Recreating Paul Hollywood's Cornish Pasties from Taste | Bon Appétit

Hey guys, I'm Brad, we're here at Test Kitchen and today we're having a little secret chat about Chris Morocco. We want to put Chris's super

taste

r skills to the test once again. Oh, here, this Cornish pasty from Paul Hollywood and we're going to be. Asking Chris to replicate this dish in every aspect of ingredients, appearance, everything, in just two days he will be able to

taste

it, touch it, smell it, but there is no way he will be able to look at the dish in the end. on the second day I'll come back and I'll be the judge I'll be the critic I'll give you a score for your ability to replicate this dish okay, come on in you know the first thing that crossed my mind potpie, so I'm feeling some kind of OG dough, this feels like pie dough with a little flakes, what do you have there?

Oh, you don't know, no, no, I'm like, oh, really, I'm feeling these bumps. And I think about what has happened here. I think, what about you? What do you think the outside is now? I mean, it's too firm to be puffy. I mean, it feels like you knit it like a Cornish dough, you know, that kind of vibe, but we've got like vents, three little vents in here, don't get caught, more bugs, do you seal it up, but no, I mean , just the nuns are all I see, Chris, you are using a Bible, yes, is this working? someone's appearance like for the night they linked it with your fingers that's what I was they good it's really a link the producers never invite me back yeah because you're a wild card keep worrying you know uh the torture The next victim, I guess, is kind of a store-bought pie crust, so soft I don't know, but it doesn't necessarily look like someone here made it, so they're like thin pieces of vegetables, they're all a little bit like the soft potato carrot on the side emergency like a turnip or rutabaga.

I don't even know the last time I ate a kohlrabi. It's like a big old tuber that, frankly, you don't want anything to do with, well, that was the thing. that I was like the car, you and now I've eaten it, there just isn't tons of flavor. My first instinct was: you know there has to be some chicken in there somewhere. Oh, Dad, and the chicken that just tastes like ground beef, is it ground? beef, though, or it's just like very finely chopped chuck or something, the flavor just tastes a little meatier, like iodine, like something mineral, like it doesn't have the richness of flavor of pork, no It's like a lot of sauce here, no.

I eat a lot of onion, it's not a ton of garlic or anything like that. Actually, I'm not even trying white wine. Oh, there could be some in very small quantities. This piece has this a bit of a beveled edge. It was the size of a turnip, meaning it was very creamy and I couldn't detect anything placed there in any particular order, it felt like a jumble. I'm so sorry if you're an awesome person, you know whoever developed this. but there's just not a lot of personality here okay, very linear, very simple, tasty, you know, but you know, there's nothing, there's no like fireworks here.

I need a pastry pencil, cross bars, and a carat pencil score cutout. I feel like it was a potato because it had this creaminess to it. I'm going hard on a turnip and onion binder, it could be Roo, you could also just generously coat the music, meat with flour before browning it. Honestly, I'm thinking of keeping it very simple for the first pass. no white wine maybe not even a roux maybe we'll just go with the beef Chuck, let's assume there's a great egg wash so I've got my list, it's terribly concise, but we'll head to the market and yeah, I'll do it.

I'm going to make this happen. I think the main thing that scares me about this is that my list literally has six things, so maybe it's that simple or maybe it's not. I feel pretty safe. I tried Karin's turnips. a sweetness, it starts out very crunchy and then, when it is cooked, it takes on a creamy, almost potato-like texture, who has seen potatoes? These are potatoes that get very creamy in stews and things for sure, garlic for safety, well, few onions I could have. two pounds of shot cubes thank you yeah, we're going to go, we're going to work on it, no options, none of that back and forth, this is all organic traditional pie crust, I mean, that's right, we'll have eggs. cooking is a tight little list, let's do it, so we just got back from the grocery store and I should have been using all that time out of the office to think, plan and strategize about what I'm going to make.

Instead, I just fell asleep for a while, so I came back and I'm thinking about it now, let's make a mistake when browning the meat, right? It didn't taste like tons of us here in that meat, but it would make sense that it would. It will burn just to develop some flavor, for example I will put a little flour on the meat. I plan to brown it, but then I think I'm going to thicken it on the back. There wasn't much liquid in the situation. So yeah, okay, here we go, so I've got Chuck. You like the chunks he was experimenting with or something like smaller.

You know, that's kosher salt. Now I'm putting flour in it. I guess I'm just thinking about this. a little bit more of a meat stew base, so I'm going to brown the meat. I'm not going to cook it at all. Where did you get this from? How cute it is, so the color is good. I mean, you know I don't. like super even, but that's not the point, this is an onion, I mean, I could barely find an onion, so we're going to dice really small here. Oh, by the way, they didn't even have rutabagas at the supermarket, so maybe we need to get a rutabaga and cook a rutabaga just to see what the heck is going on with rutabaga, come on, come on, okay, I'm not going to do too much, like If we really didn't need a ton of filler for tournaments, it might be too many, I mean, two turnips is. definitely too many for me Andy, do you like turnips?

Okay, Molly, are you excited about turnips? Yeah, like these guys, I feel like it was a similar situation, right, and then, kind of like these corners are going to round out the potato. you know, as it cooks, whereas the turnip will hold its shape much better, and then like the carrot, I feel like it's more like one of these guys, maybe so the meats go back into the pot along with most of it. from this. I'm going to pour some water in there, turn up the heat a little bit and just cook it. I would be very cautious about putting raw fillings in a pastry situation like that.

It's possible? Yes, it's probably possible. Maybe I don't recommend it. I think we are. right where we need to be I've lifted these things I've cooked them I'm going to cool them down yeah, very satisfying, honestly, you just live for these moments. I assumed the cake batter would be ready to go when it was ready to go, not taking into account that they need to be at room temperature for 3 to 5 hours, so even though it says under no circumstances do what I'm going to do, we will do it anyway, so some warm water. Let's go ahead and assume that flimsy plastic is airtight, I didn't feel like there was much liquid bound or anything inside the dough, it just felt like a very tight mixture.

I just don't know if it's tight enough. I'll pour some of the liquid here into a saucepan and reduce it. The meat could be a little more tender, but it's not bad. I'm pretty good with my choice of meat here. I feel like I'm feeling justified about it, so Put that reduced liquid back in here and it looks a lot drier. Ooh, some water might have gotten into the leak. There is a problem here. It's not like the water is even there, just like totally divided. I'll see if I can save this. one, but we may be totally torn, even regardless of the water getting in a little, but I never felt like I ever wanted to uncoil perfectly hide, oh, just like dogs and bees can smell fear, hide, oh, You know, it's really just water and flour. butter and salt, whether you make it yourself or use a pre-made dough again given the time constraints here.

I just can't imagine what I tasted this morning was homemade pie crust. My puff pastry feels a little warm here, but I can. work with it from time to time, just throw this whole thing assembled in the freezer for a few minutes. The strategy is to place the spicy fillings there. I couldn't detect any kind of seam and what we were talking about this morning was whether it's a seam. That's like two things are pressed together. Is it rolled up underneath? You know it doesn't feel like it's rolled up. It's like a big dumpling, so you might fold it down to make it look a little neater.

I don't know all this is like the moment when everything feels bad let's throw this in the freezer ten minutes come back make our cuts go into the oven that's all this is what I experienced just these little dots nothing at all Nothing, this me it confuses, stresses me out, and makes me question everything in a 425 degree oven. I'll leave it there for at least 15 minutes. Yes, the dough looks pretty good, it's flaky but it has that firmness that I think is right. it definitely gives you some really high vibes, it seems a bit silly to me but maybe that's okay, maybe that's what maybe that's what we're looking for as I was suspecting that I feel like the meat could have been a little more tender at the time. giving it a head start before the vegetables would definitely help, other than maybe a little bit of wine if there's another ingredient, you know, I don't really know what it is.

I feel good about beef steak. I feel good about turnip. I feel good about the potato. I feel good about pie crust, no, no, there's nothing I like to hate here, I mean, I just guess I'm just asking the questions. They are whatever you love the ingredients, let's call this 78% flavor. I'm going to give myself 85 for technique, 70 for appearance. I'd love to think at least 85% here, you know, it's an oversized mutant hot pocket with roast beef. I mean, how wrong can I be? Overall, that works out to 79 percent, which as far as possible I'm concerned is not bad for a first pass before my final tasting of the original dish, hopefully capturing a little more nuance as far as to the wavy presence of the carrots and simply confirm if there is another type of flavor or set. of flavors behind it all, look, this one feels completely different to me and it's funny how your mind magnifies these things, whereas this one feels very clearly like both sides of the dough are curled up and haven't been scored.

I don't feel anything like marks, you know what it was like before, okay? Are you guys literally with me, where there's only two bars in the first one, okay, so two bars, not three? It's amazing how something can smell a lot like chicken pot pie, but it's not chicken pot pie, it's like thinking a lot about cooking these vegetables. I'm wondering if there's a scenario where the meat might have been cooked but the vegetables are literally cooking in your pocket because they're tender but, man, they're firm, you know, they hold their shape and they're so busy thinking about other things that I don't care.

I've stopped to think about whether I have a carrot, now the texture of these vegetables is really tripping me up. This is the one I thought, oh, is this a rutabaga? It's like a weird, very soft carrot, but I mean, damn, I feel more meat on top, it wasn't really evident before, like the vegetables seem to be arranged underneath. I don't know, I mean, I'm not choosing other flavors, I mean, I guess there could be a splash of white wine or something, everything here tastes a little too bland, it doesn't have that carrot density. mmm, I feel pretty good about what I used for pastry, the dough is still read Tamim cake dough, that's pretty neutral, it's not sweet, it's not super salty either, it's very, you know, right in the middle, okay , whatever, remove it.

All of this, I think I'm going to be able to leave my second tasting a little discouraged. I felt like things were going to come together and instead the picture just has a little mark here, so I'll see you guys tomorrow and hopefully. It's a good day anyway, the goal this morning is to test if we can layer the raw potato and turn it into a package of dough with some stewed meat on top. What I noticed yesterday at the second tasting is that the potato and turnip felt just overcooked, you know, not undercooked but not overcooked either, so I want to try a couple of different things this morning.

Part of me still wonders if I should have made my own skin. Oh, I don't know, it felt a little excessive. Given how long all the meat takes to cook and all, but at least I have some cooked meat here, I can assemble smaller versions of this. I had a little existential crisis about whether what was there was a carrot or not. it just all tasted like an indistinct, earthy, soft, slightly sweet tuber rutabaga, it had arisen in a moment. I really don't know what a kohlrabi tastes like and they didn't have any on the market yesterday unless we walked past them guys.

I saw it up close and Dan didn't say anything, which seems pretty standard. They stopped? I just thought taking notes was all for show. I didn't think you guys would really listen, this is a kohlrabi, it's like a mutant. turnip that's not even as good as a turnip and a turnip, frankly, isn't that good to begin with, in some countries they call it swede. Oh God,I mean.it's like it's really hard actually it's not that bad pretty sweet pretty soft yeah well throw out a slice and maybe we'll do it a little bit side by side.

Today I'm using mandolin just to make it even. This is just a pure test, the only thing I feel like I really noticed yesterday was that the vegetables were in a more compact and even layer with the meat on top, a test slice of kohlrabi right there, so I'm going to take a little of the crazy meat business that I like, I didn't do it. disgrace her, I'm just going to assume there were some differences in the process, sure, yeah, I've never seen this done this way before. I didn't do anything like a little curl, it's like something like that.

I think we all realized it was just the two bars at the end, we'll just go for 15 minutes and then check our color, how about that while our tester is running? I'm going to start making some meat for the next round. I've got the onions here hello oh my gosh yeah we met there but it's great to have you on the show this is fantastic I have no idea that's it yeah yeah I've got one in the oven it's this one. kind of a savory pie with I think it's ground like beef and then some potato and turnip, all the root vegetables are mashed, there's a lot of meat flavor, there's nothing super distinctive like what I loved about your dish . the flavors like you think I did when I heard the last few minutes it's like a monkey something and I couldn't believe it amazing so you know about Korean food none like you know so just about Korean food I know they're all what's inside It's no longer ginger, I can say it, but none like years, yes, you have so tell the person, oh, thank you, thank you, it's so much fun having you here, thank you, come back.

I burned my onions, but it was worth it. white wine a little bit of something but not too much, although I'm not 100% sure I'm tasting it in the original dish. I want to see how this dish tastes. You know, adding it and then seeing everything. Okay, so let's see where our version is: Okay, the nuns feel better about me. I mean, I feel like I have a little more obvious seam than yesterday's bad taste when I was making that cut with the knife yesterday. I mean, I think I was trying to be incredibly literal about what my fingers had told me about the texture of the dough and it looked so fucking ridiculous, but you know you have to walk before you can run to the right, there's a bond between them. much more defined layer of meat and vegetables here I would tell just by looking at it that the vegetables are cooked and I think that's a pretty exciting development now I'm kind of racking my brain trying to figure out what carrot flavor didn't I try the carrot rutabaga revealed Oh yeah the carrots are here? and turnips over here, kohlrabi seems to be here.

I feel very justified in my decision to put raw vegetables in the dough. I really like the cooking of these potatoes and turnips. Something about the smell of kohlrabi, how do you describe the smell? of a cooked kohlrabi but not with something strange like lurking in the small basement of the back room, thank you okay, you're partying alone, farts in the basements, but not in the ingredients of Molly's house here. I would say we have 82% flavor. I'm going to use an idea technique. I think making the raw vegetables in the dough was a game changer. I think the new curling works, so yeah, technique.

I'm saying 88% appearance. I'll go with 86. Okay, we won't call it 87. Overall, this was much closer to where we need to be. I have one more chance to do this for Brad. Some adjustments to the way the white wines are not obvious, but I like so little white wine, a little black pepper, my dough worked great, Molly. she likes my dough, she didn't know it was store bought so how are they going to know other than they saw me buy it in a store? You know, Brad is a real stickler for accuracy this round, there are no rutabagas in strong turnips and potatoes, there are rutabagas.

He was already so close to a turnip that he just didn't feel right, I feel like placing them in rounds, it makes sense. I have a feeling that the fractured corner pieces were more a result of me trying to remove the vegetables from the dough than the fact that they were cut smaller than this, I have potato and I put a little salt on it, maybe it feels a little spicy, ER, but I think I can handle it, this makes me feel pretty good. I love where we ended up. with the raw vegetables there we're going to do our two cuts, see it at 20, wait, oh, okay, it was at the top, we're good, about half an hour at 350.

I would say this is my best version of this, so from what I'm saying, 87, that seems awfully high, let's bring that down to 82, let's look at overall what I did or didn't do right, this is the one I have to serve Brad, so I hope I made some right decisions here and we. I'll find out very soon how you feel I feel I feel good new apron yes, anyway print the new collaboration what do you think yes what does it what do you like about it so I like the stitch meow yes I want one, I know where you think it is, I think it's someone who wants to be a millionaire and the bio is some root vegetables you eat with your hand, Hi Chris, what's that cold in the Cornish pasty?

I don't know, let's find out. eat cake, so this is the one you were trying to achieve and then this is the one you made on the count of three, we'll reveal it, okay, what you did, I've been on the show, oh, okay, so Ya I'm done, I'm here to talk to one, two, three, Paul Hollywood's Cornish Pasties, you know, King Hollywood, you even suggest the damn name, yeah, okay, is he using the pedal with a yellow tint? Yes, or maybe like this homemade cake. dough, can you put me out of my misery? Yes, really, Street 450 grams all-purpose flour 1/2 teaspoon salt 115 grams cold lard, you didn't get that lard, let's mark that as incorrect.

You see what I mean, don't worry. over the refrigerator that everyone was focused on I kept feeling these little hard ones that like Bombadil I'm really like that, oh it's so magnified it was like the Rocky Mountains, do you know what that could be, oh my gosh, it could be anything, any thing according to the set? Hollywood ami 21 cribs to be a fascinating traditional English pass, give me the finger, sorry, no, you see this the main thing with this was something like I got 13, yeah, like your finger is almost like your unit of measurement. how you need to seal it, oh oh, you've nailed it, there's nothing, you know, but that will surely affect your trading from the beginning, you got to which is also good, yes, theirs are direct, right? in a short bio, yes, okay, no, there's a little more depth, which might actually make for a better final product.

I'm not really sure, I don't know, I don't know anything about that, yeah, me neither, why do they call Paul Hollywood? Check it out. show it well Paul whoa what's up rutabaga yeah hello I thought you were happy English known big if not we'd have rutabaga was King me up my brain kept saying wait are you a potato or a turnip are you what's happening well eh you know what they say in retrospect, going back to the filling, a big onion nailed it sweet, very good, sweet, we didn't make that sweet, what do you wear? I want my turn, hey, you know what if you can?

I won't find a kohlrabi turnip, it's not battle time, oh, it's the only alternative, but that's eight points away, okay, a big flowery tatum, okay, then look at potato fillet, you have fillet, what cut did you use? I use a Chuck Oh Hollywood, wait with who. Is that literally criminal? Next up is my hockey. No, it will probably hold up. It will be a skirt steak. See you with the filling. Chris Paul Hollywood, but everything raw surrounds him. Oh, that's not what you did. What did you do? talking so that the texture of the steak was very fresh and shredded, I guess it makes a little more sense that you could do that with a skirt steak, just because it has a little bit more of that, like something fibrous and shredded, yeah, it's true there so it took the fancy breeze yeah getting up at once cool it and then layer it yeah so the only thing they do with it with this one before you wrap it with a little bit of butter on top and then you have it .

I'm still thinking about kohlrabi, can you repeat everything? He just said no, the pictures, I say, let's try it, let's come here, hey, now, cut, they're both a bit. Sadness Falls has a bit of carrot in it. He could have done it. Beta carotene with a weird carrot flavor, boy, I want you to have this whole thing like the Romanovs are going to fight you, not that that's what the show is about, but tell me that's not good, it's very good, the crust is very different , it's delicious, yes. but in comparison, you see it's more bread, it makes a lot of sense knowing that you know the steak came in raw and I was expected to spend most of my time on the dough, you know, called affair.

I think you did a great job first. Of all my goodness, we have four categories here to rate you in each of them out of a hundred and then we will give you an average thumbs up to see where you are, whether you were able to go to summer school or not, so the first one is the ingredients. how good you did 7,800, okay, just because we had some, yeah, yeah, a couple, Edie, yeah, shortening dough. I think yours was delicious out of 100. I'm going to go give you an 82 technique okay, I mean, well you didn't do 21 curls, but yeah, bridal cooked meat, he did a full egg wash, you did good too. , I did it, oh yeah, it's just a difference in the mass, I think the way it was recorded 84, oh, okay, back and then the look is okay, I guess I bled a little there with the curls and those stuff, that look I'm sorry, you know we're going to give you a hard time, but I think we're looking at a solid B student in this one, okay, you know, do what you want, you pick it somewhere in the eighties.

I'm the greatest teacher ever 88 or what's our average Dan drum roll please 83 that's a B that's a be mine what is thank you sure the chart says count. I'm serious, Chris, you have, you had a fucking blindfold on, that's right, I don't. I know if I could do this also with what we don't use in the show. I have never seen this one. You know, this one burns a little. The skirts are a bit chameleon-like. You know especially that it appears in this one. Boy, you know where it has a kind of crushed texture that really tripped me up.

Paul won the battle, but the war goes on, you know, I guess you should have made my own dough, but it's not what I expected.