Thank you very much Pete and by the way, it was delicious, just a pit I couldn't have shared it with you and Richard. I had two meals from it and the taste test team had the rest.
Hi Paul, firstly, GET WELL SOON!!! so, the main reason I love your recipies, are you dont over do it with adding everything and the kitchen sink into your foods, Its basic Items made deliciously. I have seen many modern youtubers thinking Garlic has to go into Everything. The saying "Just because can, doesnt mean we should" My Great Granmother had 11 kids during the 2 wars, everything was basic, but always amazing. I have just got my pie ready to go into the oven. TY paul xox
Lived in Fish Hoek South Africa as a child. There was a wonderful little pie shop down the street from my house. I have been wanting to try making my own. This recipe looks lovely. I will definitely try it soon.
One of the reasons I enjoy this channel is how you explain everything clearly, give alternatives and tell what shouldn't be done. I've always liked mince beef and onion pie and I also make a puff pastry slice with a similar filling Hope your well, Mr Paul. Well done on your Facebook page
Thank you, Mr Paul. Looking at this recipe I didn’t expect the final result. My husband gave 2 thumbs up & he said that the pastry just melted in his mouth. His first bite he tasted butter. I loved it too. Thank you again for sharing such details. Be blessed Mr. Paul.
Mr Paul that looks just perfect. Thank you for the tips today. They are so useful to me. Pastry is my nemesis! The tip in the pan to get the right consistency is one I shall be using as my pies are usually a bit runny. I have been cheating by buying ready made pastry. Now a friend of mine told me awhile back to put egg in my pastry to get it less short as mine always turn out very brittle. The "egg" pasty can't be rolled out so it's like a jigsaw puzzle putting it together. I think it's about time I followed some of your pastry recipes and got to grips with my nemesis.
Hi Belinda, if you try my recipe here: mr-pauls-pantry.com/short-crust-pastry/ this we used for almost everything in the bakery with one or two addition for certain items, but it's a good all round pastry. We even used it for Christmas mince pies. Love to know how you get on please.
Delicious!! Both filling and pastry! My husband and I are both beef pie lovers. This was the best comfort food for a very, cold and frosty evening. Your recipes haven’t let me down yet. Well done! 🙂
This is going to be a perfect dinner tonight. I live in the state of Washington where it is cold, windy and rain is expected so I couldn't serve a better meal for the family. Thank you for all your great recipes
Sounds great, I'm in Spain and the temperature has started to fall in the evenings. I'm having a portion of the Minced Beef Pie tonight too. Thanks for watching and taking the time to comment.
Made this pie, very good results. Thank you for the recipe. Used tamari sauce because I didn’t have Worcestershire sauce and used red wine because I didn’t have stock. I also used an olive oil flaky dough recipe.
It's national pie week so I am watching ALL the pie videos. This one is the fave so far. edit: you're a great teacher by the way. Love the level of detail each time - not many people will have known about the 'pan scratch' as we call it but they will make better pies now.
Hi There, Thanks for watching and for taking the time ti comment too, I really do appreciate it. Being away from the UK for so long I had forgotten all about National Pie Week. I'll let you into a little secret, most weeks are pie weeks for me. LOL
Mr Paul you are a gem, thank you for sharing your skills with us. Thank you , thank you, thank you for explaining all the little points to get a great result. Wish you all the best.😊😊😊
🇨🇦🎄 I am binge watching all your videos! I am excited to give each & every one a try! My grandpa was from England and my mother-in-law was an English war bride. I made the mistake of youth, of not writing down how they made such awesome dishes. But now I discovered uTube 😁
I shall definitely be making this..I always try to make one and freeze one for another time. That is what I do with your corned beef and potato pie 😋😋 yummmmmmm
That's more than one onion I'm sure, I'm a cook, so I know. i used to make pies like this years ago. Now I am alone, so I do individual ones. Great video Paul.
The recipe is always under the video, thanks for watching and also for subscribing too. 500g Minced Beef 300g Onion Chopped 1 tbs Plain Flour 11/2 tsp Mixed Herbs 150g/ml Beef Stock 11/2 tsp Worcestershire Sauce 1/2 tsp Salt 1/2 tsp Black Pepper 300g Basic Short Crust Pastry
sir, I like your videos and i really appreciate sharing speical recipe. I treasure them all. but also respect your dedication and passion of baking and hope you have good day also. Sending much respect to you from korea.
Mince & onion pies, staple diet of North East England, we used to have two major pie makers in the north east, Williamson's and Tindale & Stantons, both business's gone but Tindales still have a factory in Spain.
Oh Mr Paul I am in love with you and your pies. If I was young again and looking for a 'Mr Right' one of the criteria would be that he would be able to delight me with a good pie like yours. One question, the gravy. How do you do yours? I make mine by straining some of my liquid off the meat filling when it has gone cold. Seems to work ok, but if you have another idea? Love all your tips as well - really helpful. You are so very kind sharing your knowledge :)
Good tip about freezing uncooked pies . I like those small foil pie dishes , ...just ..for the memories they give lol. Trying to ease the pie out , taking a bite , and all the piping hot meat and gravy falling into your lap ... as you nurse a burnt lip. Lol ✅
Australia in 3,000 population town + adjoining small towns. A bloke I knew departed from the hospital's employ as a chef - and opened his bakery shop. He was inspected and it was found he had too little fat 90/10 !!!!! But for lunch, I would buy them - delicious.
Hi Mr Paul! May I request a good old Scottish mince and Tatties recipe video with mashed turnips? Maybe you’ve already got one I couldn’t see it? Also a good hearty Beef stew video wouldn’t go a miss. Cheers Pal - Brian Snowdon Seattle Wa
I love this pie, its one of the simplest yet nicest pies to eat hot or cold. I have a leg of venison that I am going to incorporate into a pie and I may well be stealing (I mean borrowing) the recipe from you. I'm going to add a little bacon lard to the mix as venison is a little too lean for your recipe. Your thoughts??
Brian during my 60 years of owning bakeries both in the UK and here in Spain I've made every combination of pies. Pies are my passion. The beauty of this pie is you can do exactly what you suggest and YES I've made it many times.
Hi Jeff, most bakers usually have their own recipe, mine was adapted from the recipes I was taught in Cookery School. Over the years we did change the recipe slightly,
Hi. You would be better making individual pies and freezing them. Re-heating a cut piece of pie creates difficulties, like frying out the filling, etc. you can freeze these cooked or raw, but whichever way you do, you MUST wrap in plastic wrap tightly, making sure there is as little air trapped as possible. Then when you wish to eat them, remove from freezer DO NO UNWRAP thaw out overnight in the refrigerator, then remove the plastic wrap and either bake off in the normal way after egg washing the tops or re-heating until the filling is piping hot. I hope this helps.
Hi Mr Paul when you say freeze the left over pastry I was wondering what you would recommend, I've googled it and one will say a time and somebody else will say different
I’ve always cooked as much as possible from scratch but my pastry is something I can never get right! I do all the right things - chilled ingredients, don’t over work it and let it rest etc but it always turns out hard - what ever recipe I use? Any suggestions please would be gratefully received.
Well I found out the hard way about the salt content in the box beef stock oh my goodness talk about salty absolutely ruined my pie, so please pay close attention when he says salt FREE stock 🤢
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When my pie guru makes a pie video I pay close attention 😊 Minced beef and onion pies don't get any better than this 😋
Thank you very much Pete and by the way, it was delicious, just a pit I couldn't have shared it with you and Richard. I had two meals from it and the taste test team had the rest.
@@MrPaulsPantry Pies are the most important food group 😄😄😄
@@MrPaulsPantry "The taste test team" -- do you mean your dogs! 😁
Pete your pies are up there too my friend 👍🏼❤️
@@brendarigdonsbrensden.8350 You're too kind Bren 😊
I'm going to miss you so much, Mr. Paul. 😮💨😮💨
Hi Paul, firstly, GET WELL SOON!!! so, the main reason I love your recipies, are you dont over do it with adding everything and the kitchen sink into your foods, Its basic Items made deliciously.
I have seen many modern youtubers thinking Garlic has to go into Everything. The saying "Just because can, doesnt mean we should" My Great Granmother had 11 kids during the 2 wars, everything was basic, but always amazing. I have just got my pie ready to go into the oven. TY paul xox
Another classic example of simple delicious cooking. Thank You Mr Paul for sharing this recipe
My pleasure Jane. hank you for watching.
Lived in Fish Hoek South Africa as a child. There was a wonderful little pie shop down the street from my house. I have been wanting to try making my own. This recipe looks lovely. I will definitely try it soon.
Y sir thats looks AMAZING thank you so much
I grew up eating these kinds of pies. There is nothing better than a mince pie!
Hi Brodie, It's nice to hear from somebody who appreciates real food. Thanks for watching and for taking the time to comment. I really appreciate it.
One of the reasons I enjoy this channel is how you explain everything clearly, give alternatives and tell what shouldn't be done. I've always liked mince beef and onion pie and I also make a puff pastry slice with a similar filling
Hope your well, Mr Paul. Well done on your Facebook page
I appreciate that Graham, thank you. When I had the bakeries we often received orders for a tray bake of minced beef & onion with a puff pastry top.
Fascinating.
I have learnt so much
Thank you
So glad you enjoyed it, thanks for watching and taking the time out to comment too.
Thank you, Mr Paul. Looking at this recipe I didn’t expect the final result. My husband gave 2 thumbs up & he said that the pastry just melted in his mouth. His first bite he tasted butter. I loved it too. Thank you again for sharing such details. Be blessed Mr. Paul.
Mr Paul that looks just perfect. Thank you for the tips today. They are so useful to me. Pastry is my nemesis! The tip in the pan to get the right consistency is one I shall be using as my pies are usually a bit runny. I have been cheating by buying ready made pastry. Now a friend of mine told me awhile back to put egg in my pastry to get it less short as mine always turn out very brittle. The "egg" pasty can't be rolled out so it's like a jigsaw puzzle putting it together. I think it's about time I followed some of your pastry recipes and got to grips with my nemesis.
Hi Belinda, if you try my recipe here: mr-pauls-pantry.com/short-crust-pastry/ this we used for almost everything in the bakery with one or two addition for certain items, but it's a good all round pastry. We even used it for Christmas mince pies. Love to know how you get on please.
MOUTHWATERING!
SCRUMPTIOUS! 👌
Hello, Mr. Paul! Glad you are relaxing and now I'm looking forward to watching your video. Thank you so much, and take care!🧅
You're very welcome Karen, I hope you find it both interesting and useful.
Delicious!! Both filling and pastry! My husband and I are both beef pie lovers. This was the best comfort food for a very, cold and frosty evening. Your recipes haven’t let me down yet. Well done! 🙂
Thank you very much to both of you. It's nice to hear from someone who loves real food.
This is going to be a perfect dinner tonight. I live in the state of Washington where it is cold, windy and rain is expected so I couldn't serve a better meal for the family. Thank you for all your great recipes
Sounds great, I'm in Spain and the temperature has started to fall in the evenings. I'm having a portion of the Minced Beef Pie tonight too. Thanks for watching and taking the time to comment.
Hello from France ! Dear Mr Paul, it is nice to see you healthy and happy to work !!! Thanks you a lot for this recipe.
Yours, sincerely.
J.
You're very welcome, Thank you for watching.
This will be my dinner for this evening. Perfect. You are my "go to man". When I get stuck you always have the perfect recipe. Thank you.
Hope you enjoy it Janet. Thanks for taking the time to comment.
Another great meal. Just right for dinner tonight. Thank you once again 👍
Thank you for sharing!! My pies always came out soggy, thank you for the tip by placing the pie on a heated baking tray!! 🥰
You are so welcome Paula, Thank you for watching.
Made this pie, very good results. Thank you for the recipe. Used tamari sauce because I didn’t have Worcestershire sauce and used red wine because I didn’t have stock. I also used an olive oil flaky dough recipe.
What a good tutorial clear precise instructions. Simple every day ingredients. Will be making it on Saturday. Tx Mr Paul.
Thank you Dorothy, these the sort of thing we made in my bakery for many years, I think the old tried and tested recipes are still the best.
Tomorrow's dinner for sure! thankyou Mr Paul! once again another great tutorial! 🤗
Wonderful pie brings back many memories of my mum making pies
Hi Brenda, it's always nice when spotting brings back Happy memories. Thanks for commenting.
Looks fantastic
Yummy,love this recipe, take care and thank you for sharing 🙏👍❤️
Thank you too Chris.
Thank you Mr. Paul - I will be doing this soon. It looked very tasty :)
Hope you enjoy it Thanks for stopping by.
I made one on last week and it was so delicious that I’ve just put another one in the oven for supper tonight.
Sounds great Lulu, we'll be round shortly
@@MrPaulsPantry Lol. Anytime.
It's national pie week so I am watching ALL the pie videos. This one is the fave so far. edit: you're a great teacher by the way. Love the level of detail each time - not many people will have known about the 'pan scratch' as we call it but they will make better pies now.
Hi There, Thanks for watching and for taking the time ti comment too, I really do appreciate it. Being away from the UK for so long I had forgotten all about National Pie Week. I'll let you into a little secret, most weeks are pie weeks for me. LOL
@@MrPaulsPantry hahah mate same here
More comfort food 😋👏. I do miss the food with which I grew up in England! Thank you for sharing Mr Paul.
My pleasure Simon, glad I can bring back few memories for you. Thanks for watching.
Mr Paul you are a gem, thank you for sharing your skills with us. Thank you , thank you, thank you for explaining all the little points to get a great result. Wish you all the best.😊😊😊
So nice of you, Thank you for commenting.
🇨🇦🎄 I am binge watching all your videos! I am excited to give each & every one a try! My grandpa was from England and my mother-in-law was an English war bride. I made the mistake of youth, of not writing down how they made such awesome dishes. But now I discovered uTube 😁
Hi Christine, thanks for watching and also for taking the time to comment too.
Delicious!
Mr. Paul, thank you it looks delicious, 👍
You are very welcome Allie, thank you
A True Proffessional Mr. Paul !!! TFS (with pro tips) :)
You are very welcome Bobby, thanks for watching and taking the time to comment, I really do appreciate it.
I shall definitely be making this..I always try to make one and freeze one for another time. That is what I do with your corned beef and potato pie 😋😋 yummmmmmm
That's more than one onion I'm sure, I'm a cook, so I know. i used to make pies like this years ago. Now I am alone, so I do individual ones. Great video Paul.
The recipe is always under the video, thanks for watching and also for subscribing too.
500g Minced Beef
300g Onion Chopped
1 tbs Plain Flour
11/2 tsp Mixed Herbs
150g/ml Beef Stock
11/2 tsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp Black Pepper
300g Basic Short Crust Pastry
Not necessarily more than one onion, it may be a massive onion . Even non cooks know that 😂
sir, I like your videos and i really appreciate sharing speical recipe. I treasure them all. but also respect your dedication and passion of baking and hope you have good day also. Sending much respect to you from korea.
Thanks a lot
Looks delicious!
Thank you Jenifer.
Mince & onion pies, staple diet of North East England, we used to have two major pie makers in the north east, Williamson's and Tindale & Stantons, both business's gone but Tindales still have a factory in Spain.
Thanks for watching, I think Tindales is an importing & distribution company handling a lot of English food items. They have a depot in Malaga.
Gonna make it
Proper healthy food just like mum used to cook 😁
Yummy
hello sir I'm from Philippines,..your new fan subscriber
Welcome and Thanks for subbing!
Looks great. Thanks. How did you make your gravy? Aussie Bob
Oh Mr Paul I am in love with you and your pies. If I was young again and looking for a 'Mr Right' one of the criteria would be that he would be able to delight me with a good pie like yours. One question, the gravy. How do you do yours? I make mine by straining some of my liquid off the meat filling when it has gone cold. Seems to work ok, but if you have another idea? Love all your tips as well - really helpful. You are so very kind sharing your knowledge :)
Good tip about freezing uncooked pies . I like those small foil pie dishes , ...just ..for the memories they give lol. Trying to ease the pie out , taking a bite , and all the piping hot meat and gravy falling into your lap ... as you nurse a burnt lip. Lol ✅
Nice to hear from you again, thanks for watching. Happy days
looks beautiful!
It was, Thanks for watching
Looked Scrumptious will try 🇺🇸
Looks delicious 😋
Thank you Brenda😋
sir can you please do a video on how you prepare your veggies?
Looks real good, mate. Could you use hot water crust pastry for it?
In my opinion, hot water crust makes an excellent base, with store bought puff pastry for a lid. I asked Mr. Paul on another video, and he agreed.
Australia in 3,000 population town + adjoining small towns. A bloke I knew departed from the hospital's employ as a chef - and opened his bakery shop. He was inspected and it was found he had too little fat 90/10 !!!!! But for lunch, I would buy them - delicious.
Hi Mr Paul! May I request a good old Scottish mince and Tatties recipe video with mashed turnips? Maybe you’ve already got one I couldn’t see it? Also a good hearty Beef stew video wouldn’t go a miss. Cheers Pal - Brian Snowdon Seattle Wa
Mutton pies, square sausage, and Glenfiddich
Hello Brian, Mince & Tatties is on my to-do-list but my beef stew video is here ruclips.net/video/rCwmr9FQTyY/видео.html
Hi, you can search my video channel you know. My Scotch Pie video is here; ruclips.net/video/so2oPFlX8Ws/видео.html
Does the pastry underneath cook ok because of meat inside or is it best to pre cook pastry partly before hand
Glad to see you again😊. Can one use cornflour instead of flour for gluten intolerant people?
Yes you can Laura, thanks for watching.
I love this pie, its one of the simplest yet nicest pies to eat hot or cold. I have a leg of venison that I am going to incorporate into a pie and I may well be stealing (I mean borrowing) the recipe from you. I'm going to add a little bacon lard to the mix as venison is a little too lean for your recipe. Your thoughts??
Sounds great, I think I would go with thyme, rosemary, bay, or sage instead of the mixed herbs. Also up the black pepper a little too,
@@MrPaulsPantry Thanks, ill let you know how i get on.
can you use beef stock instead of wine as i am teetotal
Have you ever made this with sliced carrots and maybe frozen garden peas inside the pie?
Brian during my 60 years of owning bakeries both in the UK and here in Spain I've made every combination of pies. Pies are my passion. The beauty of this pie is you can do exactly what you suggest and YES I've made it many times.
Mr Paul, was your pastry recipe unique to your bakery or was that a typical recipe from the Yorkshire region? Thank-you in advance of your reply
Hi Jeff, most bakers usually have their own recipe, mine was adapted from the recipes I was taught in Cookery School. Over the years we did change the recipe slightly,
Hi paul, Could i cut the pit up and freeze it into slices? of will it go funny whe i re heat it.
Hi. You would be better making individual pies and freezing them. Re-heating a cut piece of pie creates difficulties, like frying out the filling, etc. you can freeze these cooked or raw, but whichever way you do, you MUST wrap in plastic wrap tightly, making sure there is as little air trapped as possible. Then when you wish to eat them, remove from freezer DO NO UNWRAP thaw out overnight in the refrigerator, then remove the plastic wrap and either bake off in the normal way after egg washing the tops or re-heating until the filling is piping hot.
I hope this helps.
Hi Mr Paul when you say freeze the left over pastry I was wondering what you would recommend, I've googled it and one will say a time and somebody else will say different
I'm not quite sure what you mean, but if you mean how long can it be frozen for 3 months or so, but I'm sure you will be using it long before then.
@@MrPaulsPantry hi Mr Paul thank you for your time in answering my question more sense off you than Google thank you again
I’ve always cooked as much as possible from scratch but my pastry is something I can never get right!
I do all the right things - chilled ingredients, don’t over work it and let it rest etc but it always turns out hard - what ever recipe I use?
Any suggestions please would be gratefully received.
Sounds like you're using too much water Take a look at my recipes here: mr-pauls-pantry.com/pastry-recipes/
Tea. It begins with creating time for tea. Then chef heads to the pantry/kitchen and pantry magic happens.
Thanks for watching.
❤🎉
You turned the heat down to simmer onions and didn't you turned it up !!!was that ment ti be.
I miss you 🎉
😁🌷
I like to decorate a meat pie with leaves ect
I should never watch his videos on an empty stomach
The pie looks good. But I think the one you cut was cold and didn't look juicy. I like your videos. Keep em coming.
Thanks for watching and for taking the time to comment too.
I agree. Meat needs fat xx
❤🇦🇺2024
another pie on the hit list
Thanks Dave, Nice to hear from you again.
Well I found out the hard way about the salt content in the box beef stock oh my goodness talk about salty absolutely ruined my pie, so please pay close attention when he says salt FREE stock 🤢
😋 yum!
Yummy