ALDI Pies Are Back Again! UNBELIEVABLE

Happy Friday, happy pie day, well it is today anyway. I hope you're all spot on out there. Now they're back, Aldi have brought them back, two pies, well they've brought a load out. I've not reviewed these two, come and have a look what I've got. So these are new, well they're back, because they were out last year as well and I did review one last year. I think I did the Steak Me Home pie, very good as well if I remember. So this is Cresswood Cracking Cow Pie. It's got tender and, is that warming? I'll have to get my glasses out, it's very small writing, made with 100% British beef, got a little, I was going to say traffic light system, but it's not a traffic light system is it, it's just basically tells you the nutrition amounts, is that per pie? I've got steak chunks with cracked black pepper wrapped in golden pastry made with 100% British beef. That's good, isn't it? Well, I've seen this and I thought, oh, I do like a bit of pig, the hog and crust. We've got, what does that say there? Why not go full hog? Yeah, go the whole hog. I like it. Made with 100% British pork, slow-cooked pork, herby stuffing, and what is that? Cheery splash of apple sauce. Is it a cheery splash? In golden pastry. What a load of waffle, isn't it? Best used by 22nd of November for both pies. What a load of malarkey. What about the advert on the telly? Anyway, yeah. The price £2.49 each so I had a look back at my video that I did last year and it's exactly the same price £2.49 so well done Aldi for not putting the prices up. Yes, anyway let's take a closer look at the packaging and no Aldi do not pay me, no supermarkets pay me any money for reviewing their food because it's been popped up in the comments a few times. I thought I'd clear it up. Now let's have a look at the food. I am an independent food reviewer basically and I'm off my own back I buy all my food no supermarkets are paying me I'm not sponsored I do get lots and lots of emails from different companies trying to sponsor me but um I just keep saying no thank you very much yeah so I can do my own thing and that's what I like doing for now I like doing this what I'm doing so cracking cow pie, we've had a look at the front let's go around the back 210 grams. It's freezable with a GB stamp. We've got some nutritional information there. I'm all going a bit discombobulated here because what I'd normally do is read out the spiel. So we've got butter enriched shortcrust pastry base filled with marinated slow-cooked British beef, brandy and caramelized onion. Wowzers. Topped with black pepper and thyme sprinkle. I do like black pepper. Brandy. Yes. Directions for use, you can do it in the air fryer, you can do it in the oven. Doing both mine in the oven, there's the ingredients, the allergens are in bold. So we've got marinated cooked beef is 21%, if we've got any more percentages in there. Can't see any more. Yes, we've got the old palm oil, please let me know what you think of that. Always pops up, doesn't it? I think the cracking, this is cracking cow pie, but the Steak Me Home, I'm sure it had more beef in than that. I'm sure it did around 33% if... My memory is spot on, should do. I only looked through it this morning. We've got allergy advice which we've covered. Warning, a lot of effort has been made to remove bones. Some small bones may remain. No artificial colours or flavourings. Caution, contains alcohol. That all gets burnt off, doesn't it, in the cooking process. Yeah, so let's go around the sides of this one. There's a serving suggestion. Oh, that's a proper pie. We'll see. Oh, pie head. Look at all the pies. It's Friday, it's pie day. So we've had a look at the front of this one, let's go around the back. We'll read the spiel out first. A butter-enriched pastry base filled with slow-cooked marinated pork, pulled pork, Bramley apples and sage and onion sprinkle topped with butter-enriched puffed pastry lid. We've covered that it's 100% British pork, which is good, isn't it? There's the nutrition in more detail. It's a pie. Bye. 520. 528 calories. How many calories in this one? 559 calories. Yeah, it's a pie isn't it? So there's the ingredients. Allergens are in bold. We've got marinated pork is 18%. We've got pulled pork is 8%. Bramley apples 5%. Bramley apple sauce 1.5%. Freezable 210 grams. 210 grams, yep. GB stamp. Warning, although every effort has been made to remove bones, some small bones may remain. No artificial colours, flavours or preservatives the same as the other one. Do it in the oven, you do it in the air fryer, it's up to you. Like I said mine, my both of these are going in the oven. Right let's get these open and see the pies. Like I say, I've just been saying it recently, if you're not into your long form videos you can always go and watch YouTube Shorts. I know these videos aren't for everyone, long form, but this is what I do. Yeah so there you go, what's that there, is that a bit of pastry that's just sort of... Yeah. There's your sprinkle on top. Golden pastry. Black pepper wrapped in golden pastry. Steak chunks with cracked black pepper. Let's get it out. Yeah, it's a good way, isn't it? So that's that one. Cracking cow pie. Let's have a look at this one. The hog and crust wood. Oh, I do like a pie. I do like a pie. Oh, look at that. Yeah. Looks nice as well, doesn't it? I'll get it out of the foil. Would imagine you do it in the foil. I am preheating my dish. There you go. Look. Right. I've just heard the beep before from the oven preheating, let's get them in there. So I am preheating a tray and it goes in at 160 degrees for 25 minutes so they're both going in at 160 for 25 minutes so that was lucky wasn't it. So let's get them on this tray. So I'd like to say thanks for watching and if you could be so kind and you're not subscribed maybe consider subscribing or subscribe it's free and if you like the video please give it a thumbs up I do thank you for it so cheers. They're done. Right let's have a look at these pies I put that one there and this is the hog hog one there pig cow bring you down we'll have a look so yeah a nice crust on there Let's have a look, let's have a look at the bottoms, whoops, all over the shop here, selfie stick, yeah, no soggy bottom, I did them in the foil, right, let's cut them in half, let's have a look at this cracking cow pie, so, what's the percentage again, isn't it, is it 20, 21% cooked beef, oh, I would like that to be up around, well, more than 21, that's for sure, let's have a look, see what we get inside, I don't know why I didn't review these last year, there you go, that's what you get, look, how bad is it really, not too bad, Mmm, this looks creamy and pepper so let's have a look in this one. See what you think. There you go, little gap at the top, a little gap. It's not too bad. Smelling nice, smelling sweet actually, the applesauce. Yeah, right. I don't know why I didn't review these last year. Yeah, like I said, I did the... the steak and ale pie maybe um i thought they were maybe i knew that they were going to be out this year i didn't of course not know and there is still a few that i've missed out so maybe i'll save them for next year when they bring them out again well thank you very much for joining me all right they should have cooled down adequately now so yeah i mean you can pick them up and eat them if you want but i'm gonna i've got a knife and fork here did clean my knife as well from cutting them up so let's get into this this one and uh open it up a bit more so yeah there's plenty of gravy in there there is there's a i didn't do a little pie autopsy before there's a bit of steak there look you can see it it's not focusing on my bald sword yeah a little bit of steak in there let's have a look in there there's a bit a little bit there um and there's a there's a big bit there look right let's let's try this got a bit of let's see what this is like so this is the the cracking cow it's falling off the cracking cow pie let's Let's have a look so see what this is like. Oh that is lovely. Oh I'm getting the pepper coming through now. It's very creamy. That steak just fell apart. I'm picking the pepper up. I love pepper and that is lovely. It's creamy, it's rich but then the pepper just comes on in the background. Not massively overpowering. I'm gonna get into that bit there. That's quite a lot that isn't it. I'll cut that down. Oh that's tasty yeah. And you've got quite a lot of gravy in there as well creamy sort of gravy which is it's not too dry. Oh that is lovely that is tasty. I would like to see a few more chunks of beef. 22% that needs to be a good 10% higher for me. I've had and I'm sure that steak and kidney pie was 33%. I'm sure it was. I checked this morning and it definitely wasn't 23% sure it was 33%. um yeah but it's tasty it's tasty pie it is yeah there's more chunks of beef there so it's quite deceiving really right let's try this one now this um got all that in there look at that i'm gonna pick this one up and eat it like this oh that is tasty as well that pork's lovely look at that and the apple apple sauce in there as well look at all that pork let's try that and that That apple goes with that pork well. It's not too sweet. It's just balanced right for me. The pastry is lovely as well, and it doesn't half smell good. The aroma I'm getting off these pies. Oh, yeah, it makes you just finish them off. Well, that's what I'm going to do. Let's just have a nice cup of Yorkshire tea. Oh, yeah. Get it swilled around your mouth. Enjoy it. Let the flavour flood. That was Tetley, that, wasn't it? I said that the other day. It was Tetley. Tetley tea won it. Let the flavour flood. Mmm. That is lovely. Tasty. Both good pies. Yeah. I like them both. I do. I'm going to mark them. I'm going to give them both a 9 out of 10. Both tasty pies. They really are. Yeah. For taste. I would like a little bit more beef in that but that's deceiving. I mean it's still got quite a lot of beef in really for the low percentage. It's a bit strange. But it is tasty. Yeah. It's creamy. Pepper. It's well seasoned. I'm going to finish this off but I'll spare you that because it's like feeding time at the zoo honestly. It is. No wonder I get indigestion. I can't always be hungry, surely, can I? I can't. I'm always eating. I'm on a seafood diet. Seafood and eat it. I can't help it. Anyway, thanks for watching. I do appreciate it. I hope you like the video. I really do. I enjoy doing these videos and you watching makes it all worthwhile. Trust me, if there was no watching, I wouldn't be doing them because it's a waste of time. I do thank you. So take care. All the best. Have a good weekend, whatever you're doing. It's Friday. It's Pie Day. This will be going out today. Yeah. Take care. I'll catch you on the next one.