Trying Two NEW Pies! AMAZED At One!!!

How's everyone doing out there? I hope you're all absolutely spot on. Now I've been shopping at Tesco. Come and have a look what I got. I was in Tesco having a little look around, see what was new and I came across these. They said they were new. Well this is new. It's got new on it. It says this is new as well. I've not seen it before. It's not got new on it. I've got a feeling I've reviewed it before but in a different box. I've got a feeling that this one here, they've just sort of revamped the box. I might be wrong. So this is a Tesco steak pie. Shortcrust pastry. Serves one. Oven in 25 minutes. Got a little traffic light system there for each pie. Keep calm and pour gravy on. Yeah. Yeah. Um, New Tesco. This is open top chicken and mushroom and leek pie. Yeah I've never, I have reviewed pies like this in the past but not from Tesco. Shortcrust pastry. Serves one. Do it in the oven. I've got a little traffic light system there for each pie. So the price, £2.25 each. I didn't notice they were on a club card, so that's the price you pay unless you go on a club card. I prefer them on a club card. Anyway, let's take a close look at the packaging. So this might be a bit longer than normal, this video, with me reviewing two things. If you don't like long-form videos, you can always go and watch YouTube shorts. So we've had a look at the front. Let's go around the back. So we've got short crust pastry pie filled with chunks of beef steak in gravy. So the box is red. On the actual video it looks orange. How strange is that? So there's the ingredients. We've got beef is 36%. That's quite a big percentage believe it or not for a pie. 36%. The allergens are in bold. Made using British beef, that's good, isn't it? We've got some nutritional information there in more detail. If you want to have a look at that, if that's your thing, you can pause it and read it. 200 grams, we've got a GB stamp. Yeah, and that's the ways to cook. You can do it in the oven, you can do it in the air fryer. It's up to you. It really is up to you. Do not overfill the air fryer. Not suitable for microwave heating. Right, we've got a tab system. I must remember that when I open it up. Have we got any more info? No. So let's have a look at this one. Open top chicken, mushroom and leek pie. Let's go around the back. Got some spiel there. Shortcrust pastry base filled with chunks of chicken, mushroom and leek in creamy sauce. Topped with extra mature cheddar cheese and red pepper and parsley crumb. There's the ingredients. We've got chicken, 30% chicken. Leek is 9%. Mushrooms are 7%. Yeah, I've got garlic puree in there. I do like garlic. I do like cheese as well. And the allergens are in bold. There's the nutrition in more detail. If that's your thing, you can have a look at that. Pause it and study it. 200 grams with a GB stamp. And they're the ways to cook. You can do it in the oven. You can do it in the air fryer. It's completely up to you. And it says keep refrigerated, suitable for freezing. And yeah, a bit of information there. Right, so we've got a tab system, we'll use that. And we'll get these open, see what we've got. Right, take the old goggles off, we don't need them now. So let's have a look at this. Oh, look at that. Oh, absolutely spot on. Yeah. Oh, yeah, it's a bit of weight in it. Good weight in that. Yeah, it's 200 grams. Does, yep, we've got a tab system there, that's good. Oh, yes. Absolutely spot on, both of them. Past. Yeah. Mmm. Sunk, look. Look at that, you can't really see there, but yeah, it is sunk. That wants to be full to the top, doesn't it, on observation? I'm just saying, on observation, it wants to be full up to the top, full to brimming. It's not. Yeah, I've got some seeds on top, look. What do you think we are, birds? Right, my oven is preheating, they're both going in the oven. Someone's been having a nibble at that bit there, look. Right, going to go in the oven. So they're going in the oven at 180 degrees for 25 minutes. One's 22 minutes, I think it is, and one's 25. So they're both having 25 like that. So I'll bring you back when they're done. So I'd like to take this chance to thank you for watching. And if I could be a pain, I know, and ask you if you could subscribe to the channel. It's free. And if you'd like the video, please give it a thumbs up. It does help the channel. I do thank you. So they're done, I did get this one out after 22 minutes and it wasn't I checked the temperature of the chicken and it wasn't, it wasn't up to temperature so I popped it in, they both had 25 minutes, yeah well not um taking any chances I'll tell you what that's, that goes there, that goes there and you're probably wondering about the short dates, well I got these about six days ago or something like that and they've been in my fridge, I've been doing festive sort of takeaways reviews at the moment so yeah they've been on the back burner but um let's do them today before the sell by date or use by date even um right so this is them, I'll take that out of there so I must admit on first inspection I don't like the look of it being open, you know I want to, I want a pie with a cover on it, I don't want to see what's in the middle, well I do, you know that's That's why I do these reviews, but ordinarily, I like to see a pie like that. So yeah please let me know what you think in the comments. Let's have a look inside. Well you know what's inside don't you. There's your chicken look. Um not got a soggy bottom, it's, it's going soggy or it's not quite there yet. Maybe I should have preheated my tray. School boy error. Yeah but it is very, it's going to fall apart that like yeah it is. Um let's have a look at this one. This is the steak pie. Yeah that's that's a bit better. Yeah, that's not a soggy, maybe it's just the shortcrust pastry. Let's have a look at this one. So, I said before that it's got 36% beef. Now, believe it or not, that's quite high for a pie. Yeah, I know, you want it like, you know, you want it full, don't you? So, we'll get the top off. We'll have a look inside. We'll do a bit of a pie topsy. Yeah, cool, yeah, you can see the steak in there. I'll bring you down, we'll have a look. There it is, look at that. It's quite, I'm quite, I'm quite impressed with that one. Yeah, it's a steak pie. It does say, you know, keep calm and gravy on, pour gravy. Thank you very much, Eddie. And if I did that, then it would completely sort of take the flavour away from the pies, which I'm reviewing, so that's why I've no gravy. Yeah, steak and gravy pie, but no, but it's steak, isn't it? And there's the other half. Right, we'll go over to my table and we'll try it. Oh right, let's have a look at these. That steak pie's definitely, I can't wait to try that one. I'm going to try this one first. Open top chicken and mushroom and leek, it's just a gimmick, that open top. I don't know why they've done that. I'll put that down actually and I'll just go, I'll just get straight in with that, see what this is like. That's tasty. Oh yeah, that bit of chicken was nice as well, I got quite a big bit of chicken. It's well seasoned, it's chickeny. Going in again, there's a hint of mushroom. But not a lot of mushroom, it's more chicken flavour. Leek, I wouldn't say I'm getting a taste of leek. The mushroom is there, but it's very, it's in the background, very, very far away in the background, and the leek is further away going, I'm here, I'm here. No, you're not, because I can't taste you. I mean, it's creamy, it's chicken with a hint of mushroom, a non-existent leek, but it's creamy. But it is quite tasty, it is, it's quite tasty. I'll mark them at the end, I'll just have a drink of water before I try that one. I'm going to get stuck into that half there because yeah that looks a bit dry that bit of bit of beef there. Yeah maybe some gravy over the top but it's, let's try this. I'll finish this, I'll finish that. Wow that was nice, that was, it's rich, nice, loads and loads of beef in there as well. Steak, look at that, it is. Yeah, let's have a look at this side. Well, I showed you this side, didn't I? I did a bit of an autopsy. Yeah, I'm very impressed with the amount of steak in there. I'm going in again. That's tasty. It is. There's quite a lot of steak in there. I'm quite impressed. It's £2.25, mind. The shortcrust pastry's okay. Could have done with going basically on a preheated tray. That's my fault. Schoolboy error. I just didn't, normally it says preheat your tray, it just says place on a baking tray and I just like to go off instruction, I'm quite a simple chap, yeah just go off basic instruction when I'm reviewing stuff but yeah put it on, put it on a preheated tray but it's tasty, it is rich, what it does need is, it needs for me, it's just a bit of pepper, it does. It's well seasoned with salt, but a bit of pepper there will just take it to another dimension. That's a bit better. I'm going to mark them now. I'm going to give the chicken one, I'm going to give it a good seven and a half out of ten. Yeah, it needs to be a bit more fuller for me. It's pretty much, I mean, that's what, I suppose if you take a pie off, that's what you get. It's sunk, isn't it, unfortunately. Although that steak one was pretty good. That's getting a nine out of ten. That's a good steak pie. Tasty. Just needs a bit of pepper for me. It's well seasoned. Yeah, nine out of ten and seven and a half out of ten. Yeah, I'm very surprised with that steak one. Very, very surprised. That's, yeah, yeah, it's coming out as well, yeah. No, that's not real. Right, I'm going to finish. Who ate all the pies? Me. I'm going to finish it off now. Yeah. So thanks for watching. I do appreciate it. If you've got any recommendations, please keep them. You know, let me know what they are. I've got a community tab on my front page of my YouTube channel. You can send us pictures of food there, but you have to be subscribed. I do thank you. All right, take care, all the best, and I'll get back to you on the next one.