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The Great South African Bake Off

Chicken boat pies, piggy pies and peanut butter & jelly lolly

Showstopper recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Puff pastry:

  • 375g bread flour
  • 190ml water
  • 38g melted butter
  • 300g unsalted butter
  • ½tsp salt

Chicken pie filling:

  • 350g chicken thighs, skinless and deboned
  • 100g tinned sweet corn
  • 100g frozen peas
  • 6tbsp double cream
  • 1tsp Dijon mustard
  • 1 egg
  • Salt and pepper, to taste

Piggy pie filling:

  • 350g pork shoulder
  • 110g back bacon
  • 1tsp fresh sage
  • ¼tsp ground allspice
  • ¼tsp ground mace
  • 5 anchovy fillets

Piggy pie crust:

  • 300g bread flour
  • 50g pork lard
  • 50g unsalted butter
  • 150ml water
  • ¾tsp salt
  • 1 egg

Peanut butter & jelly lolly (strawberry jam):

  • 250g strawberries
  • 100g caster sugar
  • 2tsp lemon juice

Peanut butter & jelly lolly (assembly):

  • 1 cup chunky peanut butter
  • 20 wooden lolly sticks

Icing:

  • 100g icing sugar
  • 10ml water
  • 1tsp lemon juice

Preparation method

Puff pastry:

  1. Sift the flour and salt, and make a well.
  2. Add the water and melted butter.
  3. Mix until you have a rough dough.
  4. Turn out onto work surface, and knead until smooth.
  5. Wrap in cling film, and refrigerate for 15 minutes.
  6. Place butter between two sheets of greaseproof paper and beat with rolling pin to make a square (about 1cm-2cm thick).
  7. Roll out the dough to form a cross, and place the butter in the centre.
  8. Fold dough to make a square over the butter.
  9. Roll the dough onto a rectangle and fold in thirds. Turn the dough 90°, and repeat.
  10. Chill again for 15 minutes.
  11. Repeat the above again, twice.
  12. The pastry is now ready to use.

Chicken pie filling:

  1. Fry the chicken until cooked.
  2. Cut the chicken into strips.
  3. Add the sweet corn, peas, mustard and cream. Season with salt and pepper
  4. Roll out the puff pastry and cut into 24 rectangles (70cm x 110cm). Place 12 on a baking tray.
  5. Place a spoonful of chicken filling in centre of pastry, egg wash the sides and place lid on top. Make sure sides are well sealed.
  6. Egg wash the top and decorate. Add more egg wash.
  7. Bake in oven at 220°C, until the pastry is golden brown.
  8. Remove and place on a rack to cool.

Piggy pie filling:

  1. Roughly chop the pork, and finely chop the bacon. Add together.
  2. Chop/smear the anchovies in.
  3. Add the chopped sage, allspice and mace.
  4. Add salt and pepper, to taste.
  5. Mix together well, and leave to marinate.

Piggy pie crust:

  1. Preheat the oven to 180°C.
  2. Lightly spray a muffin tin with Spray and Cook.
  3. Sift the flour and salt, and place in a heatproof bowl. Make a well in the centre.
  4. Put the lard, butter and water into a pan and heat gently until fat melts.
  5. Pour the melted fat and water into the flour, and stir until it makes a soft dough.
  6. Turn out onto floured surface and knead until smooth.
  7. Roll out pastry and cut out 12 circles with a cookie cutter.
  8. Line the muffin tin with the pastry.
  9. Fill the pastry case with the meat mixture.
  10. Cut the lids from the dough.
  11. Egg wash the rim of the pastry case, and add the lid.
  12. Decorate with a pig face, and egg wash.
  13. Place on baking tray and bake for 30 minutes.
  14. Remove from oven and gently remove the pies from the muffin tin.
  15. Place on the baking tray and bake for a further 20 minutes, until golden brown.

Peanut butter & jelly lolly (strawberry jam):

  1. Coarsely chop the strawberries.
  2. Place in a heavy-based saucepan, and add sugar and lemon juice.
  3. Cook over medium heat until bubbles cover the surface (approximately 10 minutes).
  4. Remove from the heat and transfer into a bowl to cool.

Peanut butter & jelly lolly (assembly):

  1. Roll out the puff pastry, cut 12 circles and place on baking tray.
  2. Place 1tsp of peanut butter and 1tsp of jam onto six of the puff pastry circles.
  3. Insert wooden lolly sticks, egg wash the edges and cover with the remaining six puff pastry circles.
  4. Cut a strip of puff pastry and curl onto pastry circles in a spiral shape.
  5. Brush with more jam.
  6. Bake in the oven at 220°C, until golden brown.
  7. Remove from oven and leave to cool
  8. Pipe icing into spiral.

Icing:

  1. Mix until smooth.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.