The Best Pie Ever? (New Zealand Savory Pie Taken To The Next Level!) | Sam The Cooking Guy

It's that time of year when any kind of savory pie is most welcome. And today we're putting one together that brings together three different continents. And here's the continents. North America. Okay, actually I think it's four. Wait. North America is one. Asia is the second one. North America because of me. Asia because there's a Korean component. And Australia is another one. New Zealand is another? No. What is all... Australia is a continent. Yes. So what is they called? What is New Zealand then? What's New Zealand part of? It's part of that... What is that called? Oceania. We're not 100% sure where New Zealand fits in. Stand by. Max is looking it up. Oceania is the collective name for the island scattered throughout most of the Pacific. There you go. Oceania is the collective name for the island scattered throughout the South Pacific. South Pacific? Pacific. South Pacific. South... It's the stuff that's down there. You know where you are if you're in Australia or New Zealand. Listen, the pie world is huge down there. Huge. We shot in New Zealand a thousand years ago and did a whole segment on the pies. And when I say pies, no, I'm not talking about the cherry, apple and banana cream. Is that banana cream pie? Oh, I love it. It's my favorite. Is it? Yes. Chance's favorite. Remember what we learned the other day? Chance's... What is it? Favorite meal of the day is dessert. We're all disappointed, but we still love them. And while I'm talking about... Not all. I don't f***ing care. While I'm talking about Chance, just let me just break a few hearts for a second here. I have to let everybody know our boy Chancellor is now off the market. There he is. Chance got married a couple weeks ago to the lovely Carrie. Show a picture of the two of them. They came by our table. And you do that thing at your wedding. You walk around, you say hi to everybody. And Carrie and Chance did that. They worked the room like a professional comedian. The Catskills. Nobody knows what the Catskills are. Don't worry about it. It was a lovely wedding. Carrie's the best. We love Chance. Sorry for anybody who thought they had a chance with him. Don't. He's taken now. You only know from Mabel. Officially off the market. No. Yes. I'm old enough to know what Catskill can be. Catskills. What's the name of the show again? Not Mabel. Marvelous Miss Maisel? Maisel. Thank you. Marvelous Miss Maisel. Chance got it. Mabel. Okay, but wait. Hold on. Banana cream? Really? Oh, I love banana cream pie. I don't know you. I don't even know you anymore. Chocolate pie. Probably dinner favorite meal, but I love my dessert. Okay, good question. If you're in love with banana cream pie, let us know in the comments. Maybe we'll make one for Chance one day. We do like Chance. I don't know if we like him enough to make a banana cream pie. Or banana pudding. I think it's getting worse actually. Stick with the pie. Banana pudding is not coming out of this kitchen anytime soon. We have digressed so bad. Savory pies. Chicken, beef, lamb, that kind of thing. And there's one down there they call mince and cheese. Mince is their term for ground beef, pork, chicken. So it's a beef mince and cheese pie. And that's what we're making. Double crust. I love a double crust. The Asian component will be the Korean spice to this. We're using gochujang. Gochujang here. Gochujang, one of my favorite things. I tell people all the time. You add a couple other people's condiments to your pantry. Your whole food world changes. Whole food world. This is going in. It's going to be insane. Okay, let's get going. Can't finish if we don't start. In our cooking guy 12 inch cast iron pan or whatever you want to use. We put a splotch of oil. And then a pound of ground beef. And this we're going to break up. And let cook over the next few minutes until the pink is gone. Okay, almost gone. But you can see there's a little bit of moisture. This was 90-10. If it was 80-20, there'd be way more of this liquid in here coming off the beef. And you might want to get rid of it. I don't really care. In go some onions. That's a one small onion cut up. And a couple of carrots cut up like this. Now this we give five, six minutes to let everything soften. Then we're back. That's it after five minutes. I put the lid on just to help speed things up a bit. Let's add a couple more things. These are four holland peppers sliced with seeds. And if you can't find these, and I'm always telling people because you might not. Fresnos. Red fresnos would be great. Just for an extra little amount of heat in here. Nice mix. You can see all the liquid dried up. I'm going to give it one more shot of oil. Beautiful. Throw in some green onions. Cut, I don't know, what is that? A half an inch, right? That's the first of our aromatics. Here comes a couple more. A little oil. And let's hit with some garlic paste and some ginger. Come on. There we go. Give that a second. Oh, smelling good. You start to mix. We got some great stuff coming. Now a few tablespoons of the gochujang. Maybe three. This you can find almost anywhere and certainly online if your stores don't have it. In a traditional beef pie, this would be tomato paste. Not today. This gets mixed in really well. You can really smell that, huh? And now some flour. This will help thicken everything. This gets mixed in until you don't see any more white. And when you don't, beef broth time. Cup and a half. And by the way, recipes below. Don't worry about writing anything down. Mix in two tablespoons of dark soy. If you have dark soy. If you don't, light soy will work. We're going to get this to a little simmer. As it gets there, let's season. Kosher salt and pepper. We've not added yet. And a couple tablespoons of gochugaru. So this is a Korean red pepper seasoning that is really great. If you don't have it, I don't expect everybody to. Paprika, chipotle chili powder. Kind of get you close in a similar heat kind of level. I don't think I'm forgetting anything. When everything's mixed and looking beautiful. Put a lid on. Let it simmer away for 10 minutes or so. And in the meantime, we'll prep our pastry. These are a couple store-bought pie dough crusts. Could make your own. If you want to make your own. Is anybody here going to stop them? No, of course not. These are ramekins. This is what I'm using. Use whatever you want. But I do like that. What is that shape? That straight sided shape. Cylinder? Cylinder. Thank you, Chancellor. Got smarter when you got married. Most pie dish thing, plate things have an angle to them. This is more kiwi, Aussie to me. So I've got to cut these guys into a circle. Out they come. Come on. There you go. And hopefully, you will cooperate. Yeah. Take them out of the fridge about a half hour before you need them. Because they tend to break if you don't. So here, watch what I'm going to do. I'm going to cut out one and two. Watch. Maybe if I just give it a little of this, it'll get slightly larger. So now, we get these two circles. Save the scraps for whatever you want. Get these guys gently. Now they go inside of here. Flatten out against the sides and bottom. If it's a little uneven, that's OK. But you do kind of want them all the way up the edge. Like that. If you got a little bit extra here, you can pull it off. Just do a little minor repair job. Nobody's going to know. Don't forget, there's a top crust coming. So this recipe clearly makes more than two. But I'm just doing two for now. And then this guy. Sweet. OK. If I fill these up with the filling and put the top on, the top's going to get brown before this part does. So we're going to do what's called blind baking. These are going to go in the oven now 10, 15 minutes. But before they go in, I got to do something to them. These are dry pinto beans. And I know that because I wrote pinto on the top. So here's what we do. Take a piece of parchment. Probably half for each. Scrunch it up. Unscrunch it. And set them in the dough. And once the beans are in, it'll help keep the sides from puffing in. Great. Put them on here. Anywhere from 10 to 15 minutes at 375 should be good. There you go. That's what they look like. Here's the best part. See? It's OK. We're good. Here's what we're dealing with. Now put some of the filling in that has completely cooled. Nice. Look how beautiful, rich, and gorgeous this is. That guy. Oh, I was tracking so beautifully there. OK. Before we put the top on, I have one thing to add. Remember I said, mince and cheese. This is aged cheddar. It's really delicious. Look for a good cheddar. Shred it yourself. I just need to confirm that this really is aged. Chances had a couple bites. When you were inside knitting a sweater for your dog. It's good, huh? It is good, huh? I said it's good, huh? OK. Great. This is puff pastry that has just been defrosted. So here's what we're going to do. Just give it a quick little. I don't need it too thick. Here's my ramekin. They need to just be that size. So we'll cut out two. And we'll poke some holes so it doesn't puff too much. Then we put some egg wash on the edges to help make it stick. And then just take them and fit them beautifully on top. This guy goes here. I'm just going to stick down all the way around. Nice. And nice. Gorgeous. Where's that egg wash we had? Touch more on the top for beautiful browning. This guy. Last but not least, we make a couple little holes on the top for steam to come out. And last, last, but least, but last, some sesame seeds. OK. These are going in the oven 30, 35 minutes until they're golden brown and beautiful. And we're looking pretty. Should we try one? Of course we should try one. It's hot. Puff pastry. Look at the cheese. Oh my god. Look at what we've done. The Kiwis and the Aussies are crying right now because they want this so badly. But in that world, it's not served in this thing. It's cooled. It's taken out. And it's warmed up and it's handed to you. And you walk down the street eating and burning the hell out of your mouth. Oh my god. Look how gorgeous that beef is. Dark soy sauce, ladies and gentlemen. That's what it does for you. And here's what this bite's going to do for me. Oh, there's a little steam there, boys. We go to John. Whoa. Okay. It was so good when I was having bites of it. It's so much better now that it's got the pastry and the cheese to go along with it. It's insanely delicious. And the spice level is perfect. It's just beautiful. If you hate spice, then you might not like this. But if you're even okay with spice. Oh my god. It is so good. I want this to be your new favorite holiday pie. Okay. For you down there. I can't do it. I can't do either the Kiwi or the Aussie accent. I'm sorry. I'd love to do it. But the recipe's below. Everybody could make this and be eating like a Kiwi and an Aussie like that. For the Korean Oceania holidays or whatever. See ya.