less because they're very strong in the herbs to your taste because you will be tasting it before you finish the the dish off so a little salt and pepper of course if it's required yeah it all depends as I've told you before how salty your stock is if you made your own stock it won't have any salt in it if you've bought it it might have stuck in or it might not it'll tell you on the package but if you're using stock cubes which are quite all right don't forget they always without fail have salt in them so be very careful with the salt afterwards okay if you're using stock cubes so there are the ingredients uh I'll get on with it now and I'll show you what we go what we do next once I've prepared the vegetables so the very first thing I'm going to do is I'm going to pop a little not a lot a little salt and pepper into my meat before I do anything else and I'm using white pepper for this I do prefer white pepper when I'm doing beef longer than black pepper here we are just give it a little mix around and then the next thing we have to do is to get a train type plan a frying pan or similar hot it must be very very hot but let's take this rubber glove off or I'll burn it okay very very hot these pieces are going to go in here now if you want to put some a little oil in the bottom you can sometimes I do sometimes it don't it depends how much fat there is on the meat and there isn't a lot on here so I might just pop a little bit in don't overcrowd the pan we need to caramelize that now okay paralyze the meat before we start doing anything else it is a little lean into me so I'll just put a little drop of oil in the middle [Music] and the secret to this is don't start fiddling about with it giving it a fold to dig and a shake and a Frog just leave it until it starts to color on one side then you can start turning it over but your pan must be on full heat all the time when you see smoking that means it's hot enough a lot of people think that's going to burn everything but you want don't worry about it so you can see it's all nicely Browning now I've done mine in three batches I haven't let you see the whole thing because it took me six minutes to do the three batches okay so it's all nicely brownied and that's all going to be put now to one side until we need it now the next thing you're going to do is we're going to put the pan on and I've put a little drop of oil about a tablespoon and a tablespoon full of butter in there which I'm melting now I'm getting getting melted down and then the flour and the mustard powder is going to go in there we're going to make sort of a roux like we make we're making white sauce and things except this is going to be a brown sauce not a white sauce because if we're making a stew type thing you see with a pie so about a tablespoon full of each in there you really want the same amount of oil on fat or fat butter or something like that as you have flour and I've got two tablespoonfuls of flour so I'm putting that in there next and then I'll get my whisk I like using a whisk for this rather than a wooden spoon it just it prevents the lumps for me so we need to now cook this gently for the high sheet until the flour is cooked otherwise when we finish the pies and everything the gravy will have a flowery sort of taste to it in your mouth and we don't want that so we're making a roux so we're now going to add some of the stock a little at a time whisk it down and you will see it starts to thicken in the bottom see that's a slightly to thicken up add a little bit more of the stock whisk it now so it doesn't go a little bit [Music] you've seen the consistency now I'm not sure whether you can see that or what you canvas inside we go put the rest of it in foreign [Music] then we're going to add the red wine equal quantities of red wine and stock bring that gently to the boil and then we're going to add the onion foreign [Music] [Applause] [Music] and let it simmer now for about 10 or 15 minutes so this has been simmering away now for 15 minutes nice and soft the onions now we're going to add back there the meat and all the juices that's come out of the meat that's all going back in there and then we're going to add our Worcester sauce probably about a tablespoonful that's all and also what I've done with the herbs I've made like a bouquet garni I've tied the um bay leaves around the sprig of time so that when we come to take it out I'm not fishing around for bits and pieces we can just lift it out in one piece like that and to turn that up and bring it back to the boil now now the um meat's gone in the potatoes aren't going in at this stage we're going to put the lid back on and simmer that now for another one hour until the meat is tender it might take a little longer but we'll check it at one hour so I'll see you then right here we are now my meat has taken actually one hour and 15 minutes to soften yours may take a little longer or not quite as long it depends on the meat you can't tell me it's always different so it's all nicely cooked there I'm going to do now is I'm going to add the potatoes which I've diced like that giving them a little stir and then I'm going to let it come back to the simmer as it was before put the lid on it's coming back to the simmer now put the lid on turn it down back to simmer as it was and leave that for five minutes only five minutes now after the five minutes we take that from the Heat and put it to one side and leave it to cool completely I personally leave it now overnight we did in the bakery as well we always made our filling for meat and potato pies steak pies Etc the day before so we weren't putting warm filling into the pastry because that only results in soggy pastry especially at the bottom it doesn't cook properly so it needs to be completely cold but we're just going to leave those potatoes cooking now for just five minutes because remember they will be cooking again for 30 minutes when they go in the oven Okay so I'll be back when this is cooled down and I'll show you what we do making the rest of the pies so here's my filling it's been cooling overnight I let it cool and before I went to bed I popped it in the fridge but it was quite cool then and as you can see there's no liquid left it's all it's all the gravy is set nicely around the potatoes and the meat and that's how we want it all right I'll put that to one side for a moment we start with the pastry cases like this I'm just doing one to start off with and you need a hundred grams I'm not doing this on the scale because I do know how much this scoop weighs I know how much the filling is needed in here there we are and I'm going to just wet the outside of the um outside of the pastry with a little water pop on the lid press it down and then with a little sharp knife a back of a knife not the sharp side of the knife a back of a knife I'm going to just trim that round like that and when you've trimmed that round you could leave it like that if you want or you can get the tines of a fork and make it fancy or you can do thumb and finger like I'm doing just press the two edges together like that it's it doesn't matter as long as they're sealed so we're not going to get any leaks and if you want you can make a little air vent there so that the steam can come out now that needs egg washing if you're going to put an event like that take a tip from me and don't put the vent until after you've put the egg wash on otherwise the egg wash might block that up and it might start trying to boil out at the sides so egg wash it first then make your little vent in the middle and in the oven it goes there we are and we'll roll this out for the base now if you have tins that stick remember if the you need to spray spray them or grease them inside most most times once you use them a lot they don't stick much now this pastry if you're not sure needs to be if you're in the UK about as thick as a pound coin if you're in Europe about to stick as a a Euro coin now we put that on there and lift this so it drops inside we don't stretch the pastry just lift it so it drops inside it doesn't matter if it folds like you see it's folding some like that don't worry about that just get it into the bottom and then press to the sides so there's no air let's missed a little bit there patch it up and there's a little bit there and I can patch up with look I didn't see that just make a patch on there if it's necessary because remember the lid is going to stick onto that so then we put in the filling and in my case it's 100 grams there we are and then we come to the lid now take the pastry for the lid there's nothing Precision about this my pastry is sticking a bit today because it's quite warm in my kitchen today normally I don't have to do to to flower it like that so there we are wet round the edge of the pastry case on with the lid just touch it down gently and then Trim It Off with the back of a knife just like that there we are and you can sorry crimp it if you want like this or use the back of a fork the tides of a fork it doesn't make a lot of difference as long as it's sealed down the edge there we go now remember if you're going to put a vent in it egg wash it first and then cut your vent in the top like that and that's ready to go in the oven and we cook these now at 180 for about 35 minutes probably 40. it just depends 35 to 40 minutes and I'll do the others pop them in the oven and I'll come back when we're done oh here they are they've been out of the oven now about 15 minutes just handleable I can just pick the tins up there they're still hot but as you can see quite a nice um quite a nice pie there and if I tip it out nice dry bottom no soggy bottoms at all and if you notice I didn't grease my tins and they haven't stuck at all there they are nice ready to eat I let them cool a little bit more and I'll cut one and let's have a look inside it will have a look inside and see what's uh what's to do with it the pastry is absolutely Featherlite I don't know if you can see that or not feather light is the pastry and absolutely delicious well I'm going to sit and enjoy one of those for my tea tonight it's all I have time for now I hope you've enjoyed the video if you have go underneath give it a like thumbs up and if you haven't subscribed press the Subscribe button and when the little bell appears press that as well and YouTube will tell you every time I put up a new video okay if you have any questions suggestions or comments leave those in the comments section below also you'll see the recipe underneath the wrist underneath the video and I'll also have it on my website as well as Mr Paul saying bye for now and I'll see you next time bye

Channel: Mr. Paul's Pantry

Views: 19,161

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Id: dNiPXqqyMgY

Length: 20min 19sec (1219 seconds)

Published: Wed Oct 05 2022