We are Sorted.
A group of mates from London exploring the newest
and best in the world of food
whilst trying to have a few laughs along the way.
We've got chefs, we've got 'normals'
And a whole world of stuff for you
to explore
but everything we do starts
- Hello, I'm Jamie, and this is Ben.
- And today we tackle pie three ways.
3.14.
(bass-driven hip-hop music)
- In front of us we have three different chicken pies.
Each one takes a little bit longer to make than the last,
and each of them are a little bit more complex.
- But, let's start with the best one of the three,
my microwavable chicken pie.
If chicken pie is your thing, this recipe is definitely
going to make your mid-week repertoire.
Super quick, super easy, in a microwave, and the ingredients
I'm using are potatoes, milk, and butter, for a mashy top,
some fresh veg and herbs, white whine, Dijon mustard,
double cream, and chicken breast.
And I've got an upgrade from Barry.
So, to start, we're gonna prick some potatoes,
put them in a microwave for 10 minutes,
now in that ten minutes when the potatoes
are in the microwave,
this is a chance to do everything else.
So, I'm gonna wash, peel, then roughly chop up a carrot,
and then roughly chop up a leek,
crush and peel a clove of garlic,
then all of that goes into a mini-chopper
with parsley and time.
And that's what you're looking for.
Super fine, because it'll cook
really quickly in the microwave.
I'm then dividing that veggie mixture between two bowls
with a knob of butter and some white wine, and hopefully,
when you've got to this point, the microwave will ping
and your potatoes will be done.
(microwave beeps)
So you can now swap out your potatoes for your veggie mix.
That goes into the microwave for five minutes,
and you can go back to making your mash.
Butter and milk.
And a pinch of salt.
Next, I'm dicing up my pre-cooked chicken breast,
and you can buy it pre-cooked or you can use leftovers,
and that goes into the veg, which has now been cooked,
with the mustard and double cream.
That is the nicest milkshake I've ever made.
And finally, you layer your amazing mash on the top,
back into the microwave for five minutes,
and then give it a sprinkle of chopped herbs
to make it look like you know what you're doing.
Ah!
- That does look great, but doesn't this one look better,
and wouldn't you like to know how to make it?
Let's turn the dial up to eight.
This one is gonna be a little bit longer.
- Litter bit more complicated.
- But still gonna be really easy.
- And we're gonna chuck in some extra flavors,
we're gonna compare, see what difference that makes.
- Here's what we're gonna use.
- [Mike] A whole chicken.
- [Jamie] Some fresh stuff.
- [Mike] Double cream, white wine, whole grain mustard,
and an egg.
Butter, flour, and chicken stock for a velouté.
- [Jamie] And ready-rolled puff pastry.
Step one: take a whole chicken.
- Season it, oil it, chuck it in an oven
at 200 degrees Celsius for about an hour
to an hour and 15 minutes
depending on the size of your bird.
I can't pinch that salt because I've got chickeny fingers.
- Oh, let me get that for you.
- Thank you.
Whilst our chicken's roasting we're gonna do that thing
where we split the screen in two and do two things at once.
I'm going to be making our sauce, that's butter,
melting in a pan, adding flour to turn it into a roux,
and then slowly adding in our chicken stock
to turn it into a velouté.
- And while he makes his velouté,
I'm going to wash a leek, a carrot, peel the carrot,
slice the tops and the bottoms off both,
and for speed, slice them using the slicing disc
of our food processor.
Then all of that goes into a pan with some oil.
I'm gonna sweat that through for about five minutes,
chop up some garlic, add that,
and then a splash of white wine and reduce it all down
'til the white wine's pretty much disappeared.
- If we can now just break the split screen,
because this is a good time to join back together.
- Oh, hello. - We need to add
in our velouté into our veg
with some cream, some mustard, and some tarragon.
- [Mike] And then I'm gonna turn this whole chicken,
which has now come out of the oven, cool down a little bit,
and is now on a plate, not a tray,
into stripped up chicken and bones.
We're gonna use the stripped up chicken.
- Now if you're worried that you don't have Mike's
flawless carving skills, don't worry.
Any chicken that's left on the bone,
you can just pick off with your fingers.
- [Mike] Make a wish.
- Done.
- Ben?
Ben?
It worked!
And then in with your shredded chicken,
don't worry if it doesn't look as good as mine,
I've been doing this for eight years.
- [Jamie] If we just poured this into a bowl,
could this class as soup?
Once your filling's chilled,
get your pastry out of the fridge, chuck it on top,
cut it to fit your pie dish, crimp 'round the edges,
egg-wash over the top, bit of sea salt,
little bit of rosemary, chuck it in an oven,
200 degrees Celsius, 20 minutes, until golden.
We know what we're doing.
- [Mike] We know what we're doing, it's got herbs on it.
- Herbs.
- [All] Ah.
- Which is all well and good with your puffy top,
but come over here,
I wanna show you an ultimate chicken pie.
- This is where we turn the dial up another few notches,
because we are making our own pastry,
and we are completely encasing our pie within it.
- No puff, this is short crust.
Ingredients-wise, a whole chicken--
- [Jamie] Eggs, flour, and butter--
- [Ben] Milk and chopped herbs--
- [Jamie] Veg and thyme--
- [Ben] And the sauce couldn't be simpler; flour--
- [Jamie] Chicken stock--
- [Ben] Double cream--
- [Jamie] And butter.
Now you may remember this bit
from mine and Mike's tremendous chicken pie,
we're going to oil, salt, and pepper a whole chicken,
and then roast it in an oven
for about an hour to an hour and 15 minutes,
depending on the size of your bird.
- Pastry is super easy; plain flour,
and then you blitz up cold butter into it,
and by using a blade of a food processor,
it stops it all melting,
then go in with an egg yolk, herbs,
and a little bit of milk to bind it.
- Mostly important for you
with your hot little sweaty hands.
- I have very little hands--
- Very hot and sweaty. - And very hot.
Bring the last little bit together by hand
so you don't overwork it, and then cling film
and let it rest in the fridge for an hour.
- In the mean time, I can get on with the filling.
Now as before, if it ain't broke, don't try and fix it,
you're probably gonna recognize this:
carrot, leek, peel, top, tail, into the food processor,
slicing attachment, whiz 'em up.
- Sweat it off in butter with thyme.
This might also look familiar, a whole chicken.
You just want to divide it into bones and skin; flesh.
Ah, wishbone's already broken on this one.
You must've got whatever you wished for last time, true.
- Now as good as my velouté was in the last pie,
we want this filling to be slightly less saucy,
so we're just gonna add it flour and chicken stock
around our veg and then top it out with some double cream.
- Stir through all the chicken, season to taste,
and let it cool.
Next up, the pastry case, so a loose-bottom fluted tart tin.
Your rested pastry, you wanna cut two-thirds off of it,
and that two-thirds rolled out onto a floured surface,
as thin as you can, and drop into your tart tin.
(both snickering)
- No one's judging it, and that's the important thing.
- Do you know what I love?
Pot pies with just a puff pastry lid.
- Oh, but this is so much better.
- Line it with baking paper and baking beans
and chill it again for another 15 minutes.
Your chilled tart case now needs 15 minutes
at 200 degrees Celsius, at which point, lift out the beans,
egg wash all over the bottom of the tart case,
and put it back in for another five.
The pastry case has blind-baked and cooled,
the filling goes in cold.
Trim the edges, roll out your final third of pastry,
and then layer over the top,
don't forget to egg-wash, so it seals.
Egg wash on top, salt, herbs.
And that is the wonders of a homemade pie.
20 minutes, 200 degrees Celsius,
then you'll want to let it cool
before you take it out of the tin and cut into it.
- [Jamie And Ben] Ah!
- There's only one way we're going to settle this,
and that's by starting with this one.
Let's serve you up a portion, give us your plate.
Right, now before you put this in your mouth,
just consider how little time it took, okay?
- Cheers. - Cheers.
(upbeat energetic music)
- Ooh, Mike.
- It's amazing the difference a little bit of mustard makes.
- Mm, the mustard and the wine.
It gives you that kind of richness
that cooks out with the veg.
- 20 minutes, that is unbelievable.
- Exactly.
- And you get two of them for that.
- Hold that thought, let's eat this,
see what the difference is.
- Oh, look at how saucy that it.
Cheers.
My velouté is astonishing.
- Our velouté, 'cause I did the veg as well,
remember we split screened it.
- The sweetness of the leek and carrot,
then you kind of get tarragon and mustard
kind of cut through it, and that is saucy.
I'd never bother to make a puff pastry.
- No. - I'd always cheat,
because you put all the effort into the filling,
and that is great.
- You and Jay's pie is gonna literally
have to knock my socks and my pants off, to be honest.
- When I think of chicken pie,
I do think of a completely encased pie.
Cheers.
- Cheers. - Cheers.
- I mean that is the...
Is that not just?
- They call it short crust for a reason.
It's short, it's crumbly, it's buttery,
and that little bit of sea salt and rosemary
on top just before it goes in the oven,
yum.
- I also think with the puff pastry pie
and the short crust pastry pie,
having the roast chicken in there,
and each bite you get a different bit of chicken;
sometimes it's breast, sometimes it's thigh,
sometimes it's leg, you get all the chicken flavor.
- I felt like I got the most flavor out of that.
However it was just mustard creaminess.
Okay.
I feel like this one, you got
more complex flavors dialed down,
and therefore they didn't,
you know, overpower each other.
And I love the pastry, nice and crispy.
And when the final one, there's so much going on here,
I can't put my finger or my toe on either,
but the pastry's buttery, and salty, and amazing.
- I think to make that in under 20 minutes is remarkable.
- Mid-week, a couple of you on your own,
they are super simple.
I don't even like to go to this effort
unless I was cooking for a crowd or a family.
But then when you've got those people around the table
this is what you wanna go to.
- Yeah. - And I have to say it Jay,
I think your mustard tarragon velouté has won it for me.
I actually think that
for me is the best pie.
- I'm going deep.
I'm gonna go deep.
Classic.
Well I'm glad between the three of us
we've come to a distinct conclusion
as to which dish we think is best.
- [Mike] All of 'em!
- But what one do you think is best?
Comment down below, let us know
which would you cook and why?
- It's Wednesday and it's 4 p.m.,
and we know that you should be here
every Wednesday, every 4 p.m., and every Sunday.
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Have a great week, we'll see you on Sunday.
Bye. - Ciao.