welcome friends welcome back to the
kitchen a couple weeks ago i made some
steak and mushroom pies um i cooked some
right away and ate them julie and i and
some of them we put in the freezer
un un-baked and baked them later they're
gone at this point
and while i was making those i'm used
that
probably be pretty good even if you left
the steak out
upped the amount of mushroom and used
beans instead of meat
so today that's what i'm going to do and
i don't have a recipe
i am flying blind here i'm taking a
method of something that i know that
works
and i've assembled some other
ingredients here that i think i'm going
to throw into the pan
and we'll see what kind of flavor and
texture we come up with
so no recipe completely blind moving on
instinct
so i've got some oil hot in the bottom
of this pan and to that i'm going to add
some diced onion
celery
and some carrot
and i'm just going to stir this around
get the onion nice and
soft and release some of its flavor
the onion and the celery is getting
pretty soft the carrot's not going to
soften up at this point but it will
start to add some flavor
to the pan now let's get in a little
secret today
all of the veg and the mushrooms that
i'm using today are
from one of the grocery chains uh close
to us actually two of the grocery chains
close to us have sections where they put
ugly vegetables
one grocery chain calls it naturally
imperfect and the other one just it's
just an ugly
fruit and vegetable section off in the
corner and these aren't fruit and
vegetables that
are almost rotten or near their cell by
date
these are just you know carrots that
aren't the right shape
or green peppers that don't have a
beautiful shape or
apples that you know aren't completely
red the whole way around if they're
supposed to be red
same with the mushrooms the mushrooms
are misshapen
but they're about a quarter of the price
of everything else
and so whereas this amount of mushrooms
in
you know from the main part of the
grocery store would be super expensive
when you can get them from the naturally
imperfect or the ugly section
they're dirt cheap which makes this
a really inexpensive way to put together
a meal
just as nutritious they maybe don't look
perfect they're not ready for instagram
um no you will not be instagramming
these on a yoga mat
and getting thousands of likes but
exactly the same fruit and vegetables i
absolutely love that sort of thing
now that i've got the mushrooms in here
i'm just going to toss it around and we
want to cook this on kind of a
medium-high heat
until the mushrooms give up most of
their moisture
and concentrate down that that flavor
that they have
now these have given up most of their
liquid they're almost done
so at this point i'm going to put in
some thyme
and some summer savory
sprinkle in a little bit of salt
and crack in some pepper
okay got some tomato paste i'm gonna put
that in
now let's see
tomato paste really helps with the depth
of flavor it's going to bring out a lot
of the mushroom flavor
so i'm going to put that in and i know
uh
we constantly hear you put it in you're
supposed to fry it and fry it hard
before you put any other ingredients in
and i used to do that myself
because it does bring a deeper more
caramel it caramelizes the sugars
but in a longer cook like this i'm going
to cook this in the pan and then it's
going to go into the oven
it's not really as necessary you can
just stick it in
and away you go and it's not such a big
deal next i'm going to put marmite
and again the same sort of thing with
the marmite the marmite
brings a big umami flavor
so you could make this completely vegan
vegetarian
and probably put this on the table and a
meat eater would not notice that there
was no meat in it
if you use marmite it it just brings a
depth of flavor that i love
although i would not eat marmite on
toast on its own
at all the stuff is horrible that way
but in a dish like this it's fantastic
so good i'm going to put two scoops
okay we'll just stir this together a
little bit
next i'm going to add some chicken stock
you could use
vegetable stock you could use beef stock
you could use just straight up plain
water
i don't think it really matters that
much which one you use
next thing i'm going to put some wine
and i'm using white wine
if you don't want to use wine because
you don't want to cook with wine or you
don't have it
beer would work and if you don't want to
have beer or use beer
i'd put in maybe a tablespoon of vinegar
just to raise the acidity a little bit
it'll help bring out all of those other
flavors
and then i'm going to put in two cans of
beans or actually
a can of beans and a can of black-eyed
peas
i like to mix my beans it just
each one brings a different flavor in a
different texture and together i think
if you put in two or three kinds of
beans it gives you a better eating
experience
just me so i'm going to stir this
together bring it
back up to a simmer and then i'm going
to put the lid on
and let it simmer away here on the
stovetop for
maybe an hour or so
so i'll see you in about an hour
[Music]
now this cooked down nicely and it got
nice and thick
so i'm not gonna have to thicken it at
all i just gave it a taste and i think
we're 90
of the way there but i am going to add
some of our homemade
worcester sauce so i think this will
just bump us over the edge
and also at this point i'm going to put
in some frozen corn and some edamame
and the last time i went to the grocery
store they didn't have any frozen corn
they had frozen corn with diced chilies
in it so
we'll see how that works out and i have
read the comments
so i do know that some people are
confused about what edamame is
edamame is just another way of saying
fresh
frozen soy beans and i use edamame
so that you know people know that it's
the fresh frozen kind rather than
the dry soy beans or the ones that are
in a can
so in those two things go this has
cooled down quite a bit so i'm just
going to stir these in
and then we'll roll out the pastry and
line the cases
now i'm using an all lard pastry today
and this
i've made enough for a double crust pie
which will give me
enough pastry for
six of these little pans that i'm going
to use so i'm just going to roll it out
and obviously if you want to make this
vegan or vegetarian you would use a
different fat in your pastry
there's there's lots to choose from and
they all work out pretty much the same
slightly different flavor and texture
but it's not a huge deal
so i've rolled out just over half of the
pie dough for a double crust pie and
i've got the rest here and that'll be
for the tops
i've also got some little individual
apple pies going in the oven right now
so i think this is big enough that i can
i can get six
bases and i know that for these pots
um this bowl that i've used in the past
as
actually a a meat pie mold
this bowl just a little bit larger gives
me enough to make the bases and i think
i've got
six here so i'll mark them out
cut them line the bases
and then i will put them in the fridge
until i'm ready to fill them
i think we're ready so the bases have
been in the fridge chilling while i
rolled out the top so i've got those
rolled out and cut the filling is good
to go
so we'll fill these and put the tops on
and this isn't like a fruit pie you
can't really over
fill or overstuff these you
kind of have to be a little bit careful
with your filling so i'll get a base
amount in each one and then i'll come
back
and even them out so i'm going to put a
little bit of an egg wash around the
edge before i put the tops on and then
i'm just going to crimp the tops on like
you would with
any pie pop that on vent hole at the top
and i just sort of pinch it with my
thumbs just to get it on there
and then come back around with a fork
now once you've crimped the edges with a
fork you could take a knife
and cut off the excess pastry
i really enjoy a little bit of extra
pastry in my pie
so i go around the edge fold it up and
crimp it over
so that i can keep all of that pastry
it's not going to win any awards for
good looks at the fair
but i'm not trying to win an award i'm
trying to make something that i enjoy
eating
now i'm going to take these two and i'm
going to stick them in the oven it's
preheated
we're going to bake that until they're
done these four
are going to go into the freezer i'm
going to bake them solid
and once they're frozen i will wrap them
up and we'll cook them
later down the road for dinner
cook them right from frozen you don't
need to thaw them first in fact
it's better to cook them from frozen and
i won't egg wash those until i go to put
them into the oven
a couple weeks three weeks from now
whatever so into the oven and we'll see
you back here for tasting
hey glenn hey jules hey friends what'd
you make today
bean and mushroom pie yeah okay
oh i don't know jules i had no recipe i
made it up as i went along
so is this worth all the mushrooms we
had in the fridge yep
oh it held together quite nicely okay
so um
just slicing it's gonna be a bit of a
mess
my gut feeling is that a chutney would
go really well with this probably would
probably would so i didn't have a recipe
i just made this
as i was making it
who knows what it's going to taste like
well that's good oh it's pretty good i
like that
it's really hearty it would a chutney
would like bring out more fruity flavors
to it
nice job okay so i just got a pepper
yep got peppercorn so that is packed
with flavor
absolutely packed there's a lot going on
there i didn't feel like i got any crust
i like crust
um
so now you're gonna have to write the
recipe now i have to write the recipe
so now i have to sit down and think
about what i did
and write it out so i will write it for
you in the in the in the description
box below and i will cut the ingredients
back because i've had enough in there
to make another i made six of these but
i've got enough filling that i could
have made eight
okay but six works really well
with one recipe of double crust pie
dough ah
so i will cut back the ingredients to
reflect that that matches the dough so
it matches the dough
it's kind of like the whole you know
what is it eight buns and twelve wieners
yeah in packages or this one always gets
me
marshmallows and rice krispies we always
end up with
marshmallows left over and then rice
then we end up in this cycle of buying
marshmallows and rice krispies
anyway you don't need to know about that
thanks for stopping by see you again
soon
you