FLAVOURFUL Spinach and Pine Nut Parcels | Paul Hollywood's Pies & Puds Episode 10 The FULL Episode

[@aracelisruiz7948]

Paul, thank you for such lovely previous shorts in the series, this story with places, views and audiences... I love the cake you made, it turned out well toasted and beautiful 🎉😊🤤😋👏🏻✌️

[@emeraldhills777]

Another wonderful segment Paul! Enjoyed every dish and history of the dish! Thank you once again!! Look forward to the next one!!

[@shainazion4073]

Loved the Yorkshire Feta spot. The woman's cheese seems awesome!

[@annastevens4197]

I truly enjoy your work and all your video's... youre my favorite presenter ❤

[@terrimoonglow9874]

Very interesting video lovely thank you Paul

[@aracelisruiz7948]

Charming, beautiful and pleasant smiling guest Tanya with her great Lebanese food that I am addicted to that type of food, a super nice segment 😊🎉😂

[@sharonmiller3546]

I love the bits of history!

[@estercraciun1616]

What times!!❤

[@susannah1948]

Fascinating thanks

[@shainazion4073]

Please provide a recipe for the spinach pies, the website is impossible to navigate. There is no search bar for recipes!!

[@hildamondonedo7317]

250g strong white bread flour 1 tsp fine salt 1 tsp fast-action dried yeast 2 tbsp olive oil, plus extra for kneading 125-150ml water For the filling : 1 tbsp olive oil 2 garlic cloves crushed 500g frozen whole-leaf spinach 125g Yorkshire Fettle cheese, or feta, crumbled 2 tbsp pine nuts, lightly toasted 3 tbsp chopped mint Salt and black pepper Baking tray 18cm plate To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Add the olive oil and pour in 125ml of the water. Start to mix with the fingers of one hand, adding a little more water as you go, gradually incorporating all the flour from one side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may not need to add all the water or you may need a bit more (depending on the absorbency of the flour). Trickle a little olive oil onto your work surface and knead the dough on it for a good 5 minutes until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave it in a warm place for about an hour until doubled in size and puffy. Filling: Heat the olive oil in a wide frying pan over a low heat, add the garlic and cook gently for a minute or until just starting to color. Transfer to a large bowl. Now add the frozen spinach to the pan and turn the heat up high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with pepper and a pinch of salt (remember that the cheese will be very salty). Leave to cool, then add the cheese, pine nuts and mint. Mix thoroughly. When you are ready to assemble the parcels, heat your oven to 220°C/gas 7 and line a baking tray with baking parchment. Transfer the risen dough to a lightly floured surface and deflate it gently, then roll it out to a 5mm thickness. Using a plate as a guide, cut out 4 circles, 18cm in diameter. Divide the filling between the circles, forming it into a pyramid shape in the center. Dampen the pastry margin with water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Pinch the edges of the dough together with your fingers to seal. Trim off any excess and press together again. Put the spinach parcels on the prepared baking tray and bake for 12-15 minutes.

[@terrimoonglow9874]

If i do the flipping i am dead! 😅

[@martapapo7486]

IMÁDOM A MUNKÁIDAT😊

[@mariagillinson8527]

Paul and staff I wish you put links in the desc to things you show.

[@DEC19775]

Google recipe bbc will have it just put persons name in this case Paul Hollywood

[@mariagillinson8527]

@@DEC19775 thank you

[@biendereviere]

Paul how do you make that rum butter?

[@brensno5874]

I'm Lebanese but he forgot the lemon juice and a little bit of onion. For the big spinach pies. I make them all the time for my family.

[@mariagillinson8527]

We need a Lebanese authentic channel.

[@r.g.1266]

13:49 - Why have a LATTICE top? Besides decoration, lattice allows some steam to escape while not drying out the filling.

[@JohnAranita]

3 guys said to my face that I'm handsome.

[@dennisolive4741]

I don't understand why the port town had to be so squalid? Wasn't Britain a world renown colonial power? Why didn't they build better rooms and houses and have sanitation for the sailors and residents?

[@ForceFreeTrainergirl06]

The words "flavourful" and "spinach" don't belong in the same sentence.