Holland’s Pies teams up with two Lancashire foodies to create chocolate Easter pies

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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.

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, Bridge, said: “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!”

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.”