Meat Pies - The Cooking Show
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Date: 2020-05-17
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Comments and reviews: 10
Krystal
To anyone who was curious about why the butter must be frozen, it is because when you're creating the dough, if the butter is room temperature, it'll naturally incorporate and you won't achieve the light type of dough you want. However, the main reason is because butter has water inside of it so once it's in the oven, inside of the dough, the butter will release steam which will puff the dough up creating individual layers, resulting in a lighter, flakier pastry, which is also how puff pastry gets its distinctive layers with so much butter.
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To anyone who was curious about why the butter must be frozen, it is because when you're creating the dough, if the butter is room temperature, it'll naturally incorporate and you won't achieve the light type of dough you want. However, the main reason is because butter has water inside of it so once it's in the oven, inside of the dough, the butter will release steam which will puff the dough up creating individual layers, resulting in a lighter, flakier pastry, which is also how puff pastry gets its distinctive layers with so much butter.
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Nick
This is nothing like an Ozzie pie! --When you add eggs to a base you're gonna have a bad time. I'm an Aussie issue baker. --You need nothing more than butter/lard flour and water. You need to make layers with the pastry. So the butter will flake the pastry, like layered sheets. --These are party pies. Can't even get the name right. --Hit like I'd you want some true Ozzie pie recipes! Need to start one up.
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This is nothing like an Ozzie pie! --When you add eggs to a base you're gonna have a bad time. I'm an Aussie issue baker. --You need nothing more than butter/lard flour and water. You need to make layers with the pastry. So the butter will flake the pastry, like layered sheets. --These are party pies. Can't even get the name right. --Hit like I'd you want some true Ozzie pie recipes! Need to start one up.
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Steve
Nice recipe, similar to a pasty, i use ground chuck 80/20, & diced round steak or sirloin, taters & onions. You are a good chef, but please post notice on adult content if using the -F- bomb, i'm teaching my very young grand daughters to cook & i do not want them to hear that, i teach them on hand & by videos, ty.
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Nice recipe, similar to a pasty, i use ground chuck 80/20, & diced round steak or sirloin, taters & onions. You are a good chef, but please post notice on adult content if using the -F- bomb, i'm teaching my very young grand daughters to cook & i do not want them to hear that, i teach them on hand & by videos, ty.
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Dinka
I feel like every time I see the grated frozen butter thing, by the time they add the butter into the recipe. yeah, thats not frozen butter any more. I think this is an internet myth, but people making crusty videos just do it because if they don't _every_ comment will be telling them how to grate frozen butter.
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I feel like every time I see the grated frozen butter thing, by the time they add the butter into the recipe. yeah, thats not frozen butter any more. I think this is an internet myth, but people making crusty videos just do it because if they don't _every_ comment will be telling them how to grate frozen butter.
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PizzaMan
As a new zealander I can attest that this is an accurate representation of a pie, although I'm a steak and cheese fan myself-Also, the jandal fact, I never knew why they were called jandals until you mentioned that-Btw jandals are a better name than the aussie version, they call em thongs ---
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As a new zealander I can attest that this is an accurate representation of a pie, although I'm a steak and cheese fan myself-Also, the jandal fact, I never knew why they were called jandals until you mentioned that-Btw jandals are a better name than the aussie version, they call em thongs ---
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john
I'm a kiwi, I'm a fan of your show and your personality especially. I have also been a chef for the last 12 years and love to collaborate if you ever came back to New Zealand. We can delve deep into the art of the meat pie. Keep doing what your doing and stay awesome.
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I'm a kiwi, I'm a fan of your show and your personality especially. I have also been a chef for the last 12 years and love to collaborate if you ever came back to New Zealand. We can delve deep into the art of the meat pie. Keep doing what your doing and stay awesome.
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Dylan
Great vid. No tomato though. that doesn't happen in pies here. There's literally zero sugar (apart from onions) or acidity that should go into these things. The sweetness comes from the tomato sauce (not ketchup by the way) that you use as a condiment while eating.
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Great vid. No tomato though. that doesn't happen in pies here. There's literally zero sugar (apart from onions) or acidity that should go into these things. The sweetness comes from the tomato sauce (not ketchup by the way) that you use as a condiment while eating.
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Boyd
In South Africa we love our meat pies as well. all of the colonies in the southern hemisphere love their meat pies. we don't eat vegimite though. we are marmite and bovril people. another nasty thing we don't do is add ketchup to our pies- like the Aussies
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In South Africa we love our meat pies as well. all of the colonies in the southern hemisphere love their meat pies. we don't eat vegimite though. we are marmite and bovril people. another nasty thing we don't do is add ketchup to our pies- like the Aussies
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himynameisfeli
I feel bad for setting this but she was pretty awful on the beginning where it made me question her culinary ability. But I'm glad to see that she's developed as a presenter and is getting better at cooking and explaining the nuiance.
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I feel bad for setting this but she was pretty awful on the beginning where it made me question her culinary ability. But I'm glad to see that she's developed as a presenter and is getting better at cooking and explaining the nuiance.
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Wilson
First time caller, but long time listener to Munchies! Just want to say this warms my heart, watching a kiwi classic pie make it to this cooking show and marmite being part of the ingredients! Thank you Farideh and Munchies crew!
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First time caller, but long time listener to Munchies! Just want to say this warms my heart, watching a kiwi classic pie make it to this cooking show and marmite being part of the ingredients! Thank you Farideh and Munchies crew!
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