Mince Beef & Onion Pie. Family Favourite Meals Day 6
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- Опубликовано: 2 окт 2024
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Put a drop more water in next time and leave the pastry to come to room temperature. Definitely NO EGG x great video. Bet pie tasted lovely
This video was such a pleasure to watch ❤
You make me laugh and feel so much better,I love watching,
Your pie looks good.
Pastry is never easy.
Your great fun and a great cook ,love from Dublin .❤❤❤😅
Less time in the fridge, bit more water and mould the pastry into a ball before putting it in the fridge, then let it come back to room temp before rolling it. But well done looked lovely x
This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to handle the pastry as little as possible, and give it time to rest before baking.
By The BBC Food team
Share
Add to favourites
Shopping list
Print recipe
Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Makes 250g/9oz pastry
Dietary
Vegetarian
Ingredients
175g/6oz plain flour
pinch salt
85g/3oz butter, cubed
2-3 tbsp cold water
Recipe tipsHow-to-videos
Method
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.
Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Wrap the dough in cling film as before and chill for 30 minutes before using.
Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
Recipe Tips
This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins.
Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust pastry. You can also add an egg yolk, before adding the water, for extra richness.
Using a food processor to make shortcrust pastry is extremely convenient, but it's also very easy to overwork the dough (which makes the cooked pastry tough and chewy). To avoid this, process the dough as little as possible in short bursts using the pulse function - less is definitely more!
Butter is often is often used in pastry because of the flavour it brings, but you can use other hard fats, such as vegetable shortening or animal fats.
Read our article for lots more tips on how to perfect your pastry.
Nice. Next time if you think you're caught short of a beef stock cube throw in a spoonful of bovril if you have it. Try looking up online how to make pastry properly without having to guess, there's no shame in it and I admire your determination 👍👍👏👏
🤣 you do make me laugh , that pie looked amazing. Well done 👍🏻
You absolutely smashed that pie Kieth! Looks delicious! Well done 👏 💯
Lovely grub
The pastry thing same here was never great at that, but found a channel on youtube , backyardchef , hes recipe sàys use apple cider vinegar ,, i didnt have it so i used white vinegar ,it was the best shortcrust pastry i ever made and yes you do need to add a egg something i always skipped and wondered why it didnt come out that good , i made the pastry last week i was so impressed , couldnt believe it ,it came out perfect 💖 love your channel
It is too cold your pastry, that’s why the crumbling, bring back to room temp. 👍
Could you say that in English? Lmao
Keith, that looked absolutely fantastic mar mate! 🥧 well done 👏 really enjoyed this …. Black Country Masterchef!! ….Smithy
Still waiting for chicken dinner pie with home made sage and onion stuffing balls inside, ❤
I forgot about that, sorry. i will do it soon
Keith next time you make pastry in the food Processer put a bit more water in and left the processor make the pastry into a ball and when you've let the pastry rest j the fridge let it get to room temp before you roll it out .that pie looks do delicious can I put an order in for a mincebeef pie love fran xxx❤ Nat that pie would be my favorite too love fran xxxxx
This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to handle the pastry as little as possible, and give it time to rest before baking.
By The BBC Food team
Share
Add to favourites
Shopping list
Print recipe
Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Makes 250g/9oz pastry
Dietary
Vegetarian
Ingredients
175g/6oz plain flour
pinch salt
85g/3oz butter, cubed
2-3 tbsp cold water
Recipe tipsHow-to-videos
Method
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible, just to bring it together to a smooth dough.
Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Wrap the dough in cling film as before and chill for 30 minutes before using.
Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
Recipe Tips
This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins.
Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust pastry. You can also add an egg yolk, before adding the water, for extra richness.
Using a food processor to make shortcrust pastry is extremely convenient, but it's also very easy to overwork the dough (which makes the cooked pastry tough and chewy). To avoid this, process the dough as little as possible in short bursts using the pulse function - less is definitely more!
Butter is often is often used in pastry because of the flavour it brings, but you can use other hard fats, such as vegetable shortening or animal fats.
Read our article for lots more tips on how to perfect your pastry.
Hiya Keith great pastry your only problem it was too cold that's why it was crumbling take it out the fridge 10 mins before you roll
It looked fab xx
Should review TGI Fridays Nashville Hot Wings from Iceland mate 👌👍
Thats a proper pie keith looks delish,nats enjoying it so its all good.❤
Honestly you don’t need to put in the fridge , let it sit for a wee while on the worktop to rest ( covered ) then off you go ,stress free it’s easy to roll just make sure you flour your rolling pin and obviously your worktop then mold around your dish is so easy and NO egg in the mix , any holes splits just wet and stick a bit of pastry on it , you made it spot on it was just too cold . You done great the pie looked fab and Nat said it was delicious , you don’t get that lovely flaky crumbly texture with bought frozen stuff 👍 frozen garlic and ginger is good , but the stuff in jars should be banned 🤣 it’s crap, and I only use 5% fat mince , nah not Guinness in mince pie Keith you added lots of stock and that’s better imo. Me legs are spreading 🤣🤣🤣🤣
Should have pulsed it in the processor and added water till it formed a ball, the put it in the fridge......It was in the fridge too long anyway!
I agree, John! And then he threw too much flour on it before rolling.
@@AM-qp2wx Give him his dues...did look gook good!
When did you start cooking love you very but could weep keep trying s
So
Hi Keith I thought it was so funny what you said about your legs spreading and Nat laughing good job it wasn't Nat saying that lol xxx😂
brilliant Week , watched all the videos, well Done Sir .
A little more water in the pastry and roll into a ball and cover at room temp for 30 minutes and make sure your hands are cold using medical gloves if possible, also use a shallower pie dish for mince pies.
Hi Keith and Nat. You need a pie dish not a deep cake tin and you need a drop more water in the pastry and i always roll at room temperature. Good luck with the next one 👍
Looked good enough for me tbf
that's what you call a real pucker pie ......😊
Award winning! By crikey Keith, that's a winner right there.
Wish I had the guts to make pastry. The furthest I've got was to buy some lard the other day.
Hi Keith hope you and Nat are ok make sure you don’t forget to put some on the floor lol with the flour never give up mate I ain’t good at rice but I still do it lol
It looks nice but as others have mentioned no egg but a little drop more water to get it sticking together.. Pastry is better the less handling it has
Never seen pastry made like that, definitely got to try it ❤
Keith what is your favourite meals.
That will make a good video.
Ann in Cumbria. 😊😊😊
Love ya both..
😅 so funny you needed a bit more water haha
Hi Keith that pie looked yummy. Just add a bit of water next time if it flakes. ❤❤
Hi, great video, why dont you use shop bought pastry., and give yourself less stress . Lol xx
Slab of that an chips
For someone who says he doesn’t get on with pastry, you have done a real good job. Looks abs. Delicious.
Lovely couple
😂😂😂😂😂👍
That pie looks great fella and it's great to see a pie that's fully loaded. I think you should have a bash at a bacon and onion suet pudding roll. 👍
Will do Thanks
Hello Keith and Nat.That pie looks amazing mate.Well done.
Thanks mate
Another entertaining video kieth you need to let it mix a bit more have a look at john kirkwood he does some excellent video
Backyard Chef Rik is brilliant at making pastry. Check his chanel out!! Love to you an Nat. Debra xxx
Well done Keith that pie looked bloody lovely, and your pastry making is absolutely fine it's just harder to roll out cos it's so short but that's what makes it taste so light, well done 👏👏 all the best Keith and Nat xx
great video , nice to see some down to earth cooking !
Thanks mate
That pie looked absolutely incredible at the end. That dish you served up would sell for a decent price in a restaurant.
Love the mess you make when you cook,it’s nice to know I’m not the only one. Hubby is always complaining that I manage to get food everywhere lol ❤
I’m exactly the same as you Keith I will have a go at cooking anything and make a decent job of it but pastry I just can’t get on with. Your pie looks awesome well done mate.
I like that you remain optimistic, and I agree, it's a learning process, your pastry skills will improve over time, with practice. If the end result is a whole pie, it'll be a good outcome...
Love it,Proper home cooked food ,Love the fully filled pie...You dont get them like that from the supermarket!
Think that pie would make most peoples legs spread ha ha your so funny.x
them frozen garlic are class, and so cheap and convenient, well done keith for the weeks cooking for nats favourites. 👍👍
Too hard in the fridge too long😂😂
Well done Keith on your pie it looks good hope you and Nat really enjoyed the pie best wishes Sheila and family
Absolutely brilliant watched all week shame Sunday dinner wasn't on the menu 😊
Pastry looks fab mate nice and crisp.x
Well done Keith and Nat all week was great take care 🙏❤️
You done very well with the pie mmmmm x
really enjoyed this week one of the best weeks , please do more comfort meals . you need to roll at room temp as i think was a bit to hard and a touch more water
pie looked nice im not great at pastry but there are that many videos on how to make it you cant really go wrong
WOW Keith you are surpassing yourself with this Delicious Looking pie 😋 that looks absolutely Cracking, no wonder your Nat is Beaming 🙂 give it a few more cracks with that Pastry and you will be churning out some amazing Pies all in the Taste and i've not been around for a while yet Keithwina is already spreading her Legs hahaha 😂😂 you are such a Laugh Mate an amazing fella always such a cheerful Soul no wonder your Lass Nat Loves you to bits 🙂 both such a lovely down to earth Couple and save me a bit of that Pie Pleaseeeeeeeeeeeee Lol 😂
Hi Keith & Nat, Well done Keith with the pie, it looked lovely. Great video, well done xx
we loved your mince pie and onion pie video the pie looked great in the end thanks for entertaining too keep up the Great videos
Put an egg and a little vinegar in the water. Works for me.
Just a quick question how did you do the chips 🍟 🤣🤣
That looks amazing Keith x
Looks great mate well done ❤
Oh that's a cracking pie Keith,Brian the pie man will go feral when he sees this!beatiful 😊
hahaha Rebecca 😂 that is one Desperate Dan pie that is like haha 😂
😂😂😂well done keith . 😂😂 that was good fun.
that looked a great pie!
Why bother seasoning your meat to perfection, only to slather gravy all over it? All you are tasting is the gravy. Your pie looked great by the way.
Looks delicious.
I think a bit of water in it would have helped. The pastry should be slightly tacky without being overly wet. Dunno about the egg business as I think that would have been to much fluid. With all due considerations, Keith, your pie has turned out beautiful. Many congrats.
Great review
Make a big steak and kidney puddun. With big chunks of kidney 🤤
Nice one buddy looks nice man 👌👍
Thanks Keith brilliant week of videos really amazing thank you.
Keep them coming.
You really are a fabulous couple love you both.
ANN IN CUMBRIA.XX. 😊😊.
Absolutely banging looking pie that.....should be proud of yourself mate, great week of vlogs.
Looks so lush.and yummy You're so much better than me. I buy my pastry ( lazy mare me ). Love to you and Nat xx
You need to use half marg and half lard in pastry love, plus you are using too much flour which dries the pastry out, also add one egg yolk x
Your so funny but great effort great entertainment had me in stitches 10 out of 10 👍👍👍
hahaha great geezer isn't he Deadly 😂 that Pastry rolling was Class haha 🤣
Is that pie man how are you long time no see.
@@d34dly0101 Hiya Deadly 🙂 doing okay thanks and i hope you are okay Buddy and yeah it's been quite some time but Keith and Nat keep us entertained what an amazing couple they both are and that pie Looked well good
Looks like a medieval pie!
Hearty and delicious
Great atempt Kieth bravo
Excellent!
That looks fantastic👍👍👍
I know you struggled with your pastry but it looked lovely
As long it is edible,but it looks nice😊
Looks really yummy. 👍
Well done Keith & Nat Xx
What a team! I’m so going to try that pie. WOW 🎉❤
Well done
Its because you added to much fat ie butter and lard
And no enough liquid
looks great love mince pie x ps a gud tin i use is an old fray bentos pie tin, they last ages and r great 4 yorkshire puds try it x
Yous ain't gud at English eh? Lolll