Subtitles section Play video Print subtitles - Hello? - Hello? - Sup. - Welcome to my car. You're now virtual passengers. Today, Steven, we're doing savory pie. An episode I'm very excited to do, which is why I'm in the car picking up the pies to bring to you guys. (Steven claps) - All right! Well, today on Worth It, we're gonna be trying three savory pies at three drastically different price points to find out which one is the most worth it at its price. - A savory pie is like a chicken pot pie. We're also talking about small handheld pies. - And in some parts of the world, when they say pie, they mean 3.141592... Something, something- - Keep going, keep going. - Something, something. - Pot pie is one of my favorite foods. - And when you got the flaky crust- - Oh! - That buttery crust. - Our first pie is going to be of the handheld variety. We're seeing Winston at his food truck, Saraba, which specializes in Belizean Garifuna cuisine. And we're having his panades. (relaxing music) - My name is Winston Miranda from Saraba Garifuna Cuisine. My food is typically from a culture which is the Garifuna people. My ancestors, they came from a part of South Africa, Sierra Leone, and they migrated to Saint Vincent. And from Saint Vincent they went to Honduras, from Honduras they went to Belize. Our food is very unique. We have one that we call the hudut, which is like a staple food there we eat every day. The fisherman will go to the sea and bring the fish in, and then we fry it, we'll season the coconut milk and get a flavor off of it, and add the fish to it, and boil some plantain. And then they will mash it so you can get it real smooth, and put it like a ball, and then you'll eat it with the coconut milk. The panades is like a appetizer. Most Americans call it like, American Hot Pockets. And it can be eaten any time of the day, early in the morning, late at night, mid-day. We take the masa, and then we use the achoite. In Belize they call it recado, it's a red paste. And the masa will turn from white to red. And then people will say, "Oh yeah, he's making authentic panades." Just by the color when people look at it. You can do it with fish, you can do it with chicken, and you can do it with beans. Flatten it up, and then we fry it. There's a habanero onion sauce. I can make it spicy and I can make it non-spicy. Late at night when I'm doing like clubs and all that stuff, people are drunk, so they want the hot, hot one, the hot habanero sauce. So, that'll wake them up. Saraba means "wake up". - [Andrew] Oh. - Yeah. That's what it means, "wake up". (cash register rings) - Ooh. The smell is really good. It kind of smells like Fritos. - Oh, whoa! - [Andrew] Is this the shape you think of when you think of pie? - When I think about pie, I think autumn, I think leaves. Pumpkin pie, that's the classic pie. I love how the outside looks like the crust of a really good pizza. Cheers. - Cheers. (lighthearted music) - Mm. - Mm. - It's interesting how tightly the seafood is wrapped. It's like tightly wound around the dough, which I really like. - Yeah, and then you just have like the thin crust around the outside. - Kind of like a fish? - Like a stegosaurus. Oh, sure, like a fish. (chuckling) - I want onion relish. - Yeah, let's go onion relish. - Mm. - Oh, yeah! - Yeah. - That's the stuff. - It's perfect. - Okay. - Just a nice vinegar bath goin across that thing. - Oh man! It's so good. - Oh yeah! Ooh. - [Steven] Oh, wow! - And a little spicy. - Man, flavor combinations. - It tastes very similar to squeezing lime on a taco. - You know the super satisfying power washing videos? - Yeah. - I don't know why, but I was just reminded of those. - No, that totally makes sense. It's like when a liquid is sharp. When I first opened the box I was like wow, you get a lot of these. Now I'm like, should've doubled it. - I'm gonna do one more. I'm going to be talking about the onion sauce until the day I die. - I thought it was a mistake how much onion stuff we got, actually. But it was so good, I was shoveling it into my mouth. I'm ready for a savory pie fact. - [Steven] Savory pie fact! - The fist known usage of "sweetie pie" dates from 1928. - 1928? That seems pretty late for "sweetie pie". That would've been revolutionary. Like, sweetie pie, whoa. I'm more of a savory pie myself, but you can call me a sweetie pie. - Sweetie pie is something that I call my cat, actually. - Yeah? Is he a little sweetie pie? - He is a little sweetie pie. - Does he do that thing where he like, stops there next to you, drop kinda like on his belly and roll around? What is that about? Like, what does that mean by the way? - It means that they are a sweetie pie. - Oh, okay, got it. - For our next savory pie we're visiting Natalia at WOODSPOON to try her Brazilian chicken pot pie. We're also going to have their house-made sangria. (lighthearted music) - WOODSPOON serve a traditional food from Minas Gerais, where I'm from. We have a lot to offer in terms of our culinary. We are very simple, but our flavor very unique. I was born and raised in Brazil. When I got here, of course, it was very hard for me because no speak any English at all. You know, I didn't understand why you go to the beach with an outfit on, you know? Why can't you get on a bus in a bikini? Why you don't go and get fresh eggs from somewhere, or there was fresh chicken from some places. The way we would do in Brazil is a little different than here, because you have the privilege to buy just a particular type of meat, then my mom would make a whole chicken. Here, I was able to buy chicken thigh. We have to clean them one by one, removing all the fats, unnecessary pieces that is there to make sure it's nice and clean. I save the broth and I use the fat that stays above to make the roux. Add the hearts of palm, corn, olives. Hearts of palm is a heart of a palm tree, and it is a particular one. In Brazil, you can actually get, like, they can be this tall, this big. But here, we only get the very small parts of it. Corn, we had it everywhere in the backyard where we planted it ourselves. Olives, because you know, we are Portuguese. Brazil is a country with all countries in it. You know, people get surprised how we have the biggest Japanese community in the world is in Brazil. There is more Lebanese in Brazil than in Lebanon. Like, we have in my town in Minas, a lot of Chinese. Because the agriculture, the farming. We have stroganoff, a German dish. We have all these incredible cultures and gastronomy in Brazil that I felt like opening WOODSPOON would give me an opportunity to show a little bit more what Brazil can offer. I just wanted people to know Brazil not just the postcard, but also into those little cultures that it's so rich, and so real, and so important. This is my home. Whatever we can do for people to educate themselves through food. I believe food is a bridge that connects us all, and this is mine. - Okay, fellas. Welcome to the next pie. - I'm ready. - We have two house-made sangrias. - The red sangria we have citruses, we have black pepper, we have cinnamon, and a little bit of a touch of a secret. And then we have in the white one, a base of passion fruit. - Passion fruit Chardonnay. - You know what it is? It's an in between color. - Look at that. - Those are the best colors. Some lights it's one thing, others it's another. - Cheers. (lighthearted music) - Oh my God. - Geez Louise. - That should be illegal. Okay, now just a little of the red. - Holy! - Whoa! - Smokes. This is the best sangria I've ever had. - So, check out this pie, that spoon. - Oh! I didn't even see the spoon. - Oh. - Oh my goodness. (chuckling) - Oh! - That's perfect. That is- - That is really perfect. Buttery chicken. I was also a little bit surprised that there were olives in this pot pie, but it doesn't taste overly olive-y. - You know when you meet somebody and you're just like, we're gonna be best friends. I've never met you before, but the connection is there, the chemistry, like something about you and me, we just get along. And I have never met this chicken pot pie before, but I already know, I already know you. - It's like an old baseball mitt. It has this like, supple familiarity. - Yes, supple. - Do you want us to eat the sauce? - Wait, sauce? What sauce? - This green sauce on the side. - Oh, I put that in the salad. - The thick sauce? - The thick sauce. - You put the thick sauce in the salad? (laughing) - I didn't know!