Here I am, sat in Barnsley, watching you eat my favorites! Cruel… I started making your cheese scones this morning then realised I didn’t have enough flour so to do them later. Tomorrow it’s Cheese pasties, never tried boiling onion in milk before hand but gonna try. Thanks for sharing Rik and stay well.
My dearly departed mum always used to boil an onion [stuffed with cloves] in milk as the basis for her bread sauce. Marvellous stuff and not just for Christmas turkey!! Any left-overs, stick in between a couple of slices of crusty bread for tea, with or without the turkey!! 🤣
II didn’t have enough flour to half it! But made a batch on Saturday. Due to our heatwave yesterday, I made a simple tea, two cheese scones and a pile of baked beans, heaven, who have thought they go together as a simple meal, lovely. Try them.
Since we all can't have our own Rik in the kitchen, he takes it to the next best step by showing us easy methods to cook just like him. Essentially, we are ALL Rik, or at least willing members of Riks Cooking Army. 😂
Appreciated - on this channel everyone can cook - the recipes will never be complicated - I can't have folks waste their hard earned money on ingredients. Thank you. Best, Rik
They both look and sound delicious. But puff pastry is just a bit extra special. The puff pastry has more crunch, which I love. Cheese and onion is a lovely flavour combination. Thanks for sharing, Rik.
This has made me very very hungry!! I could watch and listen to you all day. Great video. I'm now a new subscriber. I'm a puff pastry lover, but seeing how easy the short crust is to do, I will be trying it. I'm in North Carolina,USA and I'm in love with your accent and your talent. Can't wait to see more and try them out.❤❤
I love a cheese and onion pasty but I am lazy and use a pasty press to make them, but I do make the filling lol. I don’t not however cook the onions in milk. I don’t mind the raw crunchy onion feel but will give your method a go next time I make them , and with the warmer weather fingers crossed 🤞 coming up perfect for the beach day picnics. Thank you Ric. Could you knock up some veggie ones for the grass grazers please(my other half)!
I find that puff pastry goes soggy unless you eat straight away. My mother always made them with shortcrust pastry. Love these old fashioned wholesome foods.
Hi Rik, these look absolutely fabulous! Do you have a good gluten free pastry recipe you could share for those of us finding ourselves plagued with this dietary intolerance.?Never had any problems eating anything until 2013! Must add I need to use dairy free milk and butter as well! Love your channel. 🇨🇦💕
Hi Rik. Love all your recipes and you make them look so easy. Thank you for getting me back into home cooking. One question is: Why do you use Apple Cider Vinegar when making shortcrust pastry? Thanks Rick. Keep up the vids please.
@@BackyardChef Thanks for Rik for your quick response. A bottle has been added to my shopping list. As I have said I am very grateful for all you do. Keep up the good work. Regards.
I'm a subscriber, and I can vouch for everything Rik has said..... It costs nothing, and you can easily unsubscribe at anytime. You just get a notification when another top tutorial is posted. This channel is great for single blokes, novices, and people who don't have the confidence to cook. 😊 Practical recipes. 🇬🇧🇬🇧
Mustard powder is delicious with those ingredients you're using. I'd forgotten all about this, how wonderful to see this done. I can't wait to cook them.
I like both but prefer puff pastry for a pasty, love the idea of cooking the onions in milk as well, I've never done that but will definitely give it a go 😊
Delicious, always love a bit of English mustard in a cheese based recipe. I think I'll make these over the weekend and use puff pastry. Thanks for always making your recipes so straightforward and fear free 😱😊
I've made these as puff and shortcrust over the years. They're always snapped up, no matter what. My mother did the same but always added bacon to the shortcrust one. I'm a happy subscriber to this brilliant channel 😀
I've made cheese and onion pasties much like Cornish pasties, using short crust, finely diced raw sweet onion (Vidalia or similar), sliced raw yellow potato, butter, and cheddar cheese. The onion and potato cook up nicely in the baking process and the whole tastes great. That said, I will have to give this a try -- especially with the puff pastry. I think that flaky crust would be great with that filling. My favorite stores here in America don't carry ready-made puff pastry, so I'll have to make my own. (I could look for it elsewhere, but the extra trip would probably take as long as making my own.). Thanks for sharing yet another great idea, Rik. 👍
I'm surprised! Every grocery store I've ever been in sells Pepperidge Farm puff pastry sheets in the frozen food section, and sometimes the store's brand. Where do you live???
I'd go for the puff; you just buy it. And you have a "sexier" looking pastry at the end. So simple, even my cat could make it. (OK, that's a lie) The "added extras" that come to mind are virtually endless. Great upload, Rik!!!
Ooooo …. Eh up!!!!! 😁 I remember walking on stilts uncle George made for us kids on the stone laneways in Abbey Hey Gorton Manchester & Aunty Gena cooking up pastry’s for us kids ❤️🙏❤️😘
t I use Bonox these days, I'm in Australia and I find Marmites hard to find so it's Vegemite or Bonox, and I've found that I actually prefer Bonox as a base to anything now.
Honestly I’m a shortcrust man. For me puff pastry is a luxury item, something I didn’t grow up with and therefore isn’t a true comfort food ingredient, but that’s just me. Subscribing can indeed lead to other things, good things. I subscribe to a couple of other “how to cook at home” channels and as a result RU-vid suggested you to me. If it wasn’t for that I’d never have found you.
Hi Rik, I cheekily dropped a wee plug for your channel in the HySapienta Father’s Day competition last week 😉, hopeful that it might have brought a few more subscribers to your channel!🤭😆 These pasties look fantastic, but I think the puff pastry ones would be my preferred choice, the shortcrust look much drier to me & better suited to meat fillings, but we’re all different. Wish we could buy the ready cut pastry here in the uk, but that’s me just being lazy, only takes a couple of minutes to divide it up, just might not look so uniform in size, a wee bit more rustic. Will definitely give these a try, I remember both my grans & my mum poaching onions in milk, haven’t seen anyone else use that method in a while! Thanks as always Rik & hope you’re feeling stronger with each passing day. xx 👨🍳🍍💕💞🩷
I'm nearly all pineappled, David. That was coincidentally a great suggestion, they are all in season here . Stalls everywhere at the side of the road everywhere. Thank you. Best, Rik
I’m watching this as I’ve woke up in Australia having a lie in today it’s cold and I’m thinking these pasties with some veg soup for our lunch. I’m up now and getting the ingredients sorted. Wow can’t wait. Thanks as always Rik. Omg my perfect pastie Trying to stay healthy with the bowl of soup lol
Thanks Rik. Love your recipes and techniques. I'm gonna try the puff version, with Bacon! Don't forget to plug the "Likes" and "Comments" too, they help the algorithm grow your channel.
Puff pastry every time for me Rik, they look the dogs, well done, your skill is megga , you make it look so easy, and a great encouragement for those who are afraid to have a go.
Cheers mate. Appreciated. Its fish pie tomorrow, I know you don't like salmon - you will have to leave it out mate. Just got hold of some Scottish smoked Haddock today! Thank you. Best, Rik
Well done Rik. Good comfort food for those of us that are pinching pennies. Low cost ingredients if you make the short crust. Pasty is not common in the US, and I see it a lot in British content. It seems almost every bakery and convenience store has them over there. We have fruit pies with short crust that are usually fried and glazed and puff pastry for fruit turnovers that are baked and iced. I don't think I have ever seen a savory version with meat or potatoes over here in the US.
Hello Rik 😊. Down in freezing NZ 🥶🥶🥶. We love cheese toasties, but this looks to be the ultimate 😀❤😊. Can I batch bake them and freeze them down for my hubby's lunches?😊
Great RU-vid explanation, Chef! Also love that you showed you CAN use plain pastry instead of puff pastry, which I'm not a fan of, and it's not available around here anyways. Shirley in NH
There's not much between them but short crust just wins it, I'd have these with a few beans and a few chips and of course my beloved cup of Yorkshire tea, thanks Rik 👍
Got to make these! I think your pastry looks best, but I like puff pastry too and it is ready made! I shall try the puff pastry first! Thanks again Rik…😊
Great tip! Would love to live near a Mexican market - one of my favourite foods. Mind you love to near any market - love markets so much! The Hussle and bustle and all the produce. Thank you. Best, Rik
All in the description a full list. If you aren’t watching in the RU-vid app open it upon RU-vid then press the word “ more”. Scroll down and the recipe is there. Thank you. Best, Rik
Yummy!!! I think using the leftovers of the milk for some leek and potato soup would be a great idea. I mean if you had a little piece of ham you could throw that in there with it. I love this. I'm going to make this. I have a little bit of sliced roast beef in the fridge to use up and I think I might just add that in.
They look fabulous Rik!!! Like everyone else on here I love what you do and uncomplicated it all is!!! Everyday I wake up and think"mmm wonder what Rik is cooking up today!!!" It's a marvelous channel
I' m already a subscriber and I always watch your channel,funny,might lead to other things...I remember one comment,asking whether you were married....ha..ha...scared of falling for you I guess,,,,😊 Your recipes are classic,I remember my gran used to cook most of your dishes,the highlight of our visits...
My SIL prides herself on her cooking skills and, yes, she has made some delicious meals (her tomato and orange soup is to die for) but there are two things she simply cannot do: roast potatoes and shortcrust pastry. Her pastry ALWAYS comes out heavy and stodgy. Despite going to cooking classes and having countless recipe books, her pastry ….? 👎👎 I think she is the reason I have shied away from trying it (but I do make lovely roasties!)
...and if you hit the "ALL" icon for the "Subscribe" you will be notified sooner when the new video is uploaded. I love the really easy step-by-step instructions and explanation what the basic differences between British vs French Dijon mustards. I also learned how to use dry mustard powder. BTW mustard will bodify dishes like this. I use mustard for vegan mac and cheese [I can't tolerate dairy]. Love these pasties, they kinda remind me of potato samosas only they have cheese in them. Thank You Rik!!! Cheers from NYC!!!
I am a subscriber, however I don't watch your videos that have feature meat in the recipe because I don't eat it. However, I love your recipes, and how you present your videos. Have you read the book ''English Food" by Jane Grigson? I reckon you will love this book. (I can't wait to try your English custard tart recipe too...)
Backyard chef - Conjure up something great from simple ingredients! Really good. 👍 P.S: I think the shortcrust pastry variant might tend to be a bit dry.
You know that I love puff pastry, Rik. I think I'll give the shortcrust ones a go as well. Ideal for the good weather that we're having. A couple of my friends are coming for afternoon tea next week. Sorted.
