Paul Hollywood suggested shaping left-over pastry into a leaf and putting that on the top of the pie. My artwork is not fancy enough for that, so I spelt out the word pie in pastry.
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.
I have tried a selection of the bread recipes in River Cottage Every Day, usually with success. This inspired me to take it to the next step with Paul Hollywood’s book on bread. I have had the book for ages but never got round to writing it up.
It covers a wide range: starting off with classic breads like bloomers, then moving through to soda breads, flatbreads, continental breads, sourdough and enriched breads.
For each type of bread, he first gives the recipe for the bread itself, then gives a recipe for using the bread in a meal. He claims he wants to put bread back in the centre of the table. A nice thought, though I must confess that it has had little effect on me. I just make the bread, and rarely use the bread-related recipe.
The bloomer has found the most regular rotation in our kitchen. I can probably do it without the recipe now, which is rare even for dishes I do regularly. The naans and maneesh have also become popular. I haven’t been sold on the soda breads or different kinds of grains though. I made them, but they are not to my taste.
Some of the continental breads I have had to skip. Hollywood says it is incredibly difficult to do by hand, so you really need a mixer. Hence why every combination I have had with my friends over the last month has invariably drifted to whether I should buy a stand mixer and which one to get.
I tried the sourdough starter too, but with little success. It did not produce tasty bread and ultimately went mouldy.
For individual posts about the breads I have baked from this book see rye and ale and the bottom half of this selection.
I have been working my way through Paul Hollywood’s book Pies & Puds. Having done most of the pies, I moved on to part two: puds. Thus invading what has traditionally been Elina’s territory in the kitchen. She can probably keep it to be honest. Desserts are hard work. You have to be exact and everything sticks to everything else, until you want to stick, then it just falls off.
From Paul Hollywood’s Bread. This is a really nice flatbread recipe because the breads come out incredibly 3D. I like this. Regular flatbreads are nice but as you know, they only exist in two dimensions. These things are fat.
Of course I could just bake a bloomer. However, these are designed to be big and round. It is the surprisingly bonus of a light airy well-risen bread that makes these so tasty.
I did not have most of the ingredients he recommended for the topping so I combined thyme and caraway with olive oil. They did not stick well at all; they just fall off as soon as you pick the bread up sideways. However, they are tasty.
I recently purchased Paul Hollywood’s book on bread. My white bloomer went okay, but I swiftly moved on to the rye and ale bread. I carefully followed his advice and made a nice sticky dough. turns out it was too sticky. In the proving stage, the dough just spread out horizontally until it was a cookie.
In my second attempt I cut down on the liquid I used and dusted the work surface with flour instead of oil and this time it worked out well.
