That looks great. Nothing beats mince and pastry. Lucky co-workers! I don't mind getting my hand into the meat, but I worry about then touching the handles or taps, and everything I touch after, and so on. I like the way you usually have hot soapy water waiting in the sink :) I only make one kind of pastry, and I haven't made much bread. I always use a pie plate for mine, and I don't trim much crust because I love it! My mom crimped hers with the fork tines, but I just roll mine under and make a ridge. Any scraps I do have make little turn overs for dessert like my nan used to do. And like my mom, I always cut the top in a design. She used to do a tree or a star on a Christmas pie. Such sentimental memories are attached to food. I was told that unlike bread dough that rests at room temperature, refrigerating the pastry dough helps chill the fat so that it stays in pea-sized lumps that melt and steam to create the air pockets that turn the crust flaky. I use ice water, mix it very little and scarcely handle it. It usually falls apart, but I patch it up. If I use cake and pastry flour, it is extra short. I took your lead and egg washed my last pie, which was gluten free, and it turned out beautifully. When I used to do a wheat crust, I only ever used a milk wash, but GF doesn't usually brown so well until I used egg, so thanks for that. By the way, I am a HUGE cat fan, and I always love catching a glimpse of Missy in the background. Your poor neighbour with her new alarm. I hope she gets it sorted before she (and you) go mad! 💜
Lovely pie. A favourite in London is pie and mash with liquor (green sauce), the pies are delicious and I believe it’s traditional to use shortcrust pastry on the bottom and flaky pastry on the top, absolutely delicious x
Fantastic job on your Mince Round Mandy, it looks delicious 😋. Thanks for sharing 🙏 both the recipe & that tip about using a rounded fork handle to get a professional looking finish on the pie edge, it came out perfect!👍👌 Hats off to both of you for the Will power you displayed, resisting the temptation to partake in a big generous wedge of that yummy looking pie 🥧, don’t think I could have resisted 🤤, so well done!👍👏👏 I’m sure it will go down an absolute treat with your work colleagues tomorrow. Take care x 👩🏼🍳💖🏴
Gorgeous I've still got my mams tin plates she used to make plate pies, meat pies and apple and blackberry what ever was in season thanks for this recipe keep on going
Even on a low-carb you need to have some carbs every so often. And if you do, a bit of pie like that is just the ticket. Reminds me of my mam's plare pie. Drooling here. 🤤
Omg Amanda. ❤ thank you so very much. My dear mam in law used to make us plate pies and I loved every single bite of her mince pie. Yes please do more lives. I will definitely look out for them. ❤. Great job guys xx
I find it very therapeutic watching you cook and I'm so glad I found your channel What is the mixer you use for your pastry? I have In laws in Framwellgate Moor/PityMe Is that near you? Your work colleagues are extremely spoilt with your delicious food as are Ian's. You certainly found the way to his heart 🙂
This looks delicious. Im going to try and make this on Saturday but im going to get some frozen pastry because honestly i can't make it. My husbands mother was great at stuff like this. After 35 years of marriage i think its time i treated him to a homemade pie. I love your channel and im going to try quite a few of your delicious recipes ❤
Well done Ian for resisting the rest of the pie I made the same pie 2 days ago for my husband and family and I too am on a diet so all I had was a sliver to thanks again for sharing ❤Elaine
Hi lovely Amanda. And love to Ian. Thanks for the great videos. That pie truly looks amazing. Your lovely Amanda we all love you here in Cumbria. ❤❤❤Xxx.
Normally whenever my mum made a plate pie instead of buying fresh mince to fill it with, she’d start out by getting a larger than usual joint for the family’s Sunday dinner. We would have the joint hot on the Sunday , then cold slices for the Monday evening then on the Tuesday or Wednesday the remainder of the joint was cut into pieces that would fit into the old fashioned handcrancked mincing machine and and it became my job to mince all of the meat through the mincer twice and on the second pass I had to add a slice or two of dry bread through, just to make sure that no meat was left behind in the mincer. The mince was then bathed in whatever gravy was left from the weekend with an additional stock cube if necessary. Meanwhile mum had lined the old enamel tin plate with pastry and the meat was placed into the plate and covered with the crust and washed with a mixture of one egg and half a cup of milk and slid into the oven to cook. Normally we would have home made chips or scalloped potatoes and some peas and some homemade mint sauce made with some of our home grown mint leaves chopped up and mixed with sugar and malt vinegar. We always enjoyed this meal and it was the first meal that both my older sister and I were allowed to cook by ourselves even though mum was stood on one side but in our turns she left us to get on with cooking alone. It was also how we both learned how to carve a joint of cold meat before graduating to learn how to carve a whole joint, hot and steaming, a skill that many young adults need to learn.
Lovely looking pie. Would this recipe be okay to use in a pie maker ? I have always bought pastry, but you make it look so easy that I’m going to have a go. 😀
Another lovely recipe. I notice most of your ingredients seem to come from supermarkets, especially the meat. It would be good to support your local butcher or greengrocer if you can. Keep up the good work.
Hi I get 4 kilo trays of mince here in Australia at the butchers yes I still go to butchers for my meats love the mince round . Love from Australia 😻🐨🦘🇭🇲
well Ian you know what they say " a little bit of what you fancy does you good" and tbh that was only a little bit, but it looked totally lush, Mand has a knack of making the nicest pastry home made, my Mam could make great pastry, mine never comes out the same, she told me my hands are too warm lol thanks again guys for another amazing treat love as ever Maggie xxxx
ps why dont one of yous have a go at a meatloaf, I know you wont be able to make one anything as good as the goddess of cooking but it would be nice to see how a mere mortal makes one M xx
Plan ahead. Separately put the pre measured flour, water, fats and mixing bowl in the fridge the night before. Starting at 3°C instead of room temperature makes pastry a breeze!
Awe I’ve just noticed your old butter knife with the beige handle I’ve got the same knife it was my grannies and I love it I use it all the time memories 🏴🥰
I don't remember you making a scottie. If you have and I've missed it. I apologise. If not. How about making some good traditional Stotties. I ve seen you make various breads, and buns. But scottie would be great.x
That looks great. Nothing beats mince and pastry. Lucky co-workers!
I don't mind getting my hand into the meat, but I worry about then touching the handles or taps, and everything I touch after, and so on. I like the way you usually have hot soapy water waiting in the sink :)
I only make one kind of pastry, and I haven't made much bread. I always use a pie plate for mine, and I don't trim much crust because I love it! My mom crimped hers with the fork tines, but I just roll mine under and make a ridge. Any scraps I do have make little turn overs for dessert like my nan used to do. And like my mom, I always cut the top in a design. She used to do a tree or a star on a Christmas pie. Such sentimental memories are attached to food.
I was told that unlike bread dough that rests at room temperature, refrigerating the pastry dough helps chill the fat so that it stays in pea-sized lumps that melt and steam to create the air pockets that turn the crust flaky. I use ice water, mix it very little and scarcely handle it. It usually falls apart, but I patch it up. If I use cake and pastry flour, it is extra short.
I took your lead and egg washed my last pie, which was gluten free, and it turned out beautifully. When I used to do a wheat crust, I only ever used a milk wash, but GF doesn't usually brown so well until I used egg, so thanks for that.
By the way, I am a HUGE cat fan, and I always love catching a glimpse of Missy in the background.
Your poor neighbour with her new alarm. I hope she gets it sorted before she (and you) go mad!
💜
Lovely pie. A favourite in London is pie and mash with liquor (green sauce), the pies are delicious and I believe it’s traditional to use shortcrust pastry on the bottom and flaky pastry on the top, absolutely delicious x
Mouth watering 🤤
Gorgeous, love a minced beef pie 😋❤
looks delicious - I'm absolutely famished looking at it x
Absolutely Beautiful 💕
The pie looked grand.😊
Now you're talking, Mand. You cannot beat a home-made Mince Round. This is one of my favourites! x
that looks yummy, another good recipe for mince
Looks aamazing ❤
looks yum
hat looks so good x well done x
love it looks great i will be doing this that pie mash and peas gravy lovely
That's exactly what I was thinking about mash & peas , delicious ❤
Fantastic job on your Mince Round Mandy, it looks delicious 😋. Thanks for sharing 🙏 both the recipe & that tip about using a rounded fork handle to get a professional looking finish on the pie edge, it came out perfect!👍👌
Hats off to both of you for the Will power you displayed, resisting the temptation to partake in a big generous wedge of that yummy looking pie 🥧, don’t think I could have resisted 🤤, so well done!👍👏👏 I’m sure it will go down an absolute treat with your work colleagues tomorrow. Take care x 👩🏼🍳💖🏴
It did was so very hard not to dig in mind x
What a lovely pie, Mand. Looks really nice x
I love a mince round and that one looks amazing!
Gorgeous I've still got my mams tin plates she used to make plate pies, meat pies and apple and blackberry what ever was in season thanks for this recipe keep on going
Well done looks great x
That looks amazing 🤤
Even on a low-carb you need to have some carbs every so often. And if you do, a bit of pie like that is just the ticket.
Reminds me of my mam's plare pie. Drooling here. 🤤
Omg Amanda. ❤ thank you so very much. My dear mam in law used to make us plate pies and I loved every single bite of her mince pie. Yes please do more lives. I will definitely look out for them. ❤. Great job guys xx
Use to love a mince round. Yours looked 😋
Your pastry always looks so good, have made it myself for ages . But never turn out that good. Can’t wait to see what you do next 🙂
Absolutely amazing pie Mand. cooked to perfection and it looked so beautiful when it was cooked. Superb!! Xx
I find it very therapeutic watching you cook and I'm so glad I found your channel What is the mixer you use for your pastry? I have In laws in Framwellgate Moor/PityMe Is that near you? Your work colleagues are extremely spoilt with your delicious food as are Ian's. You certainly found the way to his heart 🙂
Nice food procesor ❤
This looks delicious. Im going to try and make this on Saturday but im going to get some frozen pastry because honestly i can't make it. My husbands mother was great at stuff like this. After 35 years of marriage i think its time i treated him to a homemade pie. I love your channel and im going to try quite a few of your delicious recipes ❤
It’s really easy peasy. I now make this pastry all the time. Thanks Dinner lady
Made this for dinner tonight. Yummy
Maybe that’s an alarm to let your neighbor know dinners ready😂😂😂
💜 I love the video, lovely recipe I.m Going to try this today🎉🎉 it new to your Channel watching from Canada 🇨🇦 🙏❤
Well done Ian for resisting the rest of the pie I made the same pie 2 days ago for my husband and family and I too am on a diet so all I had was a sliver to thanks again for sharing ❤Elaine
❤ , Lush my mum use to make a lovely plate pie.
Hi lovely Amanda.
And love to Ian.
Thanks for the great videos.
That pie truly looks amazing.
Your lovely Amanda we all love you here in Cumbria.
❤❤❤Xxx.
Thanks so much 😊 x
Normally whenever my mum made a plate pie instead of buying fresh mince to fill it with, she’d start out by getting a larger than usual joint for the family’s Sunday dinner. We would have the joint hot on the Sunday , then cold slices for the Monday evening then on the Tuesday or Wednesday the remainder of the joint was cut into pieces that would fit into the old fashioned handcrancked mincing machine and and it became my job to mince all of the meat through the mincer twice and on the second pass I had to add a slice or two of dry bread through, just to make sure that no meat was left behind in the mincer. The mince was then bathed in whatever gravy was left from the weekend with an additional stock cube if necessary. Meanwhile mum had lined the old enamel tin plate with pastry and the meat was placed into the plate and covered with the crust and washed with a mixture of one egg and half a cup of milk and slid into the oven to cook. Normally we would have home made chips or scalloped potatoes and some peas and some homemade mint sauce made with some of our home grown mint leaves chopped up and mixed with sugar and malt vinegar. We always enjoyed this meal and it was the first meal that both my older sister and I were allowed to cook by ourselves even though mum was stood on one side but in our turns she left us to get on with cooking alone. It was also how we both learned how to carve a joint of cold meat before graduating to learn how to carve a whole joint, hot and steaming, a skill that many young adults need to learn.
Looks fantastic Mand, I've just discovered Sarsons gravy browning in a bottle, half a teaspoon in mince or gravy is next level...x
Here we go
. everyone having this pie 🥧🥧🥧🥧
But this is the only pie that's done traditionally..x
Lovely looking pie. Would this recipe be okay to use in a pie maker ? I have always bought pastry, but you make it look so easy that I’m going to have a go. 😀
Should do Susan as the filling is cooked but I've never used a pie maker so unsure let me know how it goes x
Another lovely recipe. I notice most of your ingredients seem to come from supermarkets, especially the meat. It would be good to support your local butcher or greengrocer if you can. Keep up the good work.
When i have the time I do go infant this weekend we are going into town to do just that x
📣📣📣 Step away from the pie 📣📣📣 😂😂😂😂
🫣😂😂😂
🤣🤣🤣 x
Hi I get 4 kilo trays of mince here in Australia at the butchers yes I still go to butchers for my meats love the mince round . Love from Australia 😻🐨🦘🇭🇲
I could taste that through the screen 😋. Can you do this pie with hot water pastry? 🦆💕
Yes definitely x
You could but, why bother it’s an easy pie to make as it is.
Hi watching from Cincinnati Ohio...whenever I hear OXO I think of Arkwright hiding his money in Open All Hours. Love your channel ❤
Haha x
Cld be on the cover of a food magazine Mandy!
Looks lovely top tip re back end of the fork for the trim. Can I ask where you got your rolling pin from please?
You can get that rolling pin from John Kirkwood in the UK. Greetings from Florida, USA.
well Ian you know what they say " a little bit of what you fancy does you good" and tbh that was only a little bit, but it looked totally lush, Mand has a knack of making the nicest pastry home made, my Mam could make great pastry, mine never comes out the same, she told me my hands are too warm lol thanks again guys for another amazing treat love as ever Maggie xxxx
ps why dont one of yous have a go at a meatloaf, I know you wont be able to make one anything as good as the goddess of cooking but it would be nice to see how a mere mortal makes one M xx
Plan ahead. Separately put the pre measured flour, water, fats and mixing bowl in the fridge the night before. Starting at 3°C instead of room temperature makes pastry a breeze!
There are three embossed hearts on the end of that silver spoon, I bet that would have made a lovely edging. x
New to 'ya channel! Love it❤
Welcome x
Good 😊 to see you Mandy x
Had to lower the volume when you were doing the egg wash. Not sure what that noise in the background was.😮 pie looks delicious ❤
Mand said it was next door's burglar alarm.
@Ruth58969 thanks Ruth. Missed that part 😃 😊
Awe I’ve just noticed your old butter knife with the beige handle I’ve got the same knife it was my grannies and I love it I use it all the time memories 🏴🥰
Hi, they are called 'boned handled' I've got my nana set of 4 and I'm nearly 70. Use
them every day
I have two from my mum who passed away many yrs ago. Will not get rid of them.
Where did you purchase your rolling pin please?
Amazon x
Where did you get the rolling pin from? X
I seem to remember Ian bought it for her.
I don't remember you making a scottie. If you have and I've missed it. I apologise. If not. How about making some good traditional Stotties. I ve seen you make various breads, and buns. But scottie would be great.x
ian has on his channel, xxx
@lynnrobertson9386 Oh! Right. Thanks.x
I wish i worked in your office dinner lady❤
Please don't call it 'scotch' we absolutely hate that term.we are scottish.the pie is SCOTTISH mince round/pie!