As an Australasian, I am surprised you failed to mention the most important quality a good meat pie MUST HAVE! It must be sturdy enough to hold with one hand and be eaten while driving stick shift. This is mandatory in the southern hemisphere.
Why didn't you just say kiwi lmao it's gotta be sturdy enough to hold and lukewarm enough from the pie warmer that it won't cause an accident when you get it on yourself
I was surprised at first that you said this was made between Christmas and New Years, but then I remembered that Canadian Christmas is actually on the fifth thursday of February
With beef, I'd use the same veggies you did, but use red wine instead of broth. I'd also use beef paste and a T of tomato paste. Chicken, I'd use the same veggies again, white wine, chicken paste and then add green peas. I'd use sage and rosemary in the chicken. Lots of leeway with this recipe. Thanks!
I love how you encourage flexibility in your recipes. Most chefs today make a recipe and then expect you to follow it like you don't have a kid who hates carrots. I love that you are literally like, use what you have. "I'd usually make this with ground beef but I don't have that so here's some aged beef, use whatever you have in the bottom of your crisper." I admire the way you cook good sir!!
My late husband was from the far north of Wisconsin. He tried to get me to make him pasties decades ago. He said that they were good, but something was missing. It was rutabagas. Good luck finding them in Las Vegas decades ago. But we did and he totally approved.
when the idea of a chili meat pie hit your brain...yup, saw the lightbulb go off over your head...lol! priceless!...perhaps we will see a video of that one in the future. i would love to see that one!
Watching this channel has inspired me too try many of the recipes. Unfortunately for me, these videos have also shown me just how much of a food desert I live in.
Only thing this Aussie doesn’t approve of is the celery, ditch that and it sounds like a pretty damn good pie, Aussies would have it with Tomato sauce too though lol...
@@ryangraham6393 I mean your tomato sauce will probably have celery in it, think most ketchup does so really this is just moving it to another part of the meal
@@ryangraham6393 dude, it depends on the pie, nd the person making, I use plenty of celery n some of my pies and they taste great becauase of it, I use only garlic and onions in others and the taste great too. And yes I am an Aussie, I own a pieshop in Tokyo.
I just made beef stew for the first time in a couple of years. I’d never heard of marmite, but I ordered some on Amazon, and put it in the stew. It was really good. Who would have thought that the answer to “where’s the beef” is answered by marmite.
I made a meat pie the other day using left over chicken thighs and legs. I used the onion, mushrooms, carrots, celery and peppers. Spices thyme, garlic, pepper, a little soy sauce and a little worcestershire sauce. No cheese and thought about potatoes after the fact. It was time to use what was in the refrigerator. Everyone loved it.
Wow!!! That looks fantastic! I’ll be watching for your “veg” version, that sounds interesting also.. Thanks so much for sharing all your great cooks with us!!! W
Yep. I agree. Those Knorr concentrated stock buckets should be in every cooks cupboard. They are great. Knorr really has a great product there and throw you a case for the mention.
My Scottish-Canadian mother taught me to use toasted oatmeal, (I microwave a half cup of oatmeal with an equal amount of stock or water), to thicken, stabilize meat sauces for pies or sandwiches, especially when vinegar was used to add tang to it. Only add as much of this as needed.
I often make Curry pies, and pizza pies, Prawn, scallop and chilli pies and well Pies and Pasties are very big here in Australia. Great Vids Glenn , Thanks From Down Under.
We like to add steak, kidny, onion and potato sometime. Going to have to make pies this weekend, there used to be a vender at the 400 flea market in barrie that had the most amazing pies, they were huge and then 1 weekend we went to get our months supply and they were gone.
A tip for pies - freeze them before you bake them, then put them into a blazing hot oven for the first ten minutes then turn it down to a moderate heat for the rest of then cooking time. The heat will shock the cold pastry and give a nicer crust.
i've never made meat pie might have to those look really good, good recipe to be able to make and impress people, i'd probably use mince meat or chicken though
I love to use leftover roast chicken from a Sunday roast to make a chicken and mushroom pie. Be extra thorough when getting as much meat off the chicken as you can, and keep the less appetising looking bits aside for your pie along with the leftover. Instead of the water/beef stock Glen uses, try a simple Velouté for the gravy. Melt 1tbsp of butter in a pan until it stops bubbling and goes quiet. Now add 1 tbsp of plain flour and stir together. It'll go kinda like a paste. Now slowly add warm chicken stock, while constantly whisking. At first it'll go really thick - but will quickly become a nice sauce. Stop adding stock when it comes to a consistency of your liking. You shouldn't need more than 500ml.
Vegemite works very well in dishes like this as well a marmite. It adds a different depth of flavor. I highly recommend it to anyone who has access to it.
Would you do a show on purchasing an aging cabinet along with tips on how to? Which meats? meat cuts? This sounds like something my hubby would love to get into. We are always buying meats that are dry-aged so I'm sure it could be cost-effective after awhile. I noted the Tomahawks in yours so that's 1 meat.
Well, I've got some lean steak bits and veg in the fridge. I guess I'm gonna make some pie dough tonight and have a rendition of this. I've got a little red wine left over so I'll use that too
Hmmmm, watching you make this kind of reminds me of a Cornish Pasty recipe I have from an 80's little red binder my parents had from Dominion's. Just add a bit of steak sauce with the gravy and yummmm :)
I have made Cornish pasties using leftover chili as a filling… My chili has evolved over the years from traditional kidney beans, meat, onion & garlic and seasonings, to black beans, pinto beans, cannellini or great northern beans, niblet corn, and of course ground beef, onion and chili seasonings….similar, I think to your meat pie, except for the shape of the pie…. I wish I could find marmite here in the states..
This reminds me of something called Pasties that are very popular in Green Bay, WI, as well as a meat & vegetable dish served as Booyah cooked over an open fire pit... both very good and I miss these well made local foods from the years I lived in this area in my youth.
This is another wonderful looking recipie, thanks for making it! If you do a pie with beans - please do! - may I suggest making the pie and crust with vegetable shortening? That way, it would be suitable for vegetarians (with cheese) and for vegans by eliminating the dairy.
My wife cooked a bunch of pie fillings and froze them, so when we want pies the filling is already done, great recipe Glen but Vegemite is the go here, hi Julie, stay safe guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Hey Glen? You guys don't have Manteca made by Amrour? It may be rendered from pork fat but it is just as good as beef tallow for the flakiness. My mom's best bicuits are baking powder with lard. Love this recipe. Can't wait to try!
Beef or lamb, mushrooms, carrots, onions, garlic, celery, green peas, wooster sauce, thyme, apple cider vinegar, or red wine vinegar, and if I don't have homemade stock, I use a product called better than bouillon, and thickened into a gravy. I do a single crust, or do I something along the line of the shepherds pie with a mashed potato topping sprinkled with cheese.
Thanks for watching Everyone! *What do you put in your meat pies?* Of course as always the recipe is in the description box.
I put in anything in my meat pie that Marco Pierre White recommens.
Just a standard beef stew, either with veg or without, i.e. stewed steak in gravy. Never added cheese to it though.
Vegan here. Mushrooms and Brown lentils.
If you have subtitles on it says "music" when put the beef in the pan.
My Memere makes this with creton/gorton as the inside filling, and we've always called it French Meat Pie.
As an Australasian, I am surprised you failed to mention the most important quality a good meat pie MUST HAVE!
It must be sturdy enough to hold with one hand and be eaten while driving stick shift. This is mandatory in the southern hemisphere.
Why didn't you just say kiwi lmao it's gotta be sturdy enough to hold and lukewarm enough from the pie warmer that it won't cause an accident when you get it on yourself
As a what? 😂
Just always remember to blow on the pie.
😂😂😂😂
I was surprised at first that you said this was made between Christmas and New Years, but then I remembered that Canadian Christmas is actually on the fifth thursday of February
Don't they traditionally celebrate it by decorating Bear's eggs and drinking poutine cocktails?
this actually happens once every 28 years :-)
It would have been between Dec. 26th 2020 and Jan 6th 2021. The lock-down started on the 26th.
@@writerpatrick a sense of humor is a terrible thing to lose
The week after that is Orthodox Canadian Christmas
OK, Glen's look when he mentioned "chili meat pie" was absolutely priceless!
13:38 i love how they both put their hands under the fork such a cute couple
Substitute dark beer for the water, simmer down til mostly absorbed, thicken as base for gravy. Delicious. We use that for a lot of beef recipes here.
With beef, I'd use the same veggies you did, but use red wine instead of broth. I'd also use beef paste and a T of tomato paste. Chicken, I'd use the same veggies again, white wine, chicken paste and then add green peas. I'd use sage and rosemary in the chicken. Lots of leeway with this recipe. Thanks!
I love how you encourage flexibility in your recipes. Most chefs today make a recipe and then expect you to follow it like you don't have a kid who hates carrots. I love that you are literally like, use what you have.
"I'd usually make this with ground beef but I don't have that so here's some aged beef, use whatever you have in the bottom of your crisper."
I admire the way you cook good sir!!
When I saw the Knorr stockpot on the bench I was waiting for a Marco Pierre White reference. Thanks for not disappointing me Glen. Nice one.
Lol, i think it's sad i know exactly what you mean 😂
The look on Glens face when he realized the amazing possibility of a chili pie...priceless. suggest texas style chili
Instead of putting them in a pie tin or a bowl, we put the filling in the pastry, fold it over, and make hand pies, which also freeze really well.
Hand pie sounds like a very fancy way of saying pasty!
@@bulman07 Was just thinking the same haha
We call 'em "bakes".
I live in Toledo and I LOVE Marmite too. My meat pie is beef, purple potatoes, peas n carrots blend, onion, s+p to taste with a dash of curry powder
12:36 "Hold it" Jules waiting in the wings :D
I'd definitely be interested in your bean pie. I've just got my own kitchen for the first time so I'm in the market for some new recipes to try!
12:31 really clever shot
My late husband was from the far north of Wisconsin. He tried to get me to make him pasties decades ago. He said that they were good, but something was missing. It was rutabagas. Good luck finding them in Las Vegas decades ago. But we did and he totally approved.
Simple, easy, tasty comfort food is the best in stressful times.
when the idea of a chili meat pie hit your brain...yup, saw the lightbulb go off over your head...lol! priceless!...perhaps we will see a video of that one in the future. i would love to see that one!
@@samiam619 yeah, you can almost see the endorphins flooding his brain with euphoria! hahaha! and the envisioning of a new recipe in the works!
Whenever Glen says "everything will be okay" I really feel it. It's like a wave of calm that hits me and relieves any anxiety from my very soul.
Will Julie tell me to add whatever I want and make it my own? Must stay tuned!
Our local favorite/'specialty' is Harrow's chicken pie. Been a staple of the Boston North Shore region for almost a century now.
I do believe that dry aged beef makes all the difference to a pie. That meat looks beautiful!
A Chilli... wait for it... meat pie. Awesome pie Glen
Watching this channel has inspired me too try many of the recipes. Unfortunately for me, these videos have also shown me just how much of a food desert I live in.
Wow. That just looks amazing. Brb.
"Chilli" meat pie sounds like high class frito pie
Hmm, cornbread crust.
Oh Sara, high class frito pie...LOL. Frito pie is just amazing.
As an Australian who eats meat pies all year round, I approve of this recipe
Always makes me laugh when ever there’s a meat pie recipe you Australians seem to emerge from the rafters
As an American who now lives in Melbourne, I agree with you
Only thing this Aussie doesn’t approve of is the celery, ditch that and it sounds like a pretty damn good pie, Aussies would have it with Tomato sauce too though lol...
@@ryangraham6393 I mean your tomato sauce will probably have celery in it, think most ketchup does so really this is just moving it to another part of the meal
@@ryangraham6393 dude, it depends on the pie, nd the person making, I use plenty of celery n some of my pies and they taste great becauase of it, I use only garlic and onions in others and the taste great too. And yes I am an Aussie, I own a pieshop in Tokyo.
I just had lunch. I'm full. I'm watching this and now I'm hungry again.
You had me, then in came marmite, with it’s remembrances of things past that best left forgotten.
I'd say it could be substituted with Worcestershire sauce and anchovy paste
I've made these with lamb, and added fresh rosemary...so good.
Today I learned about beurre manié and my day is better for it. Thanks.
I'd use Better Than Bouillon instead of the Knorr Stock Pots. I've found the quality is so much better.
Onion, mushroom, oakra or peas, potato, carrot.
Also makes a good soup.
You made a mistake, you included oakra.
I've always wanted to make a steak and ale pie.....this looks even better.
I just made beef stew for the first time in a couple of years. I’d never heard of marmite, but I ordered some on Amazon, and put it in the stew. It was really good. Who would have thought that the answer to “where’s the beef” is answered by marmite.
Moroccan spiced veggie pot pie is one of our go to pies
I make Venison meat pies all winter long , that I harvest in the fall each year . yummy
I love the look on Glen's face when he realizes the possibilities of a chili meat pie, at 5:10
At 3:28 you use the spine of the knife to push food off the board and not the blade. It is a lovely knife skill.
I made a meat pie the other day using left over chicken thighs and legs. I used the onion, mushrooms, carrots, celery and peppers. Spices thyme, garlic, pepper, a little soy sauce and a little worcestershire sauce. No cheese and thought about potatoes after the fact. It was time to use what was in the refrigerator. Everyone loved it.
Wow!!! That looks fantastic! I’ll be watching for your “veg” version, that sounds interesting also.. Thanks so much for sharing all your great cooks with us!!! W
Just fine for the weather these days!
I live in Australia and I always add vegemite when I make meat pie filling.
Yep. I agree. Those Knorr concentrated stock buckets should be in every cooks cupboard. They are great. Knorr really has a great product there and throw you a case for the mention.
My Scottish-Canadian mother taught me to use toasted oatmeal, (I microwave a half cup of oatmeal with an equal amount of stock or water), to thicken, stabilize meat sauces for pies or sandwiches, especially when vinegar was used to add tang to it. Only add as much of this as needed.
In the next two weeks glen’s going to be making a chili dish. I know people are passionate on chili so I can’t wait for the comments.
I agree, the look on his face and the pause at 5:10 just says it all :D
My local pie shop has been closed for Holidays for the last 4 weeks... but they are back open TODAY! Oatley Pies - Best pies in Sydney!
Yes Please! Who doesn't love a pie? That's on the menu for the weekend. That Dry Ager is Far out. ✌️🐝
This Aussie approves hehehe
See now I have, "Don't fear the pie dough." in my brain to the tone of "Don't fear the Reaper." You evil evil human you. LOL.
Try a recipe for hot water crust. It’s the only pie dough that works for me.
That looks like a perfect, cold winter's day, meal.
Gosh, I love you two!
Making this for dinner today!
Would love to see the bean pie! That would be an awesome addition to my vegetarian meals arsenal!
So Good. I will cook this for my Grand-Daughters and let them add whatever they want. Please keep up the excellent work.
Love that idea to do this with beans!
They are beautiful!
I often make Curry pies, and pizza pies, Prawn, scallop and chilli pies and well Pies and Pasties are very big here in Australia. Great Vids Glenn , Thanks From Down Under.
This is like a time machine to 2020
We like to add steak, kidny, onion and potato sometime. Going to have to make pies this weekend, there used to be a vender at the 400 flea market in barrie that had the most amazing pies, they were huge and then 1 weekend we went to get our months supply and they were gone.
My must haves are; carrots, peas, potato and pearl onions
A tip for pies - freeze them before you bake them, then put them into a blazing hot oven for the first ten minutes then turn it down to a moderate heat for the rest of then cooking time. The heat will shock the cold pastry and give a nicer crust.
I'm going to make these. I'll post on Twitter when I do. Thanks Glen
Wow that looks so good!
That looked really good. I like indivisual pies. Saves arguments about who has the bigest slice :-).
You could try beef and potato top pie cook potatos and mash them add cheese yumm
i've never made meat pie might have to those look really good, good recipe to be able to make and impress people, i'd probably use mince meat or chicken though
I love to use leftover roast chicken from a Sunday roast to make a chicken and mushroom pie. Be extra thorough when getting as much meat off the chicken as you can, and keep the less appetising looking bits aside for your pie along with the leftover.
Instead of the water/beef stock Glen uses, try a simple Velouté for the gravy. Melt 1tbsp of butter in a pan until it stops bubbling and goes quiet. Now add 1 tbsp of plain flour and stir together. It'll go kinda like a paste. Now slowly add warm chicken stock, while constantly whisking. At first it'll go really thick - but will quickly become a nice sauce. Stop adding stock when it comes to a consistency of your liking. You shouldn't need more than 500ml.
Yuuuummm! Just needs some mushy peas to go on top 🤤
@@samiam619 only if you cook them to death. Mushy peas are usually made with split peas like you use in soups.
@@samiam619 These are mushy peas: www.irishamericanmom.com/mushy-peas/
Vegemite works very well in dishes like this as well a marmite. It adds a different depth of flavor. I highly recommend it to anyone who has access to it.
This looks fantastic.
Would you do a show on purchasing an aging cabinet along with tips on how to? Which meats? meat cuts? This sounds like something my hubby would love to get into. We are always buying meats that are dry-aged so I'm sure it could be cost-effective after awhile. I noted the Tomahawks in yours so that's 1 meat.
Look really really good. I would like it to be a bit less watery
I would definitely put a mir poix in the meat pie.It adds to the depth of flavor and a little extra nutrition never hurts!
Not meat pie, but this xmas I put cheese curds in my chicken pot pies. Will definitely redo!
Those look amazing.
I don't usually make pies. I think I need to start.
Thanks for the easy and doable recipe. I like that you let us know of alternatives to add or use instead. And used what you had.
Looks absolutely delightful!!
Looks great. I was waiting for your yummy looking homemade worcestershire sauce to make an appearance though...
Dry-aged sirloin meat pies. That's high end man. Pies often contain mystery meats. In OZ some people call them 'maggot packs'.
Yum! 💜
Looks Yummy!
Well, I've got some lean steak bits and veg in the fridge. I guess I'm gonna make some pie dough tonight and have a rendition of this. I've got a little red wine left over so I'll use that too
I'll be over at 7 !
Hmmmm, watching you make this kind of reminds me of a Cornish Pasty recipe I have from an 80's little red binder my parents had from Dominion's. Just add a bit of steak sauce with the gravy and yummmm :)
I have made Cornish pasties using leftover chili as a filling… My chili has evolved over the years from traditional kidney beans, meat, onion & garlic and seasonings, to black beans, pinto beans, cannellini or great northern beans, niblet corn, and of course ground beef, onion and chili seasonings….similar, I think to your meat pie, except for the shape of the pie….
I wish I could find marmite here in the states..
Love pot pies, I'll have to check out marmite. Is that like browning seasoning or kitchen boutique?
Love the pasties. I wonder if mushroom Ketchup would be good with this?
This reminds me of something called Pasties that are very popular in Green Bay, WI, as well as a meat & vegetable dish served as Booyah cooked over an open fire pit... both very good and I miss these well made local foods from the years I lived in this area in my youth.
pasties, pies and sausage rolls are England/Australia's equivalent of a hotdog or burger in the States. They're sold at every bakery and gas station.
Thanks Glen! How about a fish based pie? like salmon or cod?
Beef or lamb stew always get Marmite. We managed to get our local grocer to stock it.
Thank you for the wonderful video. Always enjoyable and educational.
Oh man, those look good.
This is another wonderful looking recipie, thanks for making it!
If you do a pie with beans - please do! - may I suggest making the pie and crust with vegetable shortening? That way, it would be suitable for vegetarians (with cheese) and for vegans by eliminating the dairy.
My wife cooked a bunch of pie fillings and froze them, so when we want pies the filling is already done, great recipe Glen but Vegemite is the go here, hi Julie, stay safe guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Ooooo...steak and Guinness pie......
Love it!
Does Canada have its own variant of Cornish pasties?🤔 Speaking of meat pies and adding veggies, Julie. 😊
Hey Glen? You guys don't have Manteca made by Amrour? It may be rendered from pork fat but it is just as good as beef tallow for the flakiness. My mom's best bicuits are baking powder with lard. Love this recipe. Can't wait to try!
Beef or lamb, mushrooms, carrots, onions, garlic, celery, green peas, wooster sauce, thyme, apple cider vinegar, or red wine vinegar, and if I don't have homemade stock, I use a product called better than bouillon, and thickened into a gravy. I do a single crust, or do I something along the line of the shepherds pie with a mashed potato topping sprinkled with cheese.
Imagine a chilli meat pie, with corn and beans. Taco seasonings, would be great. Don’t forget the cheese 😉