I might be bias, but I think the best pies come from New Zealand… and it doesn’t get better than a steak and cheese pie. I’m going to show you how to make a similar version using a secondary cut – the beef cheek.
Thanks to @Australianbeefthegreatest for sponsoring todays video.
RECIPE: https://www.andy-cooks.com/blogs/recipes/beef-cheek-and-cheese-pie
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Director, Chef and Host: Andy
Videographer: Nick Hargans
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37 Comments
There's a bakery in Rangiora check thees out wild pork and venison the best pie ever
This is absolute fire. Thank you for sharing.
I would have liked to see the base and how it looked cooked
Can’t beat a mustard chicken and leek pie but maybe it’s a uk thing although is there such thing as a bad pie with mash and gravy, ultimate comfort food
If I made this with blade steak (already in fridge) how long am I cooking it for? Assuming a fair bit less than cheeks
Every year Costco Canada has butter from New Zealand – the best butter money can buy in Canada!
If spanakopita is not here you are mad.
As a teenager in the 60s we were taught at school how to process meat in this way along with plucking chucks and de boning. Kids miss so much nowadays. PS roll out the pastry before putting it in the fridge using some cling film, I don't have enough arm strength to wrestle with hard pastry.
What about cooking the meat in a pressure cooker instead? Halve the cooking time?
I'm in envy of your massive pots and pans 🙂
Rubbish
Nice to see your video's agen 😅😅😅
A Kiwi cooks a pie, it's got to be good
my recipe is very similar but i use shilton instead of cheddar,try it
Loved watching you make this delicious looking pie. Thank you🎉greetings from South Africa 🎉🎉🎉❤❤❤
Apple pie is British. Blueberry pies were a thing in Britain too before the US had them. One of the UK's specialties is pie, steak and ale, chicken and mushroom, chicken and leek, chicken and bacon, venison pies, etc.
Obviously has not had the steak pipe for the new years first days dinner. I do not think anyone can beat that. Do not bother with chefs just get lady with her mothers recipe and they all have slightly different was of making them. I have never had better one`s there have been butchers that have made really good imitations but a bit like the chefs not quite there.
I especially liked the instructions to make half the amount of shortpast crastry, when using puff pastry for the top. See, I'm immersed in what Andy is saying, to the point of often rewinding the video, not to miss anything.
I'm cooking this, beef cheeks rock.
Its the pastry that makes a pie stand out , get It right and you'll be in pie heaven . !
From Andy's new book, "Shit That Takes Three Days to Make"
THoughts on Puff pastry for the lid? I always enjoy a nice thick, flaky puff pastry top over going with the harder short crust. Otherwise, phenomenal
Definitely going to make this pie! Andy you make it look easy, great instructions. Thank you!
As an Australian 🇦🇺 I can say hands down that New Zealand makes the best pies
I use a 1/2 or also known as rough puff pastry for my tops, just gives more layers & more crunch. Given your from NZ I would have thought you'd be doing a lamb shank version 😉 You have to love a good pie, mushy peas & or black garlic & truffle mash plus gravy 😄🤤
Before the veg are added, I cook the meet in a pressure cooker. Gives you a hour and a half of your life back.
Newcastle Brown Ale is the best cooking liquid, ideal for beef stews and pies.
I was told to let it go flat, I don't know why though.
I love how "pinch of salt" always turns into like 4 tablespoons. 🤣🤣
Love you, Chef Andy! From North Carolina slash Florida.
your doggy will break down that connective tissue no probs!
Total deliciousness. Love when you’re showing your skill and expertise while being the teacher along the way.
Yummy, but no white pepper? I would add kidney, love kidney sauté in red wine. 😊
That was fkn ridiculous! That Pie…..❤️🩹
The best pie is crawfish pie. You can get it slice and meal proportioned. You can get hand pie version that our version of meat pie/sausage roll.
Pity we did not see pictures inside of the finished pie.
Andy, you are such a great teacher. Your passion for your craft is inspirational. Thank you for explaining the why's & wherefore for each step.😋💖
The size of that rolling pin 🤣🤣🤣
Nope