That stir fry looks great for a treat! So much cheaper than takeaway! Great idea! That's the great thing about pies you can put anything in, thanks for the video mate👍😁🏴
Should have let the filling go cold before filling and also if you sprinkle milk powder in the base and put your pie on a hot oven tray you won't get a soggy bottom.. Looked really good though
When I see you put steaming filling in to warm/room temperature pastry, my first though was " soggy bottom". They did look a bit soggy, but other than that, what an amazing recipe, and very creative. I'm getting addicted to your channel, to you and your personality and some of the delicious ideas !! Top man!
@@itskeithnNat the most important thing with pastry is it must be cold.. top chefs wi use iced water, cold butter etc when making, and put it in the fridge. I used to think it had to be room temperature til I found out.. now, it turns out perfect every time. Some cooks will prefer to use shortcrust on the bottom of a pie, but I find it too dry/hard. Puff is the best!! And cold filling (or at least, not hot) is better as it doesn't begin to melt the pastry!! Looking forward to seeing what you're going to make for the Jubilee !!
Oh they look beautiful, I'm so glad I found your channel in time for my shopping trip on Tuesday, a huge thank you for your videos and I hope you have every success in the future too x
@@itskeithnNat Yh I've deffo gotta make a few pies again yours looked the buisness.. prob been a decade since i made one it was a chicken n sweetcorn one if I remember huge think I lived off it for 3 days lol..one more good idea is always save a little bit off yours meats or the odd sasuage or slice off bacon n freeze it all as a mumbo jumbo off bits even if its just one cube off chicken or a few slices off beef then month later you can knock something special up with all the mixed meats a 5 meat pie would be interesting lol..or mixed meat Chinese curry...cheers
Nice video definitelylooks amazing! A definite yes to blind baking your pie bottems first, or to salvage them as is - flip them and back in the oven for 7 mins so the pastry cooks 😃 We have a street food company up north that makes funky pies like this, things like teriyaki Singapore noodle pie, tandoori prawn puri pie etc. Love the stir fry kits, the beef one is my favourite, wrapped in rice paper and lettuce to make spring rolls. Thanks for the video
Love it going try it lol have done chips fish and mushy pea one lol that was banging then a tryed potatoes mince meat and mushy pea pie lol but carnt wait they this one and fish chips mushy pea wrapp lol
Look amazing mate! If you had a shop, I'm sure you'd sell them. We did a 'Cheeseburger Pie' a layer of cooked mince beef with a layer of plastic cheese on top, then cooked in a pie, maybe you can try it? All the best to you and your family mate, great channel 👍👍
Yumyum that pie looked so so nice you could make a meat a potato pie with left over cottage pie or you could make say sausage pie with sausages and left over spuds and veg a good way of using left over food up .my mum always made cheese and bacon pie she would make the pastry cook some bacon and slice some cheese and put the bacon in a lined pastry put cheese over and just a drop on milk put over everything and pop the lid on the pie and it's was such a nice pie ill have to make one not made a pie for ages but j will now seeing your stir fry pie thanks Keith xx
Next time cook chicken first for 7 to 8 min then veg for 2 min ( mate) got to say that does look lovely 10 out 10 lolol ,,,got to say don’t think You needed to fry at start .would have cooked in oven well done 👍🏻 I will make one lololol
Ah! Your daughter! Nice to see her ^^ Another new idea! They're gonna get you to do a cookbook at this rate lol. I have made pie in the past and making the 'stew' bit takes a million billion years. So this is a good hack! I make quiche sometimes. Can never be bothered to make the crust, plus traditional ones are horrible anyway. So sometimes I pre-heat a tortilla wrap and use that. It really works 👌
Fajita with oyster sauce???? I can think of alot better combo's than mexican and chinese. A tikka sauce would be interesting with the stirfry mix, but overall the pricipals followed seem ok and even i could do that easily, and im lazy when cooking. Finished results look very good as well.
It's not really a pukka is it, pukka is a brand name not a type of pie, that's a stirfry filled pie nothing to do with the pukka company, interesting experiment though You can see your base is raw, too much liquid in it to allow the pastry base to cook, those bases should have been blind baked first, and don't tell a chef or even a good home cook that it's not about how it looks because you eat with your eyes first, the second one did look better though
@@JPodMx I know about the urban dictionary but he was specifically talking about pies and he was using the reference like pukka pies use it so I believe he was saying it would be like the pukka pie brand or maybe he thought pukka was a type of pie
@@bigdaddigaming Or maybe he just meant a pie that is pukka? like the person that founded Pukka pies did. I live in the south and I have heard all kinds of food being described as pukka, even pies from places like greggs.
@@JPodMx maybe but I don't think so by the way he said it Plus with him being from Birmingham or somewhere close to that up in the north pukka isn't a traditional reference to something good infact you'll hardly ever hear a true northerner saying pukka unless there talking about the pies
