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Gdansk Almond Hand Pies

A 9:16 storyboard, 88 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Warm kitchen, oven tick, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Gdansk Almond Hand Pies, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Gdansk Almond Hand Pies. Gdansk Almond Hand Pies keeps the almond in the dough, not only on top, and it is baked by weight so the batch repeats. Here is the whole thing, one move at a time.

    On screen. Gdansk Almond Hand Pies

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Gdansk Almond Hand Pies, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Gdansk Almond Hand Pies. Gdansk Almond Hand Pies keeps the almond in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Gdansk Almond Hand Pies

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out all-purpose flour, unsalted butter, water, egg, granulated sugar. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Pie plate or sheet pan, Rolling pin, Scale, Mixing bowls, Parchment, Cooling rack, Oven thermometer.

    On screen. Oven · Pie plate or sheet pan · Rolling pin

  5. Scene 5 · step · 6s

    Step 1

    Shot. Gdansk Almond Hand Pies: step 1. Natural window light, ivory linen, no text, no logo.

    Voiceover. Heat the oven to 400°F / 204°C. Weigh the crust and filling for Gdansk Almond Hand Pies. Gdansk Almond Hand Pies keeps the almond in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Heat the oven to 400°F / 204°C. Weigh the crust…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Gdansk Almond Hand Pies: step 2. Natural window light, ivory linen, no text, no logo.

    Voiceover. Rub cold butter into the flour and salt until you see pea-sized bits. Add ice-cold water just until the dough holds. Chill it for 20 minutes.

    On screen. Rub cold butter into the flour and salt until…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Gdansk Almond Hand Pies: step 3. Natural window light, ivory linen, no text, no logo.

    Voiceover. Roll the dough and line the pan. Fold the almond with the sugar and starch so the fruit is coated, then fill.

    On screen. Roll the dough and line the pan. Fold the…

  8. Scene 8 · step · 6s

    Step 4

    Shot. Gdansk Almond Hand Pies: step 4. Natural window light, ivory linen, no text, no logo.

    Voiceover. Crimp or fold the edge. Cut a vent if the top is covered. Gdansk Almond Hand Pies needs that vent or the steam makes the crust soggy.

    On screen. Crimp or fold the edge. Cut a vent if the top…

  9. Scene 9 · step · 7s

    Step 5

    Shot. Gdansk Almond Hand Pies: step 5. Natural window light, ivory linen, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake 28 min in real time.

    Voiceover. Bake at 400°F / 204°C for about 28 minutes. The crust of Gdansk Almond Hand Pies is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Bake at 400°F / 204°C for about 28… · Bake 28 min

  10. Scene 10 · step · 6s

    Step 6

    Shot. Gdansk Almond Hand Pies: step 6. Natural window light, ivory linen, no text, no logo.

    Voiceover. Cool Gdansk Almond Hand Pies until the filling stops flowing, at least 30 minutes, before you slice.

    On screen. Cool Gdansk Almond Hand Pies until the filling…

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. The crust of Gdansk Almond Hand Pies is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Gdansk Almond Hand Pies browns before the center is done. Tent the top with parchment and keep baking until the doneness cue is true in the center. Gdansk Almond Hand Pies comes out dense, sunk, or dry. Mix only until the flour disappears, weigh the fat and liquid, and take it out at the cue rather than by the clock alone.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Gdansk Almond Hand Pies completely. Cover it at room temperature for 2 days. Wrap slices and freeze them for a month. Do not refrigerate a butter cake unless the weather is hot, or it dries out.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 333 calories, with 5.6 grams of protein. Pai marks it Indulgent.

    On screen. 333 kcal · 5.6 g protein · Indulgent

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 8 pieces. Eat while it is at its best.

    On screen. Gdansk Almond Hand Pies

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Gdansk Almond Hand Pies from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.