That looks absolutely gorgeous 😋 Those packet mixes from Aldi are brilliant. I used to buy them all the time. Love the chilli con carne one. Far better than the Colmans and other brands. You can just use the dumpling mix as a pastry top instead, rolling it out. Great stuff 👍 🙂
That looked really nice keith, well done mate for having a go at these things, it was only the seasoning really and you can put that on yourself at the end..great stuff again 👍
The pastry doesn't look bad at all. Certainly the crispy brown bits on the top are going to taste good. The casserole itself looks fantastic. My mum used a pie funnel or upturned egg cup under the pastry.
I only found you today and I'm so glad I have. You have cheered me up no end. I adore your passion for cooking. More cooking and less reviewing of processed foods 😜
Hey Keith, it looked delicious!! The base should always be cold to get the best results from the pastry, but I'm not so sure it would have stayed flat because of the dumplings. What you can always do, is to either cut pastry squares or pastry circles / Rounds and cook them separately on a baking sheet.. then dish uo your beef stew, topped with a cooked square/round pastry.. perfection!!! Another thing I have found is with them packet mixes, if you add just ONE oxo cube , it is a lot lot better.. I always used to think there was something, like salt, missing but with the oxo, it really does make a huge difference!!
I may be in the minority here but i love any burnt food,rice potatoes anything,my favourite is burnt toast the blacker the better cold with butter.This looks amazing Keith,you always do good vids,i would love this either like this or ofcourse burnt.Thanks mate,keep up the good stuff👍👊👍
Newbie here, Ioved this video, your pie looks delicious!! Your flaky pastry will always be like the Fray Bentos when it's made into a pie, it's the nature of that pastry. Definitely carb overload with all that pastry and bread! I'm subscribing
Well done Keith, never mind about the bloody pastry, your meals are an inspiration. Your using fresh ingredients and feeding your family on a budget. Ive been cooking all my life, taught by my dear Mum. Your right, let your filling cool before covering with pastry and give it plenty of time to cook through. Looking forward to the next one. I just love treacle tart, but always buy one, thats a nice old favourite pudding!
Looks absolutely delicious! I’d love to have some right about now. I wish I didn’t miss the livestream the other day, hopefully you’ll have another real soon. Tell Nat I said hi and I’m sending all my love to you guys ♥️
Mum taught me to help pastry stay attached to top of casserole/pie dish, cut a ribbon of pastry 1" -1 1/2cm wide, egg yolk the rim, run ribbon along the top of the dish pressing 2 thumbs are best. Then egg wash ribbon and place pastry over whole dish. I think I might halve the dumplings so they fill the dish to give a drier level surface. Or double mix of stew, 2x dumpling mix = for next day, with a tight leash on NO seconds. Ooo and braised spiced red cabbage. Lovely I'm definitely going to try your recipe. p.s. Does this Asda cooker have a varied saute .
Hi Kieth anything you cook in pressure cooker you need to season after cooking, so season foods cooked in instant pot when you sauté at the end. As for the pastry because your filling didn’t come up to the top of the dish there wasn’t anything really to hold it up I’d have prob sat it inside the dish it would look a bit bubbly because of the dumplings but it still looked lush as it was.
That looked tasty, Keith! Back in April, I bought a bag of frozen sliced leeks from Aldi as they were cheaper than fresh, and no waste. No idea if that's still the case, the way prices are going. I've never made dumplings with butter, so might try that. I reckon you could soon knock up your own pastry, and with better ingredients.
Lovely Jubbly as Del Boy would say. You cut the pastry to short if you'd of left more of an overhang it wouldn't of collapsed and you could then just let it cool slightly and knock off the excess. Also it helps when there is less of a gap between the filling and the pastry top. That's just cosmetics though as the taste is what counts 👍
Hi Keith, wether the pastry has collapsed or not it looks good, quite rustic, just how it should be. Keep the videos coming, l love them, warm wishes to you and yours. ANN X
Little tip for your dumplings buddy once you have splashed them with the gravy sprinkle with a crushed oxo , Works even better when they are done in the oven and you get that crusty top ... i am salivating now but it is too hot to do a braise and dumplings.
So i know your not going to even read this because I'm critical about your pallet, but due to my job I can suggest something that would make this, cross mix a bit better, the pastry top should have been sat directly on top of the stew/casserole instead of being perched on top of the dish, this way it would have given you a better bake, rasing the pastry meant that on the underside because there was a gap it got steamed instead of baked giving you that soggy pastry similar to a fray Benton's pie, next time push it down onto the filling and trim it off around the inside of the pie dish, I'm sure this will give you a better result
Thanks for the tip mate. You can be critical all you want mate i will always reply, but instead of being critical give advice, i'm no chef and just experimenting so any help is great. Just saying
Gosh, my Grandma used to make something called "Sea Pie". It was actually steak and potato pie with a thick suet pastry crust that "floated" on top. Always served with pickled red cabbage, pickled walnuts, and HP! This dish reminded me. Looked lovely. Don't bother with Himalayan salt by the way .... Table salt is better for you as it is one of the primary sources of iodine which the human body needs (Medical Biochemist).
Looks crackin OFG 👍. Going to give it a try at the weekend. Yeh noticed you put a lot of salt in it at the time then I'm only a pinch. Well done my friend. Another idea to get on with, love to NAT 🏴
That looks so so nice Keith put some chips and peas with it you have a fab meal .Keith I think they use filo pastry on a fray bentos pie but your pie is a million times especially better than fray bentos pie love fran ps there again instead of chips I'd have mash and you could mix your mash into the gravy
I’d smash the beef and dumplings without the pie,looks good, what I’d have done is used all the pastry sheet and pushed it down and tuck the excess round the sides to make a crust.
Nowt wrong with that keith and them casserole mixes and puff pastry are bang on. Aldi doo have been selling suet for quite some time now and have recently fetched a dumpling mix out. Where did you purchase that cooker from mate cos it looks brilliant. As for the recipe i could just do a bowl of that with some hendo's relish 🤩 😋
Bloody mate soon as you put them dumplings on it should of gone in the oven and let the dumplings crisp up that would of been fabulous think there was to much air underneath Keith fdeffo going do the stew but now pastry 🤣🤣🤣
