FULL ENGLISH in a Pie! Bacon and Egg Pie | Paul Hollywood’s Pies & Puds Episode 14 The FULL Episode

On this episode of Pies and Puds, Paul creates a Full English breakfast in a pie the Egg and Bacon Pie! Chef Andrew Wong teaches Paul noodle pulling & how make Chow Maine Pie and Paul takes to the kitchen to make a Yorkshire Kerb Tart.

#PaulHollywood #EasyBakes

Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul’s TV shows. For more info on Paul and more recipes, head to Paul’s Website: https://www.paulhollywood.com

Subscribe here https://bit.ly/3lcXzv2

I grew up eating pies and puds you can’t tell Kelly and I love the tradition of passing recipes on through the generations my mum and dad inspired me to start baking and I hope I can inspire you to enjoy the very best of this hearty food Hello and welcome to pies and puts there’s something for everyone on the menu today from Savory to Sweet here’s what’s in store coming up on pies and pods I head to a traditional truck stop to road test my Great British breakfast in a pie it doesn’t want tomatoes and he wants well

Then don’t all right to get the egg done and then I’ll sort it out don’t you start with me Chinese Maestro Andrew Wong gives me a crash course in the ancient art of noodle pulling oh just broke on a Bend there we create the new Taste of China Chow Mein in a pie

Like a big one ton but the biggest one time in the world well yeah but that’s what turns it into a pie doesn’t it and to finish off a delicious pudding Straight From The Dales that for me is a fantastic Yorkshire cured tart then my guests join me for a feast we’ve

Got some fantastic food here Thank you the classic British transport calf it’s got a reputation for good old-fashioned comfort food so it’s the ideal place for me to road test my new trucker friendly pies I want to make a meal out of a full English by putting bacon and egg in a

Short crust pastry to make a delicious breakfast pie But first I need to do some research so I’ve traveled to a traditional truck stop which attracts drivers from far and wide it’s 5 30 in the morning I’m at a classic British truck stop and I’m here to eat some good grub this is the pit stop just off the M4 and

It’s a busy truckers Cafe with 40 covers I’d prepared many a five-star breakfast in my time but something tells me a place like this is gonna have something very different on the menu I’m spending today with the front of house team Julie and Chef Ali cooking and dealing with whatever the road brings

Hello Ally I hear your eyes yeah you’re coming in there or you can stay there I’d rather stay here but no you’re coming all right I’ve eaten at many truck stops in the past but life behind the counter is New Territory that’s a woman’s womb wait that’s anyone’s we have it’s mostly

Women that work here oh I’ll just stick this in the oven a minute hang on I know what I’m gonna do with this I’ll turn it to a chef’s apron hang on there you go so you’re the exact Chef well I wouldn’t say that I’m one of the

Chefs so I’m one of my my call me today there you can do whatever you want today can I I’ll just throw you in the car [Laughter] what about the hash browns they’re done in the oven okay so that’s totally changed everything straight away to be honest it’s not what I expected right

Because Kinda Yeah but where I’m from the truck has stopped there are very different this is like a posh area of the country though you know I wouldn’t say probably well yeah the pit stop is down south and I’m not the only one who’s far from home front of house Julie

Shares my merseyside roots where’s your accent from [Laughter] you see that’s about a mile away from where I’m from so how’s the gangle work it’s a good good teamwork yeah we just look after each other and you know get on with the dishes just teamwork that’s

What it’s all about I love it what would you say then would be the biggest seller in this Cafe is it a traditional breakfast yeah but that’s a good seller yeah so it is still the bacon egg it’s a big seller people people always gravitate towards them the ash Browns

They like were they and what about I noticed that also on your menu you have a Danish Pastry or croissant or something like that do you get a lot of call for that yeah yeah no so truckers don’t take pastries and they don’t want fry UPS they travel to this

Truck stop for the good quality breakfast cooked alleys healthy way the doors open at 6am and it’s not long before the orders come flooding in so this is your traditional breakfast it’s a traditional proportions might be big but Ali’s full English breakfast is pre-cooked how hard

Can it be to Plate up breakfast here boss me egg do another one It’s traditional if you eat a ticket forgot to put your bacon into breakfast but they want beans hot beans and tomatoes what traditional we’ve just been it doesn’t want tomato and he wants well then don’t all right let me get the egg done and then I’ll sort it out don’t you

Start with me okay so the customers do have a choice and it seems these truckers can be a fussy lot you’ll take the Mickey now keep it up underneath the light you’ll find them you’re fine yeah oh it’s nice to have something is that just beans

That well no it’s in fact it’s a traditional breakfast with beans you know one minute what the next minute I’m down here I don’t know what’s going on nice good exercise and it’s the egg toast and done okay I’ve got the toast on and I’m just getting the hang of

Doing it Ali’s way what happens the next trucker decides he wants his eggs poached have they been in the fridge those eggs Ellie no how old are those eggs I already came in yesterday it’s just him you can’t do a focused egg plating up for these truckers is not as

Easy as it seems but I’m not here for that I want to create the perfect breakfast pie and this fussy lot are ideal for a taste test so I’m going to make two to choose from and I’m stealing all their favorite ingredients for my pies I’m

Sure they won’t mind when they try them the first is baked beans sausages here I’ve got some onions we’re just just sweated off a little bit and brown sauce I’ve never actually used brown sauce and Sasha is like this before this pie is topped with cheese and puff

Pastry this is going to be a proper pie proper Northern pie the second is hash browns scrambled eggs black pudding and then finally I’ve got some bacon then lay it on the top also topped with pastry what I’m going to do is tack this to the sides of the

Metal tray it actually reminds me of working in a bakery in Liverpool we used to do this in the morning for the Bakers because we’re always hungry at about four o’clock so we’d cook off some bacon and egg and actually turn it into a pie it’s delicious

Then the baked in the oven for 15 minutes there we have it two pies which one are the truckers gonna like All right guys how you doing here we go listen it what I’ve got here right uh two different types of pies You know that’s a hard choice you go for the sausage you go for the sausage and bean which I want you guys Black pudding so the sausage and bean pie is the outright Trucker’s favorite but what does my Stannis critic head chef Ali think I think I know what sort of way you’re going to go if I’m honest that’s nice yeah and you can really taste onion in

It you don’t like black butter do you no there’s only there’s nothing anyway isn’t it hello I’m trying not to eat it so which one do you reckon now well they’re both nice yeah I prefer that one yeah for that one even with I know I didn’t eat the black pudding

Still nice nice combination I’ve even managed to impress Ali she also prefers the sausage pie I think it uses up all the leftovers doesn’t it we don’t get money in any other no that’s true thanks Sally take care of your Legend you’re welcome now that was an exhausting morning time

To hit the road they enjoyed myself today cooking at the truckers Cafe at the pit stop with Ali and her team and I’ve also discovered that pies really work in this sort of calf too now I made two different pies and yes the overall winner was the

Sausage and beans and onion but I’m gonna stick with two key flavors that was in almost every plate that was served today bacon and egg I’m not finished with that yet and that is why I’m going to stick with those two for my special pie

I’m just going to think of how I’m going to serve it with a slight Hollywood twist and make it spectacular I’ll never think about it anyway you think I’m gonna drive this thing it’s been crazy I did enjoy myself with that transport calf but Ali and Julie have joined me here now I can’t get away from bacon egg right Bacon Egg Works you prove that in your place everyone wants breakfast everyone’s breakfast and the whip was getting cracked of me uh in that kitchen

Um what I’m gonna do I’m gonna do a slightly different version of it and hopefully you’ll like this new one yeah okay yeah I think it’s got more of a meaty Edge to it so I’m gonna put pork in it and bacon and egg and you’re gonna

Get a yolki egg in there as well yeah so what I’m going to do I’m going to start off now I’ve got some onions which have been sweating here add some diced pork and streaky bacon again I’m adding a little bit of fat to that as well now

If you want to pen the piece of paper they don’t like grease don’t get what it’s a misconception oh cut it out it’s like grease we don’t have any fire yeah that’s an air but that’s not the point some of the food that you cook inherently it’s got fat

Too much yeah I’m not don’t you put this is my kitchen yeah you’re not allowed allowed it says kitchen what are you using streaky you’re not using back you don’t want to do with it yet so let’s give them a chance yeah give me a chance okay find

Me more leave them alone get on with it in a separate Bowl add two whole eggs to some cream cheese I have to learn how to do that one what 100 yeah you can’t do it one-handed no really and whisk this is the binding for the filling

It does smell nice actually well of course it will be pork and bacon so I’m just going to grate some cheddar in there as well so this is all pretty much fat free pretty much this is the proper Northern breakfast right when the meat is starting to Brown it’s

Ready leave it to cool then add it to the rest of your filling mixture now that’s your basic mixture for the pipe for the short crust pastry I’m using plain flour a whole egg and freshly squeezed lemon juice stop the pastry from binding too much it’s a bit

Loose just gonna say why you’re putting them in here just stop to getting too rubbery you know so when you bite it it sort of flakes more than anything else then add butter and mix until it becomes bread crumbs add just enough water to bind it together to form a dough

I’m just going to work this pastry together a little bit it’s very it’s in Rich it’s got the eggs got lots of butter in there and you basically just need it a couple of times so it’s nice and smooth pop it in the fridge that will then solidify the butter then when

You want to use it bring it out about 10 minutes before just to come back to room temperature and you’ll find it’s lovely smooth and elastic and good to use then roll it out get your shell pop it in there and line a baking tin then give it a trim around the edges

Now there’s the lid sorted and literally just pop all the filling into the pie just look nice now for the Hollywood twist that makes this a true breakfast pie now I’m going to drop some eggs in this now if you get a spoon and just make a

Little hole in there I’ll make another hole there let’s have a go at this next week make another one there so I’m going to put three eggs in there so once you’ve made your little place to drop your egg crack your egg and basically just drop it in each one of those holes And top with the lid so again trim around the outside it’s pretty nice when it’s cut because you’ll have all your thing and then like half an egg yeah that’s the idea yeah and because you got the egg I want to protect it so what you do is just basically drop that down

Don’t put too much pressure because you know you’ve got an egg just sitting inside then bake in the oven at 200 degrees C you don’t need to pierce the top at all it’s quite a meaty dish you want to keep everything in there after half an hour once the pastry has gone

Golden brown it’s ready wow and there you have it already for me that is a fantastic bacon and egg pie do you like that lady very nice yes do you think that’ll work in the cuff I think it will we’ll give it a go next week that would go good bacon and eggs

Wrapped in Rich short crust pastry perfect Trucker’s breakfast You’re gonna have to wait a little bit longer for us to try it though okay I’m starving oh Still to come award-winning Chinese Chef Andrew Wong teaches me the ancient art of noodle pulling I smack myself in the face no I’ve done that many times then I reveal my sneaky cheats puff pastry it’s a handy shortcut to an easy pie now you want to fold it if you fold it over

A third half of the butter and then over again and I take inspiration from The Dales for a very traditional Yorkshire ter I like the idea of just getting your hands in there and breaking it down yourself my next recipe combines my love of Chinese food found everywhere in Britain

With my passion for pies pies and puds tend to be traditional hearty fair but occasionally I like to mix things up a bit like now here to help me as an expert in Chinese flavoring Andrew Wong hello Andrew one of my favorite Chinese food is actually chicken chow mein like millions of other

People oh yes twice now what I’d like to do and it might be working slightly other box I want to turn that dish into a pie sounds like a terrible idea so I’ve got a challenge on my handsome to do it so the first thing I’ve got a

Good idea what I want to use for the casing but I haven’t got the chicken chow mein which is where you come in happy to help there’s the kitchen mate lots of different ingredients you go ahead and show me how to make a good proper chicken chow mein

Andrew’s got a high-end restaurant in central London and has won awards for his cooking so this should be one great chicken chow mein this dish in particular you know it is a very very staple dish on every Chinese menu yeah Andrew starts by chopping the raw veg I’ll just relax down here then

Andrew while you do some work that’s absolutely fine with me the idea of me putting this uh traditional Chinese dish into a pie horrified to them um I just think the idea of Pies in general because you’re talking about a crusty pie I haven’t said anything I

Have not said anything all I’ve said I’m guessing that you’re talking about a crusty kind of traditional British boy and the whole kind of crusty texture is kind of foreign to uh to China and you know traditionally throughout China everything is steamed close as we get to pies

Um are probably steamed buns which you get throughout the whole of China but it’s just this crumbly kind of driest texture which we use in the west quite a lot which is very fine um there is only one small Province in China which is in Yunnan where there’s a

Small bike community that actually produces cheese and milk yeah besides that you very rarely see any form of dairy product in any type of Chinese that’s pastry really because I mean take out butter and milk and an egg that’s it yeah so I might have a challenge on my hands

Convincing Andrew that Charmaine in a pie is a good idea it’s going to heat up the wok make it nice and hot the most important part of Chinese cookery if it’s not smoking don’t put anything in yet then he adds spices a beaten egg diced chicken breast spring onion peppers

Dried shrimp bean sprouts and after a couple of minutes rice noodles this dishes one of my most favorite dishes with the kind of mix of spices that are involved I really like the fact we use dried shrimps as opposed to Fresh shrimps yeah enjoy shrimps are very very strong some

People find it almost overwhelming Then some fish sauce and a dash of sesame oil toss that around in the pan and after a couple of minutes it’s cooked that’s my sort of Grill so we’re just going to finish this off with a little bit of sesame oil yep I like to

Finish with a touch of lime juice I love lime people who don’t really associate citrus fruits with Chinese cuisine but in fact in China when you think about China has 14 National borders and a population of 1.6 billion they can grow anything because they have the Manpower and they

Have the the varying climates around the whole of the land makes sense exactly so we’re just going to finish up with a bit of coriander which also adds flavor there you go lovely thanks Andrew spots on that Andrew that is going to be fantastic in a pie so what I’m going to

Do is now you can rest now Andrew you can chill down now what I’m going to do is get some filo pastry out I love filo it’s actually made from unleavened dough which comes in sheets so thin that are almost see-through to give it the strength to hold the chow

Mein filling I’m sticking several sheets of the pastry together I’m just going to add another bit of phyllo again to a slightly different angle I’m just using a bit of oil there to bind it together now for the chow mein filling try and get a bit of everything that’s

Going to be the trickiest bit wait until it’s cooled and if you don’t have Andrew around you can use last night’s takeaway then what I’m going to gather this up what are you thinking wet things inside our filo pastry can always be quite interesting in a restaurant sometimes the mixture is too

Wet or they explode in a fire right yeah so fingers crossed I totally agree but I think with the liquid in there and it’s still got gaps in there so you’ve still got the the energy for it to steam and then keep within its bubble yeah I’m

Actually baking it so I’m not going to fry it so I’m going to bake it so hopefully that should sort of alleviate some of the problems I’m going to do one more looks like a big one ton like the biggest one ton in the world well yeah

But that’s what turns it into a pie doesn’t it otherwise it’d be a wonton this could be the next big thing in all Chinese restaurants it could be it I’m starting I’m starting something off there baking the oven at 200 degrees C for about 15 minutes now I’ve tried this

Pie and I hope you do like it I’d like to learn a little bit more about noodles how easy are they to make these noodles these noodles are extruded so they’re rice noodles but traditional Chinese noodles that you probably see throughout China are all wheat based right and so there’s various different

Ways of making them whether they be cut with a knife or they’re pulled or they’re extruded or they’re made like uh Italian pasta and you you can do them pulling noodles is something that I learned while there’s in China it’s a fascinating thing I it started off me in

A restaurant just kind of looking at the chef doing it and I got a bit curious yeah and then before I knew it I was in every day at like 6 a.m with him with me on the back and telling me to work can you show me how to pull noodles absolutely

I love working with dough I’ve done it all my life but I’ve never pulled noodles from it and I can’t wait to add that to my repertoire so this is the most important part okay what you want to do you want to stretch it by doing a v-shape with your arms

Noodle pulling is a gastronomic wonder that dates back 4 000 years smack yourself in the face no I’ve done that many times we’re making wheat noodles which just like bread starts out as dough it’s a basic mix of high gluten flour salt and water and it’s worked for

A long time that’s the first technique yeah the second technique you want to get is you want to get a bouncing technique going this aligns the gluten making the dough so stretchy that it eventually becomes long skinny strands or noodles oh we’re doing that Andrew you are natural it’s dealing with dough they’re

Uncomfortable with dough and after you’ve perfected that second art what you’re going to do you’re gonna increase elasticity yeah and then spin okay to create a plait did yours break though mine’s broken now look it’s one of the oldest techniques in Oriental Cuisine and noodles are still

Made the same way today in noodle shops the the noodle guys will come in at five in the morning they’ll make that dough up yeah and it’s left to rest for six hours before lunchtime starts something like this process it’s about touch so you’ll feel it when it becomes

Really elastic you’ll just know you’ll just I’m assuming it’s very similar to when you make bread you just kind of know when you feel the glutens and it’s almost good it’s really smooth yeah and you sort of you feel like it’s there and you feel a bit lucky yeah exactly like this It’s a bit nuts though isn’t it oh just broke on a Bend there I’m going to use a bit of breath technique here as well I didn’t tell you by the way but um normally the more dough you’re working with the harder it is and I gave you quite a substantial

Piece of dough yeah yeah thanks Andrew no way trying to get there it’s still breaking up a bit though you know and you see that the big difference is that yours isn’t quite as smooth no if you give me a Duff one it’s exactly the same yeah the genius of this

Technique lies in its Simplicity no utensils gadgets or gizmos are required it’s all done by hand and I’m told people pick it up pretty quickly that’s breaking too easily still that’s not right I’ve battered that one to death time to concentrate on a master at work

This is the clever bit and the reason this technique is called pulling so we end up with a flat like so yeah is that the same Dough because I’m looking at that again that’s a different dough you didn’t put a man hours in that’s a problem

So you’ve got this dough now in a pool so that’s one noodle becoming too yeah two becoming four and two doubles the amount of strands every time making his noodles thinner every turn It’s incredible you start to see it now can’t it so I think after 12 forwards you can see there’s about just under a thousand noodles there wow looks incredible at this point they’re ready to be cooked you can either blanch them but what I like to do when they get very thin I

Just like to deep fry them they’re going to go straight into a fryer straight into a fryer there’s an area in China called fujing uh where they have a street snack which is basically this it’s called Dalek and it’s so Regional garlic garlic yeah like Doctor Who exactly and then children

After school they go to the shop they buy it and they use it like chips and crisps after a couple of minutes they’re ready you see them more defined actually when they were absolutely that looks incredible how intricate is that oh I love that I love that technique Andrew in fact

Looking at that I could use that on the top of something actually later I’ll be using Andrew’s noodles to add an oriental touch to my tasty traditional chicken and leek pie For centuries we’ve been baking cakes in celebration of happy events we all know about birthday and Christmas cakes but across Britain there are local baking Traditions that reflect our regional Heritage and nowhere more than Yorkshire when it comes to baking I like to look far and wide for inspiration

It’s been said that all good things come from Yorkshire there’s Yorkshire Tea Yorkshire pudding and if we’re talking sweet bake treats that’s saying May in fact be true we eat a lot of cakes in Yorkshire Yorkshire people like cakes because they like tea so they like a piece of cake

With the Tea cake baking is such a big part of life here in Yorkshire events are often held that allow locals to Showcase and sell their words and people come from far and wide to sample them tea loss lovely yeah with a cup of Yorkshire Tea as well Yorkshire Bracken

They’re absolutely delicious it’s so rich and oh it’s full of fruit it’s beautiful a couple of Yorkshire Tea and uh parking parking York’s parking has got to be a good cake parking is a classic Yorkshire cake it’s a sponge made with treacle syrup and spice and is

Often enjoyed on bonfire nights as a winter warmer sure runs one of the oldest bakeries in Yorkshire and Parkin is a specialty of hers I’ve been brought up with Parker in all my life and my great-grandma is her recipe that we’ve used and the family we’ve been baking it for over 100 years

When my family first started out in baking and my great grandma and Auntie they opened a shop together and they used to supply the local barracks and the local Mills in here we’re just gonna melt down the black tree coal we’ve got the syrup and we’ve got the dark brown

Sugar and we’ve got the fats today we’ve got margarine in here all these ingredients for my great grandmother’s recipe my family’s been baking all my life really and so I’ve sort of grown up with it with the baking smells but Yorkshire parking was always my favorite recipe

That recipe is still their best seller lottie’s great grandmother would have mixed it by hand nowadays they use a mixer that’s withstood the test of time this is a work course I’d hate to think how many parking this actual mix is mixed for over the years whilst Lottie

Still relies on an old Workhorse to do the mixing her modern shortcuts include a dispenser and cardboard bacon trays Parkin is one of yorkshire’s most famous recipes but there are many more to choose from Betty’s Tea Room in Harrogate considered a local Institution for almost a century

It attracts customers from far and wide Karen Messin has worked at Betty’s for the past 13 years I think everyone likes to have a make the excuse to sit down and have a cup of tea and if it’s a Yorkshire thing all the better and once I met a man and it

Just come straight from the airport because I’m on the airplane had told them to come over Yorkshire Rascals so he’d found us on the base of a Yorkshire Rascal and Betty the Yorkshire Rascal is Betty’s signature cake they say it’s a secret recipe but it’s a bit like an

Extra special rock cake Justin has been making fat Rascals for the last eight years I’m not going to tell you everything because I want to give it away but uh I’d like to start off in a method of it so we get salted butter here at the bakery and we bring that

Together with our sugar I would then add my flour then we absolutely jam-pack it full of fruit so I think this is what makes it really special we’re not sparse with our fruit we make sure it’s absolutely full of fruit and it gives it that awesome color that it has

Fine then we add our egg we’ll then hand mold and we put uh the grassy cherries on and then with the three split almond I think it gives you that cheeky plump face the Oxford rascal everyone can join fat rascal you could eat it as it is you can do my treat

Butter quite a cream Jam what a winner Couldn’t tell you the amount of cakes because I’d lose counters playing at them all up but I do know that we sell over six and a half thousand hot Russells every week over three hundred thousand in the year and most people like a little gesture

And they might not come in for a cake but we’d like to leave with one you can’t beat a big nice slice Yorkshire portion of course of um Yorkshire BRAC my favorite Yorkshire bake cake must be the Betty’s uh fat Rascal well I like the Yorkshire cured tart I think that’s

My favorite I think the future looking bright for cakes in Yorkshire at the moment yes Lottie Shaw who bakes her grandmother’s parking is coming round for tea later but first i’m going to make a Yorkshire Curt tart which is another Famous Recipe Straight From The Dales now I’m going to show you how to make a Yorkshire cured tart I’ve never actually

Made one up until today it’s akin to a custard type which we have in Lancashire merseyside but again we use full milk and we use whole eggs and again a little bit of nutmeg so there are similarities first put some curd in a bowl you can

Buy cat or you make it yourself but a lot of good supermarkets will have it now on the shelves and it’s well worth sourcing it out trying it for yourself whisk in some caster sugar and a couple of egg yolks again to break those yolks down

Into the mixture it goes in there quite quickly actually you can see it’s beautiful doesn’t split look at this all over the place I’m gonna get covered in this I can see it then drop in two whole legs whisk that in together now it’s beginning to slacken down now

You see the mixture looks very eggy at the moment for a floral kick add a few drops of Rose flavoring that’s really nice there don’t want to add too much again very traditional in there it’s quite potent stuff always reminds me of Turkish delight actually some lemon zest and a few currants

That’ll be enough the rest that I’m gonna put on when it goes inside the the tart jump and some melted butter mix that together and now I’m going to park this mix to one side for the sweet sugar crust pastry start with some plain flour icing

Sugar and butter now if you’ve got a food processor at home literally just put all the dry ingredients in with the butter and just Blitz it literally for about 15-20 seconds it’ll come together but I like the idea of just getting your hands in there and breaking it down

Yourself get the kids to do it this is the sort of thing when they come back from school and we’ve got that little bit of extra energy get them in the kitchen give them some butter give them some flour them 10 minutes of breadcrumbs once that’s broken down to

Breadcrumbs squeeze the juice of a lemon helps break down the pastry doesn’t really impart much flavor into it you’re not adding enough of it for that egg yolk and water I was gonna get my hands in there straight away but it won’t I’m just going to turn it around

Incorporate all the flour with the liquid keep your water at hand a little bit more mix this all together now that just by giving a quick spin just brought the whole pastry together finally knead the dough chill and bring back to room temperature then it’s ready to use over here is exactly that

So you manipulate it a little bit more and then you’re going to line your torture flatten it down with your hand a little bit of flour get a rolling pin lucky turn and then roll it out And then get in there and push it and line it all the way down to the bottom so you’re push in the extra pastry down into the tart case get your fingers right into those little grooves on the side and run it all the way around make sure it’s right inside

The corners it’s critical blind bake the case with baking beans for about 15 minutes at 200 degrees you end up with a beautiful shell and you’ll notice also you see the little thought marks that just stops it from rising too much because you’ve got the extra egg in

There chances are it’s going to want to try and lift so just pricking the bottom with a knife will just prevent that from happening then give the mixture a final stir pour it in drizzle in the currents the ones that are in the next chances are just going

To sink to the bottom but these almost act like little floating machines grate some nutmeg over the top now this is where the the similarity is with custard tarts then bake it 200 degrees for 25 to 30 minutes and when it pops out the oven it looks like

That and you can see the nutmeg on the top beautiful golden brown on the outside you see those currants sitting away all over the tops if they’re trying to float that for me is a fantastic Yorkshire cured tart a delicious pudding all the way from The

Dales I’ll be treating my guests to a slice later Earlier Chinese culinary Master Andrew Wong taught me the amazing art of turning dough into noodles after 12 forwards you can see there’s about just under a thousand noodles there I want to show Andrew a Great British baking trick puff pastry is hard to beat but it takes

Time my cheats for pastry is quick easy and just as tasty what I’m going to do is something I’ve seen a lot of in the last 20 years is basically create two separate dishes one is the filling of the pie another one nowadays A lot of people are just baking

Separately the lid and then just popping on top so I’m going to show you how to make a cheese puff pastry add some butter to a bowl of white flour then crumb it down I’m looking for a good flake in this once it’s turned to breadcrumbs add salt then a drop of

Water to bind it all together you can see it’s beginning to form sort of rough dough at the moment just like the noodle making the dough needs kneading to make sure you get the right consistency in the dough at the moment I think that is probably about right

Give it a little bit of work in just to build up a little bit of resistance a little bit of gluten in there so I’m happy that it works so far then roll out the dough just as you would to make any puff pastry you can add some fine sugar

To turn this into a sweet pie crust so puddings in in China is there any similarities between the puddings there and the puddings here Chinese cuisine a lot of the desserts are either boiled soups or um or fruit yeah birds nest soup which people like to say oh yeah

Serve that with Papaya again it’s one of those equates and and the kind of appeal to it if you’re telling me that the deep fried apple and deep fried banana is not a Chinese thing no funny enough or not now for the cheese the layer of Frozen

Butter is the secret of my cheese puff pastry now here is grated butter which are Frozen to keep it really cold and you dig this out and spread it over the top two thirds of the dough you want to keep that butter nice and cold freezer preferably it’s so cold the

Pastry doesn’t need chilling between each roll now you want to fold it so you fold it over a third half of the butter and then over again that is the first turn you turn it get your rolling pin out gently roll it again if I were using cold not frozen

Butter I’d need to chill the pastry after every roll which means a lot of waiting round I’ve got my dough I’ve got another layer I’m going to put in what’s this pastry called it’s a cheese pastry it’s just another way of incorporating butter into a dough to make it flaky so

Exactly the same way it just keeps everything cold so you’re going to get good layers and you end up with a good rise that’s the whole point of incorporating butter into a dough that is all the butter I’m going to put into it at this stage I’m just going to

Seal the end so a lot of it doesn’t come out fold it again over now that because it’s Incorporated all the butter and the dough it’s going to warm up you want to wrap that and put it in the fridge and leave it to chill down

For at least an hour again that solidify the butter in there again and you’ll get beautiful layers all the way through I’ve got one in the fridge which has been chilling for a now just over an hour actually and there’s our pastry then give it one final roll and it’s ready It’s a great way of making a pastry very very quickly and it’ll create a good flake a grape flake that’ll sit on top of your pie it’s what you’re looking for really when you put a lid on it’s a bit of flakiness and a good bit of butter then cut it up

Into layers glaze with a whole beaten egg and bake in an oven at 200 degrees for 50 minutes until we go golden brown I’ve got a surprise for you Andrew soon we’ll be eating my chow mein parcels look at them fellas this is the new Taste of China right

There that is chow mein inside a phyllo pastry and my cheats Pilots are also done they’ve risen just like traditional puff pastry now this is just chicken and leek you can use anything you want any pie filling I want a good pair of this filling with these two types of topping

Look at that my cheats puff pastry and there you have a beautiful pie filling deconstructed with its lid on the top if I make a little bit of a gap get as cylindrical as possible and an oriental touch with Andrew’s fried noodles made from a similar dose of pastry they

Make a good crunchy topping to soak up those juices British deconstructed pie Chinese deconstructive pie and this chow mein pie that is the new Taste of China this is a Chinese banquet with a western theme chicken chow mein wrapped in phyllo pastry and a creamy chicken and leek

Filling topped in either noodles or a cheats sure crust pastry Andrew what do you reckon I think I’m slowly becoming convinced he left away a little bit longer to try it okay It’s time to enjoy the fruits of our labor as I ask everyone who has helped me create today’s recipes to join me in eating them including Lottie Who’s down from Yorkshire we’ve got some fantastic food here and I know you’re dying to tuck in Lottie thank you for joining us

Can’t wait to try your parking too there you go first my bacon and egg breakfast pie all thanks to Ali and Julie from the truck stop Thanks to award-winning Chinese Chef Andrew Wong for his chow mein Parcels I’m dancing what you think of this Andrew looking forward to it yeah especially with the beans I got that crunchy on the outside and it’s soft inside isn’t it yeah which is what in the UK was what pie is all about

We deep-fried some of this noodle now I think those noodles are lovely yeah pastry yeah I tried to pick it up and it flakes that adds another dimension it tastes like ready salted crisps but noodles and that on top of the pie would be good enough anyway absolutely so there’s a

Lesson if you haven’t got Noodles put some ready salted crisps on this up and you get exactly the same thing it’s just crispiness with a soft filling it’s delicious we’ve also got lottie’s parking baked where great grandmother’s recipe you need to pass on that parking around the thing I’ve never heard it

Traditionally now but we sit all year round in Yorkshire is there any more room on your plate there well I don’t know I’m sure I might need a bigger thing it’s like put on a ginger cake without but it’s got oatmeal in so it’s got quite a coarse texture with it the

Addition of the oatmeal to it I think works that’s the difference between the ginger and that because the oatmeal sort of comes in you’ve got that texture as well which I like having come all the way down from Yorkshire what was she think of my first ever Yorkshire cured tart

You know more about curtails than I do it’s nice and pastry pastry on curtains can be too thick no soggy button it’s nice and lemonade do you like it yeah does it pass yes it’s very good we’ve had a great time today I hope you can join me next time when I’ll have

More pies and puds on the menu see you then Please