Minced/Ground Beef Pies, Best pies on the planet, definitely a keeper.

hello again my name's john i'm a retired cook from the north east of england in the uk and welcome to my latest video recipe and in this one i'll be using my easy hot watercress pastry method to make these amazing minced or ground beef pies i was practically brought up on these they're quick simple and absolutely delicious you can view the ingredients list and full written method for this recipe on the recipe page on the channel's website i'll leave a link in the description under the video or you can click on the i icon top right of the screen to take it directly to the recipe page and i'd like to thank the patreon and paypal supporters for their very kind help i'll be doing the shout out and name splash a little later in the video okay let's get on with today's recipe right i'll start the recipe by heating up the oil in a medium-sized pot now you can use any oil olive sunflower vegetable whatever you've got once the oil is hot add your diced onions and fry until soft [Music] next add your minced or ground beef try to use a low fat one mine's only five percent fat ideal for this recipe now chop it up with your wooden spatula and cook until it's all broken up and has plenty of color [Music] now add your 200 ml or grams of beef stock if you don't have natural beef stock just use a beef stock cube and that's all i'm using and because i'm using a beef stock cube in mine and i'll be thickening it with gravy granules there's no need to add salt next add one large or two small bay leaves finally add one tablespoon of tomato puree and thoroughly mix that in and this tomato puree of paste gives the filling a deep rich flavor now bring that to a slow boil now put the lid on turn the heat right down and simmer for 10 minutes right while the meat's cooking i'll move on to making the pastry pour the water into a small pan and bring it to a simmer now add the salt to the flour place the butter and fat into the hot water and stir until it melts [Music] make a well in the flour and add the hot liquid using my trusty wooden spoon handle i'll bring it all together once it's all together scrape down the sides of the bowl [Music] now tip the dough onto a floured surface and fold it all together into a smooth ball your dough should now be cool enough to handle but always check first [Music] try not to over mix at this stage if you overwork pastry it can become a little tough when cooked incidentally this is exactly how you make pastry for your traditional pork pies i do have a two-part video on how to make pork pies i'll leave links in the description box below the video if you're interested in making those wrap it in cling film or plastic bag and get it into the fridge it's way too soft to use at the moment it'll need to be in the fridge for at least an hour before using it and this hot water crust pastry can be made well in advance even the day before right back to the mince of ground beef once the 10 minutes are up add a couple of tablespoons of gravy granules if you used natural beef stock you can thicken yours with corn flour or potato starch not only do these gravy granules add flavor they also thicken the filling which is why i only used one stock cube because you don't want to make this too rich okay two spoons of these gravy granules have thickened the mince just right for me so i'll get the lid on turn off the heat and allow it to completely cool before using it now this like the pastry can be made well in advance so all we have to do now is let it cool before putting these pies together and the best way to cool this down quickly is to place the pan and float it in a dish of cold water [Music] while that's cooling i can start rolling and cutting the pastry so place your now chill dough onto a floured surface if your dough is still a little hard from the fridge just squeeze and manipulate it for a couple of more minutes until it's soft enough to roll and now sprinkle a little flour on the pastry now lots of viewers have mentioned in the comments that they're having great trouble rolling pastry out evenly but this special high quality stainless steel rolling pin is the answer the rolling pin makes you roll the door to a precise thickness perfectly and consistently it has different size spaces on each end varying from thick to very thin so it's virtually impossible to get it wrong i'm so impressed with these pins that i've added them to the website shop and like the caption says this is ideal for novices or professional bakers alike and for these pies i'm using the 1 8 or 3 millimeter spacer [Music] and all i have to do now is keep rolling until the fitted spacer hits the bench it's impossible to go too far absolutely brilliant product now these are the little pie tins i'll be using so you'll need something to cut the right size circles for the bases to fit these tins and this plastic dessert dish is the ideal size for the bases for these tins obviously you need to cut yours to whatever size tins that you're using i'll leave a link in the description to my affiliate uk amazon page for these tins and they do come in a set of six and indeed this recipe is enough to make six of these pies using these tins but for the video i'll just be showing you how to make four i'll make my other two off camera now roll out the pastry for the lids and the ideal size for the lids is the actual pie tin that you're using right everything is cut so i'll have a bit of a cleanup and when i come back i'll start assembling these delicious pies before going any further preheat your oven to 170 degrees celsius that's 340 fahrenheit or gas mark 3 and before i put these pies together i'd prepare the egg wash for the egg wash crack a small egg into a suitable container and add a dash of milk and whisk thoroughly until it's nice and smooth and runny okay i'll set that aside for now okay time to put these beauties together i'll show you how to do one from start to finish place one of the base pastries over the top of your greased tin making sure it's centralized now gently press it down all the way to the bottom corners make sure you don't have any air pockets in the bottom and for those girls and guys who have long fashionable nails use a little piece of folded pastry to push it right down into the corners where the base meets the sides of the tin now make sure you have a lip of pastry all around the edge of the tin okay time to put these beauties together i've transferred the now cold filling to a ball just to make it easier to film now carefully spoon your filling into the pastry case and fill it right up to the rim [Music] don't overfill because it does expand some in the oven and you don't want it to burst out [Music] now brush egg wash all around the rim of the pastry try not to get any on the actual tin or it will stick in the oven [Music] time to put the lids on now brush egg wash all around the edge of the lid [Music] place it on the base and gently press it down right nothing too difficult so far now crimp both pastries together as shown using your forefingers and thumbs this takes a little practice but you soon pick it up [Music] [Music] and that's the first one done once they're all done get them onto the baking tray i like to use this pizza tray for pies as it allows the heat through the perforations now cut a couple of vent holes in the middle of each pie brush egg wash all over and once again try not to get any on the actual tin [Music] make sure all the vents are clear of egg wash once that's done get them into the preheated oven unfortunately it's a bit dark in my oven today as the bulb is blown and i can't find my spare bulbs anywhere now set your timer for 40 minutes [Music] and at this point i hope you don't mind if i give my three recipe books a bit of a plug the books have lots of our favorite recipes from our work kitchens in them all three books are available in the website shop along with lots of other equipment i use in the videos and by popular demand the skeleton style oven gloves are now available too just click on the eye icon top right of your screen and that'll take you to the website shop where all of these items are available now okay time's up and they're looking fantastic and the aroma in my kitchen at the moment is amazing and as you can see they're a wonderful golden brown just the way they should be and it's tempting to get stuck in straight away but these are way too hot to use immediately so i let them rest and cool a little for five minutes and when i come back i'll give these a try and i'll show you how we serve these to our customers okay waited long enough and it's time to give these beauties a try providing you didn't get egg wash all over the place they should pop straight out of the tin and as you can see the bottom of the pie is well cooked right with a good sharp serrated knife i'll attempt to make a clean cut through the pie and try to get a good shot with my little gimbal camera bottom right of your screen [Music] and isn't that a fantastic shot and what a delicious looking filling it looks so appetizing out of all the pie recipes on my channel this has got to be the easiest and most delicious pie recipe i have the filling is flavorful tender and the pastry has a crisp outer shell and a tasty soft light texture on the inside what's not to like and this is how we serve these in our work kitchens sometimes with mashed potato and peas but in this case chips peas and lots of lovely gravy hope you give these a go and i'm sure you and your family will give them a massive thumbs up and as promised at the beginning here is the latest list of my patreon and paypal supporters and they are david tuvey oliver eichoff karen wells christopher herror janet rempel alice casper and june willocks and there's also three who wish to remain anonymous thanks very much guys i really do appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time i upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 146,094

Keywords: ASMR, Minced beef pie, hot water crust pastry, Ground beef pie, Meat pie, Pastry, Flour, Eggs, Butter, Fat, Onions, Gravy, Lard, Cookery, tuition, Homemade, Delicious pie, Crust, Pie crust, Olive oil

Id: 4Vwz36zkHz0

Length: 15min 32sec (932 seconds)

Published: Sat May 07 2022