In fact , I think one of my very first short format pieces of content was a pie sandwich and I think it kind of blew a few people's minds both for nostalgic reasons and I think they thought I was bonkers .
The carrot we're just gonna dice as well .
Doesn't need to be super even .
And yeah , it looks like there's a lot of onion in this but it will kind of dissolve down um and it just gives like a really nice savory flavor and sweet flavor of the onion and for those of you who are wondering , yes , I still cry when I'm cutting onions some time and there's only one trick to not crying and that's having a really sharp knife .
Clearly , my life needs a bit of work at the moment .
I'm crying like a baby .
So that's all the hard work done .
Pretty much pretty easy .
Start making our pie filling so heavy base pot , something like this , something that you've got the lid for , you're gonna need the lid for this .
You want a high temp neutral flavor oil and make sure you get hot before you put food in it or it will stick .
So you're probably gonna have to do some batches I reckon or probably gonna go with two batches for this one .
We want nice browning on all sides .
Uh And if you have got pieces like this that have the fat on them still at the top , then make sure you put that fat side down first if you can , what that will do is it will render that fat out and help with flavor and also help with sealing and take your time with us .
No need to rush it .
You want good color .
The more color you can uh fill it at this stage , the more flavor you're gonna have in your end , put it in there , let it sit , just let it kind of get that color .
Get that flavor and that's what you're looking for , you know , really nice caramel color right now .
We've got a good flavor .
Pull this batch out , get the next one in , we'll just leave all that fat in there .
You might need to take them out before you cook the onions but worry about that then .
A bit loud , sorry .
Um but this second batch is pretty much done .
I actually wouldn't mind getting a bit more color on it but the fond or the stuff on the bottom of the pan is starting to get a bit hot .
Uh and we don't wanna burn that .
So if we burn that , then we lose all that flavor as well .
So I'd rather a little bit less color on the meat and keep our fond then get better color on the meat and lose our fond .
So we'll pull that out and we'll get our onions in there .
Turn those around and immediately those onions have soaked up all that fat and they don't look too greasy at all .
Get a little bit of salt in there .
Salt also helps to break the onions down faster .
Now again , these onions aren't quite ready , but I can see that my fond , although the color on the pan is still getting a bit dark .
So what I'm gonna do is use a bit of chicken stock to deglaze that now to save that flavor , which will perpetrate the onions and then we'll continue saut the onions .
So I just don't wanna lose all that flavor .
Now , be really careful when you do that , when you pour that hot stock in there .
Um steam's gonna come off in a lot of steam at a pretty good rate .
Now , steam it hurts .
Burns are the worst .
So just be careful , you kind of want to move that around pretty quickly and scrap the bottom and get all that stuff off but don't burn yourself uh in the process right now .
I'm happy that we've got most of that beautiful flavor off the bottom and my onions are kind of sauteed enough .
We've got the rest of that veg in there .
Carrot and celery saute that down a bit .
It doesn't need long .
Bay leaves can go in a bit of liquid that's come off the meat .
Don't be afraid to put that in there as well .
It's not blood .
I think the term for it is hemoglobin .
I could be wrong .
Jump in the comments .
Let me know if I stuff that up .
I'm sure you would anyway hemoglobin .
My it could be completely wrong .
I think that's right , but it could be completely wrong .
Don't quote me on that one .
So get your veg kind of evenly distributed across the meat .
Um , one other optional flavoring that I like to use is a H sauce and I think that just adds a really nice umami to kind of the western version of MS G or something , I guess .
Get a little bit of that in there and then we're just gonna top it up with beef stock .
You only want just enough to cover it and you're gonna cook this with the lid on for a couple of hours until your meat is pretty close to being tender .
And then we're gonna take the lid off for the last sort of half an hour and thicken that sauce .
So make sure that's all moving around , all that beautiful stuff off the bottom , put the lid on once it simmers , turn the pan down low two hours .
We'll see you then .
It's time to start making this pie .
So this is what I want to use to make my pie .
So I'm gonna make what's like a family flies pie .
And the beauty of this is it's a little bit less work .
You can also do individual pies , you can do mini pies and muffin tins .
We wanna go ahead and leave all that awesome bacon grease in the pan because we're gonna use that to help Sear the steak add some additional flavor as it cooks .
Now we're ready to drop the steak and I follow very strict timing guidelines for searing the steak .
I'm gonna cook it for three minutes on one side and I'm gonna flip it and cook it for one minute on the other side .
Can you hear that at home ?
Can you hear that steak sear ?
If delicious ?
Could make a sound , that would be it .
All right , the steak is cooked on this side for three minutes .
So I'm gonna flip it now and let it cook on the other side for just one minute .
Look at that great crusted tasty exterior on that steak that's gonna provide some nice crunch once we bite into it .
Now that the steak is seared on this side for one minute , I'm gonna go ahead and take this pan and transfer it over to the oven where again , I have this oven heating at 435 degrees .
We've placed that steak in the middle rack and we're going to allow it to cook in there for about another six or eight minutes , as I mentioned earlier , there's absolutely no need to flip the steak as it cooks .
So why are we using the oven today ?
Well , while we're cooking a filet , this method works well for any thick cut steak .
Any steak that's an inch and a half thick or greater .
The reason we can't just cook it on the stove top is because of the thickness .
If we only cooked it there , what would happen is this , it would take a , a very long time and b the exterior would become actually burnt and once it burns , it will provide a really bitter flavor .
And , and trust me , I know I've messed a few up in my time .
If you don't want anything too deep , you kind of want something that's not too deep .
So pretty simple .
We're gonna grease this up ever so slightly and for my peanut .
I forgot to get spray oil , but not to worry , I'm sure our ancestors didn't always have spray oil .
So a little bit of oil , paper towel grease all the way around .
Pretty simple .
So , we're gonna blind bake this .
So I've got my oven set at 100 and 80 F .
We're gonna use these chickpeas that I use to blind bake .
I reckon these are the best things to use for blind baking .
They're heavy enough to work .
Um They're a good enough shape that they kind of fill in all the gaps .
So have a piece of baking paper ready .
Like I was saying , at the start at the bottom , you want short crust pastry .
So these should fit just and I mean , just ideally you want a bit of overhang like you got here , we can probably push it up , stretch it out a little bit .
Now , the trick is to use some of the off cuts , roll it up into a ball and use that to push out your corners .
And then the reason that that works so well is that it's , it adheres to the shape of it really well and you wanna kind of avoid heat .
So the less you can kind of handle this , the better now leave the majority of the edges hanging over .
We'll cut that off once it's cooked , it just gives the pie a bit of groom in case the casing shrinks a bit , which it normally does so this isn't perfect by no means it's a bit light here , it's a bit light here .
Paper in baking wil .
Alright we're gonna put that 100 and 80 grab them for 20 minutes and I'm gonna pull it out , pull the pie weights out and put it back in for another 10 minutes .
Alright 20 minutes take the pie weights out back in the other another 15 minutes .
And my answer is always right next to my other steak .
I'll see you next time .
Thanks guys .