Made these pies for a family Boxing Day get together. Used wagyu skirt and wagyu suet in the pastry instead of lard. They were ridiculously tasty! Insanely good. Outstanding recipe and techniques for the perfect pie. Thank you!
I haven’t read through all of the comments so I apologise if I’m repeating what’s already been said, but if anyone is still looking for these pie moulds they’re called Simple Simon Set of 6 Pie Moulds. I believe you can also buy a singular bigger version too, so double check before you buy. They are in stock in some places if you keep looking.
42 people that prove some people just can't be pleased. How could you not love, let alone like, this show?! Cheers from Illinois' neighbors to the north, Minnesota.
This has to be one of my favourite videos, that's my idea of a quality pie. Happily pay £6 knowing what's gone into it, wouldn't mind getting me laughing gear round that stout. Thank You John, knockout of a recipe.
One of the best dishes on the channel! This pie looks beyond delicious! That's gotta be at least 4 pounds! Also I agree I love the new kitchen and all the more elaborated stuff you can make now without the restrictions!
Best part of all of this is learning how to make the pie. Good job, bro. Another great video and another recipe for my arsenal. Great that you have so much fun with it, love the public responses.
I'd never prepared -- or even eaten -- one of these pies before, so I was apprehensive. I thought that its virtues might have been exaggerated. But when I finally tasted it, I agree that it's very nice. I would make these pies again.
I made your recipe today but used Guinness Stout instead of Goose Island as I would need a second mortgage to pay for the Goose Island Stout. I also used a Keto puff pastry recipe for the crust and, of course, drank a couple bottles of the Stout while cooking. The beef and mushroom filling was fantastic and the puff pastry delicious. Thanks. Darlington, South Carolina USA
Really enjoy using a stout to cook red meat over a long time. A Guinness west indies style porter works really well with Pork shoulder for making pulled pork.
Hi Food Busker, I've been watching your videos for some time now and I've always admired your dedication to what your doing there, especially in the ungodly weather and I really love the new style with the perfect and beautiful street kitcher of yours. I totally understand why you did this and I belive that it was a good decision. I love it, it looks just briliant, Food Busker style, you have the comfort of a good kitchen. Just wanted to say, I'm a big fan and I love your videos, I always learn something new and my taste buds are having a party every time you cook! Keep doing the great job! :)
Really enjoy your channel mate, you talk a lot of sense. If you watch some of the professional chefs videos its amazing how often they talk absolute nonsense when talking about ingredients or their methods! Keep up the good work.
I live just on the other side of the river from Goose Island and I buy some Bourbon county every year. I still have some. So when I was looking up recipes for a steak pie and found this. It became pretty obvious that this is the recipe that I will use
Ooh. I've been making thick beef stew with bourbon barrel stout for about a decade, but I'd never thought to grate the onions, carrots and celery for the mirepoix, and I certainly hadn't thought of putting it in a pie crust.
Silverwood needs to sell a pie dolly or press for these little pies. They are very laborious to make otherwise. Delicious recipe, made it a few times with a few different Imperial Stouts - only blind baked the first batch - Too much effort for me! Outstanding results - Love your passion.
Yes there is , Cadburys Wholenut Chocolate a 400g Bar . The perfect perfect taste of life . Day Time Night Time Any Time . But I will make your pie for my Husband as he agrees with you . As I'm the cook , I have to say your mushroom trick is a touch of magic . Thankyou . Saly :-)
Best effing pie recipe on you tube. thus far. Infact.. youve got a knack for taking standard classics.. burgers pies steaks & just elevating them with sneaky twist here & a shady turn of hand there... its in the details! love it. Gonna make an adapted version of this very soon...... xx : )
a question ? is UK rosemary mild , cause if I ad the same amount of rosemary from my garden it would overwhelm the dish with the taste of it .... I can only use 1 tenth of what you used ....
www.trouva.com/products/alan-silverwood-simple-simon-set-of-6-pie-moulds?currency=usd&US&targeting=pla-466544937084&device=m&gclid=EAIaIQobChMIlNOVy_iM4wIVFY3ICh2SpgSVEAkYByABEgKw3PD_BwE This is pretty much the exact same pan.
Hey, they look amazing! I do traditional Scottish stake pies but I'd love to know where do you get those baking trays from so I can give them a go. Thanks.
I always love a good meat pie, but this is next level. The pastry looks like the perfect thickness and texture and the filling looks almost like a meat syrup it's so rich. I would pay £5. Personally I love using Belgian Strong Ale, Abt or Quadrupel for really rich stews.
A tenner as long as you put half a pint of that stout next to it. Just tell me where and when! Maybe when you put some sort of aspic (stout or beef) in towards the end and let it cool a bit you might have the ultimate "Pate en croute" appetiser, bit of watercress salad on the side? Anyways, I know what I will be eating Saturday, my old mom will be amazed! Thanks a million John. (B.t.w. I am not a chef but more like application / network engineer....) Kind regards, B
I once heard someone say that British food was bland! The pastry looks delicious and with the depth of flavours coming from stout, meat and herbs. I've gotta start learning how to bake!
Made these pies for a family Boxing Day get together. Used wagyu skirt and wagyu suet in the pastry instead of lard. They were ridiculously tasty! Insanely good. Outstanding recipe and techniques for the perfect pie. Thank you!
I haven’t read through all of the comments so I apologise if I’m repeating what’s already been said, but if anyone is still looking for these pie moulds they’re called Simple Simon Set of 6 Pie Moulds. I believe you can also buy a singular bigger version too, so double check before you buy. They are in stock in some places if you keep looking.
You absolute beauty. Thank you!
42 people that prove some people just can't be pleased. How could you not love, let alone like, this show?! Cheers from Illinois' neighbors to the north, Minnesota.
Cannot fault Food Busker, he is the most underrated superb chef out there. Everything he makes looks so delicious
Shame about the music.
Should be on tv
This has to be one of my favourite videos, that's my idea of a quality pie. Happily pay £6 knowing what's gone into it, wouldn't mind getting me laughing gear round that stout. Thank You John, knockout of a recipe.
Made this today with some thyme added as well. Was legit amazing.
Made this yesterday and was a huge hit. Definitely going back to it again, probably many many times.
what aboot pastry , do you smassh a eisked egg in with hot watery, fat mix ?
You legend! I've been wanting to make steak pies for ages and this is perfect. Defintely gonna have to try this! They look LUSH!
Dude I just find this after six years you are awesome I love meat pie
This series just gets better and better!
As a northerner this video made me very happy.
One of the best dishes on the channel! This pie looks beyond delicious! That's gotta be at least 4 pounds!
Also I agree I love the new kitchen and all the more elaborated stuff you can make now without the restrictions!
This recipe is insane! I made it as a side dish for Thanksgiving dinner and I ended up making 30 of them. Thanks Food Busker
I just made these and it might be the best thing I’ve ever made. EVER. Thank you so much for sharing this with us!!
Another cheekey chef. Can't get enough of them.
Boom!
Properly decent chef with some quality recipes that always makes my belly rumble. Hats off to you Food Busker🎩
All I have to say is WOW! ❤
I made this and I will give it a 5 ⭐⭐⭐⭐⭐. Everyone loved it! Thank you ☺️ and Merry Christmas!
How can you not love this? Mouth watering 🤤
love your work chef!!
Best part of all of this is learning how to make the pie. Good job, bro. Another great video and another recipe for my arsenal. Great that you have so much fun with it, love the public responses.
It is not specified in the recipe, but I put 6 grams of salt and a full egg (not just the yolk) and they were perfect. Thanks for the video
Just Beautiful!!!!
Definitely going to try and make this beauty!!!👌🏾👌🏾👌🏾
I want to become as passionate about what I do as John is about what he does.
I'd never prepared -- or even eaten -- one of these pies before, so I was apprehensive. I thought that its virtues might have been exaggerated. But when I finally tasted it, I agree that it's very nice. I would make these pies again.
I don't know if it's just me...but sometimes I can't help feel he looks like a magician while holding food.
This will be my go-to fall recipe. Looking forward to trying the hot water crust!
I made your recipe today but used Guinness Stout instead of Goose Island as I would need a second mortgage to pay for the Goose Island Stout. I also used a Keto puff pastry recipe for the crust and, of course, drank a couple bottles of the Stout while cooking. The beef and mushroom filling was fantastic and the puff pastry delicious. Thanks. Darlington, South Carolina USA
Really enjoy using a stout to cook red meat over a long time. A Guinness west indies style porter works really well with Pork shoulder for making pulled pork.
Hi Food Busker, I've been watching your videos for some time now and I've always admired your dedication to what your doing there, especially in the ungodly weather and I really love the new style with the perfect and beautiful street kitcher of yours. I totally understand why you did this and I belive that it was a good decision. I love it, it looks just briliant, Food Busker style, you have the comfort of a good kitchen. Just wanted to say, I'm a big fan and I love your videos, I always learn something new and my taste buds are having a party every time you cook! Keep doing the great job! :)
Really enjoy your channel mate, you talk a lot of sense. If you watch some of the professional chefs videos its amazing how often they talk absolute nonsense when talking about ingredients or their methods! Keep up the good work.
Gonna make that pie, looks great. Thanks
I live just on the other side of the river from Goose Island and I buy some Bourbon county every year. I still have some. So when I was looking up recipes for a steak pie and found this. It became pretty obvious that this is the recipe that I will use
Wow just wow 😍😍 smashed it again!!!
Great dem. Thanks for beig quicck
Lol, this is funny, entertaining and very informative, ty!
A mushroom is NOT a vegetable.... it's a FUN GUY!!😆 Good job.👍
Ooh. I've been making thick beef stew with bourbon barrel stout for about a decade, but I'd never thought to grate the onions, carrots and celery for the mirepoix, and I certainly hadn't thought of putting it in a pie crust.
I tried your recipe as near as I could get Wow! that's flavour, can't get goose island but local shop near me sells Lion stout 8.8abv not bad either.
made a dozen of these last week, friends ate the lot in a day, delicious, cheers
You're always making great food and super enthusiastic, but this video was somehow really, really good to watch.
Silverwood needs to sell a pie dolly or press for these little pies. They are very laborious to make otherwise. Delicious recipe, made it a few times with a few different Imperial Stouts - only blind baked the first batch - Too much effort for me! Outstanding results - Love your passion.
Its sooo nice to wach you cooking. So much passion!!!! Keep going, love your cookingshow!
There it is! We have a winner, Pie and a Pint! Yes!
Yes there is ,
Cadburys Wholenut Chocolate a 400g Bar . The perfect perfect taste of life . Day Time Night Time Any Time .
But I will make your pie for my Husband as he agrees with you . As I'm the cook , I have to say your mushroom trick is a touch of magic . Thankyou .
Saly :-)
Magnificent !! 👏👏👏👍
Glad I clicked on this video. I’m from chicago, so goose island and this particular beer is very well known to me.
I've made this a few times and it really is terrific.
Already looks amazing. Can't wait to watch this one through!
Lovely commercial. Thank you. Greetings from NYC (where we don't give a toss 'bout Stout).
You would make it with Coors Light 😂
Best effing pie recipe on you tube. thus far. Infact.. youve got a knack for taking standard classics.. burgers pies steaks & just elevating them with sneaky twist here & a shady turn of hand there... its in the details! love it. Gonna make an adapted version of this very soon...... xx : )
This was the best most mouth watering recipe I have seen, can't wait to try it if I can find some Imp stout WOW!
a question ? is UK rosemary mild , cause if I ad the same amount of rosemary from my garden it would overwhelm the dish with the taste of it .... I can only use 1 tenth of what you used ....
I've asking myself that for quite a long time!! Here we Brazil, if I add that much rosemary, it would taste like a rosemary pie and nothing else.
Rosemary total over the top
as always, amazing work
Winter is coming! John, will you make an ULTIMATE Food Busker mulled wine?
Looks mouth-watering!!!
Gorgeous knife!
Is that a Blue Agomi super steel from Mr Takeda blacksmith ?
The amount of filling in those pies and not loads of veg to bulk them out, they are worth every bit of £4.00. Really good recipe!!!
Canadian pubs need to adopt this pie!
I'm trying this as soon as I'm able!
Top guy! Made this and it was sensational!!! Cheers .P.s anyone know what the tune is ?
Ad done right! Cheers mate!
Hi John. Love the vid and pies look great. Any chance you can link to where you got the pie pans from. Would like to get some. Ta much.
Hi what type of flour do you use? 0 or double 0?? Thanks for the reply!
Craving a pie and a pint (Brit living in Dubai!)... absolutely going to be making these for my fellow expats. Love your channel, Food Busker.
Just brilliant...as always :) That really is a work of art.
Does anyone know the proper name of that pan? I'd like to purchase one!!
I found similar ones on Amazon by searching for ‘Meat Pie Tin.’
Patrick Brophy Thank you, Patrick! Apparently, this is a UK made product. I found them for sale in the States here: www.pastrychef.com
Food Busker Thanks for checking-in! Enjoy all your vids! Next time you're in the States, bring your kit and set-up on my front lawn!!
It's called a simple simon pie mould.
www.trouva.com/products/alan-silverwood-simple-simon-set-of-6-pie-moulds?currency=usd&US&targeting=pla-466544937084&device=m&gclid=EAIaIQobChMIlNOVy_iM4wIVFY3ICh2SpgSVEAkYByABEgKw3PD_BwE This is pretty much the exact same pan.
Hey, they look amazing! I do traditional Scottish stake pies but I'd love to know where do you get those baking trays from so I can give them a go. Thanks.
I bought a set of those a couple of years ago, from Lakeland (in the UK).
One of them and a pint at the football. Absolute heaven
That sounds like the most incredible stout. Wish there was good bourbon barreled stout like that here in western Canada.
There are much better stouts out there!
I love skirt I use this when I make my pasties never tried in a pie sounds like a truer great vid
Those look so awesome I hope the ones I make will turn out as well.
I make a similar pie but without stout. I might give it a go with stout when I cook it for my channel.
15:19 £2.50? Are you having a giraffe? A pie made with such care and quality filling for 2.50? In London of all places?
sorry, American here: is giraffe slang or rhymes with daft?
@@harrygibusHaving a giraffe is slang for saying, having a laugh. You can also say, having a Steffi or a bubble. Steffi Graf and bubble bath= laugh.
I don't see the association between having a laugh and a giraffe or a bubble bath. I'd love to know the logic behind it.
@@asupremum1246 It's rhyming slang, so, it just rhymes with laugh. Don't over think it.
@@benjic80 , haha. Thank you. I see now. It's always something simpler than I imagine.
Where on earth do you get those pastry cases, have been looking for them for ages.
I always love a good meat pie, but this is next level. The pastry looks like the perfect thickness and texture and the filling looks almost like a meat syrup it's so rich.
I would pay £5.
Personally I love using Belgian Strong Ale, Abt or Quadrupel for really rich stews.
Now that looks like one tasty pie. Cheers
Those pies look amazing, my kind of food. I could make some during this staycation period! Where did you buy the pie tins and what name ti search for?
a little balsamic vinigar too would help, a tip I got from a publican who did an excellent steak & ale pie with beer brewed at thhe pub.
They look incredible!!!
Pastry pod never seen that brilliant!
0:42 That sass though!
Just one word. Yummy!
This pie looks like a piece of art I wouldn't mind destroying with my gob!
Looks great mate!
Try "Saca tu machete", from Barranco Beer Company in Lima. Excelent peruvian stout! Saludos desde Chile!
been enjoying the hell outta this street kitchen thing. loving the content
If you do not have access to lard. How much of a difference is it, using unsalted butter?
Where can I get the rack of pie dishes you used pls and what are they called many thanks
Narly recipe en love your Miyabi knife John ;)
Culinary genius, right there. I'd pay 5 £ and 50 pence for one of those pies. Cheers!
Insane amount of work! Do some people actually have enough time to do this at home?
I want those pie molds where can i get them from please ?
Where can you buy the goose island stout from. Recipe looks fantastic by the way. £5-£6 all day long
Love the vids. But where did you get those pie molds??? Anyone know?
A tenner as long as you put half a pint of that stout next to it. Just tell me where and when! Maybe when you put some sort of aspic (stout or beef) in towards the end and let it cool a bit you might have the ultimate "Pate en croute" appetiser, bit of watercress salad on the side? Anyways, I know what I will be eating Saturday, my old mom will be amazed! Thanks a million John. (B.t.w. I am not a chef but more like application / network engineer....)
Kind regards,
B
Thanks Chef, how about the aspic idea?
Where did you get your boat shape pie tray from ?
Pie looks amazing by the way mmm
Hi I have a question if I don’t want to use lard what can I use instead?
I once heard someone say that British food was bland! The pastry looks delicious and with the depth of flavours coming from stout, meat and herbs. I've gotta start learning how to bake!
Plz do! increase the peace brother✌️
Man, that looks good. I want some.
Where did you buy the pastry cases? That's a great size.