The Best Pie - a New Zealand Steak and Cheese Pie
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- Опубліковано 25 тра 2024
- Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.
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Ingredients
- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry
Method
1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy. - Навчання та стиль
As an American, I’ve never understood why savory pies are not standard fare in my country. I love them! Thank you for this delicious recipe, I will try it this week.
Tell us how it went?
@@sapasui It was delicious! I did use a bit less onion, since my husband doesn’t care for it, and added a little horseradish. So savory! This is one of our new favorites.
andy seriously needs his own cooking show on a network. Proper professional, no arrogance and one heck of a mean cook.
And so cool!!
He could but i doubt he would want to. Would way rather be in your own kitchen cook whatever the fk you want work when you want still get paid tonnes from ad rev no bosses just straight chillin
Hear hear...
I agree.
That would be a step down networks are over
Australian here. My missus and I did our own 3 week tour around South New Zealand. There was this one pie shop we found in Te Anau that made the BEST pies we've ever had. On the last 3 days we were there we stayed in Queenstown and seriously considered driving back down to just get 1 more pie. All this to say, I couldn't agree more, New Zealand makes the best pies.
as our famous police 10/7 coppa says "always blow on the pie. they're thermonuclear "
They have a higher legal minimum of meat for commercially sold pies compared to Australia too. Unfortunately, have to agree that NZ do pies better.
No way, is that the little town on the way to Milford Sounds!? If so I had the same pies lol. It was so f*cking good!
@@DRATER469 And also Aussie standards allow for offal to be used as well.
If your in the south island again there's a few other really good pie shops (yes I'm a Kiwi). The Fairlie bakehouse (Fairlie), U bake (Timaru), Darfield bakery (Darfield) sheifield pie shop (although it was recently sold), the berley (Blenheim) delectables (Oamaru) and Wakefield bakery (Wakefield near Nelson) just to name a few
Andy, as a UK national this is not easy to admit. I made this tonight. It took forever to finish off. This is the King of Pies.
As a kiwi who lived in the UK and has been to the UK 2-3 time per years since 2006 the state of pies is appalling, I hunt out pie shops whenever I’m there, I have never found a truly amazing pie, although honourable mention goes to a pie shop in Aberdeen, it’s the oldest time I’ve gone back for a second pie in the UK.
I dont think you can compare UK and NZ pies. You go to a proper good, old school pie and mash place in East London and they're damn good with the liquor and mash but they're not the sort of pie you can walk along with eating out of a paper bag hungover as fuck on your way to work. They both have their merits in my opinion. Source: Pie fanatic.
@@tbc_mtb Uk pie and mash shop pies are no better than gas station pies.
@@MasterChief37 depends what servo and what pie n mash shop you go to, but each to their own. Still dont think you can compare them.
Imagine this with a bit of ale in the gravy though
Live in Sweden and a hour away from I live there is NZ Crafts pie and they sell their pies at a local gas station. It’s a New Zealander married to a Swedish women that longed for the pies from back home so he started to bake them and sell them!
Bloody good pies and my favorite is the one with wild boar and the very special Swedish cheese Västerbottenost! 👍
Vart är detta?!
Ha where is that NZ Crafts pie place? My brother is also a kiwi (living in Sweden) married to a Swedish women. Sure he would be keen to know too!
@@erlie85 Det finns ett ställe som heter NZ Pies i Katrineholm, tror att det är den han syftar på
@@kemdar1572 schysst!
ANDY! NOO!!! Your giving out our recipe! 😂😂 NZ PIES will grape any other meat pies in the world ❤
What I like the most about Andy is that he is really down to earth. No being extra extra fancy, just telling the facts and most importantly showing the whole process. He only does necessary video cuts and has a really nice pace to follow. Channels like Joshua Weissman (was one of my favorite channels in the past btw.) make great food and fancy content but they have shifted their style of classic YT videos to a TikTok like pace which I personally find really hard to follow, hard to learn from it and almost exhausting to watch. Andy gives me a nice feel of security when I try to reproduce the meals and he clearly differentiates between TikTok videos and YT videos. On Christmas I tried the beef wellington and I felt comfortable to make it with Andy's recipe. It came out perfectly. - Thank you so much Andy for your effort and sharing your knowledge with us.
Steak and Cheese hand pies were a staple of eating while I hiked the North Island a few years back. So good.
Coming back after newly finding Andy’s videos is great. He is so nervous on camera here but his skill as chef and conference in what he’s doing is amazing. He’s really gotten more confident in front of the camera!
This popped up on my feed today & decided to make it for dinner. Good job new Zealand! It's good! Me & the wife are eating it right now. Greetings from South Florida
Hope avoided the worst of the storm, but a family pie like this one is great comfort food.
I cook this recipe every now and then also. I like using about half a pint of a dark stout in the sauce, I find it adds a really rich flavour
Mmmmmm Guinness
I made your steak and cheese pie tonight, and my wife (who does not like pie) absolutely loved it.
I have never tried steak and cheese pie ever. This was incredible. It will be a staple in this house form now on. Thank you for the easy to follow instructions and your explanations were clear and simple. Don't change a thing.
Hello Andy , Greetings from the U.K or pie world as you may know it , just found your channel and have to say that's a pretty impressive pie you made there ! Very similar to one of our Steak and Stilton and Ale pies ,which is fabulous served with mash , peas , carrot batons and gravy . The liquid coming out of the cooked steak is a mixture of water and Myoglobin and as you correctly stated not blood , will now binge watch as many of your shows as possible . Keep up the good work mate , best wishes from England .
Good recipe an all , the only thing is tho. Youd never see ketchup on a pie here in the uk . Whats that all about , WHERES THE GRAVY AT !!!!
@@lucacelini It's a Kiwi thing bro! Although I prefer the WATTIES TOMATO SAUCE (not ketchup...it's too vinegary) on the side coz the pastry gets a bit soggy if it's poured on top of the pie.
Man, for some reason it brought tears to my eyes when you cut the pie open. My mom died my senior year of college two years ago, and she ALWAYS used to make something almost exactly like this, was one of my favorite meals. Haven't had it in so long, just seeing it brought a bunch of memories of coming home from practice to a hot dinner made by mom.
Thanks and great episode brother!
Ooh I wish I could have a piece of that beef pie!
Agh don’t remind me, my old mum used to bake me a perfectly amazing cake for every birthday, until she got too old to do this stuff. I really appreciate she did that.
Cherish those special memories and be grateful for having such a great Mom.
I still miss my Mom too.
Take care to find someone who is like her for yourself and you will have found a treasure 😉!
May your mom be granted the highest place in heaven.
Never been to England but I live in Australia and have my whole life and thought our pies were the best ever. However, since visiting NZ i'm afraid to say the Kiwis just do pies waaayyy better.
I disagree...while our big cities are stuffed with rubbish bakery franchises (Brumbys and Bakers Delight) and mediocre Vietnamese or Philipino owned bakeries making their own take of traditional Aussie pies and cakes (with shortcuts) that don't taste too good, therenare still exceptional pies in some places.
In big cities there are hidden gem bakeries where awesome pies are made, but some of the best are from the hundreds of towns across Australia big enough to have a bakery...some of these are phenomenal and some people drive many kms to buy them.
Or course not all town bakeries are created equal...but unlike the cities stuck with boring franchises, each town is like a discovery...and have quite a good turnover if the town is on a major highway.
Yes there are 'gourmet' pies in our cities too but, I personally won't pay over a certain price for a pie or pastie.
Just give me a good steak and kidney pie...so hard to find a good one these days since the standalone bakery shops closed down.
@@stevenbalekic5683 L take, NZ pies reign supreme.
Correct, tried hundreds of pies all over Australia, haven't tasted one that comes remotely close.
@@stevenbalekic5683 The thing is man, over here pretty much every backery ha decent pies, wheres its dime a dozen in aussie
@@stevenbalekic5683 if you have to find your good pies then you don't do good pies
Back when i was a young fella, (59 now) my mum would bake cakes & pies nearly every weekend, leave them on the cooling racks on the window sills where the smells were caught on the midday breeze while me and my siblings were playing outside. Oh the memories.
Looks super delicious! Have to agree that the New Zealanders are the king of pie! Just been there for a month and fell in love with another staple, bacon and egg pie!! Maybe you can do a shorts video or even long format on how to make the NZ Bacon ‘n Egg pie!
In case you haven't found a recipe this one seems pretty authentic. Some people mix the egg white and yolks rather than keep them separate. Separate is definitely prettier but some people (me) don't like the taste of the whites and yolks separately. Either way is perfectly acceptable. Whether or not you add other things seems to depend on the amount of people you're trying to feed and your budget - eggs and bacon being more expensive than mixed vegetables. My aunt would put peas and finely chopped cooked onion in the ones she brought to family picnics - they were really good too. Google will convert the temperatures and measurements for you, if you're not familiar with metric.
Bacon and Egg Pie.
Ingredients
• 450g Flaky Puff Pastry
• 225g lean bacon
• 6 eggs
• salt and pepper
• Milk or beaten egg to glaze
Method
• Preheat the oven to 200ºC. Lightly grease a 20cm shallow cake tin or pie dish.
• Roll out half of the rough puff pastry and line the prepared dish or use 1 sheet of the ready-rolled pastry.
• Snip the bacon rashers into large pieces with kitchen scissors and arrange evenly over the pastry base.
• Break in the eggs and prick the yolks so that they run slightly. Season with salt and pepper. Brush the edges of the pastry with a little water.
• Roll out the other piece of pastry and lift it carefully onto the filling. Or use the second sheet of frozen pastry and press the edges together to seal.
• Using a sharp knife, cut away any excess pastry from the edges, arrange it in a stack to keep the layers intact and reroll. Cut out some leaves or other decorative shapes, and stick them on the top of the pie with a little water. Make 2-3 slits in the top of the pie. Brush the top with the milk or a little beaten egg.
• Bake for about 30 minutes or until the pie is a beautiful golden brown. Serve warm or cold.
Variation
• 1 small onion, finely chopped, ½ cup mixed vegetables, 2 Tbsp spicy chutney.
• Sprinkle the onion and mixed vegetables evenly over the pastry when you scatter over the bacon. Dot the chutney on top and then break in the eggs.
I’m in my 30s living in California but I grew up a large part of my childhood in New Zealand and I absolutely loved eating mince or steak and cheese pies.
We live in Denmark. Have tried loads of recipes and this one..... oh boy. Takes my husband back to his childhood tuck shop and local dairy. Thank you so much.
You’re in luck in Copenhagen not to far from the Zoo is Wild Kiwi Pies, take your husband there. They make a decent pie.
Well yes if you live in cph and not 4 hours away I supposed 😂. We’ve been there a few times but are not fond of their stake and cheese pie
@@karinlima9600 I drove there for Norway, we can’t buy pies in Norway.
One of the best chefs on UA-cam. Also just seems like such a nice, down to earth person.
I've lived in Australia for 28 years since I was 6 years old. And yet, I still remember pies from back home in NZ. Been to Eng and Wales too and Wales came bloody close.
Aussie here, best pie I ever had was in Arrowtown New Zealand. Venison cranberry and brie, it was in fact one of the best things I have eaten.
arrowtown bakery! i grew up in queenstown and used to skate at arrowtown park every weekend. arrowtown bakery is the best! butter chicken, thai green curry pies all bangers
@connor carlin yeah that bakery has got pies mastered.
That pie sounds amazing!
I'm also Aussie, and yes that Arrowtown bakery has damn good pies, but you need to go to Glenorchy, also outside Queenstown, and have a Salmon pie. Life changing.
Can't beat Venison mate, except for possibly Ostrich,had a killer Ostrich Burger just off the Highway out of Auckland, seriously delicious.
Just found your channel, mate. That Kiwi pie is about to become an Alabama tradition. Love it! Throwing you a sub!
Just remember that you can take all kinds of fillings and put in a pie, surely there is an alligator recipe out there that would go great in a pie, I know smoked brisket makes a great pie.
Love the casual energy- no shoes, using store-bought pastry crust, openly encouraging folks who aren't pastry experts to just get a store-bought pie, and then Andy puts friggin ketchup on the thing at the end! LOL. I was so lucky to have a proper hand pie bakery near my old house- they aren't common here in the States. All our pies are sweet: berries, pumpkin or pecan. Anyway, if you are ever near Seattle, WA, hit up the Australian Pie Company in Burien. You won't regret it. Cheers!
It's not ketchup it's tomato sauce, it doesn't have vinegar in it, so it's missing the zesty kind of zip that ketchup has but is sweeter
Dear Andy, i got your cookbook for christmas and i just made this pie. It’s so good i want to cry, good job, you’re a legend! Lots of love from italy! ❤️❤️
The amount of drawers and storage your kitchen has is made of dreams. I've been wanting to comment for awhile, but i'm fairly lousy about it. I watch your videos religiously, though. So, the support is there. I wanted to mention a while ago, when I saw your beer battered fish & chips short video that you had me craving it for a couple weeks. So, I decided one weekend to get into it, and that was the same day you decided to release a longer, in-depth video on it which I appreciated it; it was a dish I loved but never really made myself. I consider myself to be a great home cook and love the videos you're making that help add more recipes to my arsenal. Rambling now, but just wanted to say you're doing a great job, and look forward to more content. Also, the days were you managed to convince your parents to get you tuckshop for the day, and you'd get a bacon and cheese pie and it was the best thing ever. Mate. The good days.
Thanks for the support!
I went to New Zealand for the first time this spring and let me tell you the pies! so good! Thanks so much for this recipe, I definitely will be cooking this back home in Canada. And can’t wait to visit New Zealand again, it really was such a beautiful country and lovely people.
I didn’t know that pies are a so common food in Australia 🇦🇺 and New Zealand 🇳🇿!
I would LOVE to try them!!!
We have also a lot of sweet pies, strudels and cakes here in Austria 🇦🇹, but not the salty, spicy ones with beef and vegetables!!
They must be so good…🤤🫠
@@MaMa-uj4pp The best ones i had had spinach-onions-and-cheese and the other one was a take on Alsace Tarte Flambée as a pie by a german bakery in NZ no less. LOTS of bacon. But the steak-n-cheese ones also ranged from divine to really good. Can't remember one really bad one ... Even the petrol-station ones did ok. Lots of awesome veggie ones also... Remember a "roasted vegetables with tyme" one was to-die-for! Jeez ... Almost drooling thinking about those ;) I really miss NZ cuisine...
@@peterpain6625 : wow sounds so delicious!🤤
I want to taste ALL of them but especially the one with the roasted vegetables and thyme!!!🥧
So sad that New Zealand 🗾 is definitely on the opposite side of the planet 🌏 and it’s also pretty expensive to get there…😔
@@MaMa-uj4pp I will eat one for you tomorrow at work! But if you ever get the chance to come here have an awesome time and don’t be afraid to talk to anyone ! We’re a friendly bunch down here 🇳🇿👌🏼
How does it compare to Tourtière ?
I love how much information you give in your presentation.
The chef, director, videographer, writer and editor make this show so perfect.!!!
When I lived in the States I got my Mum to send me some pie tins and i made steak n cheese pies. I made some muffin sized ones to take to work for a Friday work do and got everyone hooked on them. Everyone wanted their own tins and my recipe (same as yours). I think Ma got sick of sending tins and the local Briscoes thought she was starting a bakery. One of my fav meals, pie, mashed spuds and peas with a good gravy. Nice pie Andy!
What kind of pie tins did she send? I use the extra large muffin tins for individual dessert pies and for savory pies I make turnover style.
You shouldn't tell you recipes you sell you recipe silly goose
Freezer peas are underrated. Matty
Mushy peas are best with pies.
Pie peas gravy..yes please!!
Big Respect on the “ Pie Sandwich “ 👍 I still have one from time to time when I’m too lazy to cook 😂
Don't forget the sausage roll roll.
Tried this…and it’s seriously good! Just make sure you use strong extra mature pale cheddar for lots of strong cheesy flavour and no grease like orange cheese gives out when melted
Yep andy is the man .... lovly personality , easy to understand , professonal , and a fantastic cook ... big shout out from Adelaide AUS 🎉
Just found this channel and I spent the last 3 hours watching videos and shorts. You can tell this man loves to cook and he’s great at it! Love the little bit of comedy thrown in to, this channel is a real gem if you enjoy cooking.
honestly that isn't really comedy per se it's just how we talk
Made this last night. My first pie and it was delicious. Thanks Andy.
I love beef and cheese pies, even supermarket versions. Can you please post a video on creamy seafood pies?
The hubby requested we have this for tea tonight. I have your Cookbook so definitely trying it out!
Living in New Zealand 🇳🇿 The best verbal ingredient method yet. A full hearty delicious 🥧 pie anytime of the year 😋
I was skeptical at first since he only said salt and pepper but MAN THIS WAS DELICIOUS!!!! It was easy to make too. I wanted to try it in a sandwich also but there were no leftovers, everyone loved it! Thanks Andy!
Get a jaffle iron.. and see if you can find a no cut jaffle iron.. as in it basically makes hot pockets.
He also adds the Lea & Perrins Worcestershire Sauce..."western liquid MSG" as he says. I add it to everything
@@garystinten9339lol. You beat me to it! SO GOOD. One of my absolute favourite childhood memories is of jaffles made with mum's leftover stew (or mince - she would cook mince the same as Andy is doing in this video). I save my leftovers for an evening meal nowadays but l still love creamed corn (or ham) and cheese jaffles. Mine is a "cut" jaffle iron, which l prefer as there's less filling able to leap out at you at any one time. 😁
You don't need all of the fancy seasonings Americans use just let the flavours speak for themselves. New Zealand cooking is simple
Being a retired Chef from The Uk it’s so good to watch a proper chef cooking Rouxs etc awesome mate
When you said "nuclear hot" in context of the pie...it brought my mind back to the legendary "always blow on the pie" video...safer communities together!
OMG!!! I traveled to New Zealand back in 04 or 05 and these hand held pies were my fave! I was looking for a recreation. I am so happy you shared this!
This is the first cooking video where I learned a lot of the theory of cooking. Invaluable info, thanks mate
Check out food wishes for more like it
Love your work Andy.
Thank you Andy! I'm from Auckland and I love great pies. But thanks to your recipe I can cook great pies at home! Thank you so much for the amazing recipe! :D
I lived in New Zealand for seven years and pie was one of the best things I discovered there!
L
@@lukerosie4383 your mum is an L for giving birth to you
Wonderful dish. You have made me start cooking things I have never thought to cook. Big support from Wichita ,KS USA. For regarding the meat juice, you are correct, it is myoglobin.
Thank you for sharing and teaching us. You have a very mellow, easygoing manner, easy to follow and understand manner. I have often heard of these savory pies but never seen one made or tasted one. It looks so delicious. Not much difference in prep and time to making a Sunday roast. It goes quickly with the option to use ready made pastry. I enjoy learning from the wide variety of culinary items you create including Asian, Indian, African etc. I have researched deeper some of the items I was unfamiliar with. Not sure how I found you but I thankful I did. I enjoy cooking, and sharing with family and friends. I find it creative and relaxing. Your method of teaching is so comfortable. I love that you keep your work station uncluttered and very clean. I would like to know more about managing/caring for my kitchen tools, the best way to manage putting food away and how to reheat or even create something else with the leftovers. Just like your idea of making sandwich out of the pie. I created a Meatloaf Soup from left overs once that everyone loved. I would also like tips on how to select the right food items to cook with. How to defrost fish or shrimp the proper way. Thank you for listening. Happy cooking from Minnesota. 🌎🥕🥦🫑🌮🧀
Taking off the silverskin - that is a *sharp* knife. Amazing knife skills overall. Putting this pie on the to-do list this week.
How did it go?
Off to stay with one of my sons in NZ and I'm absolutely going to sample the pies, he's always banging on about how good they are!😋
go to proper bakeries, don't eat gas station pies, they're genuinely shit.
go for mrs. mac's 😋
@@crashburn1379 Mrs Macs is next to the worst pie you can get. The pastry is as hard as rock and the filling is average. A good bakery pie will beat any mass manufactured crap.
@@silviaonpc6069 that's why i had the emoticon on my comment 😅 i always go for the bakery ones or the least would be in BP
@@silviaonpc6069 Yep, couldn't agree more, Rock hard pastry top and bottom,Aussies don't know how to make a good pie, if Mrs Mac's started selling in NZ,they wouldn't make much money.
For anyone wondering, it takes about an hour or two at 190f internal temperature or above to break down silverskin.
The only application where you really run into that time and temperature is when you slowly bbq or stew something, so for every other application it is imperative that you trim your silverskin.
Love your videos Andy.. shorts or whatever! You are an amazing chef
Best cooking channel out there!
Would love to see Andy cook a Cornish Pasty, traditional or a Steak and Stilton.
Love this long format videos. Great for learning new techniques and refresh the older ones.
Chef! This recipe is 🔥. I especially appreciate sharp or extra sharp cheddar and when you cut the slice, the crackling of the puff pastry *chef’s kiss*. I usually see your videos in (PST) overnight hours and your cooking makes me desperately want a bite 🤤. Thank you for sharing your time and talents teaching us! Much love to you and Babe! 🤗
definitely giving this a try. looks amazing.
I made this for the family, but with a slight twist. Added crispy bacon bits in with the cheese and it added a slight, but lovely bacon flavour. This is also an absolute winner recipe with me/family that’s it’s now on the regular meal cycle (every few months)…. Thanks heaps Andy - you’re a legend.
Nice pie & well prepared to.
Sometimes if I'm making the pastry from scratch I'll grate the frozen cheese through it, makes the crust really tasty as well as taking on a great colour.
We do meat & cheese pies in the UK too. My favourite to make & eat being steak & Stilton. It can be plain Stilton or the blue type; Gorgonzola is another good contender.
Another combo I like is pork, pear & blue cheese in a pie. 😋
Great video, nice to watch you work.
So glad I read your profile. There is something very special about you and the way you present. Your creativity, connection, intelligence and passion have my respect. Many people with dyslexia are gifts from the universe...and you are a perfect example. It all makes sense.
Lmao get a room
@@briste842 LMFAOOO CHILL 😭
You could've just praised him, you didn't need to point out his disability, but how would that make you feel good about yourself
Shouldn’t you be at the top of a mountain somewhere
In his profile, Chef addressed his experience in school, being misunderstood by teachers. He identified dyslexia, not as a disability, but more as a teaching moment for. the reader. His honesty, forthcoming nature, exceptional communication skills and his decency Is one of the many reasons people connect with him. I hope you read his profile and stop using the word "disability.".I used the terminology Chef did, respecting and supporting his effort to fight the stigma that is often attached. It was my hope that some of his teachers watch this very talented, bright, emotionally skilled man and learn something. The irony is that Chef Andy is one of the best teachers on the Internet, in addition to being a brilliant chef.
As for you, after reading your vile comments about Andy's wife, and women, in his previous videos, I take your comment more as baiting and unfortunate..
Very well done indeed .looks delicious
I just love your videos Andy. No pretence, just good food. I adore cooking and express my love for my family and friends by nourishing their bodies with food, it’s a deeply personal thing to me. I’m making a lamb shank pie as I write. My elderly father (who lives with us) and my husband both lose their minds over pies. Thank you so much for sharing such great content, your recipes never fail me. 🙏😊
Chef , the way you teach us is awesome, hope you will carry on ,I'm also a chef learning lots of things from you keep up the good work
Great idea, I love meat pies but have never seen the combo beef and cheese pie. I just made a chicken pot pie yesterday. Also love making French Canadian Tortiere pie, which is a combination of beef, pork and veal. Also love steak, onions and mushroom pie. I thought I was the only one that added ketchup to my serving of pie. Thanks for posting, you have a ton of experience and it shows❤
Andy
doesnt need a show or a network. You are killing it my dude. Big ups from richmond va usa.
Followed this recipe. Changed one part as the son doesnt like chunky steak parts so I shredded the beef after the 2 hour cook. Still tasted bloody amazing and props to you Andy for this recipe. Always been a big fan pies in NZ. Lived in aussie and was wondering why none of the standard pies were mince and cheese or steak and cheese. Poor unfortunate souls dont know what they are missing
im just wondering why people think Four'n Twenty isn't D tier
Andy. I'm from Auckland but I live in NY. I miss the Tuck Shop pies for lunch that you referred to (although my waistline may not!). This was great TV to watch. I'll make this I promise! I love your work!
Love this pie recipe, your a legend Andy.
I'm a home cook and have cooked pies for decades but thank you Andy for the blind baked base being short crust pastry and all the detailed wisdom, and yes I've got pies in the oven as I sit in the sun with a cuppa t while they bake. Inspiring Andy, what a pie, sensation, cheers Bro'
I'm from the UK but lived in NZ 16 years and Aus a couple. Hands down Kiwi pies are the best. If any one reading this lives or goes to NZ Auckland there's a cafe called Greenwoods kitchen corner in Epsom. It has the best pies in the world IMO. Try any pie but the best is steak and chutney but the chutney is hot so boys always remember to blow on the pie. Also their steak and cheese, chicken and smoked fish are great too.
Alright I’m definitely going this weekend, I haven’t tried that place yet
@@lumo_exe its a nice place i haven't been able to go there for about 3-4years not living in NZ and the covid restrictions hopefully I'll get to try it again next year 👍
Piebald inn in Hunmanby, near Scarborough. Try their pies and tell me how they compare
Try Blue Rose cafe in Sandringham, pies on another level mate,the Palusami pie is ridiculously good.
Another great video! Thanks Andy!
Hey Andy, I made this today and wow it was incredible! Maybe kiwis really do make the best pies! Keep up the good work, love your stuff
Lovely. I separate the egg and use the white to seal the bottom pastry so it stays crisp. Don't know if it works or not but always find that. The yolk I mix with a little milk to glaze the top. I add peas to the pie just because it looks nice.
This took me right back to living in Wellington, wandering about having consumed a bit much in the pub looking for a dairy or service station to get some steak and cheese pie. Top stuff.
I had been binge watching your short videos and damn you are one excellent Chef! This looks delicious!
Brilliant .You're so easy to follow....going to make this!
American here, this is the recipe that my family has been making for at least 3 generations. Although we do mince our brisket, add some dark beer with our beef stock & add parsley & thyme. I make it exactly as my grandfather made it, he's the one who wrote down the recipe for me, but for some reason his always tastes better than mine does?!
Great video Andy! It looks superb. We ate plenty of pies at school in country Victoria. The favourite though was a sausage roll inside a buttered white bread roll...bewdiful mate!
Yeah, I remember the school canteen had sausage rolls inside crispy bread rolls warmed in a pie oven and we would have them with cups of piping hot tomato soup on cold winter days.
First long form content of yours that I watched and it was great! Good mix of chat both personal stories and reasoning behind decisions and cooking audio. Very well done chef!
Ok. New favourite channel. You are the man, Andy
Great vid, Andy. Takes me back to my tuck shop days in NZ! When my friends and I got older, we introduced the pie crawl: stopping and getting a pie at every servo we passed on the 5km walk home at 2am after a night on the turps. Some duds, to be sure, but a good steak and cheese find on those walks was truly a thing to celebrate.
i just made this today. SO GOOD! Came out perfect. Love this channel
Would love to see a classic Kiwi bacon and egg pie!!
Look up the Annabel Langbein, bacon and egg pie, my wife makes it, it a tremendous recipe
Kiwi, bacon and egg sounds like a horrible combination
Thanks Andy just made this with a leftover brisket flat I had in the freezer.. absolutely amazing...good on ya from Florida thanks mate
Love your work 💖
I'm from Texas, and I grew up with Heinz ketchup, but I never would have thought to eat it with a meat pie, but it makes total sense. That just blew my mind. I also love your use of a dough scraper/pastry card. Such an underrated kitchen prep tool!
in Australia and New Zealand ketchup goes on meat pies and hotdogs lol
@Ben Clayton bbq sauce is okay too. Yes it is
The catch up blew my mind,
@@myphone-ph4hh nah bbq for me is strictly for a bacon egg roll
And Pineapple belongs on Pizza
Thank you for making each recipe so accessible, it is a joy to watch this channel 😊😋
Delicious Andy so glad I found your channel!
Mans extremely accurate with lot of international recipes. Fav chef out there. Cheers ❤
G'day Andy, fellow chef from Australia here.
Not sure if you have seen them but there are great reusable pressurised oil/dressing sprayers made by Decor and are available at most supermarkets and kmart ect. Great value and means you don't have to use oil spray cans 👍
Love ya stuff.
I love watching this channel! As an American, I really enjoy learning about foods and cooking techniques from other places.
I've never seen a pie quite like this (definitely not in the local Wawa or 7Eleven!), but it looks delicious... like a VERY swanky cheeseburger.
(P.S. From now on, ketchup will be "tommy sauce"! :))
kiwi here, I know pies tend to be deserts in the US with the ol' classic exceptions like chicken pot pie, but in NZ/Aussie they pretty much all mean savoury. Pretty much every local bakery sells a vast range of pies, my local bakery won the award for the best steak and cheese pie in the country and boy that thing is tasty. But my favourite has to be their chicken and camembert one 😩
Pies are dangerous all i can say hahaha
@@BewareTheNoid which bakery was that bro?
I love the same things you do!
We also call tommy sauce ( Train Smash ) as chuck some train smash on that beaudy steak and cheese pie.
@@themainman7147 I like the rhyming slang version: dead horse
My god! I jist followed along and used this method to cook my first Pie ever! It turned out amazing! Soooooo tasty! Thank you. Subscribed!
Now THAT looks amazing!
Thanks chef I definitely have to agree with you on who makes the best pies 🥧 👌 Kiwis hands down have the best pies especially meat pies. Your steak and cheese pie is bomb now I want one thanks Chef 👍
Relatively new sub Chef, but have to say I was drooling after this one. So my wife and I made and tried it last night and have to say it was SO GOOD and reminded me of my Aunt Ruth's famous cornbread, hammocks and beans with ketchup of course. That Home style full of flavors or just damn good for the soul...like homemade Yosenabe (Vid suggestion). The surprise was adding ketchup, which I rarely do, and it took it over the top! Unfortunately all we had was a chuck steak but still Great...can't imagine brisket being better, probably pass out if it were...next time though! Thank you Andy for what you are bringing to us, knocked my sox off with this one! Hat Tip, ~PJ
Can't believe it has taken me this long to discover your channel. Big wave from a fellow kiwi and will try this pie today, any excuse really for a pie. Thanks for sharing Andy.
Thanks Andy great recipe and video. Thanks too for the two types of pastry tip and also for the unspoken tip that it is easier to deal with and position the pastry with the wrap still on rather than remove it and deal with the pastry after that point.😍
Hey Andy. First time I’ve watched you and loved this. I’m n ex caterer so I appreciate your skills without alienating anyone. I’m going to try this recipe tomorrow as it looks very nice. Thank you. Andy
You could teach me to make a bowl of cereal and I’d still love your cooking videos. Keep up the awesome content!
I remember my great grandmother using the peice of crust to push the crust to the walls, thank you for that memory.
You brought me more into cooking mate, thanks!
Thanks for the idea for family dinner tomorrow night 🥩🧀🥧 ! Excited to take the kids on a stroll down memory lane!