Archive for the ‘Pies’ Category

Apple & Wensleydale Pie

Posted on: January 20th, 2018 by Harriet Low No Comments

1. To make the pastry, put the flour in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

2. Now work in just enough cold water to bring the pastry together, using one hand. When the dough begins to stick together, gently knead it into a ball. Wrap the pastry in cling film and rest in the fridge for about 30 minutes.

3. Heat your oven to 200°C/gas6. Lightly butter a baking tin, about 26 x 20cm and about 4cm deep. .

4. For the filling, peel, quarter and core all of the apples. Slice them into a large bowl and toss together.

5. Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Lightly dust your work surface with flour. Roll out the larger piece of pastry so it’s a good 6cm larger all round than the base of the tin. Line the base and sides of the tin with the pastry, leaving the excess hanging over the sides.

6. Lay a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar. Repeat with the remaining apple and sugar. Now scatter the crumbled cheese evenly over the fruit.

7. Roll out the remaining pastry to make a lid. Brush the edges of the pastry in the tin with milk, then put the pastry lid on top. Seal the edges with your fingertips and crimp them; trim off the excess pastry neatly. Brush the pastry with milk and sprinkle with more sugar. Make two slits in the top to allow the steam to escape.

8. Bake for 30-35 minutes or until the crust is golden brown. Leave to stand for at least 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniement.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Mince Pies

Posted on: November 7th, 2017 by Harriet Low No Comments

1. Put the mincemeat in a large bowl. Add the mandarin or satsuma segments, chopped apple and lemon zest. Stir well, cover and leave to macerate for several hours or overnight.

2. Heat your oven to 200°C. Lightly butter a 12-hole muffin tin.

3. Roll out your sweet pastry thinly on a lightly floured surface, to a 2-3mm thickness. Don’t worry if the pastry breaks or sticks, just press it together and re-roll. With a 10cm pastry cutter, cut 12 discs and use these to line the muffin tins. Use a 7.5-8cm cutter to cut 12 smaller discs for the pie lids. Re-roll your pastry as necessary to cut enough discs.

4. Put about 2 tsp of the mincemeat into each pastry case. Brush the edges of the smaller discs with eggwash and place over the mincemeat. Press the pastry edges together with your fingertips to seal. Brush the mince pies with a little more eggwash and sprinkle with a little caster sugar. Make a hole in the top of each pie with a small, sharp knife or the tip of a skewer.

5. Bake for about 20 minutes until golden brown and bubbling. Carefully remove the mince pies from the tins and leave on a wire rack to cool. Serve warm or cold, dusted with a little more caster sugar or icing sugar.

 

Paul’s brand new book, Paul Hollywood’s British Baking, is available now.

Baked Somerset Brie

Posted on: October 10th, 2017 by Harriet Low No Comments

1.Put the flour into a large bowl and add the salt on one side, the yeast on the other. Add the butter, egg and two-thirds of the milk, then turn the mixture round with the fingers of one hand. Add the remaining milk a little at a time, continuing to mix until you have taken in all of the flour from the side of the bowl and the dough is soft and slightly sticky; you might not need all of the milk.

2. Transfer the dough to a lightly floured surface and knead for 5-10 minutes. Initially it will be sticky but it will become easier to work as you knead. When it feels smooth and silky, put it into a lightly oiled bowl, cover and leave to rise for about an hour, until doubled in size.

3. Heat the oven to 200°C/Gas6. Turn the dough onto a lightly floured surface and fold it in on itself a few times to knock the air. Now roll out to a large circle, about 5mm thick.

4. Lay half the Parma ham on the centre of the dough circle, then spread the cranberry sauce over the ham. Place the Brie on the top and use the remaining ham to cover the cheese. Lift the edges of the dough over the filling and stretch to encase the cheese. Press the edges together to seal, trimming off any excess.

5. Turn the Brie parcel over, so the join is underneath, and place it on a baking tray. Brush with the beaten egg. Using the back of a sharp knife, score a criss-cross pattern over the top of the Brie parcel. Bake for 20-25 minutes, until golden brown. Allow to cool until just warm before serving.

 

Photography by Peter Cassidy

Thai Chicken Pie

Posted on: January 9th, 2017 by Harriet Low No Comments

1. For the filling cut all the chicken into 1.5cm chunks. Heat the oil in a sauté pan or wide saucepan over a medium low heat. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured.

2. Stir in the curry paste and cook for a minute or two. Add the chicken. Increase the heat a little and cook, stirring until it has lost it’s raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12-15 minutes, until the sweet potato is tender.

3. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Taste the sauce and season with pepper and a little fish sauce. Set aside to cool.

4. To make the pastry, put the flour and salt in a bowl. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

5. Now work in just enough cold water to bring the pastry together. When the dough begins to stick together use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.

6. Heat your oven to 200°C/gas6.

7. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish.

8. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Pull the pastry very gently to open up the lattice, then place over the pie. Press the edges down to seal, then trim away the excess pastry.

9. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Frangipane Mince Pies

Posted on: November 21st, 2016 by Harriet Low 2 Comments

1. Make the filling by mixing all the ingredients together. Cover and leave to macerate for a few hours or overnight.

2. To make the pastry, stir the flour and ground almonds together in a large bowl. Rub in the butter until it resembles breadcrumbs. Stir in the sugar. Gradually add the eggs and work the mixture until it forms a soft dough.

3. Tip the dough onto a lightly floured surface and form a ball. Flatten with your fingers into a disc and wrap in cling film. Chill for at least 3 hours before using.

4. Pre-heat your oven to 200°C. Grease a 12 hole bun tray with butter.

5. Roll out the pastry to a thickness of 3mm. If the pastry breaks or sticks, just press back together and re-roll. Stamp out 12 discs using a 10cm pastry cutter. Use these to line the prepared tin.

6. Make the frangipane by beating together the butter and sugar until light and fluffy. Add the flour and mix well. Add the beaten eggs and stir until fully incorporated. Stir in the almonds.

7. Put 1½ tsp of the mincemeat filling into the pastry cases. Don’t over fill as the mixture can leak when cooked. Pipe or spoon the frangipane over the mincemeat. Scatter the flaked almonds over each pie. Bake for 20 minutes until the topping is risen golden and set.

6. Carefully remove the mince pies from the tin and cool on a wire rack. Serve warm or cold, dusted with icing sugar.

Pork Pies

Posted on: June 15th, 2016 by Karl Hudson No Comments

1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin.

2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.

3. For the hot water crust, put your flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other.

4. Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness; it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.

5. Put a heaped tablespoonful of the filling into each pastry case. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid. Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.

6. While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.

7. When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple hours.