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I had huge childhood memories of Fray Bentos Steak & Kidney pie. But those have now been thoroughly destroyed by this pastry topped meat-themed jelly.
Even if they'd just packed it out with textured soy protein it would have been infinitely preferable to this tray of brown jelly with token gesture shreds of meat to tick the box.
The score for the pie out of 10 is just 2. It was mostly jelly with notable lumps of congealed thickener and what's best described as a diffusion of MRM (Mechanically Reclaimed Meat) particles. I get the feeling that they may have classed beef gelatine as part of the stated beef percentage.
I see this sort of thing a lot with big brands like Kellogs and others, where they feel their name is enough to sell a product, so they yield a miserable profit-optimised offering that is easily surpassed by supermarket own-brands.
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I don't often do food reviews in this channel, but i haven't had one of these in ages. It's a fray, bentos pie and the fray benders. All you have to say, is free bent us in the uk and people immediately. Think of this classic steak and kidney pie, and it's sealed in a tin, um and i think it might be made in poland, i'm not sure but uh.

What i'm going to do here is i'm going to open this up if this tin opener actually works, because it's a really huge tin and then i shall bake this and then we can take a look inside the pie and see what's in it. So, let's start by seeing if this tin opener is actually going to work, because it does specifically say in the fact that they recommend specific brands of tin openers. Oh it's gone in, it's gone in. Let's uh get the lid off it to start off with, i notice it says since 1881.

That's not the pie inside. That would be a very exciting food review of an 1881 pie. I don't know what that tastes like. I wonder what color it'd be, so this is a thing that uh i enjoyed a lot in my childhood because it was a family treat to get one of these.

Oh there we go. Here's what we have. We've got the puff pastry stuff. On top the filling inside right tell you what i'm going to stick this in the airfryer and uh see if it cooks.

Okay, in that i'll be back in one moment the pie is cooked. Well, i think it's cooked it's all golden and fluffy, with this shiny bit in the middle, it is slightly lopsided, i'm wondering if it's going to be fluffy all the way through or is it going to have a huge air pocket, not really sure fluffy, all the Way through is my desired option. So, let's take it to bits, let's lift off the puff pastry. If i can lift off the puff pastry here prize it up.

Oh, it's kind of wet and moist, which is kind of similar to wet but moisture, uh where's the meat. Oh there's the meat. Oh it's just collapsed in uh on what is largely gravy with a very few small pieces of meat. I used to think it was a lot meatier than this.

This looks like it's filled with a slurry of mrm. Is this what it was like in the old days? I'm not really sure this is also molten hot. It's very gelatinous as well yeah, i'm feeling slightly cheated about the amount of meat in this. It doesn't feel like it's got as much as it used to be, but then again i was a small child when i ate one of these, so maybe this is what it was like back.

Then it's also steaming up the camera. I shall i shall wipe the camera, though it's not really going to do much good. Is it because hold on wipe in the camera? It's not going to do much good, because it's about to steam up again, i'm kind of regretting uh, not letting this cool down. More but i'm going to stuff this in the mouth and then scream horribly.

That was mostly jelly. Oh where's, a bit of meat there's a bit of meat stuff shredded mrm meat. This feels solid. I think this might be a bit of the kidney um.

Yes, it was what about the puff pastry a safe, puff pastry. It's not like puffed all the way through it's it's very moist, mm-hmm tastes, okay, all right, so that is a a free bend of steak and kidney pie. Well, it's a free, bentes gravy pie. I think it's the best way to describe it.

I will not lie, there's a lot less in it than i was expecting. This is just gooey gel, that's not a good result, but anyway uh. I shall let you know in the description down below what it was. Actually like to eat, because it's still no to not and i'll give it a jelly score of how much was jelly and how much was actually meat, but there we go a typical british pie.

Well, a typical european pie: the fray bent us not much steak, not much kidney pie.

16 thoughts on “When accountants design pie”
  1. Avataaar/Circle Created with python_avatars ross1701 says:

    The last time I had a FB pie was a few years back, the "Chicken" one, where I shit ye not… there were only TWO small lumps of chicken. The rest was just gravy.
    Since then, I've noticed the size of them getting noticeably smaller while the price keeps increasing. Tasty enough but not worth buying anymore.

  2. Avataaar/Circle Created with python_avatars Mr Pew says:

    It was Fray Bentos back in 1964 that gave me my lifelong love of pies, I still love my pies at 74 hot or cold (cooked of course)
    I will not eat Fray Bentos since Baxter's took over, tip when baking make a hole in the top to let some steam out

  3. Avataaar/Circle Created with python_avatars Gregory Thomas says:

    These seem to be a lot like our US "Pot Pies"
    Ours are usually smaller and have a more creamy type of filling…the meats are normally Beef, Pork, Turkey & Chicken though there are other specialty kinds.

  4. Avataaar/Circle Created with python_avatars DC Allan says:

    I used to love the suet pudding from FB but both that and the pie version have had less meat. You can imagine how upsetting not getting a mouth full of meat can be. ๐Ÿ˜Š๐Ÿ‘

  5. Avataaar/Circle Created with python_avatars jdhtyler says:

    The FB pies are not what they used to be in the 1970s sad to say. I did have a backup pie that was 10y out of date before I used it.
    I prefer shortcrust pastry, not a fan of flaky.
    We make our own pies using beef shin that has been in the pressure cooker for 40min

  6. Avataaar/Circle Created with python_avatars Johnson Lam says:

    Almost like a sticky sauce or thick soup inside, almost like the lobster soup with a crispy skin. Sometimes the name really confusing if you are not native English speaking, for example: short bread is not bread at all! And this is not a BENTO (this is a Japanese word)

  7. Avataaar/Circle Created with python_avatars Lawrence Sollanek says:

    Being from the US, that looks awful.

    But, what's hilarious is that videos now include a transcript button so you can read the narration. It says there is music in your video in two different places, and they can't figure out the name of the product!

  8. Avataaar/Circle Created with python_avatars R. Hance Lord says:

    The name is derived from the port of Fray Bentos in Uruguay where the products were originally processed and packaged until the 1960s.
    The brand is now owned in the UK by Baxters, which manufactures the product range in Scotland.
    Additionally, the Campbell Soup Company manufactures and sells Fray Bentos branded steak and kidney pies in Australia.

  9. Avataaar/Circle Created with python_avatars magicaardvark1 says:

    Hmm I definitely think there used to be more and bigger chunks of meat when I used to get these back in 1987-ish. The crispy top puff was nice, but the soggy bottom pastry was my favourite.

    Kinda shrinkflation it looks like

  10. Avataaar/Circle Created with python_avatars hob991 says:

    I have a couple in the cupboard that came in .gov food parcels at the start of the first COVID lockdown (when all the supermarkets refused to deliver to me despite the .gov giving me preferential status as a shielding person with health issues)
    Must be time I opened them and tried them out ?

  11. Avataaar/Circle Created with python_avatars Aaron Adams says:

    There's a neat history of the company. There's a place called Fray Bentos in Uruguay where they produced the food, it's world heritage listed now.

  12. Avataaar/Circle Created with python_avatars Joey Strong says:

    Man, can openers they make now never work. The traditional metal ones used to work but now they just bust your fingers. I ended having to buy an electric.

  13. Avataaar/Circle Created with python_avatars charlie B says:

    Being that I am yank I've never had the pleasure. To be honest I don't think I have ever tried kidney before either.
    I am a adventurous eater and will try most anything once. But I will draw the line at cat, dog, intestines.

  14. Avataaar/Circle Created with python_avatars Paul Wernke says:

    There are a bunch of BBQ pulled pork brands in the US that used to be shredded long strands of meaty goodness but now are liquidy goo. Just over the past few years they went bad. Wonder who keeps buying it?

  15. Avataaar/Circle Created with python_avatars Dave Seddon says:

    Baxters acquired Fray Bentos in 2011 and the Steak & Kidney pies went rapidly downhill from there. The chicken pies are still OK. ๐Ÿ˜Š
    I still have a couple of S & K in the cupboard – will dig one out and try it, probably about 4 years old by now!

  16. Avataaar/Circle Created with python_avatars WrongWay says:

    Fray bentos really nice but when you get a peace of artery not so nice , no joke i got a bit of "meat" with three tubes in it like the the perfect 3 way heart artery never purchased again. Or it could have just been octopus mmm

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