They were screaming for a little cheese before putting the top on. They look yummy though! Thank you for creating a video without a lot of fluff. The music annoying, but that’s what a volume or mute buttons for. Thank you sister.
Excellent Presentation!👍Thanks deeply for sharinG your awesome comfort food receipe!!! I already prepared some very tasty beef the other day and there is my homemade dough chillinG in the fridge and I came by to get a different take on how to assemble them as it's my very first time makinG a beef pot pie!!!✌😇🌎🌹🐶🐱🐶🌹☕☕☕
@@wandercooks They turned out very tasty!!! Next time I am goinG to try makinG them with puff pastry because the dough I used was for a "cottage pie"...a lil heavy but tasty!!!👍Happi CookinG too my fellow foodie!✌🌎☕☕☕
@@sandravalani359 fantastic work. Glad you enjoyed them. Yeah, shortcrust works well on the bottom, then top with the puff pastry and that flaky goodness is so tasty with the beef. :) Thanks for the feedback and enjoy the rest of your week! :D
Hi, first to make the pie, I have the following problems. 1. The filling escapes underneath the top, even if I sealed and pierced on the top. 2. The top of puffy pastry and the crust separated even if I sealed the top. 3. The crust is soggy and is not crispy, it seems like not cooked properly. When you watched yours, it is so easy, please advice, thank you!
Hey, hey! Thanks for reaching out for help. :) Alright, here's what we'd recommend. 1. Fill the meat filling to 3/4 of the way up, as it can expand when it's heated through. 2. Cut the crust circles a little bigger than your muffin tin so there is a little extra around the top edge. That way when you put the puff pastry lid on top, you can press down hard and pinch them together to stop them from coming apart. 3. With the soggy bottom, there may have been too much moisture in the meat mix. So next round, cook it for longer until it's quite thick. If it's still watery, add 1 tbsp cornstarch to 2 tbsp COLD water, then pour into the meat mix to help the gravy to thicken even more. Hope this helps and good luck with the next batch! :)
Try: A less wet filling, and be sure it's completely cooled. Your filling should be "shapable" like mash potatoes. If it doesn't hold together, it's too wet. I like my top crust to have a bit of overhang like a pot pie. I also use puff pasty for both the top and bottom. As for soggy, try putting your pies at the bottom of the oven, and then move it up half way through. It will help set the base before the filling heats up, and releases moisture. Holes on the top also to release the steam. use high heat...all ovens are different. heat ur oven, toss in 1 pie and watch it. If it cooks well, the use that same setting for the rest of your pies, else adjust ur oven temp/rack and toss another pie in. To cheat, cook just the base first..then add the filling and top. Lastly... thinner pans heat quicker, thick pans take time to heat. A pan for making cup cakes, is not the same as a pan for making pies. Happy Baking! Meat Pies, Mutton for me, are the best!
Yum going to try this now! I made my mince with 7 spice
Oh yeah nice one! That would taste epic 😎
Holy crap, Wandercooks! I could eat these till I black out!
Sometimes nothing beats a meat pie hey! :D
@@wandercooks Meat pie and beer, is a solid contender though. (Oh, my aching waistband...)
Always with beer. Haha!
New subscriber here.❤️❤️
Ooh heeey! 👋 Nice to have you here! :D
They were screaming for a little cheese before putting the top on. They look yummy though! Thank you for creating a video without a lot of fluff. The music annoying, but that’s what a volume or mute buttons for. Thank you sister.
Oh haven't tried them with cheese before, that'd be delish. Great idea! Haha yeah, we're over the music too 😂😂
No, no, no, Aussie pies don’t need cheese!
@@4470greg The ones in Cole’s or woollies definitely do. They need something!
Excellent Presentation!👍Thanks deeply for sharinG your awesome comfort food receipe!!! I already prepared some very tasty beef the other day and there is my homemade dough chillinG in the fridge and I came by to get a different take on how to assemble them as it's my very first time makinG a beef pot pie!!!✌😇🌎🌹🐶🐱🐶🌹☕☕☕
Hey Sandra, that's awesome! Hope you have fun making them, you'll have to let us know how they turn out. :) Happy cooking! :D
@@wandercooks They turned out very tasty!!! Next time I am goinG to try makinG them with puff pastry because the dough I used was for a "cottage pie"...a lil heavy but tasty!!!👍Happi CookinG too my fellow foodie!✌🌎☕☕☕
@@sandravalani359 fantastic work. Glad you enjoyed them. Yeah, shortcrust works well on the bottom, then top with the puff pastry and that flaky goodness is so tasty with the beef. :) Thanks for the feedback and enjoy the rest of your week! :D
@@wandercooks Thanks for an other awesome tip!!!👍😎🍹
Lovely video, very helpful👌🏼Do you perhaps know how many calories each pie is?
The nutrition card estimates around 100 calories per mini pie.
@@wandercooks thank you☺
Hi, first to make the pie, I have the following problems. 1. The filling escapes underneath the top, even if I sealed and pierced on the top. 2. The top of puffy pastry and the crust separated even if I sealed the top. 3. The crust is soggy and is not crispy, it seems like not cooked properly. When you watched yours, it is so easy, please advice, thank you!
Hey, hey! Thanks for reaching out for help. :) Alright, here's what we'd recommend. 1. Fill the meat filling to 3/4 of the way up, as it can expand when it's heated through. 2. Cut the crust circles a little bigger than your muffin tin so there is a little extra around the top edge. That way when you put the puff pastry lid on top, you can press down hard and pinch them together to stop them from coming apart. 3. With the soggy bottom, there may have been too much moisture in the meat mix. So next round, cook it for longer until it's quite thick. If it's still watery, add 1 tbsp cornstarch to 2 tbsp COLD water, then pour into the meat mix to help the gravy to thicken even more. Hope this helps and good luck with the next batch! :)
Try: A less wet filling, and be sure it's completely cooled. Your filling should be "shapable" like mash potatoes. If it doesn't hold together, it's too wet. I like my top crust to have a bit of overhang like a pot pie. I also use puff pasty for both the top and bottom. As for soggy, try putting your pies at the bottom of the oven, and then move it up half way through. It will help set the base before the filling heats up, and releases moisture. Holes on the top also to release the steam. use high heat...all ovens are different. heat ur oven, toss in 1 pie and watch it. If it cooks well, the use that same setting for the rest of your pies, else adjust ur oven temp/rack and toss another pie in. To cheat, cook just the base first..then add the filling and top. Lastly... thinner pans heat quicker, thick pans take time to heat. A pan for making cup cakes, is not the same as a pan for making pies. Happy Baking! Meat Pies, Mutton for me, are the best!
perhaps, brush a little water ir sine of the egg wash over the top edges of the pastry cup, that will help seal the top on
Omg...i want it 😊. May i know the oven temperature? Thank you 😊
180C / 360F, but best to head to the full recipe here to get all the tips and full recipe: www.wandercooks.com/australian-mini-meat-pies/
@@wandercooks alright then, thank you. I like your kue serabi, i'm from Indonesia 😊
Oh nice, terima kasih! Laura studied Indonesian at uni hehe love, love, love Indonesian food!
What's the temperature for baking?
180C / 360F :) - Full recipe instructions are here: www.wandercooks.com/australian-mini-meat-pies/
Is there a list of ingredient quantities
In the description or head to our website - Wandercooks.com and search "pie". 😊
What can i replace the wine with
Swap 1:1 for beef stock. :)
Apparently if you say the best Aussie chef in the world you get pinned?
I don’t believe that
Wandercooks
Wandercooks
Wandercooks
Well we will see
Haha we shall see indeed ;)