Kay you might like pie crust if you stop kneading it. For shortcrust pastry just plop cold butter (from the fridge) with the dry ingredients and whizz it with your mixer til it looks like breadcrumbs. Then add the water and bring it together, should resemble playdoh. Then you rest it in the fridge, then roll it out. It doesn't need extra flour because of the butter. Never knead pie crust.
Thank you Kay, my son and I enjoy watching your videos, thank you for showing lots of different recipes from around the world, enjoy your conversation you have with us all while cooking, best wishes from Us, New Zealand ❤
I love you Kay. I can see myself being a bit like you when I get older.. enjoys to cook, sense of humor, swears sometimes, doesn't gaf, has a dog, likes to cook for others, etc. Simple short and sweet ❤
Wow Kay I made this at a party and it was a HIT! Everyone loved it❤ Thanks for the recipe❤❤❤ Keep doing what your doing and you’ll get to 1 million in no time!
It looks legit. You can put some peas in the filling, or some heart of palm, but overall it is done well. You can also knead the dough just a little bit more if it is to hard to form, the downside is it makes the crust less crumbly.
Hey Kay! Amazing cooking show you got! I was wondering if you could make this amazing dish called “Gyatt” the dish is awesome, it is something which ran in my family. This is the recipe: Ingredients: - 350g spaghetti - 150g pancetta or guanciale, diced - 3 large eggs - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - Fground black pepper - Salt - olive oil - Chopped fresh parsley (optional, for garnish) Instructions: 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. 2. While the spaghetti is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside. 3. In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper. 4. Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and return it to the pot. 5. Immediately add the cooked pancetta or guanciale mixture to the pot with the hot spaghetti. Toss to combine, allowing the residual heat to cook the garlic slightly. 6. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to coat the pasta evenly. The heat from the spaghetti will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency. 7. Taste and adjust seasoning with salt and more black pepper if needed. 8. Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy! Note: I would really love if you did one on it, my grandparents would be so proud to see it get popular!
As a proud Brazilian, I can affirm that this recipe mirrors the exact method my great-grandmother used to prepare her Chicken Pie. It evokes cherished memories of my childhood-hours spent playing football with my friends in the vibrant favelas of Rio de Janeiro, followed by the delightful tradition of savoring my grandmother's pie after a spirited game. Warm regards, Tony Smith
Kay, I hope you're doing well! I have seen you grow so much in your cooking. Been a viewer for awhile and always loved your charm. Proud of you, keep it up!
What a beautiful pie Kay!So glad to see you again,was starting to get worried,I hope you and yours are well.with all the pain you have in your hands it might benefit you to buy frozen pastry 🤗❤
Hello Kay, as a long-time fan I would like to call myself an oofer doofer, I have watched every single one of your videos and love your channel. Have a nice day
@@Joseph-mm4zuthats not true!!! he needz some chicken from over see, the brzil cickn is feeded with amazonian corn!! That means a different type of taste.
Not bad Kay. Please season the pie filling, minimum salt & pepper - pepper won’t make it “hot” but will bring out flavour in the cooking process. You over worked the pastry so it’ll be hard & brittle, some of the butter wasn’t fully incorporated, use a food processor so your hands don’t have to work so hard. Frozen pastry is also very good, shortcrust for bottom & puff for the top id recommend. Blind bake the bottom crust to stop it being soggy (unless you like a soggy bottom, I am myself, quite partial) Fumbs up.
A proper nice meal and that lot. I could probably eat two of them quite easily. Believe it or not, they might be quite delicious but Brazilian chickens are quite a vicious bird making them quite difficult to catch for turning into to a pie. There was one time I went to a zoo to look at a Brazilian chicken. They never had one but I did see a couple of goats, some hamsters and something else. While sitting in the picnic area a goose stole my delicious egg but l luckily I had several more to enjoy, and on the way out I visited a gift shop where I treated myself to a spring that can be thrown down stairs. I'm still trying to untangle it to this very day. Fumbs up.
Certified pastry chef here and I must say I nearly had an anxiety attack seeing how this pie crust was made let alone this "pie". E for effort I guess.
Looking forward to trying this. I've never had authentic Brazilian cuisine before, and as it's Kay, I just know that if it tastes horrible then all Brazilian dishes can get in the bin.
Not going to lie Kay, that doesnt look bat at all! My wife is a pie lover though like you, I am not a fan so I will have to try this for her and pass on your love :) Keep cooking Kay, doing wonderful work!
@@KaysCooking could you try making a spice tailor kit that you can find in supermarkets, they come with pastes and spices, all you need to add is a meat or vegetable?
To stop your garlic from burning, add a tablespoon of water to pan with the garlic. It will also help to keep the heat down low. I see you're sticking with using tons of extra flour on your board as you manipulate the dough. First, make it easy on yourself by letting your butter come to room temperature before you add it to the flour then add the water after the butter is thoroughly incorporated throughout the dough. Once it's all well incorporated, let the dough rest in the bowl for about 30 minutes. That will give the flour time to absorb the water (the technical term is called 'autolyse'). The time it rests will make the dough smooth and strong and no doubt stop you from having to add tons of extra flour, which can and usually will dry out the finished dough. Just a LIGHT DUSTING of flour may be all you need just to keep it from sticking. LIGHT DUSTING.
@@realaledrinker3733For Pastry dough, typically you add the salt to the flour then cut in the butter until it's in pea-sized bits (the food processor does this beautifully!). Once that's done the ICED WATER is added in but again, the food processor running will make this quick and easy. What you don't want to do is over-process the dough or it will become tough so run the machine just until the dough comes together. The rest is quite simple....using a very minimal amount of bench flour, work the dough just enough to get it to form a nice ball shape (or 2 if you're making a recipe for two crusts), then wrap each in plastic wrap and put them in the fridge to chill at least 30 minutes. The rest period keeps the butter cold and gives the flour time to hydrate. Pastry dough should always be kept as cold as possible because the tenderness and flakiness comes from the cold butter as it hits the hot oven. It's a beautiful thing....and it works!!
I don't like pie crust either. When I do make a pie like that I just use a top crust, no bottom crust. The top crust gets cooked and crispy then spoon the filling onto it.
Hi Kay, I didn't like pastry until I started buying the pre-made puff pastry sheets for pies. Could you please try that one time for a chicken and leek pie because I think it makes a huge difference.
You should make French toast casserole if you haven't, yet it is a favorite of mine and a great breakfast food, may I suggest also adding Panko crust to it
Not enough salty walty or peppier in that filling if you ask me! Honions looked nice though. Mushy rooms and I don’t get along, it’s the mush part that gets me. Have a great day, Kay! ✨
Hey Kay, love the vids. Don't think you saw this one on an older video. Maybe you could try Beetroot and beef meatball traybake next. 2 medium baking potatoes 2 beetroots, including the stalks, scrubbed ½ tsp caraway seeds 3 tbsp olive oil 2 tbsp white wine vinegar ½ tsp fine sea salt Pinch sugar ½ bunch dill 3 tbsp soured cream 1.2Kg of Mincemeat made into meatballs Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes. Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream. Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
Hey kay! Love your videos. Me and all of my friends over in the United States get so excited every time you make a new video :) We wanted to share one of the staples of American cuisine. It is called a chopped cheese. The ingredients are as follows: 1 lb ground beef 1 onion, sliced thin 1 bell pepper, sliced thin 2 cloves garlic, minced Salt and pepper 4 slices American cheese 4 hero rolls Mayo (optional) Mustard (optional) Ketchup (optional) Hot sauce (optional) Instructions: Cook It Up: Throw that beef in a hot skillet. Brown it real good. Toss in them onions, peppers, and garlic. Season with salt and pepper. Let it sizzle till everything's tender and that beef's cooked through. Build the Sandwiches: Slice them hero rolls open and give 'em a quick toast. Slap on some mayo, mustard, ketchup, or hot sauce if that's your thing. Lay down a slice of cheese, heap on that beefy mix, then another slice of cheese for good measure. Finish and Serve: Slam those roll tops on and wrap 'em tight in foil if you wanna speed up the cheese melt. If you want that cheese gooey and the flavors mingling, throw 'em in the oven at 350°F (175°C) for a bit. Serve 'em hot and get ready for some serious Bronx flavor! Enjoy your chopped cheese like a true Bronxite!
