paul hollywood lamb pie


Cover with clingfilm and leave on the worktop for now. Doing so will remove all the Bookmarks you have created for this book. Attach these to the pastry lid, using a dab of beaten egg yolk as the 'glue'. This book does not currently have any reviews.

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Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for meat and potato pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. Step 5Spoon the filling into the pastry-lined tin and press it down well, making sure the surface is level. For the game, I just had wild pheasant, and added ground pork and American bacon. Step 2Heat the oven to 200°C/400°F/Gas 6. Doing so will remove all the Bookmarks you have created for this book. This is a recipe from The Great British Bake Off: Celebrations. Combine both flours and a pinch of salt in a mixing bowl. This was one of the best uses of the can-be-super-dry pheasant my husband brought home. https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-raised-game-pie Step 6Gather up the pastry trimmings and roll them out again. There is nothing quite like the smell of a scrumptious steak and ale pie cooking in the oven. Sep 7, 2019 - Recipe from Paul Hollywood’s Pies & Puds This no-nonsense recipe is one of my favourite pies. From Britain's favourite expert baker comes a mouth-watering new book about two of our nation's obsessions: pies and puddings. Your request will be added to the indexing chart. Paul Hollywood's Pies and Puds by Paul Hollywood Are you sure you want to delete this book from your Bookshelf? Check there are no cracks or holes in the pastry case – if there are, press the pastry together or patch with small scraps of pastry.
The crust was surprisingly easy to make and roll out. Super easy to make, no need for a mixer. Your request has been submitted. Are you sure you want to delete this book from your Bookshelf? Automatically add future editions to my Bookshelf. Add the butter and rub in lightly using your fingertips.

Baked it for 30 minutes at 400 F and 1.5 hrs at 350 F. I was short on time, so it only cooled for 30 min before slicing, which definitely wasn't long enough as the juices came running out.
It was totally delicious and I will be making it again. You are viewing this website with an old browser please update to a newer version of Internet Explorer. I didn't have mace, so used extra allspice, and substituted tawny port for the madeira. Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for meat and potato pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. Doing so will remove all the Bookmarks you have created for this book. By continuing to use our website you agree to our use of cookies. From Britain's favourite expert baker comes a mouth-watering new book about two of our nation's obsessions: pies and puddings. And you have a search engine for ALL your recipes! He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for steak and ale pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. Only 5 books can be added to your Bookshelf. This was my first attempt at game pie and it turned out pretty well. Then turn down the temperature to 170°C/325°F/Gas 3 and bake the pie for a further 1¾ hours until the pastry is a rich golden brown. Store any leftovers, tightly wrapped, in the fridge.

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