Holland’s Create Chocolate Pie Recipes with Lancashire Foodies

Hollands Chocolate Pie

Hollands Chocolate Pie

Holland’s, one of the UK’s best-known producers of pies and pastries, has teamed up with two Lancashire food fanatics to create a series of recipes for the ultimate Easter pies, Holland’s chocolate pies! Baking tools at the ready!

Working with celebrity chef Tom Bridge, off The Great British Bake Off,and Choc Amor’s Master Chocolatier Paul Williams, from Tarleton, Lancashire, Holland’s has created three recipes for a series of savoury taste sensations, each with a hint of smooth, rich chocolate; including, Lamb and Potato Ragu Pie with Dark Chocolate; Butlers Blacksticks Blue Cheese and Onion Pie with Milk Chocolate; and Chicken and Mushroom Pie with White Chocolate, Garlic, Coffee and hint of Chilli.

The perfect treats for Easter; these limited edition pies are a seasonal classic from the Lancashire food legends. Master chocolatier Paul, suggests using premium 58% Belgium dark chocolate in the Lamb and Potato Ragu Pie; the delectable minted chocolate Ragu compliments the succulent slow-cooked lamb shoulder with roasted potatoes. Use Choc Amor’s signature 35% milk chocolate to add a sweet sensation to the gourmet Cheese and Onion Pie recipe. Handpicked, especially for the Chicken and Mushroom Pie recipe, the white chocolate – unique to Choc Amor – is made up of 30% cocoa butter and 15% milk solids. The chocolate gives the pie fillings a unique texture and taste, and accentuates the other flavours in the pies.

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 to bake over the Easter period!”

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 some really unique recipes. Using chocolate can result in flavours that sound wrong but once tasted are so right!”

To create your very own Holland’s Chocolate Easter Pies, simply follow the methods below:

Lamb And Potato Ragu Pies with Mint Chocolate Sauce

58% Belgium Dark Chocolate from Choc Amor 

Ingredients

  • 2.2kg (5lb) whole shoulder of lamb with bone
  • 2 tablespoons finely chopped rosemary
  • 3 tablespoons olive oil
  • 100g Beef dripping
  • 2 onions, sliced
  • 1 kg diced King Edward potatoes
  • 1.2 litres (2 pints)  chicken stock
  • 2 tablespoons plain flour
  • a pinch of sugar
  • gravy browning (optional)
  • salt and freshly ground black pepper

For the Mint chocolate sauce

  • a small bunch of mint, leaves only, finely chopped
  • 4 tablespoons clear honey or golden syrup
  • 4 tablespoons white wine or cider vinegar
  • 6 tablespoons melted 58% Dark chocolate

Method

  1. Preheat the oven to 220°C/200°C fan/Gas 7.
  2. Put the lamb on a board. Mix the rosemary, oil and dripping together and season well. Rub over the lamb on both sides.
  3. Put the onions, potatoes and stock into a small roasting tin, put a rack on top then place the lamb on it. Roast in the oven for 30 minutes until browned then reduce the temperature to 160°C/140°C fan/Gas 3. Cover with foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off the bone.
  4. Meanwhile, prepare the mint sauce. Mix the finely chopped mint with the honey, vinegar and melted chocolate.
  5. Remove the foil and place the lamb on a plate to rest while you make the gravy. Remove the potatoes and pour the pan juices and softened onion into a jug. Skim off the fat into a bowl. Heat 2 tablespoons of the fat in a saucepan. Add the flour and stir until smooth. Pour the stock and onions through a sieve into the saucepan, pressing the onions with the back of a spoon to get as much of their liquid into the gravy as possible. Add about 300ml (1/2 pint) of boiling water to the gravy and whisk until thickened and smooth. Add a pinch of sugar, seasoning to taste, and a little gravy browning if too pale. Cut the lamb into small pieces , add the gravy to the lamb and make up the pastry from the recipe below and serve with the mint chocolate sauce.

For the Shortcrust Pastry

  • 350g / 12 oz Plain flour
  • Pinch of sea salt
  • 55g/ 2 oz lard
  • 100g / 4 oz butter
  • 80ml / 5 tbsp cold water, approx
  • Sift the flour with the salt. Rub in the lard and butter until it looks like breadcrumbs.
  • Add the water to the mixture. Mix to a firm dough.
  • Chill for 20 minutes and then let it relax for 10 minutes after rolling out.

Method

  1. Pre-heat the oven to 400f /200c/gas 6
  2. Prepare the pastry recipe, set aside one-third for the lids.
  3. Roll out the pastry on a floured surface to 5mm thick. Cut out six large circles to fit in the pie tins and six smaller circles for the lids.
  4. Line the tins with the large circles of pastry.
  5. Place in the lamb and potatoes
  6. Cover the tops with the remaining circles of pastry. Make a small hole in the centre of each pie.
  7. Glaze with beaten egg and place the pies onto a baking sheet.
  8. Bake the centre of the oven for 30 to 35 minutes until golden brown.

Butlers Blacksticks Blue Cheese and Onion Pie with Milk Chocolate

32% Milk Chocolate from Choc Amor

 Ingredients

  • 1 large potato, peeled and cut into cubes
  • 2 onions, finely sliced
  • 1 tbsp plain flour
  • 50ml whole milk
  • 50ml double cream
  • 100ml Chocolate sauce
  • 150g Butlers Blackstick Blue cheese, grated
  • 1/2 tsp English mustard
  • 1/2 tsp cayenne pepper
  • Sea salt and freshly ground black pepper

Short crust pastry (see recipe above)

Method

  1. Bring a saucepan of salted water to the boil. Add the potato pieces to the pan and cook for 10-15 minutes, or until tender, then drain well and set aside.
  2. In a separate saucepan boil 15 floz /425ml water, add the sliced onions and cook for 2-3 minutes, or until softened. Drain well and return the cooked onions to the saucepan.
  3. Sprinkle the onions with the flour and stir well to coat. Add the milk, cream and chocolate sauce; heat the mixture over a medium heat for 3 minutes, stirring continuously.
  4.  Add the cooked potato pieces, grated cheese, mustard and cayenne pepper and stir well. Season to taste with salt and freshly ground black pepper.
  5. Stir the filling well, and then set it aside to cool.
  6. Pre-heat the oven to 350f /180c/gas 4.
  7. Prepare the pastry recipe, set aside one-third for the lids.
  8. Roll out the pastry on a floured surface to 5mm thick. Cut out six large circles to fit in the pie tins and six smaller circles for the lids.
  9. Line the tins with the large circles of pastry.
  10. Divide the cheese and onion filling equally into the pie tins.
  11. Cover the tops with the remaining circles of pastry. Make a small hole in the centre of each pie.
  12. Glaze with beaten egg and place the pies onto a baking sheet.
  13. Bake for 35 minutes in the centre of the oven. 

Chicken and Mushroom Pie with White Chocolate, Garlic, Coffee and hint of Chilli

With Choc Amor’s White Chocolate made up of 30% Cocoa Butter and 15% Milk Solid

Ingredients

  • 200ml chicken stock
  • 250g sliced mushrooms
  • 1 tsp crushed garlic
  • 2 tablespoons of strong cold coffee
  • 50ml white chocolate sauce with a hint of chilli
  • 300g/11oz Free range chicken breasts fillets, cut into small pieces
  • 3/4 tsp salt
  • 3tbsp plain flour
  • 100ml/4fl oz milk
  • Freshly ground pepper 

Short crust pastry (see recipe above)

Method

  1. Bring the chicken stock to the boil in a saucepan and add mushrooms, garlic, coffee and white chocolate with the chicken and salt. Boil, covered, over a low heat for approx. 1 min.
  2. Stir together flour and half of the milk in a bowl. Add remaining milk and add this thickening mixture to the sauce while stirring. Boil over a low heat and while stirring for about a minute. Season with pepper. Allow to cool.
  3. Pre-heat the oven to 400f /200c/gas 6
  4. Prepare the pastry recipe, set aside one-third for the lids.
  5. Roll out the pastry on a floured surface to 5mm thick. Cut out six large circles to fit in the pie tins and six smaller circles for the lids.
  6. Line the tins with the large circles of pastry.
  7. Place in the chicken mixture into the pastry cases.
  8. Cover the tops with the remaining circles of pastry. Make a small hole in the centre of each pie.
  9. Glaze with beaten egg and place the pies onto a baking sheet.
  10. Bake the centre of the oven for 30 to 35 minutes until golden brown.

To win a one of six dozen Holland’s best-selling pies then simply head to Holland’s Facebook or Twitter page and post a picture of your chocolate pie creation, based on the above recipes, and use the hashtag #HollandsEasterPie or email hollandseasterpie@hollandspies.co.uk with your name and address!

Become a fan at facebook.com/hollandspiesofficial and on Twitter @hollandspies. For further information on the Holland’s Pie range please visit www.hollandspies.co.uk. Holland’s is one of the UK’s best-loved pie makers; producing a range of delicious pies, puddings and pastries.

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