Holland’s, the North West’s best-known producer of pies and pastries, has teamed up with two Lancashire food fanatics to create the ultimate pie for Easter, Holland’s chocolate pie!
Working with celebrity chef Tom Bridge and Choc Amor’s Master Chocolatier Paul Williams, from Tarleton, Lancashire, Holland’s has created a savoury taste sensation with a hint of rich chocolate – a British beef, chilli and dark chocolate pie.
The perfect treat for Easter, this limited edition pie, available only to win via the Holland’s Facebook page, is a seasonal classic from the Lancashire food legends. Using premium 85% Santander Colombian dark chocolate, the taste experts have created a delectable chocolate gravy, with a hint of chilli that compliments succulent chunks of tender slow-cooked British beef – all encased in Holland’s distinctive golden short crust pastry. The handpicked, high percentage chocolate used in the pie adds a unique texture and taste, ensuring other flavours in the pie are accentuated.
Pie professional, and award-winning chef, Tom Bridge commented, “This Lancashire collaboration has been a great experience, using my knowledge of pies with Paul’s chocolate skills – we have created a real treat for Holland’s fans and a perfect pie for Easter!”
Chocolatier Paul Williams said: “My passion for food and creative cooking have had a huge influence on the chocolate I create and sell. This project has allowed me to marry my passion and expertise with Tom’s passion for pies to create something really unique. Using chocolate can result in flavours that sound wrong but once tasted are so right!”
To create your very own Holland’s Chocolate Easter Pie, simply follow the method below:
1 tbsp vegetable oil
0.5 tsp medium chilli powder
1kg best British (rump) beef, diced fat removed
100g chestnut mushrooms, quartered
3 tsp paprika
250g potatoes, peeled and cut into smallish chunks
600ml hot beef stock
500g tomatoes -based cooking sauce
75g/3oz plain chocolate, minimum 85% cocoa solids, grated
Handful of parsley leaves, roughly chopped
450g / 1lb short crust pastry
Cocoa powder or chocolate powder
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
Sprinkle the paprika and chilli over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, add the chocolate and warm through. Add in the parsley and allow the steak to cool completely and place into a container to cool.
Pre-heat the oven to 200c / 400f gas 6
On a floured and cocoa powdered board, roll out pastry until it is 1 inch larger on all sides than top of the pie tins. Without stretching, press rolled out pasty pressing into the pie tins with a quarter inch over lay on outside edge of pie tin. Using a knife cut remaining sheet of pastry and top the pies. Fill the pies with the beef and top with pastry lids, crimping and egg wash to seal the lids, pierce a small hole in the centre to allow the steam to disperse. Use any left over pastry to decorative shapes. Brush one side of each piece with egg and arrange pieces, egg side down, on pastry over beef. Place the pies on a baking sheet and bake in the centre of the oven for 35 to 45 minutes. Remove the baked pies from oven and let them rest for 10 minutes before serving.
Produced in Lancashire for over 160 years, Holland’s is one of the North West’s best-loved pie makers; producing a range of delicious pies, puddings and pastries. For further information on how to win this limited edition Holland’s Easter pie visit facebook.com/hollandspiesofficial and follow Holland’s Pies on Twitter @hollandspies.