Thursday, 30 October 2014

Ghoul-ash pies from Hollands for Halloween !

Fancy winning some limited edition tasty Ghoul-ash pies from those lovely folks at Hollands Pies find out how below.

We've been lucky enough to sample this tasty recipe and think they would make an excellent spooktacular addition to any Halloween party table. 

Legendary pie and pastries maker Holland’s Pies has launched a search to find the UK’s best Halloween creations in return for its exclusive Halloween Pie!

Whether it’s a special Halloween recipe created for those trick or treaters, a show stopping costume, party decorations or even Halloween themed crafts Holland’s wants its fans to share their wicked Halloween creations on its Facebook and Twitter pages or via email:

Holland’s are offering the most impressive creations a limited edition batch of its ‘Ghoul-ash Pies’ created exclusively for Holland’s, this Halloween, by celebrity chef Tom Bridge, off The Great British Bake Off. The trick is to get you’re pictures in quick, to get your treat!

To create the Ghoul-ash Pie at home, follow this recipe:

Holland’s Ghoul-ash Pie

1 tbsp vegetable oil
450g/ 1lb stir-fry beef strips or minute steak cut into strips
100g chestnut mushrooms, quartered
3 tsp paprika
500g potatoes, peeled and cut into smallish chunks
600ml hot beef stock
500g jar tomatoes -based cooking sauce
Handful of parsley leaves, roughly chopped
450g/1lb short crust pastry

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 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, and warm through. Stir in the parsley and a swirl of yoghurt 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 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 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 make 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.

Become a fan and share your Halloween creations at and on Twitter @hollandspies. For further information on the Holland’s Pie range please visit

Produced in Lancashire for over 160 years, Holland’s Pies is one of the North West’s best-loved pie makers; producing a range of delicious pies, puddings and pastries for pie lovers everywhere.

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