Paul Hollywood's Pies and Puds by Paul Hollywood

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Notes about Recipes in this book

  • Corned beef plate pie

    • Carol.Furness on July 19, 2014

      The filling for this is different to the mashed potato and corned beef that I am familiar with. It was totally delicious and I will be making it again.

  • Sausage plait

    • Carol.Furness on October 07, 2016

      Even made my own puff pastry for this. It was lovely, well worth the effort

  • Raised pork & egg pie

    • Carol.Furness on June 25, 2017

      Made this pastry for a Big Breakfast pie. Good pastry recipe.

  • Raised game pie

    • anya_sf on February 19, 2019

      This was my first attempt at game pie and it turned out pretty well. For the game, I just had wild pheasant, and added ground pork and American bacon. I didn't have mace, so used extra allspice, and substituted tawny port for the madeira. My springform pan was 9" wide, so the pie was shorter. The crust was surprisingly easy to make and roll out. 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. Next time I'll plan better. Everyone liked it. The pie had classic game flavors and aroma. This was one of the best uses of the can-be-super-dry pheasant my husband brought home.

  • Lemon & lavender loaf

    • angrygreycat on April 28, 2019

      Made this today for book club - my pan was an American standard loaf pan, so slightly larger than size he listed in the recipe but it rose beautifully and looked great. Super easy to make, no need for a mixer. Lemon and Lavender is a lovely combination, neither overpowers the other in this loaf.

  • Black Forest trifle

    • TLouise on December 27, 2020

      The chocolate custard and the cream topping in this recipe is amazing and so easy, I used them both to make a simple Black Forest Trifle for Xmas which was enjoyed by everyone. I have not made the complete recipe yet, maybe next Xmas.

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  • ISBN 10 1408846411
  • ISBN 13 9781408846414
  • Published May 22 2014
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing PLC (Digital)
  • Imprint Bloomsbury Publishing PLC

Publishers Text

There is nothing quite like the smell of a scrumptious steak and ale pie cooking in the oven. There perhaps isn't anything better than the first taste of a caramel and coffee eclair. From Britain's favourite expert baker comes a mouth-watering new book about two of our nation's obsessions: pies and puddings. 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. He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. If that isn't enough, here you will find his recipe for the Queen of puddings, as well as spiced plum pizza, chocolate volcanoes and apple and Wensleydale pie. There are also regional recipes like Yorkshire curd tart and the Bedfordshire clanger, and a step-by-step guide to all the classic doughs from rich shortcrust to choux pastry. Paul Hollywood's Pies and Puds is simply a must-have. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds.

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