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Worked in a bakery in the 90's , we slowly stewed the minced meat for 2 hours so the mince is not rubbery in the pie,and we used arroroot flower to thicken the pie mix ,
I've been making my own meat pies for years and I've always very slowly simmered my savory filling for hours simply because I've always liked a very tender beef mixture. Reading your comment was very encouraging and rewarding at the same time
Good morning, I love your channel so subscribed. I am an expat from South Africa, been living in Huntsville, Texas for the past 33 years. I make a lot of pies. Awesome.
Defo gonna try this. All of your recipes I have tried so far from your kebab's to chrispy spicey wedges have come out amazing. The way you use spices is spot on 👍✌️🙂
Those look delicious. I will definitely be making that in the future (minus the ketchup). There are so many different things you could do with the filling.
Your effort, passion for food and love has spread from Australia all the way to South Africa. Keep up the good work! Your cooking style, technique and guidance is invaluable! I wish you well for the remainder of 2021 and a prosperous 2022! Lol 😂 at me wishing you and it’s not even 2022 yet 😜😅
Best recipe ive found for aussie meatpies so tk you but dont we have to strain the grease out before we add the beef broth or do we actually just leave the grease in.
Bovril would also work brilliantly with this as an alternative to vegemite/marmite. No idea whether anywhere else in the world has bovril. Might just be a UK thing?
Im a Baker/Pastry cook by trade, the bakery that I worked for use rehydrated onions, the cheapest, fattiest mince and the bog standard bakery supply, meat pie base for gravey. I find it funny that they call it their famous pies. They boiled their mince in water with a handful of mixed herbs.
Hi Henry, love your videos, I have watched most of your videos. I have question, if we want to skip meat cooking process, and we fill the pie with raw meat and other ingredients. what would be the process like, and how long we have to bake in the oven and at what degree Celsius. Many thanks :)
It gets a bit complicated, I have tried it myself in the past, the raw meat oozes out all the juice and it makes the pastry very soggy. So I would advise against it
Hi Henry, Those littel Ozzy pies look delish. As Vegemite or Marmite are impossible to find here in France what would you suggest as an alternative? Do you reheat them in the oven if you don't eat them all on the same day? I've been following you for a while now and I've tried quite a few of your recipes....never been disapointed! 😋 I just have one negative point to raise....that background music is SO annoying, Sorry! Greetings from France 🥰
Really? I would’ve thought marmite would’ve been easy to find there. You can omit it, miso would be the closest substitute they I can think of, but just skip it if you like. Yes you can reheat in the oven, here it’s just common to microwave it. I’m glad to hear and thanks for the support! I’ll definitely keep that in mind regarding the music, I’m just playing around with a few new ideas so all feed back is appreciated 🙏🏻
@@HenrysHowTos Thanks for your ultra speedy answer! I'll try them with Miso. You can find Marmite in the UK but most French people have no idea what that is! With regards to music I don't mind it as long as it doesn't cover your voice too much when you're giving instructions. May be something softer (less bass sounds?) in between you talking?
Henry love everything you do dont get me wrong, but! i miss the old big ben pies , (much older then you) savory pies with a black gravy , matter of fact all comercial style pies tend to have a savory dark gravy , this is what i have been searching for years and can not find out how they do it , there is something about that gravy that has that umami taste to it , stay well and thank you for sharing with all of us
Pie and sauce is the Aussie icon , at least have a little on the side mate ...you had a kiwi gourmet trendy pie not the original lol...and that is coming from an expat kiwi ;)
