Pennod 6 Becws

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-I'm Beca.

-As you know, I love baking...

-..and I also

-really enjoy experimenting.

-In this series,

-I'll share new recipes with you.

-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

-..as well as my favourite

-meals from local takeaways.

-It's food that brings a smile

-to my face and cheers me up.

-And yes, it's lush!

-The street food scene

-is getting more popular.

-Rather than a three-course

-restaurant meal...

-..you move from place to place

-and create your perfect meal.

-In Cardiff, Depot offers delightful

-delicacies under one roof.

-These small places specialize

-in one thing and do it well.

-I've come to taste one of the

-oldest street foods in the world...

-..the pie.

-The pie is the perfect,

-tasty, package.

-I love pies.

-I'm going to share some

-favourite recipes with you...

-..from pork pies to Spanish

-empanadas and Mississippi mud pie.

-You'll feel full and happy

-after eating these.

-There's no other word

-to describe this, apart from lush.

-You can put anything

-you like in a pie.

-Dai, of Dais Pies,

-is making a name for himself...

-..for fantastic fillings

-in lovely pies.

-They're nothing like

-what you'd get in a chippy.

-How did Dais Pies start?

-I liked baking...

-..and making pies.

-My friends told me,

-"Why not take them to a market?"

-We've developed the fillings

-over the last year.

-We've started going

-to the Saturday market in Roath...

-..and Riverside on Sunday.

-The pies are quite small. Tell me

-about the different fillings.

-In the small ones,

-we have Welsh Black beef Madras.

-We have chicken and chorizo.

-There's pork stuffing

-and Bramley apple.

-And we have the Welsh cheese

-Perl Las and broccoli.

-I really want a pie now!

-What do your friends think?

-They like it.

-I'm sure they like having pies!

-My friends are very

-supportive of the project.

-They like tasting the new pies.

-I'm sure many friends

-like to help with the tasting.

-I get that too!

-Do the people here

-or in the markets have a favourite?

-The pork stuffing and apple

-goes down well.

-The Madras goes down well too.

-The Madras goes down well too.

-

-Everyone likes curry.

-Any chance I can taste a few?

-Any chance I can taste a few?

-

-Fine!

-The only way to eat the pies

-is with a glass of beer.

-The crust is nice and light

-and all the fillings are amazing.

-Which one do you think is the best?

-The pork is amazing.

-I can see why everyone likes it.

-But I do like the beef.

-The pies are delicious.

-Thanks. They're amazing.

-I have to admit than one

-of my all-time favourite pies...

-..is the old classic, the pork pie.

-I'll show you how to make one.

-PORK PIE

-First, make the dough.

-You need 150ml of water...

-..three tablespoons of milk...

-..and 50g of lard.

-I'm melting the lard in the liquids.

-Don't boil it. That would

-totally change the recipe.

-All you need to do is melt the lard.

-The lard has melted

-in the water and milk.

-Now, I measure the flour.

-I'm using plain flour...

-..and strong white bread flour.

-You need slightly stronger

-gluten in the recipe...

-..because you're going to work

-the dough more than usual.

-To make six pies, you need

-55g of strong bread flour...

-..175g plain flour.

-Add the hot liquid

-to the flour and mix well.

-Put a little flour on the table and

-bring the dough together in a ball.

-This dough is lovely to handle.

-It's warm and easy to work with.

-It won't break up in your hands.

-I'm happy with that.

-I'll put it back in the bowl...

-..with some clingfilm on top.

-Don't put it on too tightly,

-or it will sweat.

-This stops it

-from drying out too soon.

-I'll let it rest for a while.

-While the dough rests,

-I'll make the filling.

-To fill these amazing pies,

-I have some finely minced pork.

-In it goes.

-To add flavour, fat and

-a different texture to the pie...

-..I have two slices of bacon.

-I'll cut these up.

-This smoked bacon

-gives a different taste.

-Minced pork doesn't have a lot

-of fat, so the bacon adds fat.

-I don't know what it is

-with our family and pork pies.

-I always remember

-we had some in the fridge.

-As a child, I could be fussy.

-I remember going to the fridge

-and taking a pie.

-Rather than eat it normally...

-..I ate the pastry

-and gave the meat to my brother.

-The last meat I add is belly pork.

-Cut it in small pieces

-with scissors.

-Next, finely chop some garlic.

-Add half a teaspoon of fennel seeds

-and some fresh herbs.

-Rosemary and thyme

-are great with pork.

-Mix it by hand.

-Then you're ready to build the pies.

-Cut the dough

-in six pieces and roll out.

-Cut in circles

-and keep the leftover dough.

-This will be the pies' lids.

-This is a muffin tin.

-I've greased them with butter.

-There's a small circle

-of baking paper on the bottom...

-..to help them come out later.

-It's easy, just put the dough in.

-Divide the filling in small balls

-and put them in the dough.

-The lids are easy.

-Roll the dough

-and make a hole in the middle.

-I use egg to stick

-the lid to the pies.

-I also use a cutter to tidy the top.

-Crimp the sides by hand

-to make a pretty pattern.

-Brush the tops with egg

-to glaze them.

-They'll need 45 minutes in the oven.

-All that's left to do is the jelly.

-It's easy. All you need

-is warm stock and leaf gelatine.

-Mix until the gelatine

-has softened.

-Pour into the pies.

-The jelly stops the pies drying out.

-Chill in the fridge,

-so the jelly sets.

-Then they're ready to eat.

-I love these pies.

-You can taste the garlic and herbs.

-There's a lovely layer

-of jelly round the meat.

-The pastry is crunchy.

-Oh, yes, these are good.

-The pork pie is a British tradition.

-The empanada is a Spanish tradition.

-Empanada means

-something wrapped in pastry.

-You can have anything you like.

-My favourite is chorizo,

-pepper and potato.

-First, chop the ingredients

-into quite small cubes.

-Chorizo...

-..pepper...

-..an onion...

-..and tomato.

-Fry the chorizo in olive oil

-on a medium heat for four minutes...

-..until the oil is

-a lovely golden colour.

-Put the chorizo to one side.

-Fry the vegetables in the oil for

-a minute, with a pinch of salt...

-..pepper and dried oregano.

-Add dried chilli if you

-like it spicy, and garlic.

-Cut the potatoes in small cubes

-and put in the pan.

-They'll only take

-five minutes to soften.

-Put the chorizo back in the pan

-and cook for a minute.

-Remove from the heat

-and leave to cool.

-To make lush, buttery pastry,

-you need 400g of plain flour...

-..115g of butter...

-..and the same amount

-of lard, cut in cubes.

-Rub the butter and lard into the

-flour until it's like breadcrumbs.

-Add a pinch of salt,

-then one egg yolk.

-Keep the egg white.

-Use it to seal the empanadas later.

-Mix well before adding eight

-to ten tablespoons of warm milk...

-..a little at a time.

-After bringing the dough together...

-..scrape it out

-and form into a ball.

-Wrap in clingfilm.

-Leave to rest in the fridge

-for at least twenty minutes.

-To make the empanadas, roll

-the dough out until it's quite thin.

-Cut it in circles.

-A bowl is fine for this.

-Put a spoonful

-of filling in the dough.

-Put some egg white

-round the edges, then fold.

-It's up to you

-how you decorate them.

-You can use a fork to make marks.

-Traditionally, the edges

-are rolled over and crimped.

-Use your finger and thumb

-to make a pretty pattern.

-I brush some egg on top to give them

-a golden shine while they bake.

-Mmm.

-The pastry is so crumbly.

-It's really marvellous.

-Later, the best

-Mississippi mud pie ever...

-..and a fancy little tart.

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-Every now and then, I love a pie.

-Really marvellous.

-After making two

-of my favourite savoury pies...

-..I'll show you

-how to make two sweet pies.

-Forget the diet.

-These two recipes will

-make anyone's mouth water.

-MISSISSIPPI MUD PIE

-This is slightly different from an

-ordinary pie. I'm not using pastry.

-This pie has a biscuit crust.

-It's just like a cheesecake crust.

-I'll chop up the biscuits

-in a food processor...

-..then add some melted butter.

-I want finely ground biscuits.

-Make sure every piece is ground.

-Once you're happy, add the butter.

-Use your hands or a spoon...

-..to press down the crumbs

-to make the crust base.

-Press the biscuits

-up the tin side too.

-Put the crust in the fridge

-to firm up for ten minutes.

-Then bake it for ten minutes.

-While it bakes, start on

-the brownie mix for the pie filling.

-Melt 115g of butter

-over boiling water.

-Add finely chopped dark chocolate.

-Put 300g of soft light

-brown sugar in a big bowl.

-Add two eggs, and mix.

-Now add the chocolate.

-Next, weigh 75g plain flour.

-Add two spoons of cocoa powder

-and a pinch of salt.

-Sieve into the mixture

-to get rid of lumps.

-Put the brownie mixture in the pie.

-Return to the oven for half an hour.

-While it cools,

-make the chocolate custard.

-Separate six eggs, then heat

-500ml of milk in a saucepan.

-I use vanilla paste, but vanilla

-flavouring or a pod do the same job.

-You only need a small spoonful.

-While it warms up, mix 100g

-caster sugar with the egg yolks...

-..25g cocoa powder

-and 20g cornflour.

-Slowly add the warm milk

-to the bowl.

-Once mixed, return to the heat

-until it's a thick, lush custard.

-Let it cool in a bowl

-covered with clingfilm...

-..so a skin doesn't form.

-Whisk 300ml of double cream

-and a tablespoon of icing sugar.

-Then you're ready

-to assemble the pie.

-First, the chocolate custard...

-..then the cream.

-Decorate with small chocolate curls.

-Mmm.

-There's no word to describe this...

-..apart from lush.

-Next on the menu, a frangipane tart

-with apricots and nectarines.

-It contains fruit, but it won't

-count as one of your daily five!

-FRANGIPANE TART

-First, make the apricot filling.

-Put 200g of dried apricots

-in a saucepan.

-Add two tablespoons of brown sugar

-and six spoons of whisky.

-Let it simmer on a low heat

-while you make the dough.

-Mix 250g of plain flour...

-..140g of butter...

-..and 50g of icing sugar.

-You need one egg.

-Put a drop of water in the blender

-to bring it all together.

-Roll it out

-and line your baking tin.

-I like this fancy tin.

-Use a small piece of dough to press

-the pastry into the nice folds.

-I want it to look tidy and sharp...

-..as if it's from a posh patisserie.

-That cuts the pastry tidily.

-I'll put it in the fridge

-while I prepare everything else.

-Give the apricots a whizz...

-..and loosen

-with a bit more whisky.

-Now, the frangipane filling.

-Mix 90g butter with 90g sugar...

-..one egg,

-one dessertspoon of flour...

-..and 90g ground almonds.

-Cut two nectarines in thin slices.

-Then you can assemble the tart.

-The dough is nice and chilled...

-..and the jam too.

-Start with the apricot filling.

-Put the frangipane tidily on it.

-Put the nectarine slices in place.

-Then it's ready to go in the oven.

-When it's out of the oven...

-..heat a little apricot jam

-and a splash of whisky.

-Brush it on the tart.

-The only way to eat this

-is with plenty of cream.

-This is definitely for adults only.

-Remember that this recipe,

-and much more, is on the website.

-Next week, I recreate some

-of my favourite childhood foods...

-..for a retro 1980s party.

-Black Forest trifle...

-..vol au vents...

-..and marshmallows with some pop.

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