Fray Bentos All Day Breakfast Pie - Weird Stuff in a Can # 170 

Video suggestion: Make your own all day breakfast pie, but on a budget/cheaply as possible. Cheapest tin of beans, foraged mushrooms, black pudding made with the blood of your enemies etc. Could be interesting to see!

"it will rise again" is a bit of an ominous statement. Sat eating cold cereal and tepid toast in my freezing kitchen I can't deny this pie looks a lot more appetising than it otherwise would

Quote of the week. 'Is that bacon? No its just congealed sauce!' Classic and so descriptive

Back in the day, the steak pie from Frey bentos had about 40% meat, now it’s 10-15% if you’re lucky. They are basically taking the mick with the lack of anything meaty. Brilliant video as always.

"I'm just going to eat this bit, that could be a bit of sausage." *eats unidentified item* "Hmm. Could be." I think that neatly sums up the standard Fray Bentos/British culinary experience. 😂

American here! I happened to find a Fray Bentos Steak/Kidney Pie in an "international" section of a supermarket nearby. I decided to pick one up mainly because being a fan of organ meats in general, I figured there wouldn't be anything too terribly unfamiliar or offensive to taste. I wasn't unhappy after baking the pie and having a serving. I would say the pastry (especially the soft under-pastry was quite satisfying and flavorful. I would say It was a bit salty. This also however wasn't something I wasn't expecting either considering the packaging and delivery system of the product. It reminded me of a microwave dinner item of sorts even though I did indeed bake it. Meat textures weren't super out of the ordinary for the nature of the product either. Overall I can't say that I was unhappy with the pie at all. If I found it again I can confidently say it would be something really satisfying to take on a camping trip or something of that nature.

One of my bucket list wishes is to visit England to have one of those giant, "traditional" English breakfasts with the blood pudding, beans, everything.

Your other "Weird Stuff in a Can" with Fray Bentos pies had me wanting to bring some back on our our last trip to London. I was willing to lose them at customs just to give the meat ones a try (we can only get the Cheese & Onion or Vegetable Balti in Canada)....but they let them through! Can not wait for a beer night to open them up and give them a try. Three suitcases filled with British goodies later - it almost seems like we did a trip to London just to do a Tesco Grocery Run.

I actually enjoy these. My mum used to call it tinned tea, we'd have the pie and a tin of new potatoes and mushy peas with gravy. She worked a lot and needed something quick some days.

Legend says that Shrimp is still looking for the bacon

In my Atomic Shrimp head canon, his trusty Brabantia can opener was forged in the fiery pits of Hell by the Great Nemesis, and can literally open anything, including the very fabric of reality. I believe it calls to him at night, with promises of unrivalled power and riches beyond his wildest imaginings, and is only kept in check by regular prayers to the Goddess Anoia.

Headed back home from College now, your videos have been very encouraging when I was on my own. Probably won't be able to watch or like your videos for a while, but know that you have affected my life in a very positive way these past few years. Thank you so much!

My memories of fray bentos pies are a lot more forgiving than the reality of them as I tried them again relatively recently and was left incredibly underwhelmed. One of the bonuses is the tin is reusable and you can make a real pie in one after you've forced yourself through the original filling. They would make excellent makeshift frying pans if you're camping as well if you fashion a handle from a bit of wood

I brought one of these back to Australia after a UK visit. The quarantine guys were amazed; went through every ingredient listed on the tin, Googled them all and then let it pass. It held me up for an hour. When I ate it I wish I had left it in the UK.

Congrats for following the all day breakfast rules by adding the egg. I was getting worried for a while there! 😁

Not sure you'll ever see this but I've been watching some of these old WSIAC videos and I have to say I can't believe how unlucky you've been with the defects in the Fray Bentos pies. I've eaten many of these pies in my life and can't recall a single time I've had an issue. To have as many issues as you've had in the various videos you've done on these is remarkable, or perhaps me not having any in all I've eaten is remarkable, who knows. Love the videos

I was just thinking ( having watched several of your "weird stuff in a can" videos) that you are clearly not a fussy eater, I have often admired your fearless aplomb when you tackle something that looks pretty revolting ( to me!) well done Mr Shrimp for boldly going where others may fear to tread...

I think it's neat that a company recommends a specific type of can opener for the product. Love this series and was happy to watch

"I'm not much of a fussy eater" sums me up nicely, reminds me of eating in the Army chowhall, as long as it was hot, and relatively edible I shoveled it down. Food doesn't always have to be fancy, sometimes just a filling and decently tasty dish gets it done.

Yum, this takes me back to when I was a kid and Fray Bentos Steak and Kidney Pie was a real treat. I think that was the only one they did then. Have to confess that the contrast of the soggy bit underneath the crispy top was part of its appeal. 😆

Really appreciate the things you do for science (and our entertainment) Shrimp. I too think you should make an all day brekky pie to your own recipe, that would be amazing 👏

Interesting. I like these pies - Fray Bentos that is, my preference is steak and kidney - and always try to keep some in the cupboard for a quick meal if I'm out late. I always find the pastry rises well and is lovely and crispy as well as very flaky when cooked. Not sure if it's because I use a gas oven, maybe I cook it at a higher temperature. This pie though is a new one of me and I must look and see if it's made its way over to Ireland.

These videos are golden. We must cherish and protect Shrimp, Jenny and Eva at all costs!

"some people are going to find this pretty grim" *Starts scooping the guts out of a disemboweled pie without hesitation*

You're a brave man for trying this so we don't have to. On a serious note though, I love English/Irish breakfasts, and I love pies, but I think there is a reason that nobody else makes these pies. It doesn't work in the same way a steak and kidney sandwich would be revolting, but a bacon/egg/sausage/tomato sandwich is delicious.

Your commitment to your art is commendable Mr Shrimp 🦐 You could probably make an entertaining and informative 30 min video on dissecting and cooking a pot noodle 🍜

I can't say the thought of Baked Beans in pastry fills me with joy

Wow looks like not even a dog's dinner .I remember their pies as a teenager and they was a thing of beauty .

We get re-engineered Fray Bentos _and_ Lazy Latkes in one video? Thanks a brunch, indeed!

I don't know why I love these videos so much, but they never get old. I could watch 1,000 of them. I don't even eat meat, and I limit dairy, so I can't eat most of anything in this series, but it's just so enjoyable to watch.

This seems like a lot of hard work for a very substandard pie. (I will add however that Fray Bentos pies are something of a guilty pleasure for me. The pastry is a mixture of nice and crusty on top and very grim and soggy underneath)

Great video as always. Reminded me a bit of those autopsy programmes Gunther von Hagens used to do on Channel Four in parts, mind.

I think you're always gonna have that soggy bit because its not the cooking method its the fact it tends to soak the moisture of the filling into it and the sheer thickness of the pie top, But the bacon tends to be tiny little nuggets like the classic ox tail soup in a can and you probably wouldn't notice it unless you bite down on one of the very few lumps.

I kind of assumed the point of cooking the pastry separate was so that you could turn it over halfway through cooking, and thereby cook both sides evenly, instead of ending up with the top very brown and the underside as pale and soggy as it was before it went in the oven.

Original steak and kidney FB pie is $9 in Australia. It’s my takeaway treat when I’m not actually having a takeaway. Love it with a bit of ground white pepper. Have had problems re opening the tin over the last several years/decades but recently found a very easy-to-use opener so can now quickly and safely get the top of the tin off, no jagged edges. It’s a Savannah. Happy with the can opener, happy with the pie…

Industrial response to surplus animal by-products, under pasty in a can. 10/10

I would have to be VERY hungry to eat that 'pie' 😒, but thank you for taking the hit for us.

That was an interesting video. I'm from America, I don't think we have breakfast pies here, but I liked what you cooked more. Love your weird stuff in a can videos. Keep them coming!

I have saved so many hours of my life by developing a taste for the soggy bottom of the pastry in Fray Bentos products! Mind you I stopped eating them with any frequency years ago as I felt the quality generally went downhill, although I do get nostalgic for them from time to time. There are many better pie options. I find all these "all day breakfast" disappointing because they are all homogenous, the tomato sauce overpowers the flavour of everything else. For some reason some brands of sausage-and-beans don't have this problem, but thats probably because the sausage is larger than the lumps in the all day breakfast and may have some kind of skin on them. I think the best "instant" all day breakfast I had was one of those vacuum sealed in a bag ones, and I think the beans were seperated somehow.

Mr. Shrimp, have you ever made/eaten Marmite Pasta? It's a super easy dish and is suprisingly tasty. It consists of roughly 1TBS of marmite/serving of pasta, butter and spaghetti of some sort. Optionally really good with blackpepper and parmsean as well! Just melt the butter and Marmite into cooked pasta and its done!

I'll give that one a miss ! Have you ever tried covering the frying pan when frying eggs ? They cook much quicker with lower heat so don't burn underneath and the white still cooks through but you can still have runny yolks if you get the timing right. I use a large domed lid which came with a wok that got thrown away years ago but the lid happened to be the most useful part of the set as it fits on frying pans.

can never get over the grim uncooked pastry with these

For £2.00 a can of bacon grill, a can of beans and a cheap loaf of white bread would be a better value breakfast.

I definitely love the soft of the pie crust at the bottom as a feature and no bug at all!!! ❤️

I must confess, I'm one of those who consider it a feature rather than a bug! I live for the soft, soggy half underneath the somewhat crisp shell on top. Shame I can't seem to find any of the chicken and bacon ones any more though, they were an absoloute staple!

My nan would reuse the tins to bake homemade pies and cakes, and even as cat feeding dishes 😊

@Atomic Shrimp 1 suggestion if you want to bake the pastry and avoid more browning, put a bit of foil over it as a heat shield. This will allow it to dry and steam out. You gotta get the moisture out. The other option after it comes out of the oven put the soggy bottom pastry into you frypan and finish it in the pan with some butter. Please try again. I don't get these pies easily in Canada

There is something unsuaully comforting about Fray Bentos, I remember having steak and kidney pie in a tin and it was really good

Good to see that the table cloth made it in your recent domicile move! Good to see haute cuisson again, hope Eva appreciated it.

Here's a suggestion: When you try to identify bits and pieces, maybe it would be an interesting challenge to do that without reading the ingredient list first? Anyway, thank you very much for entertaining your viewers as you do!

Wish we could get Fray Bentos here in Australia 🇦🇺 I miss these pie’s 😮😊😢🎉

I always preferred the Frey bentos steak and kidney puddings. Somehow suet pastry seems more suitable for canning.

I've followed AS for quite some time I seem to remember a video where he mentioned his earlier life and where it wasn't as you'd expect. He's very clever, articulate and very very entertaining. Yet I think he took alternative route to his current success. Great content, I'm hoping he continues, happy Christmas my man - and many more !

Full English breakfast is one of my fav dinners. I was excited for this one but it didn't look very good. I could probably make one myself.

"Oh well, we'll do the best we CAN" Your pun didn't escape me! Hehehe

haha man these videos chill me out after a nightshift ya very well spoken man props to the success of the channel its well deserved :D

First time I've ever seen a product actually recommend a specific brand and model of can opener. Very interesting!

While I like pies in general, I prefer the ones with pastry encasing the contents. I feel slightly short changed when it's just a pastry lid on a stew.

Not the least bit tempting. I kept thinking about what splendid thing you could make if you had a budget of two pounds plus one egg, oil, and a large potato and your spice kit. How do you like your new stove?

I remember having these as a child and calling them flobby pies! I used to quickly swallow that weird layer in the same way I’d quickly swallow kidney in the steak and kidney pie at school…convincing myself it couldn’t surely be actual kidneys and was just a name thing like Toad in the Hole! 😂😂😂

This was the first posting I saw of yours and had to revisit it. Fray Bentos is still on the go. When I was a kid, these were treat, but ye only got beef or beef n kidney. The pastry aye turned out fluffy n flaky. Wee bit of history.... Fray Bentos is not just a trade mark corporate neme. It is the place in Uruguy (at school in the days of monochrome, I was told Argentina) where Bovril was invented. Beef extract is easier to ship. Actually dates back to the mid 1800s, if I mind. More power to you, cos I would not force feed that pie to an accursed enemy! A wee aside.... the tins were sturdy roo and were re used for home made pies.... cheaper way of food when more pie dishes were needed.

Thank you for all the content you post. Restful and refreshing ☺️

This guy is so entertaining and creative. His english Is so perfect...very nice to listen to.

Fray Bentos is the stuff of nightmares, you're a brave man for the scoff

I do love these pies - I have fond memories of eating them when I was a kid. We always had a small stack of them in the cupboard, as my late dad loved them, too. He'd often have one as a late snack if there was something like 'Sportsnight' on TV. My favourite way to eat one, (any kind) , is with some mashed potatoes, and spring greens (or Savoy cabbage).

Sometimes I watch these videos and think I would like to eat the item, either just because it looks nice, or it's something I've never tried and I'm intrigued. Today, however, I fervently hope I will never be in a position to eat such a pie (the only scenario I can imagine is a post-apocalyptic one where I am holed up in a Fray Bentos warehouse and the choices are pie or starvation.) The potato cakes and fried eggs look lovely though. Thanks as always for the video.

This is basically watching Ashens, but it's not on the couch.

I just watched your redux video on stinging nettle soup and it reminded me of eating it during a day out in school, it also reminded me of easily my favourite soup: Swedish spinach soup (spenatsoppa) which is served with hardboiled eggs, incredible combination.

In my experience a Fray Bentos pie is like shaking hands with the devil. Absolutely delicious but you'll have chronic diarrhea for a day after. A deal worth making.

I really quite fancy a big pie with mashed potatoes now.

Oh my goodness, well done for eating that, there is no way I could have done it. I HATE fray bentos pies, I can't stand the soggy pastry - I call them snot pies!! My hubby loves them though lol

ROFL, you have put me off Fray Bentos for life.

Morning Shrimp, I watched my grandfather do this for many years, the trick is to rub some veg oil on the underside of the crust before placing the crust directly on to the oven shelf to cook.

Mr Shrimp, will you ever do an episode on jellied eels?

Thanks for doing this for the discord folks Mr Shrimp

It's good that you mentioned how Black Pudding doesn't appeal to everyone. My dad who was English used to make it during the Christmas holidays. The smell was enough for one to consider vegetarianism. The idea of a breakfast pie has some appeal though. Thans for the demonstration.

I still remember Poundlands old tagline: "Yes, everything's £1!" Nowadays you're lucky if half of the things in the shop are that cheap. Although to be fair, imagine £1 clothing or headphones etc.

"Pound Land" is a much funnier name than the US counterpart, "Dollar Tree"

If we can get a Fray Bentos pie (in NZ) I admit - I give my husband the crisp pastry and most of the filling, and just have the stodge and some gravy, with whatever vegetables we are having! That, to me, is a treat! Not healthy, but as we get a Fray Bentos pie every 2 years, I think I can get away with that indulgence!

My aunt made her own breakfast "pie." It was eggs, sausage, hash browns (which was just shredded potatoes and not fried), and some sweet apples. It was all in a homemade pie crust and it tasted phenomenal. No idea on all the prep steps, but that's what it was.

I had no idea that 'all day breakfast' can be a thing you can put in a can.

I did the Fastnet Yacht Race in 2005 on a 38ft (really small for this ) boat. Despite that we should save weight, we took a Fray Bentos pie each for when we rounded the Fastnet Rock and set off back to Plymouth. We got there and rounded ... And the tin opener broke! 2nd mate said "I'll make pasta". Us:"no way". Old boy whips out a knife and laboriously breaks into all the pies for us! A few hours after we set out, we thought we'd forgotten the teabags. After a FRANTIC search, we were relieved to discover them. When we asked the skipper "what would we have done if we hadn't?" he said "go back and get some of course". He was a serious racer ( and survivor of the 1979 Fastnet disaster, who'd had to be rescued) but I do believe he was serious!

Not just any pie... It's the ALL day pie 😅🥧🇦🇺🍻👍

Using an air frier works great for the Fray Bentos pies, i use it all the time for them now , great content sir, keep them coming

We really just enjoy watching this nice man live his pleasant life

With black pudding depending on the size of it generally melts down in sauces or pies and enriches the gravy or sauce and once cooked you don't notice it. But it depends on the cut size.

I’ve always wondered about these. They were a staple in supermarkets here in Australia when I was a kid.

I would suggest, to the people who recommended doing this separate cooking thing, if it's something you do on the regular, to try making a pie. From scratch. Or with like a premade pie-dough. It would probably take as long, be less of a mess, and taste twice as good.

Yeah since Baxter's in fochabres Scotland make the fray bentos pies now it doesn't surprise me that they included black pudding since its big for us Scots for breakfast.

I've been eating fray bentos pies for as long as I can remember and I've never removed the top before cooking. The fray bentos curry pie is my current favourite.

Saw a pie-type thingie in a can at a liquidation store that sometimes deals with weird things......🤔 Rang a bell from somewheres in my chaotic childhood......🤔🤔😱. LOL..... Anyways, it was over $6 Canadian!!!! So I reluctantly passed on it.... BUT, I might go seek the product out.... Some small bits of pleasant nostalgia, I guess..... BTW!!! Love this channel AND all the effort that goes into maintaining it!!! Thank you, thank you, thank you!!!!! 🥰🥰🥰

Weird Stuff In A Can starring the phantom bacon. It may be there but we'll have to take their word for it!

I remember my mother cooking these pies when I was a kid. Only thing, she never removed the lid before baking. She may have put a hole in as I never witnessed a pie ever explode. Thing is the uncooked pastry turned out the consistency of suet pastry. I absolutely loved it. Forget the filling, which was pretty non-descript anyway, just load me up with the pastry.

I like the soggy bit of pastry, long time since I had a Fray Bentos pie though. Fun vid thanks.

I bought the oxo good grips and it was not a side based opener. Was the best can opener I ever bought. Still is. So I'm curious about the model you picked up

By 'eck that pie is grim 🤣Well done for doing the science so we don't have to!

Guess this is one pie I won't be buying, not even for my emergency food storage cupboard! If the filling can't be properly identified by Mr Shrimp, then I wouldn't trust it! 😀

What I've took away from this is: the perfect way to make these pies perhaps flip the pastry at some point while still baking, maybe slightly longer than the filling if needs, add my own extras & voilà. However this particular pie wouldn't be one I'd try tbh. But still I learned something, so thank shallot! 😆

10:04 british cuisine at it's finest.. "I'm gonna eat this thing I think might be sausage.." *eats it* "could be, indeed."

Video suggestion: can openers. Thru the ages, types, your favorites, the trash ones, and upkeep. Do I oil them? Best way to clean....etc....