Since we all can't have our own Rik in the kitchen, he takes it to the next best step by showing us easy methods to cook just like him. Essentially, we are ALL Rik, or at least willing members of Riks Cooking Army. 😂
Appreciated - on this channel everyone can cook - the recipes will never be complicated - I can't have folks waste their hard earned money on ingredients. Thank you. Best, Rik
I'm a subscriber, and I can vouch for everything Rik has said..... It costs nothing, and you can easily unsubscribe at anytime. You just get a notification when another top tutorial is posted. This channel is great for single blokes, novices, and people who don't have the confidence to cook. 😊 Practical recipes. 🇬🇧🇬🇧
Here I am, sat in Barnsley, watching you eat my favorites! Cruel… I started making your cheese scones this morning then realised I didn’t have enough flour so to do them later. Tomorrow it’s Cheese pasties, never tried boiling onion in milk before hand but gonna try. Thanks for sharing Rik and stay well.
My dearly departed mum always used to boil an onion [stuffed with cloves] in milk as the basis for her bread sauce. Marvellous stuff and not just for Christmas turkey!! Any left-overs, stick in between a couple of slices of crusty bread for tea, with or without the turkey!! 🤣
II didn’t have enough flour to half it! But made a batch on Saturday. Due to our heatwave yesterday, I made a simple tea, two cheese scones and a pile of baked beans, heaven, who have thought they go together as a simple meal, lovely. Try them.
Honestly I’m a shortcrust man. For me puff pastry is a luxury item, something I didn’t grow up with and therefore isn’t a true comfort food ingredient, but that’s just me. Subscribing can indeed lead to other things, good things. I subscribe to a couple of other “how to cook at home” channels and as a result UA-cam suggested you to me. If it wasn’t for that I’d never have found you.
Mustard powder is delicious with those ingredients you're using. I'd forgotten all about this, how wonderful to see this done. I can't wait to cook them.
I'd go for the puff; you just buy it. And you have a "sexier" looking pastry at the end. So simple, even my cat could make it. (OK, that's a lie) The "added extras" that come to mind are virtually endless. Great upload, Rik!!!
I've made cheese and onion pasties much like Cornish pasties, using short crust, finely diced raw sweet onion (Vidalia or similar), sliced raw yellow potato, butter, and cheddar cheese. The onion and potato cook up nicely in the baking process and the whole tastes great. That said, I will have to give this a try -- especially with the puff pastry. I think that flaky crust would be great with that filling. My favorite stores here in America don't carry ready-made puff pastry, so I'll have to make my own. (I could look for it elsewhere, but the extra trip would probably take as long as making my own.). Thanks for sharing yet another great idea, Rik. 👍
I'm surprised! Every grocery store I've ever been in sells Pepperidge Farm puff pastry sheets in the frozen food section, and sometimes the store's brand. Where do you live???
I've made these as puff and shortcrust over the years. They're always snapped up, no matter what. My mother did the same but always added bacon to the shortcrust one. I'm a happy subscriber to this brilliant channel 😀
I like both but prefer puff pastry for a pasty, love the idea of cooking the onions in milk as well, I've never done that but will definitely give it a go 😊
Ooooo …. Eh up!!!!! 😁 I remember walking on stilts uncle George made for us kids on the stone laneways in Abbey Hey Gorton Manchester & Aunty Gena cooking up pastry’s for us kids ❤️🙏❤️😘
I’m watching this as I’ve woke up in Australia having a lie in today it’s cold and I’m thinking these pasties with some veg soup for our lunch. I’m up now and getting the ingredients sorted. Wow can’t wait. Thanks as always Rik. Omg my perfect pastie Trying to stay healthy with the bowl of soup lol
t I use Bonox these days, I'm in Australia and I find Marmites hard to find so it's Vegemite or Bonox, and I've found that I actually prefer Bonox as a base to anything now.
Hi Rik, I cheekily dropped a wee plug for your channel in the HySapienta Father’s Day competition last week 😉, hopeful that it might have brought a few more subscribers to your channel!🤭😆 These pasties look fantastic, but I think the puff pastry ones would be my preferred choice, the shortcrust look much drier to me & better suited to meat fillings, but we’re all different. Wish we could buy the ready cut pastry here in the uk, but that’s me just being lazy, only takes a couple of minutes to divide it up, just might not look so uniform in size, a wee bit more rustic. Will definitely give these a try, I remember both my grans & my mum poaching onions in milk, haven’t seen anyone else use that method in a while! Thanks as always Rik & hope you’re feeling stronger with each passing day. xx 👨🍳🍍💕💞🩷
I'm nearly all pineappled, David. That was coincidentally a great suggestion, they are all in season here . Stalls everywhere at the side of the road everywhere. Thank you. Best, Rik
They both look and sound delicious. But puff pastry is just a bit extra special. The puff pastry has more crunch, which I love. Cheese and onion is a lovely flavour combination. Thanks for sharing, Rik.
Puff pastry every time for me Rik, they look the dogs, well done, your skill is megga , you make it look so easy, and a great encouragement for those who are afraid to have a go.
Cheers mate. Appreciated. Its fish pie tomorrow, I know you don't like salmon - you will have to leave it out mate. Just got hold of some Scottish smoked Haddock today! Thank you. Best, Rik
Well done Rik. Good comfort food for those of us that are pinching pennies. Low cost ingredients if you make the short crust. Pasty is not common in the US, and I see it a lot in British content. It seems almost every bakery and convenience store has them over there. We have fruit pies with short crust that are usually fried and glazed and puff pastry for fruit turnovers that are baked and iced. I don't think I have ever seen a savory version with meat or potatoes over here in the US.
Thanks Rik. Love your recipes and techniques. I'm gonna try the puff version, with Bacon! Don't forget to plug the "Likes" and "Comments" too, they help the algorithm grow your channel.
Delicious, always love a bit of English mustard in a cheese based recipe. I think I'll make these over the weekend and use puff pastry. Thanks for always making your recipes so straightforward and fear free 😱😊
This has made me very very hungry!! I could watch and listen to you all day. Great video. I'm now a new subscriber. I'm a puff pastry lover, but seeing how easy the short crust is to do, I will be trying it. I'm in North Carolina,USA and I'm in love with your accent and your talent. Can't wait to see more and try them out.❤❤
There's not much between them but short crust just wins it, I'd have these with a few beans and a few chips and of course my beloved cup of Yorkshire tea, thanks Rik 👍
They look fabulous Rik!!! Like everyone else on here I love what you do and uncomplicated it all is!!! Everyday I wake up and think"mmm wonder what Rik is cooking up today!!!" It's a marvelous channel
You know that I love puff pastry, Rik. I think I'll give the shortcrust ones a go as well. Ideal for the good weather that we're having. A couple of my friends are coming for afternoon tea next week. Sorted.
Yummy!!! I think using the leftovers of the milk for some leek and potato soup would be a great idea. I mean if you had a little piece of ham you could throw that in there with it. I love this. I'm going to make this. I have a little bit of sliced roast beef in the fridge to use up and I think I might just add that in.
Made these for our tea today.. delicious! Another recipe to use with my ready made puff pastry.. I even put in the mustard even though I don’t usually eat it except for Welsh Rarebit! Very filling… I might make them smaller next time. However, I had spare filling so I have frozen it. Enough for two more on another day! 👏🙂
Great UA-cam explanation, Chef! Also love that you showed you CAN use plain pastry instead of puff pastry, which I'm not a fan of, and it's not available around here anyways. Shirley in NH
I love a cheese and onion pasty but I am lazy and use a pasty press to make them, but I do make the filling lol. I don’t not however cook the onions in milk. I don’t mind the raw crunchy onion feel but will give your method a go next time I make them , and with the warmer weather fingers crossed 🤞 coming up perfect for the beach day picnics. Thank you Ric. Could you knock up some veggie ones for the grass grazers please(my other half)!
Got to make these! I think your pastry looks best, but I like puff pastry too and it is ready made! I shall try the puff pastry first! Thanks again Rik…😊
YOU SURE KNOW YOUR FOOD ALWAYS WELL PACKED FULL & WHOLESOME THERE IS ALWAYS SOMETHING. DIFFERNT AND YOU ALWAYS PUT YOUR HART INTO. YOUR FOOD. I CAN SEE YOU ENJOY GOOD TASTIE FOOD & LIKEWISE TO . PLEASE CARRY ON. I LOVE YOUR. COOKING. ❤❤😂
These are great, and those are a good version. Good job Rik. The mustard is interesting. I love mustard, I'll give it a whirley. Side note: the addition of a small thin piece of pollock or whiting fillet takes these to the moon. Thanks Rik.
I find that puff pastry goes soggy unless you eat straight away. My mother always made them with shortcrust pastry. Love these old fashioned wholesome foods.
Over the years I have tried, and tried, and tried to make my own pastry. I just plain suck at it. Both puff and shortcrust. Mum did a great shortcrust when we were growing up. So, I have both puff and shortcrust frozen sheets in the freezer, so I'm going to cheat and use those. I don't know if I could choose between the ones you cooked, they both looked superb!
I wish I had the money to hire this man to be my personal chef. “Cook whatever you fancy”
Since we all can't have our own Rik in the kitchen, he takes it to the next best step by showing us easy methods to cook just like him. Essentially, we are ALL Rik, or at least willing members of Riks Cooking Army. 😂
Thank you. Best, Rik
Appreciated - on this channel everyone can cook - the recipes will never be complicated - I can't have folks waste their hard earned money on ingredients. Thank you. Best, Rik
He's mine all mine our double youre wages rick and put you on a lucrative pension. The best japanese knifes ans equipment.
@@chucky2316 Appreciated. Thank you. Best, Rik
I'm a subscriber, and I can vouch for everything Rik has said..... It costs nothing, and you can easily unsubscribe at anytime. You just get a notification when another top tutorial is posted. This channel is great for single blokes, novices, and people who don't have the confidence to cook. 😊 Practical recipes. 🇬🇧🇬🇧
Cheers, Paul. Thank you. Best, Rik
I never want to unsubscribe from Rik’s fabulous videos!
I am a subscriber too. Fabulous Rik. Keep up with the great videos!!
Here I am, sat in Barnsley, watching you eat my favorites! Cruel… I started making your cheese scones this morning then realised I didn’t have enough flour so to do them later. Tomorrow it’s Cheese pasties, never tried boiling onion in milk before hand but gonna try. Thanks for sharing Rik and stay well.
Thank you. All the best to sun blistering Barnsley (today) enjoy the heat wave. Best, Rik
My dearly departed mum always used to boil an onion [stuffed with cloves] in milk as the basis for her bread sauce. Marvellous stuff and not just for Christmas turkey!! Any left-overs, stick in between a couple of slices of crusty bread for tea, with or without the turkey!! 🤣
😊 you can always halve recipe
II didn’t have enough flour to half it! But made a batch on Saturday. Due to our heatwave yesterday, I made a simple tea, two cheese scones and a pile of baked beans, heaven, who have thought they go together as a simple meal, lovely. Try them.
Honestly I’m a shortcrust man. For me puff pastry is a luxury item, something I didn’t grow up with and therefore isn’t a true comfort food ingredient, but that’s just me.
Subscribing can indeed lead to other things, good things. I subscribe to a couple of other “how to cook at home” channels and as a result UA-cam suggested you to me. If it wasn’t for that I’d never have found you.
Thank you. Best, Rik
It's both delightful. Thanks for your detailed baking recipes. ❤
In Australia pasties have puff pastry. So I know I'd prefer that.
Mustard powder is delicious with those ingredients you're using. I'd forgotten all about this, how wonderful to see this done. I can't wait to cook them.
You are so welcome. Thank you. Best, Rik
I love adding mustard to my mash. Yummm yummy
YUM! That would be good with sausage and/or bacon, too! Wow. Always such great ideas! Thank you!!!
Thank you. Best, Rik
Oooo bacon.....
That is tremendous “ Let’s dig in” yes, yes!
Thank you. Best, Rik
I'd go for the puff; you just buy it. And you have a "sexier" looking pastry at the end. So simple, even my cat could make it. (OK, that's a lie) The "added extras" that come to mind are virtually endless. Great upload, Rik!!!
Thank you. Best, Rik
I think i would prefer eating the short crust but would buy the puff pastry for simplicity
I've made cheese and onion pasties much like Cornish pasties, using short crust, finely diced raw sweet onion (Vidalia or similar), sliced raw yellow potato, butter, and cheddar cheese. The onion and potato cook up nicely in the baking process and the whole tastes great. That said, I will have to give this a try -- especially with the puff pastry. I think that flaky crust would be great with that filling. My favorite stores here in America don't carry ready-made puff pastry, so I'll have to make my own. (I could look for it elsewhere, but the extra trip would probably take as long as making my own.). Thanks for sharing yet another great idea, Rik. 👍
Good luck with the puff pastry, Bob. Thank you. Best, Rik
I'm surprised! Every grocery store I've ever been in sells Pepperidge Farm puff pastry sheets in the frozen food section, and sometimes the store's brand. Where do you live???
Walmart have puff pastry sheets in freezer aisle
Yum yum yum! I'm sure that little bit of mustard powder must add so much flavor to these pasties.
Agreed. Thank you. Best, Rik
I've made these as puff and shortcrust over the years. They're always snapped up, no matter what. My mother did the same but always added bacon to the shortcrust one. I'm a happy subscriber to this brilliant channel 😀
Cheers, Graham. Thank you. Best, Rik
I like both but prefer puff pastry for a pasty, love the idea of cooking the onions in milk as well, I've never done that but will definitely give it a go 😊
Hope you enjoy. Thank you. Best, Rik
Isn't it lovely that Ric takes the time to answer our comments😊
Thank you. I do try! Best, Rik
Ooooo …. Eh up!!!!! 😁 I remember walking on stilts uncle George made for us kids on the stone laneways in Abbey Hey Gorton Manchester & Aunty Gena cooking up pastry’s for us kids ❤️🙏❤️😘
Thank you. Best, Rik
How can we choose, it's like asking which is your favorite kid 😂 😂 😂
Ha ha ha - cheers, mate. Thank you. Best, Rik
I just eat one of each
My gran use to make cheese an onion pies with this similar method. Epic chef.
Thank you. Best, Rik
Great food and lovely personality
Thank you. Best, Rik
I’m watching this as I’ve woke up in Australia having a lie in today it’s cold and I’m thinking these pasties with some veg soup for our lunch. I’m up now and getting the ingredients sorted. Wow can’t wait. Thanks as always Rik. Omg my perfect pastie Trying to stay healthy with the bowl of soup lol
Hope you enjoy! Thank you. Best, Rik
Have to say made the pasties Rik they were amazing and I prefer puff pastry
Can't wait to try these. Wish I could give more than a thumbs up on the video alone, drooling 😊
Thank you. Best, Rik
Puff pastry every time. Teaspoon of marmite added to mix 🤤
Lovely! Thank you. Best, Rik
t I use Bonox these days, I'm in Australia and I find Marmites hard to find so it's Vegemite or Bonox, and I've found that I actually prefer Bonox as a base to anything now.
You have a wonderful way of teaching. My FOB is dimenishing. ( Fear of baking) 😉
You got this - straight forward recipes on here - Thank you. Best, Rik
Hi Rik, I cheekily dropped a wee plug for your channel in the HySapienta Father’s Day competition last week 😉, hopeful that it might have brought a few more subscribers to your channel!🤭😆 These pasties look fantastic, but I think the puff pastry ones would be my preferred choice, the shortcrust look much drier to me & better suited to meat fillings, but we’re all different. Wish we could buy the ready cut pastry here in the uk, but that’s me just being lazy, only takes a couple of minutes to divide it up, just might not look so uniform in size, a wee bit more rustic. Will definitely give these a try, I remember both my grans & my mum poaching onions in milk, haven’t seen anyone else use that method in a while! Thanks as always Rik & hope you’re feeling stronger with each passing day. xx 👨🍳🍍💕💞🩷
I'm nearly all pineappled, David. That was coincidentally a great suggestion, they are all in season here . Stalls everywhere at the side of the road everywhere. Thank you. Best, Rik
@@BackyardChef 👍🤞 xx
Reminds me of my favorite sandwich -- leftover mashed potatoes on white bread with mustard. 😊
Ha ha ha - I've had that! Thank you. Best, Rik
They both look and sound delicious. But puff pastry is just a bit extra special. The puff pastry has more crunch, which I love. Cheese and onion is a lovely flavour combination. Thanks for sharing, Rik.
I agree, Jenny. Thank you. Best, Rik
Puff pastry every time for me Rik, they look the dogs, well done, your skill is megga , you make it look so easy, and a great encouragement for those who are afraid to have a go.
Cheers mate. Appreciated. Its fish pie tomorrow, I know you don't like salmon - you will have to leave it out mate. Just got hold of some Scottish smoked Haddock today! Thank you. Best, Rik
@@BackyardChef great will look forward to that.. IM making mince beef curry pie today.
Thank you for this recipe! I very much appreciate all your presentations 😊
Thank you. Best, Rik
Well done Rik. Good comfort food for those of us that are pinching pennies. Low cost ingredients if you make the short crust. Pasty is not common in the US, and I see it a lot in British content. It seems almost every bakery and convenience store has them over there. We have fruit pies with short crust that are usually fried and glazed and puff pastry for fruit turnovers that are baked and iced. I don't think I have ever seen a savory version with meat or potatoes over here in the US.
This is what I love about food - different variations around the world. That keeps my interest right there. Thank you. Best, Rik
Thanks Rik. Love your recipes and techniques. I'm gonna try the puff version, with Bacon! Don't forget to plug the "Likes" and "Comments" too, they help the algorithm grow your channel.
Thanks for that! I have trouble in asking for any of it to be honest. Thank you. Best, Rik
I watched some videos on Tintagel this morning. You’re helping me have a Cornwall themed morning!
Thank you. Best, Rik
I subscribed partway through the first video of yours I watched! I could watch you all day,
Awesome! Thank you! Best, Rik
Puff pastry is my favourite but I use shortcrust for my Cornish style pasties. Cheers Rik.
Cheers, John. Thank you. Best, Rik
They both look delicious, i think i'd prefer the puff pastry though. Fast, easy and delicious, thanks as always !
Thank you. Best, Rik
Delicious, always love a bit of English mustard in a cheese based recipe.
I think I'll make these over the weekend and use puff pastry.
Thanks for always making your recipes so straightforward and fear free 😱😊
Thank you. Best, Rik
For me I prefer the shortcrust 👍 Having worked so many years at Greggs I'm used to the puff ones!
Thank you. Best, Rik
Love it rik these were a secondry school staple
Thank you. Best, Rik
Cool my man. Being in devon we like a pasty or two
Ah, bless you, Rik❣️ Ive been craving something like this. And I'm not even pregnant ❤😂
Ha ha ha. Thank you. Best, Rik
This has made me very very hungry!! I could watch and listen to you all day. Great video.
I'm now a new subscriber.
I'm a puff pastry lover, but seeing how easy the short crust is to do, I will be trying it.
I'm in North Carolina,USA and I'm in love with your accent and your talent. Can't wait to see more and try them out.❤❤
Thanks and welcome. Appreciated having you on here. Thank you. Best, Rik
Thank you rik for taking me to my beautiful northern Michigan through your cooking. Of course I have to choose the short crust 😊😊😊
Its a tough decision! Hope all is good? Thank you. Best, Rik
Love the mustard idea, can’t wait to try making these. Thanks Ric!
Thank you. Best, Rik
It's hard to choose a favourite, they are both lovely.
Thank you. Best, Rik
There's not much between them but short crust just wins it, I'd have these with a few beans and a few chips and of course my beloved cup of Yorkshire tea, thanks Rik 👍
We could be from the same household. Chips and beans - pot of tea always a winner. Thank you. Best, Rik
Both of them looks delicious, but I like the shortcrust. It would go good with a salad and ice tea.
Love iced tea! Thank you. Best, Rik
Better message, and a great recipe. Nicely done Rik.
Thank you. Best, Rik
I'm definitely making this! Thanks again, Rik.
Thank you. Best, Rik
100% puff for me. Messy but abfab ❤️👍🏼
Thank you. Best, Rik
Another fine job there Rik. Cheers mate. Norm.
Cheers, Norm. Thank you. Best, Rik
They look fabulous Rik!!! Like everyone else on here I love what you do and uncomplicated it all is!!! Everyday I wake up and think"mmm wonder what Rik is cooking up today!!!" It's a marvelous channel
Joanne, really appreciated. Thank you. Best, Rik
RIK I JUST LOVE IT WHEN YOU DO THE TASTING AFTER WARDS 🥰
YOU JUST MAKE ME HUNGRRRY ALL THE TIME 😋
YOU THE BEST 👌💯❤️
Thank you. Best, Rik
I have never see. Onion cooked in milk. What a great idea for the mashed potatoes. I always lean something new. Thanks Rik!
Thank you. Best, Rik
Aaaaahh! I need to do this
Thank you. Best, Rik
One is homey and the other is fancy! I love both of them YUM!
Thank you. Best, Rik
Your the best chef I know. Everything you make is made with integrity. So glad I found you. ❤
Wow! Thank you. No BS on this channel. You can make every recipe. Best, Rik
🥧🥧 This should all work in an electric piemaker affair, too!
Yes. Thank you, Best, Rik
Everything this guy cooks is perfection!!👏👏🙌🙌
Not sure about that - however everyone can cook what I cook. Thank you. Best, Rik
Oh,they are both beautiful.I bet that filling would be good in perogies.😊
Yes indeed! Thank you. Best, Rik
They look delicious, I like both. So i could eat one of each 😃. Thanks for the recipe 🙏🏻🤗
Thank you. Best, Rik
I ❤ them both, and I want them all!🙌🏻👍🏻🙏
Ha ha ha - Thank you. Best, Rik
Love both versions and no meat. It makes a nice change. Thank you! Will try it.
Thank you. Best, Rik
You know that I love puff pastry, Rik. I think I'll give the shortcrust ones a go as well. Ideal for the good weather that we're having. A couple of my friends are coming for afternoon tea next week. Sorted.
Enjoy the heatwave, Liz. I have just got hold of some Scottish smoked Haddock - its a real good old fashioned Fish Pie tomorrow! Thank you. Best, Rik
@BackyardChef I have a grocery delivery coming tomorrow. I'm going to add that to my order. Looking forward to making it. I hope you're all well x
Mad skills, Love! I think I would like the puff pastry for this one because it looks like it would be lighter. Thanks as always, Rikmeister!😎
Thank you. Good morning and a great choice! Best, Rik
I'd say both, the look of the puff pastry is awesome, but the taste of the shortcrust to me would be superior.
It's a hard decision Rik.
A tough one! Thank you. Best, Rik
Rik, these look superb!There was a distinct crunch when you bit into the puff pastry version My mouth was watering, and my stomach was rumbling,
Thank you. Best, Rik
Yummy!!!
I think using the leftovers of the milk for some leek and potato soup would be a great idea. I mean if you had a little piece of ham you could throw that in there with it.
I love this. I'm going to make this.
I have a little bit of sliced roast beef in the fridge to use up and I think I might just add that in.
Agreed! Thank you. Best, Rik
Made these for our tea today.. delicious! Another recipe to use with my ready made puff pastry.. I even put in the mustard even though I don’t usually eat it except for Welsh Rarebit! Very filling… I might make them smaller next time. However, I had spare filling so I have frozen it. Enough for two more on another day! 👏🙂
Amazing! Thanks for sharing. Thank you. Best, Rik
Another success! Made both types of Pasty....SUPERB!! Thanks again Rik! 😊
Fantastic! Thank you. Best, Rik
Great UA-cam explanation, Chef! Also love that you showed you CAN use plain pastry instead of puff pastry, which I'm not a fan of, and it's not available around here anyways. Shirley in NH
Cheers, Shirley. Thank you. Best, Rik
We've made a few recipes from this site - every one was phenomenal. We envy his family or neighbours on recording day.
Thank you. Best, Rik
They look delicious and I could eat both hubby like the short crust ❤
Thank you. Best, Rik
I would be VERY HAPPY to eat either one;)
Thank you. Best, Rik
That looks mouthwatering. Going to be making this for sure. I like both!
Thank you. Best, Rik
I love a cheese and onion pasty but I am lazy and use a pasty press to make them, but I do make the filling lol. I don’t not however cook the onions in milk. I don’t mind the raw crunchy onion feel but will give your method a go next time I make them , and with the warmer weather fingers crossed 🤞 coming up perfect for the beach day picnics. Thank you Ric. Could you knock up some veggie ones for the grass grazers please(my other half)!
Great suggestion. Enjoy the beach! Thank you. Best, Rik
Chef, subscribing leads to your delicious recipes which I savor❣️Easygoing following. No stressing. Thank you, Chef❤
I like both pasties! 😘
Thank you, Mary. Best, Rik
Thank you, Mary. Best, Rik
I am deffenitly for the shortcrust!!!!!!!
Thank you. Best, Rik
Got to make these! I think your pastry looks best, but I like puff pastry too and it is ready made! I shall try the puff pastry first! Thanks again Rik…😊
Thank you. Best, Rik
YOU SURE KNOW YOUR FOOD ALWAYS WELL PACKED FULL & WHOLESOME THERE IS ALWAYS SOMETHING. DIFFERNT AND YOU ALWAYS PUT YOUR HART INTO. YOUR FOOD. I CAN SEE YOU ENJOY GOOD TASTIE FOOD & LIKEWISE TO . PLEASE CARRY ON. I LOVE YOUR. COOKING. ❤❤😂
Thank you so much! Best, Rik
These are great, and those are a good version. Good job Rik. The mustard is interesting. I love mustard, I'll give it a whirley. Side note: the addition of a small thin piece of pollock or whiting fillet takes these to the moon. Thanks Rik.
Sounds amazing! Thank you. Best, Rik
Love to try ur short crust pasty.Last time i baked from another chef recipe my hubby almost broke his teeth eating it
Oh wow. Thank you 😋Best, Rik
beautiful, looks delicious
Thank you. Best, Rik
I find that puff pastry goes soggy unless you eat straight away. My mother always made them with shortcrust pastry. Love these old fashioned wholesome foods.
Thank you. Best, Rik
Thank you Rik. Another yummy recipe.
Thank you. Best, Rik
In America we would call them cheese and onion pastries but I love your way 🇬🇧. You’re not good for my dieting😅
Thank you. Best, Rik
Hi Rik, another cheese and onion yummy for me is cheese and onion rissoles 👍
Yes indeed, love them with a cheese sauce and peas. Thank you. Best, Rik
@@BackyardChef oh yes the sweetness of the peas and the saltyness of the cheese 👍
Wow so thats my job tomorrow, look amazing 😊
Thank you. Best, Rik
I’m a subscriber because I love your recipes, and you are the King of pastry making and these are the King of pasties! ❤😊xx
Wow, thank you. I'm pleased to have you one here - you have made a big difference with your comments. Thank you. Best, Rik
I am a subscriber. They both look delicious, couldn’t chose between them . Love watching you cooking , I like everything you do 👍
Thank you. Best, Rik
i vouch for the short crust pastry,
Thank you. Best, Rik
Over the years I have tried, and tried, and tried to make my own pastry. I just plain suck at it. Both puff and shortcrust. Mum did a great shortcrust when we were growing up. So, I have both puff and shortcrust frozen sheets in the freezer, so I'm going to cheat and use those. I don't know if I could choose between the ones you cooked, they both looked superb!
Thank you. Best, Rik
That’s just up my alley! Wow what an awesome and simple recipe ❤🎉
Thank you. Best, Rik
Looks yum! 😋thanks Rik, superb as always!
Thank you. Best, Rik
Love pasties 😊 delicious 😋 thank you. Easy bread recipe pls.
Thank you. coming up. Best, Rik
Great as always😊
Thank you. Best, Rik
I would snaffle those up so fast it wouldn't matter, but I think I'd like the short pastry. Mmm
Thank you. Best, Rik
Delish filling. Great ❤
Thank you. Best, Rik
I like them both. Here’s an order for a dozen of each. I’ll pick up in a hour😂.
Thank you. Best, Rik
Hi ric my absolute favourites x
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I wish i had one!!
Thank you. Best, Rik
Looks delicious...can't wait to try! ❤😅❤
Thank you. Best, Rik
I love both......I make both.....absolutely gorgeous
Yay! Thank you! Best, Rik
Honestly Rik I can’t make up my mind, they both look delicious, I’d probably have one of each 😊
You and me both! Thank you. Best, Rik
I would love either ! ❤ Looks delicious
Thank you. Best, Rik