0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:08 > 0:00:10- I'm Beca.
0:00:10 > 0:00:12- As you know, I love baking...
0:00:12 > 0:00:16- ..and I also - really enjoy experimenting.
0:00:17 > 0:00:21- In this series, - I'll share new recipes with you.
0:00:23 > 0:00:28- I'll put my own twist on the lovely - food I've enjoyed on holiday...
0:00:29 > 0:00:33- ..as well as my favourite - meals from local takeaways.
0:00:33 > 0:00:38- It's food that brings a smile - to my face and cheers me up.
0:00:40 > 0:00:42- And yes, it's lush!
0:00:52 > 0:00:56- The street food scene - is getting more popular.
0:00:56 > 0:00:59- Rather than a three-course - restaurant meal...
0:01:00 > 0:01:04- ..you move from place to place - and create your perfect meal.
0:01:04 > 0:01:09- In Cardiff, Depot offers delightful - delicacies under one roof.
0:01:10 > 0:01:14- These small places specialize - in one thing and do it well.
0:01:15 > 0:01:19- I've come to taste one of the - oldest street foods in the world...
0:01:20 > 0:01:21- ..the pie.
0:01:22 > 0:01:25- The pie is the perfect, - tasty, package.
0:01:28 > 0:01:29- I love pies.
0:01:29 > 0:01:33- I'm going to share some - favourite recipes with you...
0:01:33 > 0:01:38- ..from pork pies to Spanish - empanadas and Mississippi mud pie.
0:01:39 > 0:01:42- You'll feel full and happy - after eating these.
0:01:42 > 0:01:46- There's no other word - to describe this, apart from lush.
0:01:48 > 0:01:51- You can put anything - you like in a pie.
0:01:51 > 0:01:54- Dai, of Dais Pies, - is making a name for himself...
0:01:55 > 0:01:58- ..for fantastic fillings - in lovely pies.
0:01:58 > 0:02:01- They're nothing like - what you'd get in a chippy.
0:02:03 > 0:02:05- How did Dais Pies start?
0:02:06 > 0:02:09- I liked baking...
0:02:10 > 0:02:12- ..and making pies.
0:02:13 > 0:02:17- My friends told me, - "Why not take them to a market?"
0:02:18 > 0:02:22- We've developed the fillings - over the last year.
0:02:23 > 0:02:28- We've started going - to the Saturday market in Roath...
0:02:28 > 0:02:30- ..and Riverside on Sunday.
0:02:31 > 0:02:36- The pies are quite small. Tell me - about the different fillings.
0:02:36 > 0:02:42- In the small ones, - we have Welsh Black beef Madras.
0:02:43 > 0:02:45- We have chicken and chorizo.
0:02:46 > 0:02:50- There's pork stuffing - and Bramley apple.
0:02:53 > 0:02:58- And we have the Welsh cheese - Perl Las and broccoli.
0:02:58 > 0:03:00- I really want a pie now!
0:03:00 > 0:03:02- What do your friends think?
0:03:03 > 0:03:05- They like it.
0:03:05 > 0:03:07- I'm sure they like having pies!
0:03:08 > 0:03:11- My friends are very - supportive of the project.
0:03:14 > 0:03:17- They like tasting the new pies.
0:03:17 > 0:03:21- I'm sure many friends - like to help with the tasting.
0:03:21 > 0:03:22- I get that too!
0:03:24 > 0:03:28- Do the people here - or in the markets have a favourite?
0:03:28 > 0:03:32- The pork stuffing and apple - goes down well.
0:03:34 > 0:03:36- The Madras goes down well too.
0:03:36 > 0:03:38- The Madras goes down well too.- - Everyone likes curry.
0:03:38 > 0:03:40- Any chance I can taste a few?
0:03:40 > 0:03:41- Any chance I can taste a few?- - Fine!
0:03:47 > 0:03:50- The only way to eat the pies - is with a glass of beer.
0:03:52 > 0:03:57- The crust is nice and light - and all the fillings are amazing.
0:03:58 > 0:04:01- Which one do you think is the best?
0:04:01 > 0:04:02- The pork is amazing.
0:04:02 > 0:04:05- I can see why everyone likes it.
0:04:05 > 0:04:07- But I do like the beef.
0:04:09 > 0:04:11- The pies are delicious.
0:04:11 > 0:04:13- Thanks. They're amazing.
0:04:13 > 0:04:17- I have to admit than one - of my all-time favourite pies...
0:04:18 > 0:04:20- ..is the old classic, the pork pie.
0:04:21 > 0:04:23- I'll show you how to make one.
0:04:26 > 0:04:27- PORK PIE
0:04:31 > 0:04:33- First, make the dough.
0:04:34 > 0:04:36- You need 150ml of water...
0:04:39 > 0:04:41- ..three tablespoons of milk...
0:04:42 > 0:04:44- ..and 50g of lard.
0:04:45 > 0:04:48- I'm melting the lard in the liquids.
0:04:49 > 0:04:52- Don't boil it. That would - totally change the recipe.
0:04:53 > 0:04:55- All you need to do is melt the lard.
0:05:03 > 0:05:06- The lard has melted - in the water and milk.
0:05:07 > 0:05:09- Now, I measure the flour.
0:05:10 > 0:05:12- I'm using plain flour...
0:05:13 > 0:05:15- ..and strong white bread flour.
0:05:16 > 0:05:20- You need slightly stronger - gluten in the recipe...
0:05:20 > 0:05:24- ..because you're going to work - the dough more than usual.
0:05:25 > 0:05:30- To make six pies, you need - 55g of strong bread flour...
0:05:30 > 0:05:32- ..175g plain flour.
0:05:36 > 0:05:39- Add the hot liquid - to the flour and mix well.
0:05:40 > 0:05:45- Put a little flour on the table and - bring the dough together in a ball.
0:05:46 > 0:05:48- This dough is lovely to handle.
0:05:50 > 0:05:52- It's warm and easy to work with.
0:05:53 > 0:05:55- It won't break up in your hands.
0:05:56 > 0:05:58- I'm happy with that.
0:05:59 > 0:06:01- I'll put it back in the bowl...
0:06:02 > 0:06:05- ..with some clingfilm on top.
0:06:06 > 0:06:10- Don't put it on too tightly, - or it will sweat.
0:06:11 > 0:06:15- This stops it - from drying out too soon.
0:06:16 > 0:06:18- I'll let it rest for a while.
0:06:20 > 0:06:24- While the dough rests, - I'll make the filling.
0:06:26 > 0:06:30- To fill these amazing pies, - I have some finely minced pork.
0:06:32 > 0:06:33- In it goes.
0:06:37 > 0:06:42- To add flavour, fat and - a different texture to the pie...
0:06:44 > 0:06:47- ..I have two slices of bacon.
0:06:50 > 0:06:52- I'll cut these up.
0:06:53 > 0:06:57- This smoked bacon - gives a different taste.
0:06:59 > 0:07:04- Minced pork doesn't have a lot - of fat, so the bacon adds fat.
0:07:05 > 0:07:09- I don't know what it is - with our family and pork pies.
0:07:09 > 0:07:13- I always remember - we had some in the fridge.
0:07:14 > 0:07:16- As a child, I could be fussy.
0:07:18 > 0:07:21- I remember going to the fridge - and taking a pie.
0:07:22 > 0:07:26- Rather than eat it normally...
0:07:26 > 0:07:31- ..I ate the pastry - and gave the meat to my brother.
0:07:31 > 0:07:34- The last meat I add is belly pork.
0:07:34 > 0:07:37- Cut it in small pieces - with scissors.
0:07:38 > 0:07:40- Next, finely chop some garlic.
0:07:43 > 0:07:47- Add half a teaspoon of fennel seeds - and some fresh herbs.
0:07:49 > 0:07:52- Rosemary and thyme - are great with pork.
0:07:52 > 0:07:54- Mix it by hand.
0:07:54 > 0:07:57- Then you're ready to build the pies.
0:07:58 > 0:08:01- Cut the dough - in six pieces and roll out.
0:08:03 > 0:08:06- Cut in circles - and keep the leftover dough.
0:08:06 > 0:08:08- This will be the pies' lids.
0:08:08 > 0:08:10- This is a muffin tin.
0:08:11 > 0:08:13- I've greased them with butter.
0:08:13 > 0:08:17- There's a small circle - of baking paper on the bottom...
0:08:18 > 0:08:20- ..to help them come out later.
0:08:22 > 0:08:24- It's easy, just put the dough in.
0:08:26 > 0:08:31- Divide the filling in small balls - and put them in the dough.
0:08:32 > 0:08:33- The lids are easy.
0:08:34 > 0:08:37- Roll the dough - and make a hole in the middle.
0:08:39 > 0:08:42- I use egg to stick - the lid to the pies.
0:08:42 > 0:08:46- I also use a cutter to tidy the top.
0:08:49 > 0:08:52- Crimp the sides by hand - to make a pretty pattern.
0:08:56 > 0:09:00- Brush the tops with egg - to glaze them.
0:09:02 > 0:09:05- They'll need 45 minutes in the oven.
0:09:15 > 0:09:18- All that's left to do is the jelly.
0:09:19 > 0:09:23- It's easy. All you need - is warm stock and leaf gelatine.
0:09:23 > 0:09:26- Mix until the gelatine - has softened.
0:09:26 > 0:09:27- Pour into the pies.
0:09:28 > 0:09:31- The jelly stops the pies drying out.
0:09:32 > 0:09:35- Chill in the fridge, - so the jelly sets.
0:09:35 > 0:09:37- Then they're ready to eat.
0:09:48 > 0:09:50- I love these pies.
0:09:52 > 0:09:55- You can taste the garlic and herbs.
0:09:57 > 0:10:00- There's a lovely layer - of jelly round the meat.
0:10:01 > 0:10:03- The pastry is crunchy.
0:10:05 > 0:10:07- Oh, yes, these are good.
0:10:13 > 0:10:16- The pork pie is a British tradition.
0:10:16 > 0:10:19- The empanada is a Spanish tradition.
0:10:20 > 0:10:24- Empanada means - something wrapped in pastry.
0:10:24 > 0:10:26- You can have anything you like.
0:10:26 > 0:10:30- My favourite is chorizo, - pepper and potato.
0:10:33 > 0:10:36- First, chop the ingredients - into quite small cubes.
0:10:37 > 0:10:38- Chorizo...
0:10:39 > 0:10:41- ..pepper...
0:10:41 > 0:10:42- ..an onion...
0:10:43 > 0:10:44- ..and tomato.
0:10:45 > 0:10:50- Fry the chorizo in olive oil - on a medium heat for four minutes...
0:10:50 > 0:10:54- ..until the oil is - a lovely golden colour.
0:10:55 > 0:10:57- Put the chorizo to one side.
0:10:59 > 0:11:04- Fry the vegetables in the oil for - a minute, with a pinch of salt...
0:11:04 > 0:11:07- ..pepper and dried oregano.
0:11:07 > 0:11:11- Add dried chilli if you - like it spicy, and garlic.
0:11:15 > 0:11:19- Cut the potatoes in small cubes - and put in the pan.
0:11:19 > 0:11:22- They'll only take - five minutes to soften.
0:11:25 > 0:11:29- Put the chorizo back in the pan - and cook for a minute.
0:11:30 > 0:11:33- Remove from the heat - and leave to cool.
0:11:35 > 0:11:40- To make lush, buttery pastry, - you need 400g of plain flour...
0:11:40 > 0:11:42- ..115g of butter...
0:11:42 > 0:11:46- ..and the same amount - of lard, cut in cubes.
0:11:47 > 0:11:52- Rub the butter and lard into the - flour until it's like breadcrumbs.
0:11:53 > 0:11:56- Add a pinch of salt, - then one egg yolk.
0:11:58 > 0:12:02- Keep the egg white. - Use it to seal the empanadas later.
0:12:03 > 0:12:07- Mix well before adding eight - to ten tablespoons of warm milk...
0:12:07 > 0:12:09- ..a little at a time.
0:12:10 > 0:12:12- After bringing the dough together...
0:12:13 > 0:12:15- ..scrape it out - and form into a ball.
0:12:16 > 0:12:17- Wrap in clingfilm.
0:12:17 > 0:12:22- Leave to rest in the fridge - for at least twenty minutes.
0:12:25 > 0:12:30- To make the empanadas, roll - the dough out until it's quite thin.
0:12:30 > 0:12:32- Cut it in circles.
0:12:32 > 0:12:34- A bowl is fine for this.
0:12:36 > 0:12:39- Put a spoonful - of filling in the dough.
0:12:40 > 0:12:43- Put some egg white - round the edges, then fold.
0:12:46 > 0:12:49- It's up to you - how you decorate them.
0:12:49 > 0:12:52- You can use a fork to make marks.
0:12:52 > 0:12:56- Traditionally, the edges - are rolled over and crimped.
0:12:57 > 0:13:00- Use your finger and thumb - to make a pretty pattern.
0:13:05 > 0:13:10- I brush some egg on top to give them - a golden shine while they bake.
0:13:21 > 0:13:22- Mmm.
0:13:23 > 0:13:25- The pastry is so crumbly.
0:13:27 > 0:13:29- It's really marvellous.
0:13:36 > 0:13:39- Later, the best - Mississippi mud pie ever...
0:13:40 > 0:13:42- ..and a fancy little tart.
0:13:42 > 0:13:42- .
0:13:48 > 0:13:48- Subtitles
0:13:48 > 0:13:50- Subtitles- - Subtitles
0:13:56 > 0:13:58- Every now and then, I love a pie.
0:13:59 > 0:14:00- Really marvellous.
0:14:00 > 0:14:04- After making two - of my favourite savoury pies...
0:14:05 > 0:14:08- ..I'll show you - how to make two sweet pies.
0:14:08 > 0:14:09- Forget the diet.
0:14:09 > 0:14:13- These two recipes will - make anyone's mouth water.
0:14:15 > 0:14:17- MISSISSIPPI MUD PIE
0:14:17 > 0:14:22- This is slightly different from an - ordinary pie. I'm not using pastry.
0:14:23 > 0:14:26- This pie has a biscuit crust.
0:14:29 > 0:14:32- It's just like a cheesecake crust.
0:14:32 > 0:14:36- I'll chop up the biscuits - in a food processor...
0:14:36 > 0:14:38- ..then add some melted butter.
0:14:41 > 0:14:43- I want finely ground biscuits.
0:14:45 > 0:14:47- Make sure every piece is ground.
0:14:51 > 0:14:53- Once you're happy, add the butter.
0:15:06 > 0:15:09- Use your hands or a spoon...
0:15:11 > 0:15:15- ..to press down the crumbs - to make the crust base.
0:15:15 > 0:15:19- Press the biscuits - up the tin side too.
0:15:22 > 0:15:26- Put the crust in the fridge - to firm up for ten minutes.
0:15:33 > 0:15:35- Then bake it for ten minutes.
0:15:40 > 0:15:45- While it bakes, start on - the brownie mix for the pie filling.
0:15:46 > 0:15:49- Melt 115g of butter - over boiling water.
0:15:49 > 0:15:53- Add finely chopped dark chocolate.
0:16:06 > 0:16:10- Put 300g of soft light - brown sugar in a big bowl.
0:16:11 > 0:16:13- Add two eggs, and mix.
0:16:16 > 0:16:18- Now add the chocolate.
0:16:22 > 0:16:25- Next, weigh 75g plain flour.
0:16:25 > 0:16:29- Add two spoons of cocoa powder - and a pinch of salt.
0:16:30 > 0:16:34- Sieve into the mixture - to get rid of lumps.
0:16:45 > 0:16:48- Put the brownie mixture in the pie.
0:16:48 > 0:16:51- Return to the oven for half an hour.
0:16:57 > 0:17:00- While it cools, - make the chocolate custard.
0:17:01 > 0:17:06- Separate six eggs, then heat - 500ml of milk in a saucepan.
0:17:09 > 0:17:14- I use vanilla paste, but vanilla - flavouring or a pod do the same job.
0:17:14 > 0:17:16- You only need a small spoonful.
0:17:19 > 0:17:24- While it warms up, mix 100g - caster sugar with the egg yolks...
0:17:26 > 0:17:29- ..25g cocoa powder - and 20g cornflour.
0:17:34 > 0:17:38- Slowly add the warm milk - to the bowl.
0:17:38 > 0:17:43- Once mixed, return to the heat - until it's a thick, lush custard.
0:17:52 > 0:17:55- Let it cool in a bowl - covered with clingfilm...
0:17:55 > 0:17:57- ..so a skin doesn't form.
0:17:59 > 0:18:04- Whisk 300ml of double cream - and a tablespoon of icing sugar.
0:18:04 > 0:18:07- Then you're ready - to assemble the pie.
0:18:08 > 0:18:11- First, the chocolate custard...
0:18:12 > 0:18:14- ..then the cream.
0:18:15 > 0:18:17- Decorate with small chocolate curls.
0:18:34 > 0:18:35- Mmm.
0:18:38 > 0:18:41- There's no word to describe this...
0:18:42 > 0:18:43- ..apart from lush.
0:18:55 > 0:19:00- Next on the menu, a frangipane tart - with apricots and nectarines.
0:19:00 > 0:19:05- It contains fruit, but it won't - count as one of your daily five!
0:19:06 > 0:19:07- FRANGIPANE TART
0:19:10 > 0:19:13- First, make the apricot filling.
0:19:15 > 0:19:18- Put 200g of dried apricots - in a saucepan.
0:19:19 > 0:19:23- Add two tablespoons of brown sugar - and six spoons of whisky.
0:19:25 > 0:19:30- Let it simmer on a low heat - while you make the dough.
0:19:32 > 0:19:34- Mix 250g of plain flour...
0:19:35 > 0:19:37- ..140g of butter...
0:19:39 > 0:19:41- ..and 50g of icing sugar.
0:19:43 > 0:19:45- You need one egg.
0:19:47 > 0:19:51- Put a drop of water in the blender - to bring it all together.
0:19:52 > 0:19:55- Roll it out - and line your baking tin.
0:19:56 > 0:19:58- I like this fancy tin.
0:19:59 > 0:20:04- Use a small piece of dough to press - the pastry into the nice folds.
0:20:07 > 0:20:09- I want it to look tidy and sharp...
0:20:10 > 0:20:12- ..as if it's from a posh patisserie.
0:20:15 > 0:20:18- That cuts the pastry tidily.
0:20:20 > 0:20:24- I'll put it in the fridge - while I prepare everything else.
0:20:37 > 0:20:40- Give the apricots a whizz...
0:20:41 > 0:20:44- ..and loosen - with a bit more whisky.
0:20:46 > 0:20:49- Now, the frangipane filling.
0:20:50 > 0:20:53- Mix 90g butter with 90g sugar...
0:20:54 > 0:20:57- ..one egg, - one dessertspoon of flour...
0:20:57 > 0:21:00- ..and 90g ground almonds.
0:21:08 > 0:21:11- Cut two nectarines in thin slices.
0:21:12 > 0:21:14- Then you can assemble the tart.
0:21:15 > 0:21:17- The dough is nice and chilled...
0:21:20 > 0:21:22- ..and the jam too.
0:21:23 > 0:21:25- Start with the apricot filling.
0:21:26 > 0:21:28- Put the frangipane tidily on it.
0:21:30 > 0:21:33- Put the nectarine slices in place.
0:21:33 > 0:21:36- Then it's ready to go in the oven.
0:21:46 > 0:21:48- When it's out of the oven...
0:21:49 > 0:21:52- ..heat a little apricot jam - and a splash of whisky.
0:21:52 > 0:21:54- Brush it on the tart.
0:22:04 > 0:22:08- The only way to eat this - is with plenty of cream.
0:22:15 > 0:22:17- This is definitely for adults only.
0:22:24 > 0:22:28- Remember that this recipe, - and much more, is on the website.
0:22:32 > 0:22:37- Next week, I recreate some - of my favourite childhood foods...
0:22:37 > 0:22:40- ..for a retro 1980s party.
0:22:41 > 0:22:43- Black Forest trifle...
0:22:44 > 0:22:46- ..vol au vents...
0:22:46 > 0:22:50- ..and marshmallows with some pop.
0:23:22 > 0:23:24- S4C Subtitles by Gwead
0:23:25 > 0:23:25- .