- Hello everyone, it's Barry.
Today, one of my first Christmas videos of the year.
Look, I've gone all festive on you.
Look, liking that?
It's kind of like a dressing gown as well.
Doubles up, doubles up.
We're not starting with just any old Christmas video,
we are starting with a giant mince pie.
Now, those of you who don't know what a mince pie is,
it's not a pie that has mince, as in beef mince,
inside it, or pork mince.
No.
It's a sweet pie with mince meat inside it
and we are making a big one, baby.
This was fun.
When I say fun, it was fun,
but it was also a little bit intense.
Mhmm.
Now, to start me off, I ain't just gonna try
and wing off an entire mince pie recipe on my own,
I need an established mince pie recipe to trust
and scale up, right?
So, I go on the internet this morning,
have a little search around.
There's some very interesting mince pies that catch my eye.
Some people might call a giant mince pie a mince pie tart.
No, we're going deep dish, baby.
So I want a standard mince pie recipe,
just boom, bigger.
Paul Hollywood's recipe catches my eye.
It seems relatively simplistic
and the thing that really surprised me
and that I was happy about,
if these guys are the pros and they're using read-made
mince meat, I was was ready,
I was locked in to do my mince meat
and make it myself, but no,
these guys just add some enhancements.
That's what I did.
So this was the recipe of choice
and our adventure can begin.
I actually have no idea how I'm going to make this.
It's gonna fall out.
It's gonna be so heavy, it's gonna fall out of the dish.
But I dunno what dish I'm gonna use yet.
Alright, TK Maxx.
Let's try in there.
Look at all this stuff.
It's too shallow, too shallow.
Urgh, dammit.
That would be perfect, if it weren't for that.
I'm thinking this thing.
Whoa.
That could be it.
I'm feeling like this thing is gonna work.
It's got a deep enough cavity
to yeah, to stick stuff in.
And now we're gonna look for some sort of foil.
I'm thinking of like, one of those turkey roaster things
that you get, those disposable foil things,
to use that as the outer packaging slash protection thing.
You wouldn't believe the range.
Let's go.
(woman speaking on PA)
Alright, I decided to buy some of these trays anyway.
It might fit.
I should've taken this in with me, just for reference.
It might fit.
So there we are, and after a successful forage,
which also including sourcing this bad boy, oh yeah.
I'm feeling like Santa Claus.
I'm feeling like Mary Berry, Merry Barry?
Merry Christmas.
We begin.
At first, I'm trying to work out
whether I can use one of these big turkey roasting trays
as the mould.
Ugh.
This is so weird.
For the pie at the end, just to use that
and be like yeah, here it is, in its actual own case.
(exhaling deeply)
Little bit of jiggling around didn't really help it out.
It was kind of a fail.
It looked a little bit too rustic,
a little bit crinkley-cut.
Didn't like it.
Nah.
Despite my efforts, I then switched over to foil,
which surprisingly made so much more sense.
Sadly, it meant the 40-odd quid
that I spent on acrylic paint
can definitely go back to the shops.
I probably wasn't gonna end up painting it
and then putting it in the oven.
It's better, it's better.
You're really putting me off, mate.
I gotta be honest, this does look a lot better than,
than that.
I'm feeling good.
I'm feeling like Delia Smith right now.
It's time to make our pastry,
which is something that I really, really dislike doing.
Got an absolute tonne of flour.
Urg!
Some butter that I just shoved in the microwave,
because, you know, we want that room temperature,
just to make that little bit of rubbing bit easier.
It didn't make it any easier.
I really detested doing this.
I can't explain it, I just hate this feeling.
It makes me feel all tingly.
Bleugh.
Starting to cramp.
It's not the best, but it'll do.
It's a little lumpy, but the eggs
and the sugar will hide that, right mate?
Dumping in the equivalent of a prescription
of diabetes worth of sugar into the bowl
with three eggs.
Obviously I got that shell in there on purpose,
to show you, if you use egg shell,
you can scoop out...
Ugh, never mind.
Gives it crunch.
Bring this all together.
Let it mix, and you're forming your pastry.
You're getting your hands in there.
(Barry laughing)
For me, it was pants.
It was really crumbly and horrible
and just like, what's happening?
So I did add a little bit of milk
to try and make it bond.
Just wasn't working.
I did my best.
I'm feeling pretty good right now.
I'm portioning up my dough.
I've got the small bit, we're wrapping that in the fridge,
mainly for the lid and the rest
can be the base and the sides.
Eventually getting that into cling film.
Wrapping it up and bringing it together was a right mess.
I was making a right state in here.
Look at the state of this.
Hope you're happy about this.
Now then, this was the stage
that I would have done my painting.
I would've been blimmin' Picasso, you know?
I would have been getting right in there.
We didn't need to do that.
It was straight on to our mince meat.
So, this filling of Paul Hollywood's choice,
a Hollywood selection.
If you're watching, Paul, we should collaborate.
You know, I've got this channel, does cool stuff.
We're using apples, right?
So I'm trinna core me apple.
(Barry laughing)
I eventually do that, chop it up proper rough,
shove it into the biggest mixing bowl that I got,
which helped with the pastry earlier.
And then we're actually using satsumas.
So we're un-peeling this and just chucking in
the segments of the oranges.
Lemon goes in as well, just the zest,
and that's looking pretty good.
It's also looking like the world's world fruit salad,
but I'll carry on with it.
It's now at this point that I forget
to actually turn my camera on.
I completely forgot to press record then, sorry.
So I don't show you the first bit
of the mince meat going into the bowl,
but if you can just visualise that,
that I'm just topping it up at this stage now.
I'm adding the mince meat in there.
It's smelling like Christmas.
(inhaling deeply)
Smells like Rudolph.
I'm mixing it through.
I'm having fun.
This is a good thing.
And all of a sudden, I'm feeling festive.
We haven't even got our Christmas decorations up yet.
Look, it's still in the box,
and also, if you got a real one,
the pugs would actually eat it.
That's a true story.
So I switched my bake-off tactics,
I go to Mary Berry's method that she suggests
with my pastry, of rolling it between sheets
of greaseproof paper, but that doesn't kinda work.
I'm slippin' and slidin' everywhere
and maybe it's the rolling pin I'm using,
maybe it's user error.
It's not working, but we do find a way.
So my thoughts are, with my big old dish lined up,
that I'm gonna get my pastry,
I'm gonna put it in the bottom,
and I'm gonna put it on the sides.
It needs to be thick and butch walls
so that when it's gonna hold the mince meat,
yeah, it's gonna hold it.
I'm gonna do something called blind baking.
So I wanna make sure that base and the sides,
with it being so thick, is cooked through.
Alright, I'll whack it in my oven
and then something bad happens.
It's all slipped down.
What the heck?
I don't really know what to do now.
It's all collapsed and I'm freaking out.
Was it the foil?
Should I have floured the sides?
Should I have just left it in the inner shafty thing?
It looked like an omelette in in a bowl.
Looks disgusting.
So there's me thinking I've wasted my whole morning
on making all this epic dough
and it's just flopped away.
But I came up with a solution.
Alright, this time I'm doing a much,
much, much thinner pastry.
So I'm not even gonna blind bake it.
It's pretty much the thickness of a standard mince pie now.
And I've valiantly carried on with my chilled dough
much, much thinner and then dump in my mince meat,
all the way to the top, levelling it off.
Urgh!
To be honest, I was quite happy at this point.
I'm thinking to myself, let's just leave it.
No one will know.
I can just eat it like that, straight out of that.
It'd be like an open top mince pie, fine.
No.
When I was feeling confident a little bit earlier,
whilst it was proving and flopped,
I made a little Christmas tree
and a lid, which I had reserved.
So I could shove those both on top,
a little bit of milk dabbed on the top
to hold the tree down,
and I think I was ready to put it in the oven.
I'm literally putting this thing in the oven.
It weighs an absolute tonne.
I'm thinking, this ain't gonna work.
It's gonna go all blub,
like the Krang from the Ninja Turtles
or a placenta, if you've ever seen childbirth.
I guess my point is,
it was not a cool kitchen to be in at that time.
Alright, I am watching this (squawking) like a hawk
and I think it's gonna work,
mainly because it's got nowhere to go,
I'm like, I'm sort of forced to be a giant mince pie,
so there we have it.
It think the bigger dough was not quite cool enough either.
So that thinner dough got a much better chill
in there first and it's thinner.
Also, I'm not gonna egg-wash the top
because if I did that, it would've been burnt by now.
So I'm just gonna get a nice rustic top.
Smell that, boy.
(inhaling deeply)
You smell that?
It smells like pugs and mince pie in here.
Let's get it out.
It's been an hour.
(groaning)
(exhaling deeply)
Wow that smells good.
It held its shape.
I mean, it had to.
Maybe it was a Santa clause in the contract
of making this video, that it was gonna work.
It held its shape.
It was golden brown.
It looked (grunting).
Pow.
My gosh, I like the slightly golden tinge on it.
We've gone well there and not too burnt,
but nice and cooked through.
Can you tell I'm excited about this
and also partially relieved?
Yes you can.
I grab my icing sugar dusty thing,
which goes absolutely everywhere.
I get excited about it.
I let it snow with icing sugar, all on top.
I mean, look at this thing.
It's massive.
I am feeling good.
I am the master baker of Lapland right now,
I have made a massive deep cavity filled mince pie.
Yes, yes.
I'm holdin' it up, thinkin' yeah.
If I'm gonna have one mince pie for Christmas,
I'm gonna have one, but it's gonna weight 10 kilos.
I'm then being a really cool elf thing,
like dancing around it, which isn't cool at all
but yes!
So all that is left to do, was to wait
until my fellow elves came home
and let them have a taste of it.
- [Barry's Wife] Are you just gonna get a bit out?
I don't know how, ooh.
- [Barry] You do like mince pie, don't you?
(Barry laughing)
- [Barry's Daughter] It's quite sweet.
- Is it alright? - That is really good.
- Is it? - Wow.
(excited screaming)
- [Barry's Wife] You've done it.
- You've done it, Daddy.
- [Barry's Wife] Oh no, it cracked.
- See, I've just cracked
the lid, cause of the-- - Aww.
- [Barry's Wife] Oh, it's all leaking out everywhere.
- Oh.
- I'm not sure. - No look,
that is actually a pie.
- [Barry's Wife] It is.
- [Barry] I just don't want to take it any more
because, look. - Yeah, it'll just go.
Oh, it's falling out! (Barry's daughter screaming)
I'll put the camera down and help,
oh no! - No, a break!
It's really, really, really, really nice.
- It is like the nicest mince pie
I have ever had and that is serious.
I'm pretty proud of myself.
Giant mince pie all done.
I hope you enjoyed this video as much as I did making it.
If you did enjoy it, give it a thumbs up.
Also subscribe for regular recipes
and let me know down below what you'd like to see next.
Giantized, normalised, Santacized.
See you next time.