The Pastry: A Culinary Adventure with Mermaid Man and Barnacle Boy

Kendall, does it look like I'm getting a good sheen on here? Oh, yeah. As an American man, I thought you were a giant purple dinosaur. As a giant purple dinosaur, the best I could ask for is a good sheen. Now, before the egg dries out. It's so hot in here. I want to hit these guys with some flake of salt. That's a lot of salt. You're a lot of salt. Lift it out there. This just needs to be spread around. Don't be so sensitive.

(Beep) this noise. Oh, too much egg, too much egg guys, we're going to ruin the past with these antics. No! No, damnit. (beep) All right. Okay. So we have some pumpkin pasties here. We're going to put them in a 375 degree Fahrenheit oven with convection on because we want good browning. Kendall, don't help me. And it's Mermaid Man to you. Mermaid Man, don't help me. I got this. 20 minutes baby, put it on the clock.

Is that a dance? Yep. All right. These guys have been in the oven for too long. Don't melt. That's all, I just don't want it to melt, that's all. Oh, I can't see. Oh, I can't see. Is that a place? Where's the trivet? Is there a trivet?

More. All right. That's it. We got some pumpkin pasties. They look beautiful, I assume. Wow, they look good. All right. So these need, oh. Uh-oh, did I melt my belly? No. Did I melt my belly? Did I melt my belly? I melt my tummy? Oh no. My belly. Oh no.

All right, now it seems like maybe I should try to eat one. I can't see you shake the camera, Brad. You can't answer with the camera. Because I saw your hand move and it's unfair that you think that I should be able to recognize that. I feel very uncomfortable with not seeing you inside there. I feel very uncomfortable in general right now.

That's fair. (exciting music) Let's take a look, let's do a cross section, shall we? Ooh, God. The pastry is so nice. Oh my goodness. Look at that, that's a little pumpkin pasty right there. Pastry looks nice and flaky, I see distinct layers in there. Oh, hmm. Mmm. That's really good. That's genuinely good.

We have a wonderful flaky pastry of a beautiful savory filling with herbs and cheese. I think we made a lovely pumpkin pasty and I think we've unbotched this one. Just to prove it, I haven one other than Harry Potter. Harry, come on out here. I'm ready. I saved the best one just for you. Thanks, Barney. That's me. I'm Barney, the dinosaur.

I took a really big bite. Don't put this in. (Jess mumbles with food in her mouth) Thanks again to Keeps for sponsoring this episode. Keeps can help you save your hair. Prevention is key here. Keeps treatments can take four to six months or more to start seeing results. So the sooner you start using it, the more hair you can save. After your licensed doctor recommends a hair loss treatment plan for you, you can message your doctor anytime with questions or concerns you have along the way.

To take action and prevent hair loss, go to keeps.com/babish or click the link in the video description to get 50% off your first order. Before I go any further, I'm going to fix myself a happy little tequila sunrise. And you guys know me. I don't drink a tequila sunrise, unless it's fresh squeezed. Listen, I'm a foodie, okay? I don't make a tequila sunrise with Tropicana.

All right. No, because Andy likes his tequila sunrises freshly squeezed. Who's it for? Bob Ross. Imposter. You know what they say? If you don't freshly squeeze your tequila sunrise, it's more of a tequila sunset. Which is, which empirically are not as pretty as sunrises.

Is it just orange juice and tequila? That's one way to look at it, Kendall. Another way to look at it is a beautiful morning, the sun rising above the buttresses and hills of sunny Florida Key. Mmm. Good morning to you.

"WEBVTTKind: captionsLanguage: en- This episodeis sponsored by Keeps.I've made peace with mybaldness, but for lots of guys,it's a real problem thatneeds real solutions.Two out of three guyswill experience some formof male pattern baldnessby the time they're 35.With Keeps, a licenseddoctor will recommendthe right hair loss treatment plan for youand ship it directly to yourdoor every three months.To take action and prevent hair loss,go to keeps.com/babish or click the linkin the video description toget 50% off your first order.Hey folks, welcome backto Botched by Babish,the show where I seekredemption for episodes of old.And this is the very episodethat gave us the idea forBotched by Babish; pumpkinpasties from Harry Potter,something that peopletold me unilaterally,I did a terrible job at.So many factors at play here.The fact that I made themsweets like pumpkin piesinstead of pasties,which are usually savory,the fact that I called them pasties,which is a protectedterm, Cornish pasty must,Cornish pasties must be made in Cornwall.And I did neither of those things.I made basically pumpkin hand piesand I looked like a real fool.So I'm going to see if I canmake a pumpkin pasty that doesthe city of Cornwall proud, orat least the British people,or at least Harry Potter fans,or at least Jess who'sdressed as Harry Potter.Who is Harry Potter, I'm sorry.- Yes.So to make sure I didn'tdrop the ball too badly,I enlisted the help of Peter Sawkins.He's just, oh, I don't know,the great British BakeOff season eight winnerand he's not British, but he's Scottish,which as an American isthe same thing to me.Peter, how you been, man?- Good, thanks Andrew.How are you doing, good to see you.- Good to see you, man.I need your help because Ihave tried to make somethingcalled pumpkin pasty from alittle film and book seriescalled Harry Porter?Harry, Harry, Harry Potter.It's a, some obscure book and film series.And I incurred the ireof the British peopleand Harry Potter fans in general.So I wanted to see from aworld champion baker and a,one who lives in the UK at that,and a Hufflepuff no less.Wanted to see if you had any advice for,how to steer me in the right directionfor this pumpkin pasty.- So I think, you know,there's a couple of key things there.The pastry might go to,and a lot of people's go towith pasties is to addin some lard into that.Lard, animal fat, in my world,it makes like a flaky and light pastry.So I go 50, 50 lard and butter into that.In the filling itself,last time you made like a puree filling,maybe let's think aboutgetting some texture in there.So maybe look to get some more chunksand things going on soit's not just smoothall the way on the inside.- That makes sense.So we're going do probably pumpkin,maybe like a potato orsomething like that.Do you think we should add cheese?- I mean, go for it.Why not?You're making a pumpkin pasty.It's a, I mean, it's afictional thing, isn't it?It's from the book HarryPotter, so use your imagination,go for it, make it astasty as you possibly can.So, if that's going tohelp, run with that.- That's not a thing overthere, pumpkin pasty?It's not like something youcan go and get at Tesco?- No, I mean, I,going around the supermarkets,you're not seeingpumping pasties anywhere.I think that was something made upfor that niche, indie bookand film Harry Potter.- It's a huge relief toknow that people were justmilitant about thisthing that doesn't exist.Peter's book is out now, Peter Bakes,a hundred plus irresistiblerecipes for tea time treats,showstopper cakes, yummypuddings, and more.I'm very surprisedthat they let you usethe word showstopper.You think that that wouldbe trademarked or something.- We've done it.So we'll see.- Go check it out now guys, Peter Bakes.Peter, thank you so muchfor coming on the showand for trying to steer me rightin this pumpkin pasty predicament.- Thanks for having me on Andrew.Good luck with the pasty challenge.I'm sure it's gonna be great.(dramatic music)- So first thing we haveto do is roast a pumpkin.I'm going to opt for roastingthe pumpkin because I wantthere to be actual chunksof pumpkin in there.And if we either steam it or, you know,just cut it in half and roast it,we're gonna end up with pumpkin puree,which I don't really want.I don't want it to havetoo runny of a filling.So I'm thinking chunks.So that's the first thingwe gotta do is peel this guyand break him down.I'll fully admit that thisis not the best way to do it.Here, I think if I go like this,I just sharpened these knives luckily,so that's good, right?Safe, sharp knife is a safe knife.As they say.Not going to lose a finger.Ah.(crew screams)Happy Halloween.It's fun that we're doing this costume,I want everybody tohave a happy Halloween,but this is a little ridiculous.And I have, I obviouslycan't put the pom poms down.Otherwise you're not gonnaknow what I'm supposed to be.So I'm gonna go get changed.Okay.A little better, a little less, you know.Sexy.I'm Bob Ross, let's make some food.So I'm going to start as thoughI am about to carve thispumpkin, but unbeknownst to it,I am not.I'm going to dig all thegunk and seeds out and stuff.These, as you probably know,make for a delicious treat,especially with cinnamon sugar.He's my cinnamon sweet.- It's always been true.- What do you,what are you supposed to be dressed as?- A doctor for bees.- A bee doctor.- Yeah, a bee doctor, yeah.I'm like you, from Instagram.- Cool.That's one way to dress up as me.- What are you talking about?- You're creeping me out, Brad.- I wear this every day.- I know.And that's weird.- What's weird about this?It's what you wear.- We'll be right backafter these messages.(lively music)You're telling me that thesponsor for this episodeis Keeps, the hair loss product.Guys.I want you at home to knowthat we went into filming thiswithout knowing that.And yet here I am witha full head of hair.Coincidence?Call Keeps now for a freeconsultation, I assume.(dramatic music)This is a stringy pumpkin.Uh-oh, yeah.This is a carving pumpkin, isn't it.It's too stringy.(beep)- What if we usedbutternut squash instead?- Then we'd be lying to the people at homeand we wouldn't be makingpumpkin pasties, now would we?- I want to knowwhat the delineation is betweensquash and pumpkin.Is pumpkin a type of squash,is squash a type of pumpkin?- These are questions thatwe don't have to answer.- What if we just viewed thisas a happy little accident?- What, what spit it out?- Wikipedia says, butternutsquash is a type of pumpkinor winter squash.- Well,(beep)this is why I failed botany.Okay.So we've learned from Kendall Beachupon whose shoulders, I'm sorry.We've learned from Mermaid Manas portrayed by Kendall Beach,that butternut squashis a kind of pumpkin.So we're going to use butternutsquash in lieu of pumpkinbecause we can't geteating pumpkins anywherebecause it is June.I'm kidding, it's early to mid-October.When?Guess you're gonna have to find out.It's the 14th.It's the 14th.Oh 13th.No, it's not the 13th, you dunce.Oh, you did it.You're not a dunce.- No, Brad did it.I'm just fixing it.- Who did it?- Babish did it.Damnit.(lively music)There's an inceptionmoment happening here.I don't care for that at all.Okay.That only took, I don't know,about two hours to get here.So now we're going to actuallystart cooking in earnest.Little kiss of oil, some KS, some FGP,and a little bit of MS.A little splash of maple syrup.And that's going to giveit a little sweetness.The sugar is gonna help it caramelize.I'm tossing with just a little bitof fresh thyme, fresh sage.Those flavors play so nicewith butternut squash,which is a kind of pumpkin.So we're just going to soldierforward with that assumptionas truth.We got our nice hot pan here.So we should hear a sizzlewhen these guys go down.(pan sizzles)I've never had such a sizzle before.There we go.We're done, pumpkin pasties.Thank you guys so much for watching.Happy Halloween, stay safe out there.Stay dry.(dramatic music)Okay.So.Now we're going to make shortcrust pastryin the less than idealenvironment that is a hot kitchenwith the oven on.So maybe do this beforehand.I'm going to do my shortcrustpastry in a food processorbecause shortcrust is best accomplishedwith little, tiny, tinylittle pieces of butter.All right.So we've got 500 grams offlour in the food processor.And then I'm going to addthree quarters of a teaspoon,maybe a teaspoon of salt.And I'm going to process thattogether to make sure that itis well combined.And now we're going tointroduce it to a little fat.Peter told me that I shoulduse half lard, half butter.Why, not entirely sure.Probably tastes really good.That's looking great.Look at that, sandy texture,tiny little pieces of butter.We're going to add one, two, three.The owl doesn't count after three.So I'm just going to do four and a five(Andrew burps)and a six.Got six tablespoons of water in there.Now we're going to mash go untilit kind of comes together into a ball.Come on, do your job.The hell is going on here?All right, you know what, yeah.I'm just going to bringit together by hand,that's what I'm gonna do, okay.It's coming out.And let's see what kind of a situationwe've got ourselves in here.Once the flour hydratesthat should really cometogether nicely actually.Okay.So this is just kind of holding together,which is actually whereI like my pie to be,kind of like almost crumbly.I'm dividing this into seven,because there's seven Harry Potter books.Okay.So now I'm going to wrap upeach of these little balls,fridge for at least 20 minutes.I'm probably going to go closer to 30.So as to keep the butteras cold as possible,because the colder the butteris when you go into the oven,the more layeredness and flakinessyou're going to end up with.And there we go.And one, two, three,and one, two, three,four, five, six, sevenfor seven movies of Harry Potter.And seven years and Happy Halloween.(lively music)So next we're preppingthe potatoes becauseall the commenters who so loudly told methat I did this wrong,said that usually thesepumpkin pasties havepumpkin, potato, other vegetables.- Onions.Onion.Let's do this right, shall we?If we're going to do it.- Should havegrown out your coke nail.- Bob Ross did not havea coke nail, Bradley.For the last time.- He totally did.You're going to have to accept this.- I only have one thing to say to you.(Andrew blows into bag)(bag pops)I'm going to heavily salt the waterthe potatoes are going to cook in.And I'm also going to adda little splash of vinegarto the water.Maybe a big splash.The vinegar is not onlygoing to season the potatoesa little bit,but it's also going to helpthem retain their shapethrough a chemical process called,(Andrew mumbles gibberish)We have four potatoes here.I want probably a comparableamount of pumpkin to potater.If I had to guess.I don't know why theycall them pumpkin pasties.- Well, they'renot really a thing.- They're not a thing?- They're not a thing.- So people are madat us for messing up a recipethat doesn't exist.- That's right, yes.You just said that like,if you're going for the Cornish pasty,that those are typically savory,but then it doesn't makesense in the contextof the movie/book, becauseshe's coming around withthe sweets trolley.Why would there be savorypastries on the sweet's trolley?- So we reallydon't have to be doing this.We didn't really botch it.- Yes.- That's coming from a HarryPotter fan and food expert,ladies and gentlemen,I don't care who you are in the comments.You're probably not those two things.- Harry, what do you think?- Harry?- I think we absolutely should bemaking these.There's no reason not to.It smells really good.And I want them.- You're a magician, Harry.(lively music)Do we really need two onions?- The comments didn't say.- This person is responsiblefor what we're doing today.This one commenter hasapparently become the basisfor all knowledge by whichwe make Botched by Babish.Toto's Tales says, as apasty eater and maker,I've been waiting for this comment.- Oh, that'sa comment to a comment.It was a whole thread.- Kendall, do you mean to tell methat we are basing this episodethat will be viewed byhundreds of thousandsif not millions of people,off of a reply to a comment?- No, because the, I show you.- To be clear.I thought we were doing thisjust cause it was Halloween.(lively music)- Oh God.- And a new fan fiction was born.- We're going to make our filling now.We have the potatoes.We have the roasted butternut squash.Everybody's cooled off.I can touch them.See all good.I do want this to be mostly pumpkin.I'm going to add all the pumpkin.I'm not going to add all these potatoes.We made way too many potatoes.I knew the potatoes weregoing to be a problem.- If only someone had said something.- And now I'm going toadd my onions and nutmeg.I don't know if thisis anything approachingsomething that exists, but it tastes good.And we're going to put it nowinto a pastry with cheese.We have sage in here.We have thyme.We have nutmeg.These things play reallynicely with gruyere.So I think that that's the move.I think that's what we're going to do.And that's the end of that story.- What's gruyere?(lively music)- Anyway, we're rollingout our pastry dough here.So I need to get thisbig enough that I can cuta round out of it.Start by doing just sortof an ancillary trimin a circular kind of vibe.Now we're going to spoon some filling intomy shortcrust pastry,taking care to not leaveany around the outside rim.And now I need to fold it over, like, so,and then press it down a bit.Now, one of the key aspectsto Cornish pasty is thatthere are 20 crimps.20.No more, no less.Okay, oneand that's three, and four, and five.I'm going way too fast, and six and,it's my first attempt, it's okay.Seven.12, 13, 14.So, not even close.But now all we have to dois do it seven more times,six more times.Why do I even do this?Why do I try?Now all we have to dois do it six more times.(lively music)(crew stifles laughter)Okay.And we're back.So the pastries have been chilling outfor about 20 minutes in the fridge.- Can you go toyour left a little bit,for center.- To my left, okay.Oh, I'm looking at that camera.How's that?And before they go in the oven,we need to hit them with an egg wash.- Here's the brush.Give me your last hand.It's right in front of you.Okay, all right.There's the egg wash.There's the egg wash folks, right there.Okay, hang on a second- I'm getting you a new one.- Okay, you're getting mea new one, that's great.That's good news.Beautiful.Look at that.Make sure to get all facets of the pastry.Kendall, does it look like I'mgetting a good sheen on here?- Oh, yeah.- All I could ask foras a, an American man.- As a what?- An American man.- I thought you werea giant purple dinosaur.- As a giant purple dinosaur,the best I could ask foris a good sheen.Now, before the egg dries out.It's so hot in here.I want to hit these guyswith some flake of salt.- That's a lot of salt.- You're a lot of salt.Lift it out there.This just needs to be spread around.Don't be so sensitive.(Beep)this noise.Oh, too much egg, too much egg guys,we're going to ruin thepast with these antics.- No!- No, damnit.(beep)All right.Okay.So we have some pumpkin pasties here.We're going to put them ina 375 degree fahrenheit ovenwith convection on becausewe want good browning.Kendall, don't help me.- And it's Mermaid Man to you.- Mermaid Man, don't help me.I got this.20 minutes baby, put it on the clock.Is that a dance?- Yep.All right.These guys have been inthe oven for too long.Don't melt.That's all, I just don'twant it to melt, that's all.Oh, I can't see.Oh, I can't see.Is that a place?Where's the trivet.Is there a trivet?- More.All right.That's it.We got some pumpkin pasties.They look beautiful, I assume.Wow, they look good.All right.So these need, oh.Uh-oh, did I melt my belly?- No.- Did I melt my belly?Did I melt my belly?I melt my tummy?Oh no.My belly.Oh no.All right, now it seems likemaybe I should try to eat one.I can't see you shake the camera, Brad.You can't answer with the camera.- How'd you know I did that?- Because I saw your hand moveand it's unfair that you think thatI should be able to recognize that.- I feel(Andrew burps)very uncomfortable with notseeing you inside there.- I feel very uncomfortablein general right now.- That's fair.(exciting music)- Let's take a look, let'sdo a cross section, shall we?Ooh, God.The pastry is so nice.Oh my goodness.Look at that, that's a littlepumpkin pasty right there.Pastry looks nice and flaky, Isee distinct layers in there.Oh, hmm.Mmm.That's really good.That's genuinely good.We have a wonderful flaky pastryof a beautiful savory fillingwith herbs and cheese.I think we made a lovelypumpkin pasty and I thinkwe've unbotched this one.Just to prove it, I havenone other than Harry Potter.Harry, come on out here.- I'm ready.- I saved the best one just for you.- Thanks, Barney.- That's me.I'm Barney, the dinosaur.- I took a really big bite.Don't put this in.(Jess mumbles with food in her mouth)- Thanks again to Keepsfor sponsoring this episode.Keeps can help you save your hair.Prevention is key here.Keeps treatments can takefour to six months or moreto start seeing results.So the sooner you start using it,the more hair you can save.After your licensed doctorrecommends a hair losstreatment plan for you,you can message your doctoranytime with questionsor concerns you have along the way.To take action and prevent hair loss,go to keep.com/babish or click the linkin the video description toget 50% off your first order.Before I go any further,I'm going to fix myself ahappy little tequila sunrise.And you guys know me.(cheesy music)I don't drink a tequila sunrise,unless it's fresh squeezed.Listen, I'm a foodie, okay?I don't make a, you know,tequila sunrises with Tropicana.All right.No, because Andy likeshis tequila sunrisesfreshly squeezed.- Who's it for?- Bob Ross.Imposter.You know what they say?If you don't freshly squeezeyour tequila sunrise,it's more of a tequila sunset.Which is, which empiricallyare not as pretty as sunrises.- Is it justorange juice and tequila?- That's one way to look at it, Kendall.Another way to look at itis a beautiful morning,the sun rising abovethe buttresses and hillsof sunny Florida Key.Mmm.Good morning to you.(cheesy music)\n"