Posts Tagged ‘pies’

Paul Hollywood’s Pies & Puds

Tuesday, January 19th, 2016 | Books, Food


After we were both completely sick of curries, having eaten nothing but curry for about a month, Elina suggested pies might be a suitable next topic. Having enjoyed Paul Hollywood’s book on bread, his book on pies and puddings seemed like an excellent choice.

The first section of the book takes you through making pastry. I have tried most of them. Shortcrust and hot water crust are okay, but ruff puff is my favourite. I now substitute almost any pie pastry with ruff puff now because it is so tasty. I have not tried full puff, because I cannot be bothered to wait around eight hours for it to be ready.

The second section of the book looks at pies. This typically calls for you to make a pastry from part one, prepare a filling and combine the two. The Thai chicken pie is our favourite so far. My raised game pie worked well too, though it was heavily waited to the game I could get down the market. I don’t even know where to buy buffalo from, so I did the buffalo and ale pie with beef and it worked fine.

The puddings section has been less well used but I did make a concerted effort to give at least half a dozen of them a go. They tasted fine but often looked less than brilliant. For example, here are the fruit pies I made for New Year’s Eve. This was my third attempt.


For posts about the recipes I tried from this book, see my attempt at short bread whiskey dodgers and my selection of pies. Looking back, none of them look that neat. Thankfully, they all tasted good.


Saturday, October 31st, 2015 | Food

At Elina’s request, and because it sounded like a fun challenge, I have recently turned my hand to pie baking. It is an interesting journey, though they take a long time to make. If I have stuff to do after work, they don’t always go in the oven until 10pm! They do provide plenty of food though.

I am not a fan of shortcrust. Too crumbly. Good to sweet pies, but I think I am going to stay away for savories. I have fallen in love with ruff puff. In a very many, working-class way of course. Hot water crust is nice to work with, and produces a good result if you do not want flaking.

Neatness is something I definitely need to work on. They usually look like the recipe, if the pie in the recipe had been beaten up. Which is not really a problem as it is recognisable and tasty, but won’t be winning me any prizes on Bake Off.


Corned beef pie with a shortcrust pastry.


Pork, apple and cider pie, might have been ruff puff.


Sausage plait. It was supposed to be made with full puff. However, when I came to make it, the first step was make the puff pastry and chill for 7 hours. So I did ruff puff instead.


Raised game pie with a hot water crust pastry.